Having heard so many positive things about Tim’s Kitchen, Mr. C and I finally went to try it over the weekend. Located in Sheung Wan, the front of the restaurant is subtle, yet well-presented and once inside the warm tan and cream tones gives it a distinctly homely feeling.
Their selections for dim sum is not huge, but we do find some favourites and a couple of items that are more traditional and not commonly seen in other restaurants like their sesame paste buns and steamed pork dumplings with liver.
Along with the dim sum we also ordered an appetiser of Chiu Chow soya bean curd. This was served wonderfully hot, and just visually seeing its smooth texture with its gentle wobble as it was set on the table we could tell it was going to be good. We were not disappointed as the silkiness of the tofu just melted in the mouth and the soy sauce was perfect in terms of its saltiness, adding flavour yet not overpowering the delicate soy bean taste.
For dim sum we had:
Pan-fried XO rice rolls. Nicely browned with a significant wok-hei flavour, the rice rolls were slightly chewy and if you needed it there was a sauce dish of sweet hoisin sauce for your dipping pleasure.
Steamed layered bean curd. Multiple layers of dried bean curd steamed till soft and interspersed with layers of minced prawn, I really enjoyed this. Biting into the bean curd it was springy and it released a wonderful aroma of soy beans on the palate. Something different 🙂
Prawn dumplings. When this was served, Mr. C already commented that he could tell it was going to be really good. By the translucence of the glutinous skin and the colour of the prawn I did not doubt him. The skin of the dumpling was beautifully chewy and each contained a large whole prawn where it was meaty with a sweetness that can only come from fresh prawns.
Crabmeat dumpling in superior soup. This was marvelous. The clear soup was piping hot and the flavour of the ‘gum wa’ ham was intense. I was surprised at how much I enjoyed the dumpling with it’s generous filling of sweet crabmeat and diced mushrooms, while the skin retained its chewiness despite the high temperature of the soup.
Steamed dumplings with liver. This came out looking like two irregular balls of minced prawn and pork with two slices of pork liver draped in the middle. I was not too partial to the liver, but despite the appearance of the dumpling they tasted really good, with a slight bouncy texture when you bite into it. (Unfortunately no photo)
Steamed sesame paste buns. These came out quite early on, but since they were part of our dessert items, we ate them later which was slightly unfortunate as they had cooled down by then. Despite their lukewarmness, the buns still retained their fluffiness and the sesame paste was heady with a hint of sweetness.
Mango pudding. Mr. C’s favourite~ Made in a heart shape mold, it was a sizeable portion with a drizzling of evaporated milk.The pudding was quite firm emphasizing the amount of gelatin used and I detected a citrusy sour note among the sweetness of the mango which could have come from pomelo or yuzu. (No photo =.=)
Very good~ Definitely want to return to try out their a la carte dishes during dinner 🙂
Just Something About Me 