Jimmy’s Kitchen

營業中

休息中

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

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.

/ 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

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。

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🫶🏻🤍

A timeless Hong Kong institution, Jimmy’s Kitchen delivers classic comfort with polished service. The king crab leg starter is a luxurious treat—succulent, sweet, and perfectly chilled. The chicken kiev supreme is a nostalgic masterpiece—crisp on the outside, oozing with herbed butter and rich egg yolk at the first cut. For dessert, the braeburn apple crumble is a warm, buttery delight with just the right balance of tart fruit and crunchy topping. The old-world charm, attentive staff, and consis

Book咗枱星期五晚幫人慶祝生日餐廳由門口開始就好靚，地方都好易搵，main road上面，地鐵站旁邊個晚朋友們準時到，我遲咗少少，剛落座就有侍應嚟幫我set枱。等食物時，我哋有調位影下相傾下偈，侍應即刻想嚟幫我哋影又幫搬餐具🤣非常attentive後來先知道原來位「侍應」就係餐廳名🤭食物擺盤同味道都好高級，食得出好authentic，每道菜都有唔同sauce可以配。Jimmy仲有同我哋解釋餐廳嘅故事，每道菜嘅源由，又會推介好食嘅menu全部都好食😋個人推介牛肉、Baked Alaska

Brunch 的選擇是多的， 有傳统的英式早餐，有大份的牛排brunch, 可以加菓汁，價钱非常合理，如果想饮酒也有free flow or by the glass 的撰擇， 一定有你想要的。 晚餐比较熱鬧， 兩種我們都喜歡。Service 好好，一定要讚一下個manager，非常有耐性，又會問一下我們對食物的意見。我們祗是覺得湯咸咗一D, 希望下次去會perfect. 環境十分喜歡，但對老人家來說有点暗，因为老花，but everything is good. Thank you!

你到呢一間懷舊傳統西餐廳，今次試咗好多高水準嘅菜，首先一嚟叫咗三個starter- 三文魚配多士- eggplant + 鯷魚- 薯仔三個都很出色，特別係三文魚加埋多士，配料及sour cream 10分美味，配搭相當之出色接着黎係鴨肉，一啲都唔騷，非常之tender! 而羊架，煮得剛剛好，十分之美味！whole yellow chicken, 跟其他菜式一樣高水準及美味! 夠3-4個人食。 將兩隻雞腳這樣放很搞笑。阿拉斯加雪葩蛋糕，唱完生日歌後，侍應會將這個蛋糕點火。外面有少少甜甜的焦香。內裏有點酸，味道很夾，不會太甜！餐廳裝修高級格調，侍應的Service亦是上等。整體用餐感覺10分良好。 影相時侍應會提醒生日的女生朋友拎花束，10分細心。大推

想搵一間環境舒服嘅地方食飯，喺中環搵到一間成個氛圍幾好嘅，仲有open kitchen 可以睇到廚師們用心準備。一嚟到就會serve個corn bread配海鹽牛油，都幾有驚喜，新鮮熱烘口感鬆軟，唔係平時啲餐包，$58值回票價。之後前菜叫咗鴨肝多士，整體配合得唔錯，再叫咗焗田螺，連埋薯蓉冇得輸。餐湯叫咗紅菜頭羅宋湯，廚師會即席幫你加入sour cream，令到成碗湯味道更加突出，不過我覺得可以再濃啲。主菜方面叫咗egg ravioli, 一切開成個流心蛋會湧出，配埋充滿蛋香嘅雲吞皮，係令人好難忘嘅一碟菜，但就比較細份。另一碟chicken kiev 都係精緻菜式，炸皮香脆，賣相精緻，都可以用嚟打卡，不過就有少少油膩。想食啲菜叫咗個烤蘆筍，配埋啲菇食都幾香口！飲品方面mocktail 都係合乎水準，至於甜品選擇就可以多啲令到成個用餐體驗更完美。總結環境加美食都係值得大家嚟晚餐嘅地方，尤其是係anniversary 嗰啲

