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October 27, 2011

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Cantonese creations

TIM'S Kitchen is a Cantonese restaurant in Plaza 66 that is all about fresh ingredients, a mixture of textures and balanced taste.

Setting the scene is a huge peach tree in the center of the restaurant. Chic French windows allow lots of light in during the day while letting diners see Puxi at night.

Chef Lai Yau-Tim, who also runs two other restaurants of the same name - one in Hong Kong and the other in Macau -- that have both received two Michelin stars, is known for creating dishes featuring light flavors and delicate presentations. But he has added some Shanghai appetizers and dessert options to his menu.

Try the dim sum for lunch. The steamed shrimp dumplings (36 yuan/US$6) have a thin skin and bouncy shrimp meat inside. The fluffy and fatty BBQ pork bun (24 yuan) is also yummy.

In autumn, the restaurant's signature dessert soup made of fresh almond is good for nourishing the body.

If diners choose to come for dinner, the fried chicken (140 yuan) comes highly recommended. The shiny and crispy skin encases the tender and juicy meat. The crab claw steamed with white gourd (260 yuan) is also worth a try. The white gourd balances nicely with the sweet crab meat.


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