影片
港鐵中環站 D2 出口, 步行約1分鐘
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電話號碼
25265293
營業時間
今日營業
12:00 - 23:00
星期一至五
08:00 - 23:00
星期六至日
12:00 - 23:00
公眾假期
12:00 - 23:00
*Mon-Fri Breakfast 8am-10am
Lunch 12nn-3pm
Afternoon Tea 3pm-5pm
Dinner 6pm-11pm
Sat-Sun & PH Weekend Roast 12nn-3pm
Dinner 6pm-11pm
BAR & CAFÉ 11am-11pm
以上資料只供參考, 請與餐廳確認詳情
推介指數 Recommendation Level : 🔥🔥🔥🔥這間歷史悠久的餐廳始創於1928年，已提供出色高質素的西餐為主，所以一向吸引了不少外籍人士光顧，可惜餐廳曾關閉了一段時間，現在卻在中環重新開業，所以想吃傳統西餐的人士就不容錯過。This historic restaurant, established in 1928, has long been renowned for its exceptional quality Western cuisine, attracting a significant number of expatriates. After a temporary closure, it has recently reopened in Central, making it a must-visit for those craving traditional Western dishes.Bread (Free)牛油餐包非常鬆軟，一吃下去便知道是傳統懷舊的製作方法The butter rolls are incredibly soft, and one bite reveals the traditional nostalgic preparation method.Jack's Creek Wagyu Tartare ($198)牛肉他他的肉質非常鮮暖，配以小蔥增加了他他味道的層次，廚師華付上了數塊麵包，客人可以連同他他一起食用，令菜式有另一番風味The beef tartare is remarkably fresh, with scallions enhancing its flavor profile. The chef thoughtfully serves it with several pieces of bread, allowing guests to enjoy them together for a unique taste experience.Fried Camembert ($128)這個炸芝士實在令人驚喜，金黃色的外表看似平平無奇，一咬之下軟軟的芝士便會溢出，充滿芝士的鹹香氣，但又不會太酥或太膩，配合旁邊的小紅莓醬一同食用，感覺就更加清新The fried cheese is truly surprising; its golden exterior appears unassuming, but upon taking a bite, the soft cheese oozes out, rich in savory aroma without being overly greasy or heavy. Pairing it with the cranberry sauce adds a refreshing touch.Treacle Glazed Pork Chop ($318)這個豬扒的烹調時間做到恰到好處，豬扒不會太硬內裏仍保留了肉汁，伴碟的豬皮，令整道彩色增加了多一重口感The pork chop is cooked to perfection; it is tender and retains its juices, while the side of crackling adds an additional layer of texture to the colorful dish.7oz Australian Black Angus Tenderloin ($488)這個牛扒選擇了半生熟的程度，所以口感絕，不過略嫌有較多血水溢出The steak is prepared to a medium-rare doneness, resulting in a delightful texture, though it may release a bit more blood than desired.Fries, chicken salt ($88)選擇了這個薯條作為配菜，與一般薯條不同是，廚師用了雞粉作調味，令客人有餘正在吃雞肉味薯片一般，感覺十分特別The fries served as a side dish are unique—seasoned with chicken salt, providing an experience akin to eating chicken-flavored chips, which feels quite special.Strawberry Omelet, Far East Mule, Canton Old Fashion ($140 each)三杯招牌雞尾酒都各有特色，士多啤梨的一般較重果味，絕對適合女士，而另外兩杯則以酒味為主The signature cocktails each have their own distinct characteristics. The strawberry cocktail has a notably strong fruit flavor, making it perfect for ladies, while the other two emphasize the alcohol's taste.Sticky Toffee Date Pudding ($128)廚師貼心的在碟上寫上生日的祝福語。這個甜品的味道不會太甜，有一股非常香的焦糖味，配合了雪糕，有冰火雙重口感In a thoughtful gesture, the chef writes birthday greetings on the plate. The dessert is not overly sweet, featuring a delightful caramel flavor combined with ice cream, offering a delightful contrast of temperatures.😎 評價 - Epicurean Explorer's comments: 🍽️食物Food： 🔥🔥🔥🔥✅食物的選擇非常多，而且用了懷舊的烹調方法，感覺十分特別The selection of food is extensive and employs nostalgic cooking methods, creating a truly unique experience.❌蔬菜類的菜式，主要以沙律為主，可能未必太過適合素食者Vegetable dishes primarily consist of salads, which may not be entirely suitable for strict vegetarians.🏡環境Environment： 🔥🔥🔥🔥✅裝修充滿著古典英倫情懷，有餘時光倒流置身於古舊的英國一般The decor is imbued with classical British charm, providing an ambiance that transports diners back to old England.❌無NIL💁服務Service：🔥🔥🔥🔥✅侍應生的招待非常殷勤，還會詢問顧客是否滿意菜式的味道及品質The service is exceptionally attentive; the staff inquires about customers’ satisfaction with the taste and quality of the dishes.❌無NIL💰價格Price：🔥🔥🔥✅這個食物質素及服務來說，性價比算是很高Given the quality of the food and service, the value for money is quite high.❌與同區其他酒吧相比，飲品的定價相對較貴However, compared to other bars in the area, the pricing of drinks is relatively steep.
