影片
电话号码
2543 5919
开饭介绍
一间位于上环私房菜的店舖，本店舖并不在楼上，而在地铺。除了在香港有分店外，澳门亦有分店。店内格调高雅，是不错的私房菜选择。
继续阅读
附加资料
晚市每位茗茶$5。
营业时间
星期一至六
12:00 - 15:00
18:30 - 22:30
星期日
全日休息
公众假期
全日休息
以上资料只供参考，请与餐厅确认详情
招牌菜
相关文章
Since first visited last Winter, I love this place - quiet location, spacious dining area, and, quality food. This time I took Big Beauty here, we seldom had chinese meal, but as we were nearby, shouldn't miss the chance to revisit.Starter:Spicy pumpkin seedlingsMainaily soupStewed eggplant with minceCrystal king prawnBraised bean curd with fresh crabRiceDessert:Almond teaAll the food in that evening was great. Crystal king prawn and almond tea were same tasteful as my last visit. The prawn was so fresh. Seedlings wasn't that spicy, at least we could finish it without drank much tea. Unexpected many fresh crab on top of bean curd, excellent.Would love to revisit again.
继续阅读
I first went to Tim’s Kitchen in January for my birthday (read review here). We had such a fantastic meal that Hubby was keen to go back again with MG. I was worried that we couldn’t get table but little did I know that they have moved to a bigger and ‘up market’ venue! The restaurant is still in Sheung Wan, one street down from Jervois Street and I have to say, they have definitely done well for themselves! It’s no longer a small, old, and cozy restaurant where you have two sitting; it’s now more spacious, fancier, 2 levels and no more waiting for weeks for a reservation.We started off with the thousand year old egg with ginger. I didn’t think MG would like this, but he most certainly did! I love this dish, it is an acquired taste. I know a lot of my gwai lo friends don’t enjoy this dish, so was a little surprised when MG thought it was ‘delish’.We started off with goose. It was served in a stone pot so it wouldn’t go cold quickly. The goose was amazing! The skin was crispy, and meat was tender, succulent and absolutely delicious. MG kept going ‘mmmm’ and holding his thumbs up! I can see he utterly enjoyed it.Their specialty, braised crab claw with winter melon was bigger than what I remembered! It was HUGE – all three of us had the same size and it was as good as the first time. The crab claw was tender, and moist, the winter melon was cooked to perfection and a great compliment. It was a light and delightful dish! It was scrumptiously good.Shredded pork stir fry was good but nothing too special. Stir fry mix vegetables with shredded pork with a hint of chili – nothing to rave about.This is another one of their specialty dish – braised pomelo skin with shrimp roe. I wanted to try this the first time, but they ran out, so this time, I had to order it. I have heard that this dish takes forever to prepare. The pomelo skin is peeled before soaked in fish stock, then soaked in oil, steamed and strained. Apparently it takes a good day to prepare as you need to keep repeating the process. It’s an ‘interesting’ dish – I don’t think MG and Hubby enjoyed it but I thought it was good. The pomelo tastes a little like melon, it was soft but not mushy and each pore oozed thick delicious shrimp roes with fish soup. All trace of citrus bitterness removed during the process of making the dish.Last but not least, fried garoupa, the fish was deep fried, batter thin and the fish fresh and moist. The sauce was thick with ginger and mushroom flavour infused through it. It was delicious but I was really getting full by this stage.read rest of review: www.gastronomous.wordpress.com
继续阅读
金山晚饭（2009-06-21食评）之后，其实还另有一餐饯行饭的，只是一直未写而已。那时是08年车軚人还未发星的时候，三个大忙人早早订台却迟迟未收工。到达时其他客人已在找牙签剔牙，阿姐也在看电视等收工的状态，也不好意思也没有胃口叫九大簋了。沙嗲牛肉肠粉，做法其实不难，但有本事想出来再放进餐牌却是不容易。严格来说与沙嗲牛河分别不太大，唯一的分别，我想就是散收收的河粉与实实在在的肠粉在口感上的不同吧(注：在此唔用「口感」都唔得喇啩？)，另加以沙窝上桌的热腾腾感觉，也算是很特别。招牌菜一人一只玻璃虾球，玻璃的解释可以有两方面，一面是指那透明的玻璃汁（还是玻璃油？），也指虾球的爽脆程度。在中餐来说这只虾真的很大，而且质地也相当够玻璃。不过玻璃汁的味道却有如其名，似有还无，好像不太能引出虾的鲜味来，再吃下附上的金华火腿，虾球的风头就真有点被抢尽了。以这个卖出的价钱来说，应该还可以好一点的。也许是平时太少在婚宴以外吃炸子鸡？这次的炸子鸡反而是最印象深刻的一味，可能是即炸即起的关系，皮脆肉嫩，鸡味难得地丰富，并没有给油炸掉。各方面都接近满分，与嫦记比起来（2008-04-08食评），相信这儿是用上更新鲜的鸡了。蟹肉西兰──简单来说，蟹肉很咸，西兰花很硬。完。单尾来一个蒜蓉白菜仔，本来的九大簋，结果成了清清地的一餐，幸好只剩我们一台，整体镬气方面都不成问题。谨此献给我们要饯行的好友，即那位日前已回归香港的他。说来巧妙，看著他离港的这段时间，正正就如这星星店般平步青云，形象脱胎换骨，才惊觉光阴真的如箭啊，呵呵。。。祝愿他更上层楼，早日摘星！（4／178）
继续阅读
玻璃虾真系好弹牙。蟹钳也新鲜好味好好肉tim。虾子柚皮我自己觉得一般，可能本身对柚皮味道都唔太中意拉，反而一齐食的西人朋友开始比较抗拒（因为卖相），食开就不断食，仲话好味tim。京都肉排唔似其他铺头好多汁，但系好入味，值得推介。蟹子炒饭好干身也好香，来食佐两次，炒饭炒面卖相一般但都真系好味道。至于豆腐同小白菜，就系一般餐厅水准了。今次有食到杏仁茶，同行的朋友都好中意，的确好香。。。当然啦，价钱都贵嘎，同埋，餐布系唔系应该换下呢？？真系好旧了。。。
继续阅读
朋友过来上环办事情,于是约来试试这里.两个人要了一个蟹肉炒饭和红炆班腩来分.蟹肉炒饭 - 卖相普通,不过可以看到蟹肉满满的.再看仔细点,粒粒饭都被蛋包裹着.其实一端过来的时候已经是香气扑鼻.一入口,味道够 - 蛋香、葱香、蟹(算)鲜、饭甜.虽然个人偏好干身一点的炒饭,而这个是比较湿润的,但我还是十分喜爱.红炆班腩 - 份量看起来不是很多,但两个人吃绰绰有余.鱼肉算鲜甜,不过芡汁太多太厚,有点杀风景.朋友说看起来跟外面的碟头饭没分别.我也觉得卖相是一般.可是食物美味,对于平常上班的午餐来说已是非常满足.下次来我要吃蛇羹!
继续阅读