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2015-11-23
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Went with my family to this private kitchen for dinner. Rather clean and tidy then other similar ones located in Kwun Tong factory buildings.Complimentary chinese soup - no MSG and good.石灘桑拿蝦 - Shrimp marinated in two different Chinese wines and steamed in a hotpot with hot cooking stone. Shrimps were tasty but the herbs were super tasty. Don't waste the juicy in the pot. Save it for a bowl of rice.老家木耳黃酒雞 - this is a classic Hakka dish. The 木耳 tasted good, soaked up all the flavor without losin
Complimentary chinese soup - no MSG and good.
石灘桑拿蝦 - Shrimp marinated in two different Chinese wines and steamed in a hotpot with hot cooking stone. Shrimps were tasty but the herbs were super tasty. Don't waste the juicy in the pot. Save it for a bowl of rice.
老家木耳黃酒雞 - this is a classic Hakka dish. The 木耳 tasted good, soaked up all the flavor without losing its texture. Chicken was a bit overcooked as Chef was beware of serving undercooked chicken. The result was that all the flavor of the chicken went into the soup and all the alcohol were gone. Soup tasted fantastic. big portion. Chef may save a few meaty chops and add later.
Baked fresh oysters in Port - average and big portion.
Fried veggies - very fresh veggie and big portion.
愛爾蘭黑啤燉牛 - very tender beef with soft carrot and juicified onion. very good dish to go with rice.
牛油雜菌 - very big portion. I boxed it home and cooked it with spaghetti the next day. still very tasty.
日式清酒煮蜆 - this one had stronger alcohol taste. We cancelled the udon supposed to go with it because we were very full by then. But the aroma from the other table meant that we should have the udon to go with the soup.
We've ordered 紅豆沙 for dessert - well made and not too sweet!
Chef Kobe Wong used to be a financial news anchor. Her cooking is homey plus a bit of fusion. She meant to serve big portions because of her own experiences that private kitchens tend to serve in very small portions. She waived our corkage because the next table of 16 were so noisy. Chef came out and interact with us more towards the end of the meal. Waitstaff is green but should improve over time.
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