The One With Tim’s Kitchen – The Star’s In Its Name

When I first moved to Sheung Wan three years ago, I was rather excited when I discovered that there was a Michelin-starred restaurant just a stone throw away from my (previous) house. Over the ensuing two years plus, I pondered, wondered, contemplated, wished (I’m running of adjectives for procrastination here…) to have a meal at Tim’s Kitchen.

Birthday Dinner at Tim's Kitchen

Three years later, I am finally paid a visit, thanks to Chris and Liren! It was a belated birthday dinner, one of which invitation I gladly accepted. I was told to be honest about my review (they are both readers of this blog) even though it was a birthday treat.

So I will :D

Century Eggs

Birthday Dinner at Tim's Kitchen

I find it a little strange that this plate of century eggs came with sugar. I tried it with the ginger, and then with the eggs, together and separately, and still can’t figure out how it helped with the taste. That said the century eggs were a decent fare, though I must say it is still a far cry from the divine eggs I had at Yung Kee.

Marinated Goose Web & Wing in Loh-Sui Sauce ($48)

Birthday Dinner at Tim's Kitchen

It wasn’t my first time trying this, but it was definitely my most memorable. I think it is an art to munch of this slippery delicious beauty using your chopsticks, and to chew discreetly without barring your teeth and smacking your lips too much. But hey, it was my birthday dinner, so the shot was mine to call, right? I redefined finger lickin’ good that night.

Sautéed Australia Wagyu Beef Cube with Fresh Asparagus ($280)

Birthday Dinner at Tim's Kitchen

Easily the winner of the night. Chunks of tender wagyu beef cooked to juicy perfection with just a hint of garlic and ginger. I loved how the asparagus, despite being so very thick, were softened just enough to retain its crunchiness, which complement the texture of the beef. Definitely recommended.

Sautéed Shrimps with Peppers in Black Bean Sauce ($150)

Birthday Dinner at Tim's Kitchen

Crunchy prawns cooked just nice with the sliced peppers and onions, though I am a little surprise with the size of the portion. Were they cutting down ingredient, or did they used the wrong plate? Either way, presentation wise failed for a Michelin-starred restaurant, but otherwise a reasonable fare.

Stewed Bean Curd with Minced Pork and Pickled Vegetable ($65)

Birthday Dinner at Tim's Kitchen

Definitely too salty for my taste, the golden beancurd was nicely done, all silky and velvety the way good tofu should be. Which was quite a pity in this case; I reckon the dish would taste just nice with white rice, but that shouldn’t be an excuse for the heavy-handed dose of salt.

Roasted Pigeon ($90)

Birthday Dinner at Tim's Kitchen

This was my third time having roast pigeon (a Hong Kong delicacy) so I was really looking forward to it. Okay, I know this was supposed to be quite crispy on the outside, but the pigeon was a just too dry to be of any comfort. Chris commented that it tasted like liver, and I agreed. The thing is I wasn’t sure if pigeon should taste like this. But to borrow his phrase, this isn’t my favourite poultry.

Do I sound like I was disappointed with Tim’s Kitchen? Had I not know that it is a Michelin-starred restaurant, I would have been okay with the meal there. My expectations were high – as would any foodie coming to a well known restaurant – so yes, I was a little surprised by the quality of the food, and not in a good way. The rather tacky interior didn’t really help.

I reckon the Michelin-star was really just in the name.

But you know what made up for all these? The company of two friends whose schedules clashes so violently with mine, it would not be unlike World War 3, and it will be weeks (if not months) before we all can sit down to have a dinner like this again.

Well! No time to waste, my friends. Let’s go to the next restaurant (Michelin-starred not), shall we?

Tim’s Kitchen
Shop A, G/F & 1/F
84-90 Bonham Strand, Sheung Wan
2543 5919


View Larger Map

The One With Tim's Kitchen - The Star's In Its Name by

Post Navigation