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. Here’s a round-up of our favourite private kitchens in Hong Kong 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 homes.
Pomegranate — Wong Chuk Hang
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, another venue a few floors above. Its minimalist decor scheme lets you customize the ambiance to your liking, in a 1,500 sq.ft space that seats up to 60 guests (or up to 100 standing).
Cuisine: Mediterranean/Middle Eastern
Where: 4B, Sing Teck Factory Building, 44 Wong Chuk Hang Rd, Aberdeen
Contact: +852 2580 0663 / info@pomegranate.com.hk
BYO?: Yes; corkage fee depends on number of bottles brought
Price: $650 – $950 per head
Fa Zu Jie — Central
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 Shanghainese/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 St, Central
Contact: +852 3487 1715
BYO?: Yes; free corkage
Price: $600 per person
Da Ping Huo — Central
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 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 acapella Chinese opera performance.
Cuisine: Sichuan
Where: LG/F, 49 Hollywood Rd, Central
Contact: +852 2559 1317 / info@dapinghuo.com.hk
BYO?: Yes; $150 per bottle
Price: Set menus for two and up from $238 – $988 per person / À la carte $128 – $368
Les Saveurs Private Kitchen — Wan Chai
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 Les Saveurs that’s arguably one of the best private kitchens in Hong Kong. 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: 21/F, 239 Hennessy Road, Wan Chai
Contact: Call +852 2116 8883 or WhatsApp +852 6385 7696 / booking@lessav.com
BYO?: Yes; corkage fee is $200 per bottle of 750ml wine
Price: Lunch $288 (3 course) per head, $318 (4 course) per head / Dinner (6 course) $888 per head
Gitone — Sai Wan Ho
Private dining spot 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: No. 27-28, G/F, 45 Tai Hong St, Lei King Wan, Sai Wan Ho
Contact: Call +852 2527 3448 or WhatsApp +852 90235 1988 / info@gitone.hk
BYO?: Yes; red or white wine $100 per bottle / others, e.g. whiskey or Champagne $150 per bottle
Price: $580 – $980 per head (plus $20 tea and condiment charge per head)
Masala Bay — Clearwater Bay
From her home in Clearwater Bay, Vandana Anand first started hosting private dinners as a hobby and now creates fresh, Indian-inspired dishes for large groups of hungry diners. Meals can be served inside her lovely home, guests sipping wine as Vandana fills the air with the aromas of her home-style cooking; or, if the weather allows, you can also dine outside in the beautiful, spacious garden. There’s a minimum of eight diners, with a maximum of 22 indoors and 30 outdoors.
Cuisine: Indian
Where: Clearwater Bay – full address given on booking
Contact: +852 9306 3967 / masalabayhk@gmail.com
BYO?: Yes; no corkage fee
Price: $800 per head
Sabor Spanish Private Kitchen — Sheung Wan
Sabor offers creative and expertly prepared Spanish food and wines, giving diners an authentic taste of Spain in a fun and lively private dining 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. You can 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 St, Sheung Wan
Contact: +852 2481 8828 / sabor@live.hk
BYO?: Yes; free corkage
Price: $530 per head
Ta Pantry — Wan Chai
Ta Pantry is a humble 600 sq.ft 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, Chiu Chow, European, and Thai influenced cuisine at Ta Pantry. Chef Esther also offers cooking classes and hosts cooking shows in the space.
Cuisine: International: Japanese, Shanghainese, European, and Thai
Where: No. 1A Star St, Wan Chai (entrance on Electric Street, walk through Miason ES)
Contact: +852 2521 8121 / booking@tapantry.com
BYO?: Yes; no corkage fee
Price: $900 – $1,200 per head (minimum of 8, maximum of 20 people)
Yin Yang Coastal — Tsuen Wan
If you’re looking for a bit of a city escape to go along with your private dining experience in Hong Kong, 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 to enjoy at the patio private kitchen (options of 6, 8, and 10), and let Chef Margaret do the rest. There’s a minimum of 2 to 8 people depending on the number of courses and whether you opt for lunch or dinner.
Cuisine: Chinese
Where: House 117, Ting Kau Village, Tsuen Wan (Ting Kau beach, near Royal View Hotel)
Contact: Call +852 2866 0868 or WhatsApp +852 9784 2280 / booking@yinyang.hk
BYO?: Yes; corkage fee of $150 per bottle
Price: $880 – $2000 per head, depending on the number of courses
Olive Leaf — Lamma Island
Chef Ayalet Idan hosts vegan brunches and dinners from her and her husband’s home’s garden in northern Lamma Island, with dishes inspired by her family’s passed down recipes. The primary feature of the earthy food is raw food that’s meant to make you feel good, nutrition density, authentic Israeli flavours, and seasonal ingredients. A 20-25 minute walk from Yung Shue Wan pier or a 5-minute walk from Pak Kok pier with a ferry from Aberdeen, the meals include family-style dishes, dates and huts, flat bread, Turkish coffee, and sparkling wine. Idan also holds regular vegan Mediterranean cooking classes.
Cuisine: Vegan Middle Eastern
Where: Pak Kok Village, Lamma Island
Contact: +852 9723 0459
BYO?: Yes; free corkage
Price: $800 per head
