Reviews

• 

  dim sum disaster

  Peech | May 6 2011

  I love Tim's Kitchen for dinner, but when I came for dim sum I realized that their dim sum chef (if they have one to begin with) just can't deliver...
  
  I arrived to find the lunch menu largely different from the dinner menu I'm used to seeing. There are two full pages of dim sum items, the page of signature dishes, and a bunch of more "normal" dishes. Unfortunately for me, a few of the dishes I really liked aren't on the menu today. We ended up having dim sum for lunch.
  
  My friend took a crystal king prawn (玻璃明蝦球) and a deep-fried whole fresh crab claw with peppercorn salt (椒鹽炸原隻鮮蟹鉗). I skipped these since I've simply had them many times and wanted to save space for the dim sum items.
  
  Steamed superior fresh shrimp dumplings (頂級鮮蝦餃) - these were OK... the skin was slightly over-steamed and had somehow condensation had settled on it. I counted 11 folds, but then again I can't count...
  
  Deep-fried crabmeat spring rolls (蟹肉春卷) - failed pretty badly. While the filling was OK, there simply simply too much oil absorbed into the deep-fried skin. Instead of being perfectly crispy and dry, it actually tasted like a puddle of oil... Blegh!
  
  Barbecued pork puff (香脆叉燒酥) - I thought this was OK, if somewhat interesting. The crust was a little stiff and hard. My friend didn't like it so much.
  
  Pan Fried Turnip Pudding (香煎蘿蔔糕) - it's been a very long time since I've had turnip pudding that failed so badly... While they had tried to stuff it with tasty ingredients like conpoy (瑤柱), the consistency was simply too hard... I felt like I was chewing on a solid block of I-don't-know-what.
  
  Pictures and remainder of review can be found at: http://www.diarygrowingboy.com/2011/04/ng-dim-tim.html

  • How much did you spend?
    250
  • Overall Rating
    Bad
  • Food 4
  • Service 5
  • Ambiance 6
  • Price 3

• 

  米芝蓮星光下的蛇羹

  Gourmet KC | Feb 22 2011

  又是吃蛇羹的時侯，是年就由這裡開始吧。這幾年也聽了不少這裡的劣評，對於其服務，也同意是不敢恭維的。我對自己說，食物好吃就行了。
  
  一心來吃蛇羹，只簡單的點了幾味想吃的菜色就算，打頭陣的一味，正是冬瓜蟹鉗。手功極好，吃起來蟹肉極鮮美，這一道蟹鉗不便宜，但絕對的物有所值；蛇羹是滿滿的一碗，內裡材料是豐富的，切得幼細，吃了這麼多年，還是這裡的有水準，值得專程而來；鵝掌扣得不錯，豬腳筋可以扣煮得再「實淨」一點，不過賣65元一份，又不是很離譜的價錢；滑蛋炒涼瓜吃起來口感爽脆，不錯；單尾來個雞絲煎麵，是好吃的fusion菜來的。
  
  埋單每人三百五左右，吃得到有水準的中菜，可還是物有所值。

  • How much did you spend?
    350
  • Overall Rating
    Good
  • Food 10
  • Service 4
  • Ambiance 6
  • Price 2

• 

  Best Chinese Food

  Yumi | Oct 13 2010

  I love Tim's Kitchen. The food has "wok hee" and tastes very good. I am sensitive to MSG and I can tell they don't use that (or maybe very little) The giant prawns are delicious! Also very good snake soup in the winter. I am sure to go when the weather gets cold.

  • How much did you spend?
    600
  • Overall Rating
    Good
  • Food 9
  • Service 6
  • Ambiance 6
  • Price 5

• 

  New location

  Charlie Brown | Aug 30 2010

  I have always been a fan, but never liked the old location on Jervois street. The new address on Bonham Strand is nicely decorated, very modern and comfortable. Even with a bigger space, booking is necessary as there was only one free table that night. Very glad to see that the quality of the food hasn't been compromised now that they serve a lot more diners.

  • How much did you spend?
    450
  • Overall Rating
    Good
  • Food 8
  • Service 7
  • Ambiance 8
  • Price 3

• 

  giant glass prawn

  Yvonne | Sep 12 2009

  The signature giant glass prawns are great. Other food also pretty good. But the place is really a non-descript little shop!

  • How much did you spend?
    400
  • Food 8
  • Service 6
  • Ambiance 5
  • Price 3

• 

  homey dishes done well

  Peech | Feb 23 2009

  We took the earlier seating at 6:30pm, and I had pre-ordered all the dishes when the reservation was made. The small restaurant was mostly empty when I arrived, but would soon see most of the tables occupied.
  
  We started with the stir-fried giant glass prawn (玻璃蝦球), which came with a small slice of Yunnan ham (金華火腿). One of the signature dishes at the restaurant, I actually thought it was slightly overcooked. It was just a teeny bit bland, so it's a good thing we've got the slice of ham and the shrimp paste.
  
  A giant crab claw poached with winter melon (冬瓜蟹拑) arrived in front of me. Another signature dish of the restaurant, I chose the winter melon preparation instead of one steamed with egg custard or deep-fried. This was absolutely wondeful. The shell has been removed and more crab meat has been stuffed into the claw to make it extra plump. The flesh was tender, the starched sauce and winter melon made the flavors delicate.
  
  Remembering a meal we had together in San Francisco where we had tripe at A16, I ordered stir-fried tripe with mixed vegetables (七彩炒肚尖). The tripe was fabulous - sooo crunchy and chewy. The mix of celery, red bell peppers, bamboo shoots, sweet pickles, Chinese parsley and pine nuts made for interesting textures as well as flavors.
  
  Braised pomelo skin with shrimp roe (蝦子柚皮) is a humble but classic Cantonese dish, and they do it well here. Nice texture, and I eagerly scooped up the starchy sauce so I won't miss a bit of that wonderful shrimp roe.
  
  I'm glad I decided to order only one fried pigeon (炸乳鴿) because it was pretty darn big one. Very yummy. Crispy, fragrant skin with just a bit of fat underneath to make it tasty. Lots of flavor here.
  
  Thinking we have a bit more room, I ordered one bowl of the snake soup (太史五蛇羹) to share. This was really nice, starting with the excellent knife work that one sees immediately. Light and delicate flavors, enhanced by the usual condiments. One of the best snake soups I've had, but I confess I am no connoisseur...
  
  I'm feeling full by now, and decide not to order any dessert. This has been a wonderful meal, because the food has been really well-prepared and at the same time very simple and straight forward. With the simple decor and the ho-hum service, the quality of the food really stood out.
  • Food 9
  • Service 5
  • Ambiance 4
  • Price 3