The rebirth of an icon: Jimmy’s Kitchen re-opens

March 5, 2024

[Hong Kong, 5 March 2024] A beloved Hong Kong icon, Jimmy’s Kitchen is reopening its doors in the Pedder Building in the heart of Central, a century after it first opened in Shanghai. The storied past of this restaurant is well-known but the latest iteration, led by Epicurean Group, will bring its unique legacy forward into the next generation.

[Hong Kong, 5 March 2024] A beloved Hong Kong icon, Jimmy’s Kitchen is reopening its doors in the Pedder Building in the heart of Central, a century after it first opened in Shanghai. The storied past of this restaurant is well-known but the latest iteration, led by Epicurean Group, will bring its unique legacy forward into the next generation.


With a new prime location within the iconic Pedder Building, Jimmy’s Kitchen is opening a mere stone’s throw from its previous address on Theatre Lane. The new space is primed for the return of famously long Hong Kong lunches and sociable evenings alike, seating up to 160 diners across a casual dining lounge, cocktail bar, crudo bar, main dining rooms and a cosy private dining room. The central area features an open kitchen with bar seating, where diners can enjoy their meal — or snack on the famed complimentary Pickled Onions on each table — while taking a peek into the workings behind their next dishes to come.

At the helm of the kitchen is Hong Kong-born Executive Chef Russell Doctrove, who holds many memories of eating at Jimmy’s Kitchen with his family throughout the 1980s and ‘90s. Trained at multi-Michelin-starred establishments in the UK and Hong Kong, he is keen to preserve the old Jimmy’s magic whilst putting his own contemporary spin on this iconic Hong Kong institution.

From its inception a century ago in Shanghai and its subsequent move to Hong Kong in 1928, Jimmy’s Kitchen has always been cosmopolitan and global in outlook. In 1920s Shanghai, Jimmy’s chefs mastered cuisine influenced from Russian emigrés that have now become iconic favourites, like the Chicken Supreme ‘Kiev’(HK$238) with its centre oozing garlic herb butter.

Jimmy’s original menu catered to the many British and American navy officers who were regular patrons in its early days, and it covered a melting pot of global dishes and influences. In the late 1940s, following its first appearance as a staff meal by Jimmy’s Hong Kong-Indian chefs, the Jimmy’s Chicken Madras (HK$228) hit the menu at the request of the owner’s wife and became an instant classic, beloved by generations. No one does Chicken Madras like Jimmy’s — this belly-warming menu stalwart remains one of the highlights today, with its original recipe replicated with care. Choose from chicken, prawn or vegetables cooked with its traditional blend of dry spices, served simply as-is on rice or together with sauce — along with the requisite poppadoms and Jimmy’s carousel of punchy condiments in their original porcelain dishes.

While keeping its classics, we are keen to bring Jimmy's Kitchen into the future by referencing modern British and continental cuisine in a modern way, all while keeping the menu and dining experience approachable and unpretentious. The concept favours simplicity, stripping things back on the plate with flavour being the most important factor. A wealth of lighter dishes, particularly from the crudo bar, will allow diners to indulge but also keep it light if they so wished.


New seafood starters from the crudo bar to try include King Crab Leg (HK$228) with a citrus hollandaise brulée and Bluefin Tuna (HK$188) with roasted eggplant and toasted buckwheat. With its punchy flavours, the cold starter of Pickled Dutch Herring Fillets (HK$148), with new potatoes & sour cream is perfect to awaken the appetite. As for tempting warm starters, elevated takes on British classics include Angus Beef Mince on Toast (HK$168), featuring toast crisped in beef fat for the fullest flavour possible, and Seared Hokkaido Scallops with Bacon Marmalade (HK$188), an exercise in layered umami.

A la carte mains include a 14-day dry-aged Seared ‘Prince des Dombes’ Duck Breast (HK$358) with blackberry, foie gras and madeira jus, or the impeccably executed Dover Sole (HK$868, to share) is served Meunière style with roasted mushroom and lardo, while a 24oz Cavalier Wagyu Sirloin (HK$1,888, to share) from South Africa — a unique variety not typically found on Hong Kong menus — is served with roasted shallot puree and beef jus for a true show-stopper; underlining the peerless European rooted techniques that Chef Russell and his team bring to every dish.

