Hong Kong Private Kitchen Guide

The best of Hong Kong's private kitchens - Secret Kitchen by The Butchers Club, Les Saveurs, Da Ping Huo, Curry Bay Kitchen, Gitone, Pomegranate, Gong Guan, Curore, Yin Yang Coastal, Dine Art, Viral Fusion, Le Marron, Dining at Home, Ta Pantry, La Dolce Vita, Masala Bay, Le Blanc, Corner Kitchen, Sabor Spanish Private Kitchen, Fa Zu Jie

Hong Kong’s Best Private Kitchens

Along with an excess of restaurants to suit every budget and taste, Hong Kong has a bustling and innovative private kitchen scene. If you are no longer content with fighting for a table at one of the city’s hot restaurants, why not pull together a group of friends for a special night of food and drink somewhere a little off the beaten culinary track. (This guide was revised and updated in May 2018)

Here’s a round-up of our favourite private kitchens hosted by some of the city’s most talented chefs, who showcase their talent and techniques everywhere from obscure industrial buildings to their very own apartments.

 

Looking for a particular private kitchen? You can follow these links to jump straight each listing:

Secret Kitchen by The Butchers Club, Les Saveurs, Da Ping Huo, Curry Bay Kitchen, Gitone, Pomegranate, Gong Guan, Curore, Yin Yang Coastal, Dine Art, Viral Fusion, Le Marron, Dining at Home, Ta Pantry, La Dolce Vita, Masala Bay, Le Blanc, Corner Kitchen, Sabor Spanish Private Kitchen, Fa Zu Jie

The Secret Kitchen by The Butchers Club

Fans of The Butchers Club burgers (we certainly count ourselves as admirers of the juicy patties, freshly minced daily) will be delighted to know that they’re doling out even more wonderful food at their secret kitchen in Wong Chuk Hang. The Secret Kitchen by The Butchers Club is a large venue, split over two floors with a 7,000 sq-ft rooftop to boot, a far cry from their smaller burger locations. Located in a secret warehouse (as the name states), it’s a prime spot for bringing people together for an intimate private dinner, cocktail party, or even a wedding. The menu branches out from just burgers here, with their certified dry-aged Angus rib or beef shortloin, seafood and sumptuous desserts.

Cuisine:   Western
Where:     Secret warehouse in Wong Chuk Hang (location given upon booking)
Contact:   2884 0768 / [email protected]
BYO?         Yes; No corkage fee
Price:        $1000 per guest (minimum 6 people) plus the cost of selected beef

 

Les Saveurs Private Kitchen

Eric Wong, a Le Cordon Bleu chef who has worked in some prestigious restaurants around the world, including the Michelin-starred Le Jardin des Sens in France, is behind the intimate private kitchen Les Saveurs. As is the case with many eating establishments in Causeway Bay, the building it’s housed in is very unassuming, but inside a lovely ambiance awaits, with dim lighting and Victoria Harbour views. Food is French-Asian fusion, with enticing amuse bouche like tuna tataki with apple and wasabi sorbet or foie gras with smoked eel ballotine.

Cuisine:   French
Where:     10/F, Universal House, 229-230 Gloucester Road, Causeway Bay
Contact:   2116 8883 / [email protected]
BYO?         Yes; corkage fee is $200 per bottle of 750ml wine
Price:        Lunch $228 (3 course) per head, $268 (4 course) per head / Dinner (6 course) $788 per head

 

Da Ping Huo

This charming private kitchen has a lot going for it, and is known among lovers of spicy Sichuan cuisine as being a true gem in the city. It’s not just due to the amazing food –  generous portions of Chengdu Dan Dan noodles, signature braised beef brisket, steamed chicken with chili sauce – but the cheery hospitality of the owners. Wang Hai and Wong Xiaoqiong, the couple who run the small, hidden eatery (down a set of stairs on the lower ground floor of a building on Hollywood Road) are part of the appeal. Wang Hai is a recognised master Chinese painter, while his wife Wang Xiaoqiong is a Sichuan cuisine expert and talented singer. Not content with just cooking, she is know to emerge from the kitchen post-dinner service for the odd a capella Chinese opera performance.

