For our next instalment of Send Location, we visited the recently reopened Jimmy’s Kitchen. Boasting nearly 100 years of history in Hong Kong, the revival of this iconic establishment is a blend of the traditional and the modern.
Located just a stone’s throw away from its original spot, Jimmy’s Kitchen is now found at Pedder Building. A more open and brighter look has replaced the old dark wood and carpeted floors. The new space fits up to 160 diners in its casual dining lounge, cocktail bar, crudo bar, main dining rooms, and private dining room.
Leading the new Jimmy’s Kitchen is Executive Chef Russell Doctrove. Before the closing in 2020, Chef Russell was one of those who grew up eating at the restaurant with his family. “Not many people get the chance to go and dine somewhere when they’re younger, and then many years later, be a part of bringing it back to life and taking it to a new direction,” he mused. “It’s a unique opportunity that I don’t take lightly. It gives me insight into what Jimmy’s used to be and where we want to take it.”
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Many of the regulars coming back to dine at Jimmy’s Kitchen will notice their beloved classics still on the menu. Even the complimentary pickled onions. “We went through the old recipes and saw these dishes that were really popular,” Chef Russell explained, “and then approached it in a new, modern take and seeing how we can enhance these recipes to make the dishes even better.”
Many recipes have stayed the same, with a few modifications. The iconic Chicken Madras, for example, is made with the same spice blend. The team tracked down the original supplier of it, making it 100% authentic. Some might even recognise that the porcelain holding the condiments is the original used by Jimmy’s Kitchen before closing.
Chef Russell’s favourite, the Chicken ‘Kiev’ has also stayed pretty similar. “That was the dish I would always order when I came here with my family,” he recalled. “It’s changed a little more in terms of presentation. Things like the garlic butter recipe, we’ve made it a little bit punchier. It’s one of those dishes that you can have for lunch, then come in for dinner and have it as well.”
Still, new life must be breathed into Jimmy’s Kitchen. The menu includes more than just the classics. “We’ve added a lot of new dishes which we think really complement the iconic dishes,” Chef Russell said. “You can come in here multiple times a week and there’s so many different dishes for you to try. There’s a little bit for everyone.”
The crudo bar brings with it a new section on the menu, where you can find oysters, king crab legs, and bluefin tuna crudos. The appetizers and mains now dishes like Coronation Fried Chicken, Seared ‘Prince des Bombes’ Duck Breast, Dover Sole, and more besides the signatures.
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The dessert and drinks menu has also gotten an update. Of course, the iconic Baked Alaska is still there and as theatric as ever. Still, customers should not overlook new additions like the Chocolate and Caramel Tart (which, personally, I enjoyed more). Those looking for a pick-me-up can check the drinks menu for some East-West cocktails, like the Jimmy’s Borscht Mary.
It’s been more than two months since Jimmy’s Kitchen re-opened, and the restaurant is still fully booked. Many old regulars have returned to try the new Jimmy’s, while first-timers are curious to see what makes this establishment so legendary. Regardless of whether you’re a returning or new customer, there’s always something for you to try. And remember, “If you are satisfied, please tell your friends. If not, tell Jimmy.”
Jimmy’s Kitchen
M/F, Pedder Building, 12 Pedder Street, Central
Restaurant 12 p.m. – 3 p.m., 6 p.m. – 11 p.m.
Bar and Café 11 a.m. – 11 p.m.
Afternoon tea 3 p.m. – 5 p.m.
Video/Images: Samson Jr C de Guzman
Editor: Johanna Muliani
Johanna Muliani
Editorial Assistant, Dining and Culture
An Indonesian enamoured with the sights of Hong Kong, Jo is a curious spirit who loves telling stories with a focus on Art, People, and F&B. After work, you'll find Jo knitting, dabbling in gaming, and looking for where to eat next.
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