For dessert, Jimmy’s Kitchen’s theatrical Baked Alaska (HK$228, to share) takes pride of place, featuring masterful layers of homemade pistachio and cherry ice cream and Italian meringue, flambéed tableside. Another signature, Strawberry Omelette (HK$198, to share) is also a long-time hit with Jimmy’s regulars, filled with strawberry compote and flambéed in Grand Marnier.

The elegant marble-topped Main Bar is set to become one of Hong Kong’s most sought-after spots for beverages and the return of Jimmy’s time-honoured bar hospitality. A curated wine list features more than 150 global labels, from classic houses to thrilling new winemakers, while East-West inspired cocktail creations include the Jimmy Borscht Mary, Far East Mule, Canton Old Fashion, and Strawberry Omelette; and classics like Lychee Martini and Espresso Martini, are all at HK$140 each.

A satellite café and bar located within the new Pedder Arcade on the fifth floor in the same building, JK on the 5th, will be the prime watering hole for quick catch-ups and guests waiting for their table downstairs. The focus here is on exclusive whiskies and Champagnes, with incredible expressions and cuvées sourced from some of the world’s preeminent producers.

For the redesign of Jimmy's Kitchen, lead designer Hernan Zanghellini looked far back in time for inspiration, across nearly 100 years of history and a range of design periods experienced by Jimmy’s since its inception. “We had a lot of strong design periods — Art Deco, abstract, and Bauhaus from which to build upon — but [Jimmy's] DNA is still there. From materials, stories, time and place in history — we took it all, polished and filtered it to come up with Jimmy’s 21st century offspring.”

Throughout the space, classic materials such as walnut louvred window screens were employed with much lighter wood panelling to add to the updated feel. However, in the private dining room the panelling was stained almost black to lend a modern twist. Accents of white and grey marble, oak and American walnut and strong abstract patterned upholstery, give a nod to Jimmy’s history but with a decidedly contemporary look and feel.

The service team has always been a crucial part of the unique Jimmy’s Kitchen magic and once again their legendary knowledge, warmth and welcome will remind diners of a gentler age of dining while ushering in and nurturing a new generation of hospitality talent.  Back with a fresh sense of culinary adventure while still paying homage to heritage, Jimmy’s Kitchen is ready to write the next chapter, once again crafting delicious new memories for customers old and new.


About Jimmy’s Kitchen

Celebrating almost a century in the Hong Kong dining scene, the inimitable Jimmy’s Kitchen has served multiple generations with comforting Continental cuisine in Hong Kong as well as during its earliest days in Shanghai. Returning to a new space at Pedder Building next to its original location in Central with Executive Chef Russell Doctrove, Jimmy’s Kitchen brings back iconic dishes such as the famous Madras Curry, its weekend tradition of Sunday Roast, and of course, the unforgettable Pickled Onions, all while writing a new chapter of delicious memories for customers new and old.

Opening Hours:

Restaurant: 12nn-3pm, 6pm-11pm

Bar & Café: 11am-11pm

                     4pm-7pm (Happy Hour)

Jimmy’s Afternoon Tea: 3pm-5pm

Address - M/F, Pedder Building, 12 Pedder Street, Central, Hong Kong

Tel: +852 2526 5293



IG: @jimmyskitchenhk

High res imagery HERE

Press Materials HERE


About Epicurean Group

Founded in 1991, Epicurean Group innovates, curates and creates unique dining experiences in Hong Kong and China. Offering a diverse cuisine selection including Chinese, Japanese and International concepts, Epicurean Group provides true culinary enjoyment for every one of its diners. Brands include standalone concepts such as The Peak Lookout, Pica Pica, BÀRBAR, El Taquero, KAKURE and Ship Kee (awarded the Michelin Bib Gourmand in 2023). For more information, please visit

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(J) = Iconic Jimmy’s Dishes  

To Start - Cold

King Crab Leg, citrus hollandaise brûlée (HK$228)

Russian king crab legs are gently poached in an aromatic stock before being chilled in ice, the meat carefully removed and then dressed lightly in olive oil, lemon juice and salt. Draped over the top of the crab is a citrus hollandaise which features mandarin, lime and lemon zest, which is then bruléed for a final elegant touch.  

