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2010-11-14
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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 mo
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
张贴
