Many years ago I was introduced to Tim's Kitchen by an old family friend. At the time, Hong Kong was emerging from the last financial downturn. People were tightening their belts but didn't want to forgo good food and drink. Tim's Kitchen arguably opened at the right time - where great Cantonese classics were served in a humble (i.e. no need to pay for intrusive services at a glitzy location) if somewhat utilitarian set up in Sheung Wan.It received 2 Michelin Stars in 2009. Clearly, the ex-chef for the directors' dining room at Hang Seng bank was capable of satisfying the most demanding palettes.
Three weeks ago it opened shop in a new location (also in Sheung Wan). It is now much more spacious than before complete with several private dining rooms for those demanding discretion. The food was still very good. The Crystal Tiger Prawns (see below) were crunchy and tasty. The Crab Claw floating on a double-boiled stock glazed egg white was delicate and divine.
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