Cuisine:   Sichuanese
Where:     LG/F, 49 Hollywood Road, Central
Contact:   2559 1317 / [email protected]
BYO?         Yes; $150 per bottle
Price:        Lunch $120 per head / dinner $380 per head / à la carte $200 – $680

 

Curry Bay Kitchen

The welcoming dining room at Curry Bay instantly puts you in a good mood, along with the cheerful staff that greet you and patiently explain each course. As the varied dishes are regional Indian, this is particularly helpful, to know your sev poori from your samosa. Sample delicious spicy (and some sweet) Indian canapes from the sample canape menu (for up to 40 people), or opt for a private sit-down dinner with up to 20 companions, which starts with the ‘Roadside Churmuri Chaat’, wonderful dough crisps, tangy chutney, potatoes and pomegranate, followed by minced chicken and lentil discs with chickpea and mango salad, along with more delicious Indian fare that can be customised to your liking. There are vegetarian alternatives too.

Cuisine:   Indian
Where:     15 Lung On Street, Wan Chai
Contact:   [email protected]
BYO?         Yes; fee of $500, even for bigger groups
Price:        $550 per head (6 course menu) / $350 per head (canape menu) (minimum spend $5,000 either menu)

 

Gitone

Gitone is so named to depict the marriage of art and harmony in life (‘gi’ and ‘tone’ are types of fine wood used in making the ancient Chinese stringed instrument, the guqin). Terence Lee, the founder chairman of the Contemporary Ceramic Society (Hong Kong), beautifully marries art appreciation and fine dining: guests sit among his splendid collection of fine art and ceramics, warm classical music playing in the background, while enjoying chef David Chan’s eclectic Asian menu (E-fu noodles sautéed with lobster in black truffle sauce, sliced abalone with Chinese wine and gold foil). You may find yourself inspired to come back for an art class, like a ceramic workshop, which can be done before or after your meal for an extra $500 per person.

Cuisine:   Chinese
Where:     G/F, 27-28,45 Tai Hong Street, Lee King Wan, Sai Wan Ho
Contact:   2527 3448 / [email protected]
BYO?         Yes; red or white wine $100 per bottle / other (eg whiskey, Champagne) $150 per bottle
Price:        $488 – $998 per head (plus tea and condiment charges $20 per head)

 

Pomegranate

Founder and chef Maria Bizri creates stunning food packed full of eastern Mediterranean flavours, yet fused with tastes of South Asia and the Orient. The open-plan kitchen and minimalist dining area inside, coupled with an impressive 2,000 sq ft. outdoor terrace, make Pomegranate a perfect venue for an intimate birthday or a large event. Expect a welcoming, relaxed home-from-home atmosphere with impeccably produced food that is the perfect backdrop to an evening with good friends. Same goes for an evening at 8D by Pomegranate, a newer venue a few floors above. It’s minimalist decor scheme lets you customize the ambiance to your liking, in a 1500 sq-ft space that seats up to 60 guests (or up to 100 standing).

Cuisine:   Mediterranean/Middle Eastern
Where:     4B, Sing Tech Factory Building, 44 Wong Chuk Hang, Aberdeen
Contact:   2580 0663 / [email protected]
BYO?         Yes; corkage fee depends on number of bottles brought
Price:        $650 – $950 per head

 

Gong Guan

Gong Guan’s cuisine is a crossover between Shanghainese and Cantonese, and is also influenced by a variety of ingredients from other Asian regions. They’ve recently moved to a new location that comfortably seats up to a maximum of 50 people, where you can indulge in beautifully presented dishes including Sichuan beef, drunken chicken, scallops, fish rolls and much more.

Cuisine:   Shanghainese/Cantonese
Where:    13/F, Pearl Oriental House, 60 Stanley Street, Central
Contact:  2577 9789 / [email protected]
BYO?        Yes; corkage fee of $150/round of glasses/table (not per bottle).
Price:       $538 per head (minimum 8 people)

 

Curore

Chef Andrea Oschetti expertly prepares heartwarming Italian food at his own home – a beautiful loft in Wong Chuk Hang. His love of Italian food comes from hours spent helping his grandmother as a young boy, and he opens up his home to share his passion for the freshest ingredients and the best Italian wines. Andrea only hosts one group a night, three times a week, 6 months of the year, so you can expect a very intimate and unique dining experience.

