Appeal of Hong Kong classic restaurant Jimmy’s Kitchen’s retro menu lost on us as a series of bland dishes disappoint
Jimmy’s Kitchen in Central closed temporarily and consulted a chef who worked there in the 1970s to tweak the menu and improve food quality. However, there has been no apparent improvement in its high-priced dishes
After my colleague Enid Tsui attempted to dine at Jimmy’s Kitchen three weeks ago and had to leave because there was nothing available in the kitchen, we went back to the iconic restaurant in Hong Kong’s Central district after an apparent revamp of the dishes and minor renovation of the dining room.
For a Monday lunchtime the place was three-quarters full, mostly locals who must have deep pockets – set lunches here start at HK$228.
Jimmy’s Kitchen closes to restore standards and traditional recipes
We were there to try the menu after head chef and general manager Adrian Kavanagh told the Post he had got a former head chef who was there from the 1970s to 1990s to show him how the dishes were made back then in an attempt to improve the food quality at Jimmy’s Kitchen.
The menu hasn’t changed much, except that the steak page is considerably shorter; the prices are still eye-wateringly high.
Kavanagh had mentioned to my colleague he would fix the steak and kidney pie, so we tried to order it, but the waiter told us the kidney wasn’t good today and offered mushroom pie instead. Perhaps it’s still a work in progress.