Hong Kong has no shortage of incredible dining experiences and Michelin-starred restaurants. But there are a relative few that are down-to-earth, affordable and as generally approachable as Tim’s Kitchen. Chef Yau-Tim Lai opened Tim’s Kitchen in 2000 in a surprisingly un-flashy part of town, in the Sheung Wan area, before it was up and coming.
Tim’s Kitchen started churning out utterly remarkable Cantonese food. And in 2009 Michelin came knocking and awarded 1 star, and in 2010 awarded 1 more for a total of 2 Michelin stars. Chef Tim has expanded with locations in Shanghai and Macao, but the Hong Kong location on Bonham Street is the first, the original and many consider the best Tim’s Kitchen, which is housed in a two storey light, airy and pleasant restaurant.
We were unaware that some items have to be ordered 24-hours in advance, until we rummaged through the menu. As a result we missed out on some items s that we wanted to try such as the Crispy Chicken.
Century Eggs – the century eggs were complimentary. The eggs are served cold but was relatively delicious.
Assorted Braised Snake Soup – you definitely would not know you were eating snake that is for sure. Slithered bits of snake meat with bits of mushroom and bamboo. This is one of Tim’s signature dishes
Steamed Whole Fresh Crab Claw with Winter Melon – Another one of Tim’s signature dish was flavourful, with a lovely thick and sticky sauce. The melon and the crab claw where both tender. A well balanced dish.
Roasted Goose – nicely roasted, where the skin was still crispy and the meat still juicy and very tasty slightly sweet yet ultimately savory skin lined with a tiny bit of fat crisped
Vegetables with Mushrooms – Shitake mushrooms were nice fat, juicy and soft
Roasted pork belly – some would say the crispy pork belly is cooked perfectly, with the right amout of fat to meat. However I would say this was quite fatty – perhaps coming from a western country, where we tend to enjoy the leaner things in life. Though I must admit the crackling was nice and crunch and the meat was juicy and well seasoned.
Steamed Pork Pie with Salty Egg – was interested to know what a steamed pork pie was. Turns out it was pork mince steamed with thin slices of salty egg. The mince itself was tender and soft which melted in your mouth. – relatively simple dish but very tasty.
Fried Rice with Fresh Crabmeat – the dish consisted of large chunks of crabmeat
Sago Cake with Lotus Seed Paste – looks better than it tastes due to the large amount of ginsen that you can taste. it was more of a gelatinous slice. It was palatable, but between this and the Red Jujube cake, we decided that the the Red Jujube cake was nicer of the two.
Red Jujube Cake – had no idea what a Jujube was, so we decided to give this a try. as we waited for the desserts to arrived, we googled to see what a jujube was, which turns out to be a red date. I was imagining the dessert to be some sort of cake. however it turned out to be similar to a gelatinous slice. It had lots of flavour
I would love to go back again to try more of Tim’s signature dishes and perhaps some dim sum dishes.
Location: Shop A & 1/F, 84-90 Bonham Strand, Sheung Wan, Hong Kong