Cuisine:    Italian
Where:     Wong Chuk Hang – contact Andrea for booking and address information
Contact:   [email protected]
BYO?        No; Andrea partners with Italian wine producers to bring diners an interesting and varied selection.
Price:       $780 per head, minimum 10 people

 

Yin Yang Coastal

If you’re looking for a bit of a city escape to go along with your private kitchen experience, check out Yin Yang Coastal, located in a beachside village house in Tseun Wan. Chef Margaret Xu Yuan excels in creating farm-to-table Chinese dishes that focus on local seafood. All you need to do is decide how many courses you want (options of 6, 8, and 10), and let Chef Margaret do the rest.

Cuisine:   Chinese
Where:     House 117, Ting Kau Village, Tseun Wan, Kowloon
Contact:  2866 0868 / [email protected]
BYO?        Yes; corkage fee of $150 per bottle
Price:       $880 – $2000 per head, depending on the number of courses

 

Dine Art

Dine Art is a space where art gallery meets private kitchen; a concept that, although relatively simple, works oh-so well. Whether you’re celebrating a special occasion or are looking for something a bit more casual, you’ll be surrounded by beautiful artwork and fine Italian cuisine. The menu, curated by Italian Chef Cosimo, changes seasonally, so you can always expect fresh flavours and high quality ingredients.

Cuisine:   Italian
Where:     16/F, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang
Contact:   2805 8555 / [email protected]
BYO?         Yes; corkage fee of $150 per bottle
Price:        $880 per head (minimum 10, maximum 24 people)

 

Le Marron

The warm, old-fashioned (in a good way!) French dining space at Le Marron, combined with the beautifully prepared French food, transports diners to provincial France. The menu changes to reflect seasonal availability of ingredients, and the dishes range from French classics to modern creations. There is also a small outdoor terrace; perfect for a more casual cocktail party on a cool autumn evening.

Cuisine:   French
Where:     12/F, Ying Kong Mansion, 2–6 Yee Wo Street , Causeway Bay
Contact:   2881 6662 / [email protected]
BYO?         Yes; no corkage fee
Price:        $470 or 570 per head for the set menu or you can opt for the a la carte menu.

 

Viral Fusion

Tucked away in a secret sanctuary in the heart of Central, Viral Fusion offers an East meets West cross-over cuisine with a menu meticulously created by highly renowned Chef Felix who was trained at prestigious establishments including L’Atelier de Joel Robuchon, Robuchon Au Dome, and Zuma. Unlike most private kitchens in Hong Kong, you can enjoy the menu at Viral Fusion with a party of two, alternatively, you can book out the VIP room with a minimum party of 8.

Cuisine:   Asian Fusion
Where:     13/F, Pearl Oriental House, 60 Stanley Street, Central
Contact:   2677 5300 / [email protected]
BYO?         Yes; corkage fee of $100/round of glasses/table (not per bottle).
Price:        Lunch $168 per head / Dinner $550 – $750 per head

 

Dining at Home

Puja opens up her home and kitchen to provide guests with superb, authentic North Indian cuisine – think moorish chutneys, delicious bhajis, flavoursome Sindhi curry, and fresh fish, that changes each season. Puja believes Dining at Home sets itself apart from other Indian restaurants because of her focus on serving incredibly flavourful dishes – the recipes of which have been passed on from generation to generation.

Cuisine:   Indian/Pakistani
Where:     Midlevels – address given on booking
Contact:   9700 4474 / p[email protected]
BYO?         Yes; no corkage fee
Price:        $520 per head (minimum of 8, maximum of 10 people)

 

Ta Pantry

Ta Pantry is a humble private dining space that seats 20 – 25 guests with an open kitchen attached, so you can see the ‘behind the scenes’ action. Beginning her culinary journey at three-Michelin starred L’Atelier de Joël Robuchon in Hong Kong, founder and Chef Esther Sham has a plethora of experience working in fine dining establishments in this city as well as in France. You can sample Japanese, Shanghainese, European and Thai influenced cuisine at Ta Pantry.

