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January 14, 2016

Kitchen Confidential

After the whirlwind festive season and start to the year, you’re in the mood to check out someplace intimate and off the beaten track. We hear you. To kick off 2016, we reveal our favourite additions to the private kitchen scene, which tick all the boxes in terms of cosy ambience, inspiring chefs and utterly delicious fare. If your New Year’s resolution was to try a cool new dining spot, you’ve come to the right place…

 

DINE ART
Behind closed doors:
 What do you get when you cross fine Italian food with an art gallery? Dine Art! This unique concept will appeal to art lovers and foodies alike.
Those in the know order: Chef Cosimo Taddei is known for his delectable pasta. The menu changes and this month’s specials include pan fried Hokkaido scallop with ratte potatoe puree in perigord black truffle sauce, homemade tagliolini, scampi and fresh wild fennel, and roasted duck leg, pan fried goose liver, cherry tea glaze, mint and pineapple.
Off the record: Available for exclusive hire, the space can accommodate up to 100 guests and there are options available for canapés, cocktails, special lighting and a DJ upon request.

(16/F, A, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen, +852 2805 8555,
www.dinearthk.com)

POPSY ROOM
Behind closed doors:
 Tantalise all the senses with a visit to this gallery by day, eatery by night, tucked away in the antique-filled lanes of Upper Lascar Row.
Those in the know order: Some of the dishes are so beautiful, they’re almost too pretty to eat.  The sea urchin razor clam risotto with lilies and exotic mushrooms, and pan-seared duck in lychee sauce, cauliflower puree, zucchini, deep-fried purple yam and lychee are like edible art.
Off the record: Art exhibits change every two months. Maximum capacity is 22, with a minimum of 12 for those after an exclusive soiree.

(30 Upper Lascar Row, Sheung Wan, +852 2234 6711, www.thepopsyroom.com)

LA DOLCE VITA
Behind closed doors:
 When premium Italian wine importers Stilvino open a private kitchen in their Ap Lei Chau showroom, you know the vintages are going to be exceptional.
Those in the know order: The four-course menu consisting of light seafood delights to let the outstanding vino shine, finished with a decadent chocolate cake and pistachio ice-cream.
Off the record:  All you need is eight of your nearest and dearest for complete exclusivity.

(Unit 203, Oceanic Industrial Centre , 2 Lee Lok Street, Ap Lei Chau, +852 3528 0531 www.stilvino.hk)

LA TABLE DE PATRICK

Behind closed doors: Watch your feast come to life as Chef Patrick Goubier prepares French favourites from an open kitchen.
Those in the know order: Old timers always come back for the foie gras trio with dark chocolate and orange sauce. The newer addition of marinated Hokkaido scallops with wasabi and watercress and red currants has also proved a winner.
Off the record:  Although the building address is Cochrane Street, the entrance is actually on Gage Street.

(6/F, Cheung Hing Commercial Building, 37-43 Cochrane Street, +852 2541 1401
www.chezpatrick.hk)

LITTLE KITCHEN
Behind closed doors:
 Chef David Forestell prepares a weekly four-course set and guarantees that no specific dish will ever be repeated – it’s all about seasonality here.
Those in the know order: The menu always changes but some of the dishes we’re still dreaming about are the pan-roasted pigeon breast with French, green vegetables and grilled beef, pure black angus, roasted vegetables, potatoes tomatoes and corn.
Off the record: There is a strict BYOB policy and no corkage so bring your best tipple. No service charge either.

(1/F Cheung Lok Building, 112-114 Sai Wan Ho Street, +852 5616 4114, www.littlekitchenhk.com)

CHEF STUDIO BY EDDY
Behind closed doors:
 Attention to detail is superb and Chef Eddy Leung uses herbs grown in the restaurant balcony for most of his dishes.
Those in the know order: Seven-course tasting menus are created around seasonal ingredients. Expect to see masterpieces like slow cooked French duck breast, caramelised fig, rosemary potatoes, red wine jus and mushroom risotto with seared foie gras and Tasmanian winter truffle.
Off the record: Get up and close personal with Chef Eddy himself who will come over to greet you  before introducing the evening’s delights.  Intimate service at its most personable.

(Room 5B, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen
+852 3104 4664, www.facebook.com/pages/Chef-Studio-by-Eddy)



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