Bluefin Tuna Crudo, roasted eggplant, toasted buckwheat (HK$188)

Japanese bluefin tuna is sliced thinly then lightly pounded before being seasoned. Dressed underneath it is a roasted eggplant purée. The dish is finished with a sprinkle of toasted buckwheat which adds a nutty flavour profile to add dimension to the freshness of the fish.

Pickled Dutch Herring Fillets, new potatoes & sour cream (HK$148)

This North Sea favourite of pickled herring fillets are paired with a rustic yet refreshing potato salad consisting of new potatoes, green apple and red onion dressed with mustard, apple cider vinegar and a handful of fresh herbs. Perfect to awaken the appetite.

To Start - Hot

Angus Beef Mince on Toast, beef fat, watercress, horseradish (HK$168)

Inspired by the humble British dish of mince on toast, minced Angus beef is slow-cooked for 3-4 hours along with a medley of aromatic vegetables such as onion, carrot, leek and celery. Whole roma tomatoes are crushed by hand and allowed to slowly break up and impart their sweetness into the finished dish. Worcestershire sauce, red wine and beef stock also add a much-needed depth of flavour to the mince. Thick-cut sourdough is then fried in beef fat until crispy so it holds its crunch while being topped with the mince. The dish is then finished with a healthy amount of fresh watercress and a house-made horseradish cream.

Hokkaido Saint-Jacques, green pea, lardo, bacon marmalade (HK$188)

In this spin on the popular British flavour combo of scallops, peas and bacon, Japanese scallops are seared in a hot pan before being basted with foaming butter. Paired with the dish are green peas that have been cooked in cream and a sweet and tangy bacon marmalade. For the marmalade, bacon bits are crisped up slowly in a pan before brown sugar, vinegar and mustard is added. To finish, the scallops are then draped in a thin sheet of lardo for extra depth of flavour and creating an exercise in layered umami.


(J) Jimmy’s Madras, steamed rice, signature condiments

The iconic Jimmy’s Madras spice blend is toasted in ghee to first release its aromas, before mixing in your choice of protein Chicken (HK$228), Prawn (HK$268) or Vegetables (HK$188) and fluffy potatoes. The dish’s elements then get well acquainted in the oven to develop the depth of flavour even further. With a slow heat that builds with every bite, it’s served with rice, poppadoms, and the classic carousel of condiments, which includes an array of mango chutney, pickled cucumber, desiccated coconut flakes, peanuts and fried onions.  

(J) Chicken Supreme ‘Kiev’, garlic herb butter, creamed potatoes (HK$238)

This was one of Chef Russell’s favourite dishes at Jimmy’s Kitchen while he was growing up in Hong Kong and his go-to dish to order whenever his family dined there. The presentation has been elevated, with a butterflied chicken thigh crumbed and fried to lock in its juicy tenderness. As you slice in, a luscious filling of garlic herb butter pours out. More of this heavenly sauce is served across the plate, perfectly pairing with the silky creamed potatoes.

Seared ‘Prince des Dombes’ Duck Breast, blackberry, foie gras, madeira jus (HK$358)

Whole female ducks from France are dry-aged in-house for up to two weeks to enhance their natural flavours. The duck is then pan seared skin side down to render out fat and result in a crispy skin. Paired alongside the duck is a bright blackberry gel, tart and savoury pickled blackberries, seared foie gras and a sauce made from the duck bones and a splash of Madeira.

Mains (To Share)

Dover Sole ‘Meunière style’, roasted mushroom, lardo, chicken sauce (HK$868)

Deboned French dover sole is lightly floured before being cooked in foaming butter until golden brown, and the flesh is just firm. Roasted shimeji mushroom clusters garnish the dish and are draped in lardo for another dimension of umami. A roasted chicken jus containing diced shiitake mushroom and fresh tarragon is then drizzled on top.