Cuisine:    International – Japanese, Shanghainese, European and Thai
Where:     1A Star Street, Wan Chai (entrance on Electric Street, walk through ES)
Contact:   2521 8121 / [email protected]
BYO?         Yes; no corkage fee
Price:        $750 – $950 per head (minimum of 8, maximum of 20 people)

 

La Dolce Vita

Owned by Stilvino Club, a wholesale company selling all things wine, La Dolce Vita is their private kitchen (which is actually their wine cellar!). You’ll be surrounded by hundreds of bottles of expertly chosen wine as you dine on an Italian 4-course dinner. The chef will choose ingredients that are in season in order to create your menu, however, if there is something specific you would like your dinner party to have suggestions are welcome.

Cuisine:    Italian
Where:     Unit 203, Oceanic Industrial Centre, 2 Lee Lok Street, Ap Lei Chau
Contact:   3528 0531 / [email protected]
BYO?         No; wine pairing available at an additional fee.
Price:       $880 per head (minimum 10, maximum 20 people)

 

Masala Bay

From her home in Clearwater Bay, Vandana Anand creates fresh, aromatic, Indian inspired dishes for groups of hungry diners. If the weather’s good, you can dine outside in the beautiful garden.

Cuisine:   Indian
Where:     Clearwater Bay – full address given on booking
Contact:  9306 3967 / [email protected]
BYO?        Yes; no corkage fee
Price:       $650 per head. 8 – 16 people indoors, with up to 30 if weather permits to use the garden.

 

Le Blanc

From the same stable as Le Marron, Le Blanc is a French restaurant and private kitchen. The dining area is adorned with fairy lights and mismatched, cute decor. The menu is a la carte and features French classics including goose and duck liver pate, and escargot and confit de canard.

Cuisine:   French
Where:    6th Floor, 83 Wan Chai Road, Wan Chai
Contact:  3428 5824 / [email protected]
BYO?        Yes; no corkage fee
Price:       Menu is a la carte

 

Corner Kitchen

Not to be confused with Corner Kitchen Cafe (though they are part of the same company), despite only being a stone throw away from each other, Corner Kitchen has been hosting cooking parties and private dinners since 2007. Corner Kitchen has two dining areas to choose from: a larger extension of their open kitchen concept (perfect for those who want to be part of all the action), or a smaller dining area that is closed off from the kitchen.

Cuisine:    International – five menus to select from
Where:      Ground Floor No. 21-23 New Street, Sheung Wan
Contact:   2803 2822 / [email protected]
BYO?         Yes; no corkage fee for up to 10 bottles of wine
Price:        From $600 per head (minimum 10, maximum 24 people)

 

Sabor Spanish Private Kitchen

Sabor offers creative and expertly prepared Spanish food and wines, giving diners an authentic taste of Spain in a fun and lively atmosphere. While it’s likely you’ll be dining with other guests if you have a small party, you are also able to rent out the entire restaurant for larger groups. Choose from either the Chef Tapas Menu or Sabor Mix Menu.

Cuisine:   Spanish
Where:    Room 601, 6/F, Cheung’s Building, 1-3 Wing Lok Street, Sheung Wan
Contact:  2481 8828 / [email protected]
BYO?        Yes; free corkage
Price:       $530 per head

 

Fa Zu Jie

Don’t be deterred by the sketchy alleyway in LKF you’ll have to walk through to get to Fa Zu Jie, we promise it’ll be a breath of fresh air once you step in. Fa Zu Jie serves Chinese/French fusion food in an intimate venue with tables surrounding an open kitchen. The menu consists of quality, innovative cuisine with rather peculiar-sounding dish descriptions (“Reunion. A French Farm. A Daughter-in-law from China”… Anyone?).

Cuisine:   French/Shanghainese
Where:    1/F, 20A D’Aguilar Street, Central
Contact:  3487 1715
BYO?        Yes; free corkage
Price:       $600 per person

 

Go back browse our pick of Hong Kong’s private kitchens.

 

If you think there’s a restaurant that we’ve missed off the list, please tell us about it on [email protected]

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thisgirlabroad is a Canadian expat who packed her life up in the Great White North to move to a city filled with skyscrapers, dim sum, and 7-Eleven’s. She’s been living, working, and eating her way through Hong Kong for the past six years with no plans to slow down. Between working full time and managing her blog, you’ll likely find her with a flat white in one hand and a jar of peanut butter in the other.

Nancy Matos is a lifestyle and culture writer from Vancouver, Canada currently based in Hong Kong and London.

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