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Since first visited last Winter, I love this place quiet location, spacious dining area, and, quality food.  This time I took Big Beauty here, we seldom had chinese meal, but as we were nearby, shouldn't miss the chance to revisit.Starter:Spicy pumpkin seedlingsMainaily soupStewed eggplant with minceCrystal king prawnBraised bean curd with fresh crabRiceDessert:Almond teaAll the food in that evening was great.  Crystal king prawn and almond tea were same tasteful as my last visit.  The prawn was so fresh.  Seedlings wasn't that spicy, at least we could finish it without drank much tea.  Unexpected many fresh crab on top of bean curd, excellent.Would love to revisit again.

I first went to Tim’s Kitchen in January for my birthday (read review here). We had such a fantastic meal that Hubby was keen to go back again with MG. I was worried that we couldn’t get table but little did I know that they have moved to a bigger and ‘up market’ venue! The restaurant is still in Sheung Wan, one street down from Jervois Street and I have to say, they have definitely done well for themselves! It’s no longer a small, old, and cozy restaurant where you have two sitting; it’s now more spacious, fancier, 2 levels and no more waiting for weeks for a reservation.We started off with the thousand year old egg with ginger. I didn’t think MG would like this, but he most certainly did! I love this dish, it is an acquired taste. I know a lot of my gwai lo friends don’t enjoy this dish, so was a little surprised when MG thought it was ‘delish’.We started off with goose. It was served in a stone pot so it wouldn’t go cold quickly. The goose was amazing! The skin was crispy, and meat was tender, succulent and absolutely delicious. MG kept going ‘mmmm’ and holding his thumbs up! I can see he utterly enjoyed it.Their specialty, braised crab claw with winter melon was bigger than what I remembered! It was HUGE – all three of us had the same size and it was as good as the first time. The crab claw was tender, and moist, the winter melon was cooked to perfection and a great compliment. It was a light and delightful dish! It was scrumptiously good.Shredded pork stir fry was good but nothing too special. Stir fry mix vegetables with shredded pork with a hint of chili – nothing to rave about.This is another one of their specialty dish – braised pomelo skin with shrimp roe. I wanted to try this the first time, but they ran out, so this time, I had to order it. I have heard that this dish takes forever to prepare. The pomelo skin is peeled before soaked in fish stock, then soaked in oil, steamed and strained. Apparently it takes a good day to prepare as you need to keep repeating the process. It’s an ‘interesting’ dish – I don’t think MG and Hubby enjoyed it but I thought it was good. The pomelo tastes a little like melon, it was soft but not mushy and each pore oozed thick delicious shrimp roes with fish soup. All trace of citrus bitterness removed during the process of making the dish.Last but not least, fried garoupa, the fish was deep fried, batter thin and the fish fresh and moist. The sauce was thick with ginger and mushroom flavour infused through it. It was delicious but I was really getting full by this stage.read rest of review: www.gastronomous.wordpress.com

金山晚飯（20090621食評）之後，其實還另有一餐餞行飯的，只是一直未寫而已。

那時是08年車軚人還未發星的時候，三個大忙人早早訂檯卻遲遲未收工。

到達時其他客人已在找牙籤剔牙，阿姐也在看電視等收工的狀態，也不好意思也沒有胃口叫九大簋了。

沙嗲牛肉腸粉，做法其實不難，但有本事想出來再放進餐牌卻是不容易。

嚴格來說與沙嗲牛河分別不太大，唯一的分別，我想就是散收收的河粉與實實在在的腸粉在口感上的不同吧(註：在此唔用「口感」都唔得喇啩？)，另加以沙窩上桌的熱騰騰感覺，也算是很特別。

招牌菜一人一隻玻璃蝦球，玻璃的解釋可以有兩方面，一面是指那透明的玻璃汁（還是玻璃油？），也指蝦球的爽脆程度。

在中餐來說這隻蝦真的很大，而且質地也相當夠玻璃。

不過玻璃汁的味道卻有如其名，似有還無，好像不太能引出蝦的鮮味來，再吃下附上的金華火腿，蝦球的風頭就真有點被搶盡了。

以這個賣出的價錢來說，應該還可以好一點的。

也許是平時太少在婚宴以外吃炸子雞？這次的炸子雞反而是最印象深刻的一味，可能是即炸即起的關係，皮脆肉嫩，雞味難得地豐富，並沒有給油炸掉。

各方面都接近滿分，與嫦記比起來（20080408食評），相信這兒是用上更新鮮的雞了。

蟹肉西蘭──簡單來說，蟹肉很咸，西蘭花很硬。

完。

單尾來一個蒜蓉白菜仔，本來的九大簋，結果成了清清地的一餐，幸好只剩我們一檯，整體鑊氣方面都不成問題。

謹此獻給我們要餞行的好友，即那位日前已回歸香港的他。

說來巧妙，看著他離港的這段時間，正正就如這星星店般平步青雲，形象脫胎換骨，才驚覺光陰真的如箭啊，呵呵。

。

祝願他更上層樓，早日摘星！（4／178）

玻璃蝦真系好彈牙。

蟹鉗也新鮮好味好好肉tim。

蝦子柚皮我自己覺得一般，可能本身對柚皮味道都唔太中意拉，反而一齊食的西人朋友開始比較抗拒（因為賣相），食開就不斷食，仲話好味tim。

京都肉排唔似其他鋪頭好多汁，但系好入味，值得推介。

蟹子炒飯好乾身也好香，來食佐兩次，炒飯炒面賣相一般但都真系好味道。

至於豆腐同小白菜，就系一般餐廳水準了。

今次有食到杏仁茶，同行的朋友都好中意，的確好香。

。

當然啦，價錢都貴嘎，同埋，餐布系唔系應該換下呢？？真系好舊了。

。

朋友過來上環辦事情,於是約來試試這裏.兩個人要了一個蟹肉炒飯和紅炆班腩來分.蟹肉炒飯 賣相普通,不過可以看到蟹肉滿滿的.再看仔細點,粒粒飯都被蛋包裹着.其實一端過來的時候已經是香氣撲鼻.一入口,味道夠 蛋香、蔥香、蟹(算)鮮、飯甜.雖然個人偏好乾身一點的炒飯,而這個是比較濕潤的,但我還是十分喜愛.紅炆班腩 份量看起來不是很多,但兩個人吃綽綽有餘.魚肉算鮮甜,不過芡汁太多太厚,有點殺風景.朋友說看起來跟外面的碟頭飯沒分別.我也覺得賣相是一般.可是食物美味,對於平常上班的午餐來說已是非常滿足.下次來我要吃蛇羹!

桃花源餐單提供粵菜, 廣東, 海鮮, 粉麵, 米線, 山珍海味, 湯品, 中菜館等推介美食位於上環區，餐廳座位數30人均消費約$801以上，結賬可以用Visa,Master,現金,銀聯，Booking訂位可以電話致電 25435919 查詢。

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桃花源餐廳詳細資料：

• 桃花源地址:
  上環蘇杭街93號地下
  Tim's Kitchen, G/ F,93 Jervois Street, Sheung Wan
• 桃花源電話: 25435919
• 桃花源價錢: $801以上
• 分類: 粵菜, 廣東, 海鮮, 粉麵, 米線, 山珍海味, 湯品, 中菜館
• 座位: 30
• 付款: Visa,Master,現金,銀聯
• FB專頁: 桃花源 Facebook

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