Jimmy's Kitchen is incredibly convenient, just a hop away from the Central MTR Station and public transport. The restaurant offers a welcoming atmosphere, with its lovely interior design and soft, elegant background music creating the perfect setting for a cozy gathering with friends or business meal.The first dish Cornbread is a real standout and impressive with its fluffy texture and light, non-greasy taste. The Foie Gras Terrine is unexpectedly large and leaves a lingering aftertaste that you

Corn bread粟米包的香氣十分明顯，濃烈的粟米味與牛油的鹹香相得益彰，令人印象深刻。洋蔥湯焗芝士香味淡雅，湯底洋蔥香氣濃郁而鮮甜，為開胃菜營造了良好的開始。北海道帶子搭配煙肉，散發出新鮮的香氣，帶子口感滑嫩，煙肉的鹹香和青豆增添了層次感。焗田螺螺肉鮮嫩，搭配綿滑薯蓉，令每一口都充滿風味。Chicken Supreme ‘Kiev’檸檬炸雞卷外皮酥脆，雞肉鮮嫩，檸檬的清新酸味為整道菜增添了活力。Roasted Pork Chop烤豬扒嫩滑，搭配的蘋果醬酸甜適中，為肉質增添了風味。濃郁綿滑的薯蓉口感滑順。Chicken Supreme 'Kiev'接著是炸雞卷，外皮金黃酥脆，雞肉內藏香蒜香草牛油，令人垂涎，搭配奶油土豆泥，口感滑順。切開時爆漿感覺令人印象深刻。搭配的兩杯薑酒和梅酒cocktail則為整餐增添了風味，薑酒的暖意與梅酒的清新形成對比。薑酒適合男士，而梅酒適合女士甜品Sticky Toffee pudding最後，Sticky Toffee pudding濃郁的焦糖味和柔軟的質地讓人感到滿足，讓整頓餐點畫上圓滿的句號。English Custard Crêpe Brulée

Jimmy's Kitchen搬到新地址後，第一次去試，想不到和以前的感覺有很大落差。印象中的Jimmy's Kitchen係以吃西餐和牛扒為主。想不到現在卻變成了主要吃印度菜？！和友人約了在此吃午餐，但午餐套餐並不太吸引。所以改為要散叫的lunch menu...點完菜後，除了給我們麵包，第一個上的菜居然是這個印度薄餅拼盤，我們見到每一枱都有一盤，但感覺很疑惑，因為我不吃辣，早知道餐廳已變成主打印度菜，我是不會來的。另外，因為不知道如何食用，而其他客人亦沒有人在吃，我們問了兩次侍應點樣食，佢地都唔知，就求其答我地應付一下就算。後來，我點了的French Onion Soup來了，中規中矩，沒有特別。友人則叫了Borscht羅宋湯，但忘了影相。然後，主菜我點了Pork Chop, 配菜放了炸豬皮，食落感覺很油膩。友人則叫了Chicken Madras，但等了很耐先上菜，差點令我們誤以為個盤薄餅係佢嘅主菜，所以亦係無影相。因為我揀了坐大廳，而啲枱編排得好密，所以好嘈，另外食物味道亦不合我們口味(真心講：好難食)，所以吃完主菜後，連甜品、咖啡和茶都無叫就埋單匆匆離開。試過呢一次，以後都不會

hands down, the best beef wellington everrr! my dad & i always order beef wellington whenever it’s available in a resto and wow, we both thought this was a true masterpiece! the pastry was perfectly flaky, the beef was super tender and flavourful and the mushroom duxelles were finger-licking goood. we were lucky to grab the last one as it’s limited in stock heheethe medium-cooked pork chop served w apple jam was also v delish. didn’t like the crispy greasy pork skin served on the side thoback t

Jimmy’s Kitchen has long been a legendary name, so we were way too excited to finally dine at this iconic spot. The experience was enjoyable overall, with the food ranging from solid classics to a few delightful surprises. The starters, like the Prawn Cocktail with its creamy marie rose sauce and the Fried Camembert paired with cranberry sauce, were dependable and nothing groundbreaking, but well-cooked. The Angus Beef Mince on Toast was, however, a standout with its rich, beefy flavour elevated