James Kitchen (已結業)

午餐餐牌其实有好多选择, 不过一般我哋只会喺 “红酒烩牛肋条伴饭”或 “香蒜黑椒蜜糖法式春鸡” 或 “猪手伴饭” …呢几样我哋觉得几好, 价钱都只系 $70-$90! 有齐热辣辣又松软既餐包, 餐汤或一大碟沙律, 主菜 (仲可以拣饭, 意粉或薯条), 饮品 (杯咖啡几香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景观又开扬, 又唔会迫, 所以我哋间唔中都会去帮衬下!  继续阅读

我哋间中都会去 James Kitchen 食 lunch! 又平又抵食, 仲有蛋糕甜品送! 午餐餐牌其实有好多选择, 不过一般我哋只会喺 “红酒烩牛肋条伴饭”或 “香蒜黑椒蜜糖法式春鸡” 或 “猪手伴饭” …呢几样我哋觉得几好, 价钱都只系 $70-$90! 有齐热辣辣又松软既餐包, 餐汤或一大碟沙律, 主菜 (仲可以拣饭, 意粉或薯条), 饮品 (杯咖啡几香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景观又开扬, 又唔会迫, 所以我哋间唔中都会去帮衬下! 当然啦, 你话佢好好食又唔系, 不过质素尚可的, 份量都唔细, 饱足!  继续阅读

James Kitchen is a place I've walked by whenever I'm in this area of Tsim Sha Tsui. There is always someone outside passing out flyers to entice people in but nothing really enticed me to give it a try. It just felt like your usual Hong Kong style Western food. Food that is good but the selections are usually geared to what Hong Kongers like. Such as truffle pasta, steak and lava cake.I was here for dinner as it was a coworker gathering. A couple of coworkers had a promotion and we were here to celebrate. There were 20 of us and included coworkers who have left as well. We were really here to celebrate. A coworker arranged everything  but choosing  the tasting menu and bargained with staff to include all you can drink white wine.We started with a huge plate of  oysters where each person had three each. They informed us to start from the smallest to the largest. Oysters were fresh though I preferred the taste of the one in the middle. It had an extra bit of sweetness.Next was the sashimi plate: razer back clams, prawn and sea urchin. Quite fresh though the sea urchin oddly didn't have much flavor.Starter was a porcini mushroom stuffed with avocado, a slice of proscuitto and laid on a bed of rocket lettuce. Mushroom was juicy but I wasn't too keen on the avocado. I thought it was a bit too much.The next appetizer was herbed ricotta cheese wrapped in filo pastry. This was good but wow ... a bit too rich. Especially after the avocado stuffed mushroom. There was a drizzle of mustard sauce that didn't quite work.The next starter was a seared scallop in a spinach cream sauce. The sauce, though nice, was a bit too much. It really didn't need to be drowning in it. The scallop was nicely cooked though the sear could have been done  a bit more.Soup was a mushroom soup. The thing I'm glad about this soup is that it wasn't drizzled in dreadful truffle oil. And there was no addition of truffle paste. They just used plain mushroom, letting it shine through. So rare now a days  as these types of Hong Kong style "fine dining" places tend to over use truffle oil. Kudos for them for not using this.It came with  slice of foccacia. It was nice and dotted with red peppers to give it a kick.The main finally came and that was in the form of a roast pig.  As we had a big group, they didn't divide up the mains but just let us help ourselves on one big plate.  Unsure if that is lazy or they ran of plates? A bit lighter than other places I've been to. The skin was not as crispy as most places but at least it wasn't chewy. However, the meat was moist and tender. It was also seasoned perfectly so it was packed with flavor.The other main was a steak (I believe it was a hanger steak). Very tender and cooked to a nice medium rare. It had a strong beefy taste. The sauce was ok. Not too memorable so I ended up not touching it much.The pasta was also not divided up. A bit lazy I felt but I guess in the end, I was glad. A mushroom pasta with truffle paste. The pasta was al dente but they also drowned it in too much truffle paste. The amount used was way too much and I almost gagged from it. A common mistake in Hong Kong style "fine dining" restaurants. They over use the truffle oil.Dessert was also shared. This was: (from left to right) creme brulee, baked cheesecake, sesame ice cream, molten lava cake, unbaked cheese cake, a raspberry panna cotta. Dessert was ok. Nothing spectacular about them. Nothing really stood out. Though the creme brulee caramelized sugar topping was a too thick so hard as a rock. The molten lava cake didn't really flow. It did  bit but not a lot.  Panna cotta was too jelly-like in consistency.Food was ok.  Oddly, better than expected but not that great. It was typical of many Hong Kong run "fine dining" establishments. Offering food that is pleasing to the local palate but not really doing much else. Price wasn't expensive for what was provided so that is positive. Service was good. Utensils were replaced each time. And despite the ruckus my coworkers made, they still strived on to serve us and didn't kick us out. Kudos for that. Overall, ok. But not sure if I'd be back on my own. 继续阅读

James Kitchen 在厚福街H8 大厦已有一些日子，由于那里是倾谈好去处，所以笔者久不久都会过来一下。午餐时间如早少少过来，有机会坐到旁边卡位，看著窗外倍感舒服。今日到来，店员自动地提供的一杯䁔水，在冬日的日子里，倍感温暖。除餐牌Set Lunch 外，还有当日精选午餐。午餐由$68-$138 不等，Set Lunch 包括餐包、沙律或是日餐汤(二选一)、主菜、餐饮和是日甜品。日式麻酱沙律菜~是日餐汤~当日是西兰花忌廉汤，香浓味美。餐包~每次餐包都是䁔䁔的，这点笔者很喜欢。香煎比目鱼柳配意大利青酱$98~今日的比目鱼煎得比较过火，鱼皮㶶了少少，笔者曾来过这里吃过几次，是煎焗得刚好的，皮脆内软，鱼肉很滑，将意粉捞上青酱上相当吸引。香煎纽西兰羊柳$98~羊柳有少许根，但也可接受。餐饮~可以选即磨咖啡，配上当日甜品，是个不错的选择。是日甜品~朱古力心太软，配上vanilla 雪糕简直是好撘档。放Cheese Cake 的碟很吸引，视觉已加了不少分数。整体来说，食物质素隠定，午市在繁忙的尖沙咀区，这里是一个倾谈好地方，店长带有一点点酷的感觉，但每次在细节上看到他的热情和温暖，就是这点，会令你久不久过来拜访一下外冷内热的店长。 继续阅读

呢间餐厅以前喺中环食过几次， 质素唔错 又唔算贵， 今晚同朋友聚餐喺尖沙咀 唔想同人迫， 于是决定食呢间。 今次食完觉得水准保持唔住， 尤其是整肉类方面比较失望。 呢间餐厅优点系唔多人唔嘈， 同埋红酒白酒任饮。 继续阅读