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This restaurant has a long history, opening since 1928, taking the European continental cuisine to Shanghai and then to Hong Kong. It has been closed for a short period but has recently re-opened in Pedder Building, next to its original location in Central.Walking up the flight of steps, the staff greets us warmly and shows us to our table at the back of the sizable, rectangular-shaped restaurant. The setting has an upgraded premium ambience, but offering also a more modern twist in the design. I have Hong Kong Style Tea Punch ($140) to start, a clarified whisky cocktail infused with Sri Lanka Ceylon tea leaves, with also kumquat, ginger, vanilla, lemon and milk. It is inspired by Hong Kong style milk tea, quite refreshing and nice in taste.The starters we order include Pickled Dutch Herring Fillets ($148). The herring is a small fish that tastes a bit like sardine, and this one has a nice sour note from pickling, but not too fishy, with the chef prepared some new potatoes and sour cream to complement.The other starter we have is Baked Escargots ($208), with the snails stuffed back into the shell with a bit of garlic herb butter before baked in a casserole tray filled with creamy mashed potatoes, which are so delicious I end up finishing the whole serving.For soup, I have the traditional Beetroot and Vegetable Borscht ($108). The recipe is from the Shanghai days where the local chef reformulated the Russian signature soup. With a bit of sour cream, the soup has a rich taste and would be even better overnight.My wife has the French Onion Soup ($138), which originally comes with a melted gruyere cheese, but upon our request the cheese is skipped. With a large piece of garlic crouton on top, the soup is made from a rich beef broth, supplemented with the sweetness of onion.We share Beef Wellington ($988) in the main course. Beautifully presented, the beef fillet has been cooked to perfect medium rare, wrapped in a mushroom puree and bacon, before encased inside the puff pastry. Together with some beef jus, everything is in great harmony. A slight improvement is to use some less salty bacon. Still my favourite on the night.For dessert we both have a Scoop of Ice Cream ($48), with me picking chocolate while my wife has the vanilla flavour. It is a standard serving, decent in taste, but nothing special. I also order a cup of Double Espresso ($52) to wrap up my dinner.Service is good, with the staff attentive despite very busy, and did her best to check in with the customers and making recommendations. The bill on the night is $2,152. A nice place to have some ‘traditional’ Western cuisine we are familiar back in the 80s.
