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七彩炒豬肚尖
Sautéed Pork Stomach with Pickled Vegetables and Bamboo Shoots
二十頭日本吉品鮑魚
Braised Whole Yoshihama Abalone (20 heads) in Oyster Sauce
冬瓜 / 蛋白蒸原隻鮮蟹鉗
Steamed Whole Fresh Crab Claw with Winter Melon / Egg White
太史五蛇羮
Supreme Snake Bisque
官燕釀竹笙卷
Braised Superior Bird's Nest stuffed in Bamboo Piths
桂花炒魚翅
Sautéed Shark's Fin with Fresh Crabmeat, Bean Sprout and Scrambled Eggs
椒鹽炸原隻鮮蟹鉗
Deep-fried Whole Fresh Crab Claw with Peppercorn Salt
脆皮炸子雞
Crispy Chicken
玻璃明蝦球
Crystal King Prawn
琵琶官燕餅
Pan-fried Superior Bird's Nest Cake with Fresh Crabmeat and Egg White
生炒牛肉飯
Fried Rice with Minced Beef, Onions and Shallots
紅燒大鮑翅
Braised Superior Shark's Fin in Brown Sauce
網油明蝦卷
Deep-fried King Prawn Roll with Liver Sausage and Spring Onion
花膠扣遼參
Braised Fish Maw and Sea Cucumber in Oyster Sauce
蒜蓉雞絲煎生麵
Pan-fired Noodles with Shredded Chicken in Creamy Garlic Sauce
蝦籽炆柚皮
Braised Pomelo Skin with Shrimp Roes
鮮露筍炒海青斑球
Sautéed Fresh Sliced Garoupa Fillet with Fresh Asparagus