24oz Cavalier Wagyu Sirloin, roasted shallot puree, beef jus (HK$1,888)

After extensive rounds of trialling a variety of cuts from trusted suppliers, Chef Russell and his team found that the taste and texture of this Wagyu variety from South Africa was completely unique and not something found on most menus in Hong Kong. This show-stopping sharing portion is perfect for groups.


(J) Baked Alaska, for 2 to share (HK$228)

Chef Russell and the team have enhanced this iconic Jimmy’s Kitchen dessert by focusing on each individual component of a Baked Alaska and maximising the flavour found within each. A light Genoise sponge acts as the base for an even mix of homemade pistachio and cherry ice creams. Italian meringue is carefully piped around the outside to create a geometric effect before it is flambéd tableside.

(J) Strawberry Omelette, for 2 to share (HK$198)

One of the first desserts on the menu at Jimmy’s, this new edition of the classic dish takes inspiration from the popularity of Japanese soufflé pancakes. We enhanced this original recipe to be lighter and fluffier with the addition of more egg yolks and whites. A homemade strawberry compote fills the centre of the pancake before it is half cooked in a non-stick pan and then finished in the oven to rise. Before serving, the omelette is folded in half, dusted with icing sugar and then brought to the table to be flambéed with Grand Marnier. Delicately sweet with an angelic texture, it’s perfect to share for two — but you might not want to, after the first bite!


Jimmy’s Kitchen - Historical Timeline

1902 Jimmy James was born in 1902 in a small Midwestern town in the US, then joined the US army in order to travel. His assignments took him all over the globe and he found himself in Siberia; after a few more deployments across Southeast Asia, Jimmy finally ended up in Tientsin (Tianjin, China).

1922: While stationed in China, Jimmy was discharged from the US Military. Jimmy quickly found a job with an Asian development company and started to make a name for himself in the hospitality industry in China. Jimmy was great with people: he became so well known that by 1923 he was enlisted by the US government to the position of Deputy Marshal in Shanghai.

During the early part of 1924 there was an acute, unsatisfied craving for hamburgers in Chefoo (now Yantai), and in response to this demand, Jimmy opened a hamburger stand right on the docks, located on the north coast of Shantung. Chefoo was at the time a summer anchorage point for foreign navy forces, especially the US Asiatic Squadron and his hamburger stand was a smashing success. He also at this time opened a popcorn stand in Shanghai.

1924: Jimmy opened his first full service restaurant on Broadway (now Da Ming Lu) in Shanghai's dockland district called ‘The Broadway Lunch’, located at 105 Broadway opposite the Savoy Hotel.

1925: After a year of opening, The Broadway Lunch quickly changed its name because the regulars had come to know Jimmy and they referred to his restaurant as ‘Jimmy’s’, ignoring its proper title. Later that year, Jimmy officially changed the name to ‘Jimmy's Kitchen’. Now the customers identified the locale and its marvellous food with the ever popular owner Jimmy.

1927, July: Jimmy expanded his business with a second Jimmy's located along the nearby Nanjing Road East (formerly called Bubbling Well Road) at No 212 Szechuan Road, next door to the Navy YMCA.

1927: That same year, Aaron Landau—a Palestine-born polyglot who could speak 12 languages, was a night watchman at the 1900 Paris Exposition, made coffins, was an adventurer travelling down from Russia—met Jimmy James, who was now a retired US serviceman in Shanghai and the owner of the original Jimmy's Kitchen Shanghai. Aaron and Jimmy quickly became close friends, and ultimately business partners. They struck a deal whereby Aaron would proceed to Hong Kong and open another Jimmy's Kitchen, so that both restaurants could benefit by exchanging clients between the two thriving port cities.

1928: Aaron Landau opened the first Jimmy's Kitchen in Hong Kong near the Seamen's Institute and old China Fleet Club, 42 Lockhart Road, Wan Chai which served the British navy in Hong Kong.

1934: Jimmy's Kitchen Hong Kong relocated into the China Building on Theatre Lane (so named for the nearby King’s Theatre), just off of Queen’s Road Central.

1938: Leo Landau, Aaron's son, joined the company to run Jimmy's Kitchen Hong Kong.