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/ Jimmy’s Kitchen (JK) 的重開JK 這個名字上代中環人不會陌生，爸爸就說他出身時候中環上班，跟客戶不時到舊 JK 午餐。舊 JK 在南華大厦地庫直到 2020 年結業，他說我爺爺的時代，爺爺是去中環 Hilton《鷹巢》的，他則去 JK。看來一個時代有一個時代的符合那個「時代精神」的「聚腳點」。JK 曾幾何時是政商界的午餐地方，經常會碰到當時得令的名人或者未來領袖、熟悉的臉孔。後來香港有更多更好的餐廳，JK 政經人「飯堂」地位也日漸式微啦。。新 JK 2024 年開張後，爸爸曾來「懷舊」一番，說最好還是老菜式 pickled herring、chicken a la King、chicken madras、baked Alaska；然而新 JK menu （trimmed down 些少了）也有新菜式，而晚餐比午餐 menu 更豐富；不過侍酒，by the glass 餐廳比較吝嗇，斟得太少啦 🙄。重開的 JK 已經不是原來的老闆，問題來了，現今在畢打行的 JK 是傳承延續了舊 JK，還是用了 JK 的名字的新餐廳而已？這既是類比歷史學「道統」問題，也是大集團把昔日逝去的品牌「重生」是否有名無實的疑問，不過不要搞到學術討論啦 🥱，還是繼續食評。/ Dining Room 時代演變，新 dinning room 室內設計仍然是 wood-panelled walls，唯氛圍已經富時代感，工整而漂亮，而且很 posh，更有 open kitchen 。JK 對爸爸來說是一家「懷舊」餐廳（其實就 dining room 來說沒有甚麼「舊」可以「懷」啦🫤），對小妹嘛，是全新的一家餐廳。新 JK 不但 dining room，客戶群都不再是之前的模樣，時代變了，似乎難重返人所懷緬的黃金歲月了。今次來午餐，吃一個 alcohol-free full lunch。/ Bread****那舊式一盤焗出來的，然後 cut 開一個個的麵包，很新鮮軟熟富有彈性，是好吃的。/ Good Life | Lyre’s Dry London Spirit | lime | elderflower | cucumber | mint | soda ****既然舊 JK 代表舊時美好歲月，適逢有 mocktail 叫 Good Life，就點一杯點綴下這個食評的主題吧。/ Pickled Chinese Onion****這個桌上的醋漬開胃伴菜是舊 JK 的特色，雖然小妹怕醋酸，但是蕎頭那種香味和適合的酸度，小妹還是要吃一兩顆呢。/ House Cured Salmon Gravlax | roasted beets | honey mustard | dill****Salmon gravlax 頭盤質素是高的，其實很難說這裡的好還是 Mandarin Grill 的好（Mandarin Grill 除了 smoked salmon，也有 salmon gravlax 的，不過要 a la carte 點），所以這樣的經典做法（gravlax 並不複雜只幾樣醃料，最重要的是用蒔蘿 [ dill ] 了），要蒔蘿醃三文魚驚為天人，超越對手很多近乎不可能。JK 這個頭盤已經是高分之作啦。/ Chicken A La King | poached with sweet peppers | sherry sauce | steamed rice因為爸爸很喜歡 Chicken a la King，小妹小時候他會自己做，常常吃到。當然是 cheat version 啦。不會花時間做 roux 煮白汁架啦，而是用罐頭忌廉蘑菇湯溝忌廉雞湯代替 🫣，其實都幾好味道 😆。****他又話以前城中最好的 chicken a la king 就是 JK，後來 SEVVA（都已經結業了）加入競爭。後者還用 Bresse chicken 去做，十分矜貴，但調味太鹹，不見得比 JK 的好。兩家「雞皇飯」都沒有吃過 🙄，小妹無從評價。新 JK 的「雞皇飯」呢，誠然是認真製作吧。白汁香滑，口感如絲沒有 lumpy，調味也精準，雞肉嫩滑入味，白汁雞肉加商 sweet pepper 的香中帶點草青和甜味，不知是否加入 sherry，和諧之味，十分好吃。****米飯也煮得很好，軟硬適中，也有米香。/ Sticky Toffee Date Pudding | crème fraîche ice cream | caramel sauce****還是有英倫的風味，厚重而濃郁，底蘊洋溢悠長又淡淡乾果之香，不錯呢。/ Coffee ****Pro coffee machine 擠出來的咖啡，不能期望會令人驚艷，只是甜品總要點苦澀去襯托一下嘅。/ 總結 —— 閒說美好生活 JK 代表上一代人在香港黃金歲月的美好生活，歲月如飛，人與事的變遷，就是舊 JK 晚期早已不是政經人士的午餐地方，只是一家老牌餐廳，新餐廳的出現，用同樣名字重開，能否繼往開來，還是未知之數。就一家全新英國派餐廳去評價，JK 是很不錯喔，食物質素高， service 及格以上，所有侍應都 professional，只是跟所有飲食集團營運的餐廳一樣，有板有眼，有規有矩給員工跟隨之餘，就是服務上缺乏些真誠，服務稍稍 impersonal ，有點 pale 了。反而那位外國人經理不時過來閒談一下，展現一點 personal touch，小妹於是不吝嗇，給予服務 5 ⭐️ 呢。說說小妹的感受（意見）， JK 的用餐體驗和食物很好，小妹只是想：要餐廳 sustainable，須令客人回頭，JK 斷不能永遠 sell 昔日光輝，如果人們試一次舊日情懷就算（而且上面也說過，新 dining room 還有甚麼舊可以懷）不再留戀，餐廳經營要走一條艱難的路呢。也許美好生活 the Good Life 如一首舊歌所唱 😌Well,Just wake up,Kiss the good life Goodbye. 就此 wish the new JK Godspeed 吧。
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重生餐廳的意義，本來應該比之前進步，小人寄予厚望，然而一試之後，竟是強差人意。從洋蔥湯的外貌，小人絕對覺得似蘑菇湯多過是洋蔥湯！表面的脆層應脆不脆，不倫不類，味淡如水，烯到飛起，根本做不出洋蔥湯應有的香濃！豬肉凍乃西餐常見的頭盤，以及另一道雞肉沙律，這兩道雖然似是有板有眼，屬正常水平，然而就找不到任何突出之處，尚可接受。主菜羊扒更加吊詭，不知何解食落羊無羊味，似吃著牛腩，還要是煮得過腍那一款！配菜又炒得不夠香，完全不稱職。甜品乃鬼佬燉蛋，蛋亦算綿滑，沒有煮到過頭。表層的焦糖卜卜脆，一滑一脆，互相揮影，只是食完極度的漏。以為店子搬遷之後會有新作為，可惜得來的卻是一片迷惘。
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事緣老媽子👵🏻生日，打算搵間懷舊西餐廳慶祝，上網見Jimmy’s Kitchen喺香港有超過80年歷史，就抱住試一試嘅心態黎食。總結:推介指數:3.5/5👉🏻地點方便，地鐵站一出，轉彎就到。👉🏻環境舒適，夠大，氣氛舒服。👉🏻侍應服務態度專業。由於我地係單點，見到我地選擇困難個樣都有主動上前協助，亦都有留意整個course夠唔夠食，提醒會唔會點得太多/太少。每一次上菜都有同我哋介紹菜式，影蛋糕相環節都有主動幫我哋執靚張枱。雖然呢啲係好基本嘅服務態度，但今時今日能夠喺香港做到嘅餐廳真係唔多，所以都要一讚👍🏻👉🏻Dinner人均800蚊，老實講呢個價位喺有好多選擇。如果對懷舊菜/西式野情有獨鍾嘅朋友可以一試。如果純粹好似我咁抱住咩都試吓嘅心態，可能食lunch個性價比就會高啲🫶🏻🤍
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