James Kitchen 尖沙咀

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午餐餐牌其實有好多選擇, 不過一般我哋只會喺 “紅酒燴牛肋條伴飯”或 “香蒜黑椒蜜糖法式春雞” 或 “豬手伴飯” …呢幾樣我哋覺得幾好, 價錢都只係 $70$90! 有齊熱辣辣又鬆軟既餐包, 餐湯或一大碟沙律, 主菜 (仲可以揀飯, 意粉或薯條), 飲品 (杯咖啡幾香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景觀又開揚, 又唔會迫, 所以我哋間唔中都會去幫襯下! 

我哋間中都會去 James Kitchen 食 lunch! 又平又抵食, 仲有蛋糕甜品送! 午餐餐牌其實有好多選擇, 不過一般我哋只會喺 “紅酒燴牛肋條伴飯”或 “香蒜黑椒蜜糖法式春雞” 或 “豬手伴飯” …呢幾樣我哋覺得幾好, 價錢都只係 $70$90! 有齊熱辣辣又鬆軟既餐包, 餐湯或一大碟沙律, 主菜 (仲可以揀飯, 意粉或薯條), 飲品 (杯咖啡幾香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景觀又開揚, 又唔會迫, 所以我哋間唔中都會去幫襯下! 當然啦, 你話佢好好食又唔係, 不過質素尚可的, 份量都唔細, 飽足! 

James Kitchen is a place I've walked by whenever I'm in this area of Tsim Sha Tsui. There is always someone outside passing out flyers to entice people in but nothing really enticed me to give it a try. It just felt like your usual Hong Kong style Western food. Food that is good but the selections are usually geared to what Hong Kongers like. Such as truffle pasta, steak and lava cake.I was here for dinner as it was a coworker gathering. A couple of coworkers had a promotion and we were here to celebrate. There were 20 of us and included coworkers who have left as well. We were really here to celebrate. A coworker arranged everything  but choosing  the tasting menu and bargained with staff to include all you can drink white wine.We started with a huge plate of  oysters where each person had three each. They informed us to start from the smallest to the largest. Oysters were fresh though I preferred the taste of the one in the middle. It had an extra bit of sweetness.Next was the sashimi plate: razer back clams, prawn and sea urchin. Quite fresh though the sea urchin oddly didn't have much flavor.Starter was a porcini mushroom stuffed with avocado, a slice of proscuitto and laid on a bed of rocket lettuce. Mushroom was juicy but I wasn't too keen on the avocado. I thought it was a bit too much.The next appetizer was herbed ricotta cheese wrapped in filo pastry. This was good but wow ... a bit too rich. Especially after the avocado stuffed mushroom. There was a drizzle of mustard sauce that didn't quite work.The next starter was a seared scallop in a spinach cream sauce. The sauce, though nice, was a bit too much. It really didn't need to be drowning in it. The scallop was nicely cooked though the sear could have been done  a bit more.Soup was a mushroom soup. The thing I'm glad about this soup is that it wasn't drizzled in dreadful truffle oil. And there was no addition of truffle paste. They just used plain mushroom, letting it shine through. So rare now a days  as these types of Hong Kong style "fine dining" places tend to over use truffle oil. Kudos for them for not using this.It came with  slice of foccacia. It was nice and dotted with red peppers to give it a kick.The main finally came and that was in the form of a roast pig.  As we had a big group, they didn't divide up the mains but just let us help ourselves on one big plate.  Unsure if that is lazy or they ran of plates? A bit lighter than other places I've been to. The skin was not as crispy as most places but at least it wasn't chewy. However, the meat was moist and tender. It was also seasoned perfectly so it was packed with flavor.The other main was a steak (I believe it was a hanger steak). Very tender and cooked to a nice medium rare. It had a strong beefy taste. The sauce was ok. Not too memorable so I ended up not touching it much.The pasta was also not divided up. A bit lazy I felt but I guess in the end, I was glad. A mushroom pasta with truffle paste. The pasta was al dente but they also drowned it in too much truffle paste. The amount used was way too much and I almost gagged from it. A common mistake in Hong Kong style "fine dining" restaurants. They over use the truffle oil.Dessert was also shared. This was: (from left to right) creme brulee, baked cheesecake, sesame ice cream, molten lava cake, unbaked cheese cake, a raspberry panna cotta. Dessert was ok. Nothing spectacular about them. Nothing really stood out. Though the creme brulee caramelized sugar topping was a too thick so hard as a rock. The molten lava cake didn't really flow. It did  bit but not a lot.  Panna cotta was too jellylike in consistency.Food was ok.  Oddly, better than expected but not that great. It was typical of many Hong Kong run "fine dining" establishments. Offering food that is pleasing to the local palate but not really doing much else. Price wasn't expensive for what was provided so that is positive. Service was good. Utensils were replaced each time. And despite the ruckus my coworkers made, they still strived on to serve us and didn't kick us out. Kudos for that. Overall, ok. But not sure if I'd be back on my own.

James Kitchen 在厚福街H8 大厦已有一些日子，由於那裡是傾談好去處，所以筆者久不久都會過來一下。

午餐時間如早少少過來，有機會坐到旁邊卡位，看著窗外倍感舒服。

今日到來，店員自動地提供的一杯䁔水，在冬日的日子裡，倍感溫暖。

除餐牌Set Lunch 外，還有當日精選午餐。

午餐由$68$138 不等，Set Lunch 包括餐包、沙律或是日餐湯(二選一)、主菜、餐飲和是日甜品。

日式麻醬沙律菜~是日餐湯~當日是西蘭花忌廉湯，香濃味美。

餐包~每次餐包都是䁔䁔的，這點筆者很喜歡。

香煎比目魚柳配意大利青醬$98~今日的比目魚煎得比較過火，魚皮燶了少少，筆者曾來過這裡吃過幾次，是煎焗得剛好的，皮脆內軟，魚肉很滑，將意粉撈上青醬上相當吸引。

香煎紐西蘭羊柳$98~羊柳有少許根，但也可接受。

餐飲~可以選即磨咖啡，配上當日甜品，是個不錯的選擇。

是日甜品~朱古力心太軟，配上vanilla 雪糕簡直是好撘檔。

放Cheese Cake 的碟很吸引，視覺已加了不少分數。

整體來說，食物質素隠定，午市在繁忙的尖沙咀區，這裡是一個傾談好地方，店長帶有一點點酷的感覺，但每次在細節上看到他的熱情和溫暖，就是這點，會令你久不久過來拜訪一下外冷內熱的店長。

呢間餐廳以前喺中環食過幾次， 質素唔錯 又唔算貴， 今晚同朋友聚餐喺尖沙咀 唔想同人迫， 於是決定食呢間。

今次食完覺得水準保持唔住， 尤其是整肉類方面比較失望。

呢間餐廳優點係唔多人唔嘈， 同埋紅酒白酒任飲。

James Kitchen餐單提供多國菜, 海鮮等推介美食位於尖沙咀區，餐廳座位數42人均消費約$201-400，結賬可以用Visa,Master,現金。

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James Kitchen餐廳詳細資料：

• James Kitchen地址:
  尖沙咀厚福街8號H89樓
  James Kitchen, 9/ F, H8,8 Hau Fook Street, Tsim Sha Tsui
• James Kitchen電話:  
• James Kitchen價錢: $201-400
• 分類: 多國菜, 海鮮
• 座位: 42
• 付款: Visa,Master,現金
• FB專頁: James Kitchen Facebook

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