1940: Jimmy’s Kitchen adds new curry dishes to the menu, one of which is the iconic Chicken Madras, beloved to this day.

1941, December: Jimmy's Kitchen Hong Kong was closed throughout the Japanese occupation of the city during World War II. Leo Landau, who was a volunteer with the British Army, was sent to a Japanese Prisoner of War camp in Sham Shui Po, Kowloon.

1942, March: Jimmy James and his family (wife and two daughters) were interned in the Chapei Civilian Internment Camp on the outskirts of Shanghai. While interned, Jimmy was put in charge of the camp kitchen.

1945, August: Once the Japanese surrendered Shanghai, Jimmy and his family were released, and he could return to his businesses in Shanghai. Leo Landau was also free; he first went to Australia for medical treatment before returning to assist his father in reopening Jimmy's Kitchen Hong Kong at Theatre Lane. With the return of many of the surviving staff members, serving food to the British and American Military personnel.

1946: Leo Landau married Betty Joan and they had two children, David and Barbara. A year later, Aaron Landau retired from the Hong Kong business, leaving the restaurant to Leo to run.

1948: As the Cultural Revolution sparked in the Chinese mainland, Jimmy gradually lost or had to sell all of his businesses in Shanghai. He soon left Shanghai and returned to the United States in Dallas, Texas, where he lived until his death.

1949, August: Aaron Landau passed away, but the legacy of Jimmy's Kitchen lives on, with  Aaron's family keeping the business going strong in Hong Kong.

1966: Neil Mackenzie, Leo Landau’s nephew, joined the restaurant team in Hong Kong.

1969, 22 August: A second Jimmy's Kitchen branch, now in Kowloon, was opened at J. Hotung House (何鴻卿大廈), located on Hankow Road, Tsim Sha Tsui. The same building is now named Hankow Centre.

1975: Meanwhile, over in Central, Leo and David Landau opened the new Central branch of Jimmy's Kitchen, located on the Ground Floor of New China Building, 1-3 Wyndham Street, with 120 seats. It was a 'staggered move' as The China Building where Jimmy's Kitchen was previously located until this time was due to be torn down and redeveloped at the end of 1975.

1978: Jimmy's Kitchen celebrated its 50th anniversary in Hong Kong. Two years later, Leo Landau retires and moves to the US.

1982: Jimmy's Kitchen Tsim Sha Tsui moved to the first floor of Kowloon Centre, Ashley Road.

1985: Leo’s nephew Neil Mackenzie and Peter Schlipf bought the Jimmy's Group from the Landau family.

1990, June: ‘Shanghai Jimmy’ passed away at age 88 in Dallas, Texas. His obituary was posted in the Dallas Morning News on 16 June 1990.

1994 Jimmy's Kitchen Tsim Sha Tsui celebrated its 25th Anniversary by serving lunch at menu prices from 1969—its opening year.

Sometime in the late 1990s, Aaron’s son Leo Landau passed away in Seattle, Washington where he had resided since moving out of Hong Kong.

2002: Epicurean Group purchases Jimmy's Group from Neil Mackenzie & Peter Schlipf who retire and respectively move back to Australia and the UK.

2003: Jimmy's Kitchen Central celebrates its 75th Anniversary. Three years later, Jimmy’s Kitchen Central undergoes a complete facelift.

2008: Jimmy's Kitchen Tsim Sha Tsui is relocated from the first floor of the Kowloon Centre to the ground floor of the same building. This also coincides with its 80 Anniversary Party.

2017, March: After another nine years of celebration, Jimmy's Kitchen Tsim Sha Tsui reaches its untimely end and closes down.

2020: Suffering huge losses due to the Covid pandemic, Jimmy's Kitchen unfortunately also shutters its doors on Wyndham Street—but that’s not the end.

2024: Jimmy's Kitchen will reopen in the iconic Pedder Building in Central, a historic building established in 1924. The original Jimmy's Kitchen on Theatre Lane was located near the Pedder Building in the 1930s, and so one can say Jimmy’s is finding its roots once again after serving Hong Kong for the past 96 years since its founding in 1928.