English Address : 1/F, 9 Sing Woo Road Happy Valley
Chinese Address : 跑馬地成和道9號1樓
Map : Display Map
Phone No. : 3480 0512
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Categories : Western | Private Kitchen | Private Party
Spending : $301-$500
Overall Score : 4.4
13 vs 1 vs 0
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Opening Hours: 星期一至六: 19:00-23:00
Number of Seats: 24
Payment Method: Cash
10% Service Charge:
1 to 2 of 2 reviews:
[Happy Valley private kitchen] Serene. YUM dessert
meganchen (204 Review(s))
Happy birthday, godbrother.
Dinner on the child(ren) to thank the parents for financing our pleasurable trip to Japan. H said it was 'time for harvest'. Indeed. It felt good to finally, be giving back, although it is nothing compared to our debt. There is always a first .
Nice calm and extremely quiet environment with relaxing instrumentals playing unobtrusively in the background.
Extremely nice manager and maitre d providing tailored service. And they're both Christian. Made reservations 2 weeks in advance and they email you the menu. You have to pay a deposit of $200 pax for parties of 7+. They will call you again to confirm 3 days in advance. Menu will change once every two months so it will change in late October.
Very limited choices, but you can BYOB. Corkage for the first 750ml bottle is waived. $50 from the second bottle onwards.
Our menu that night.
Wine - Australian Cab sauv - 1999 knapp stein enterprise
The cab sauv was far too acidic for me. Very oaky, high levels of tannin, godfather said the wine could therefore have been left to age for another ten years. Would taste softer with ageing. It was too strong for my pork dish.
Tomato egg mayo spinach on a very crisp toast holding it together but not too special because I could have prepared this at home.
Slow cooked salmon with 4 dressings
Salmon cooked in low temperature for 30 minutes. Can you ever over-cook a slow-cooked meat? Great execution. The 4 sauces are wasabi, cucumber, tomato and cocktail. The wasabi mayo was the best - fresh, mild, and added a little kick to the salmon. Salmon flavour was quite intense, delicious; the texture was almost creamy, melt-in-the-mouth, and the chef has done a wonderful pairing with sauces. A side salad containing candied walnuts mixed into very delicate red cabbage and matchstick granny smith apples completed the dish. Wonderful texture. So very good.
Tomato and red pepper soup
Tomato and red pepper soup. The flavour wasn't very strong but it was smooth there was an obvious layer of oil on the surface but didn't feel too oily in the mouth. Could have been a little bit thicker. But most of the others thought it was delightful.
Basil lime and mint leaf granita
was cleansing and icy, yummy. Not too sour or sharp and it was evenly flavoured (as in, there were no tasteless clumps of ice). I would not, however, recommend too much of it because it numbs the tongue.
Slow cooked kurobuta Pork
A hearty dish but not very impressive. Carrot was over-seasoned but thoroughly cooked and nicely trimmed. Pumpkin was soft. The slab of thick-cut pork was tender the pork was yummy. Again, sous-vide. It's quite amazing what slow-cooking does to meats. You preserve the flavour and cook the meat adequately but it doesn't get tough! Tried it together with the wine - didn't work. There was too much pork on my plate I couldn't finish so gave 1/4 to D.
Malaysian prawns and lobster risotto
Cauliflower very soft and the risotto was very fragrant. But it was slightly undercooked. Nice flavours though, and the prawns smelled very gooood. Looked pretty.
Spaghetti-like coconut strands, pina colada foam, cornflakes, grilled pineapple, lots of yummy pina colada ice cream . A bit of basil somewhere. Very interesting dessert. Recommended. You won't be able to eat this anywhere else. A unique creation on the part of mr. chef. At first I had my suspicions but upon S's strong recommendation, ordered, and decided it is good to take S's advice.
Crepe suzette with chocolate ice cream
Dark chocolate ice cream had chocolate chunks in it. There was a bit of ginger in the cream, and orange zest shavings which complemented the dark chocolate. Chocolate ice cream was store bought - apparently you need a license to have an ice-creamery in the kitchen! Learn a new thing every day.
I will be back. To try the chef's other creations. Hope Ocean stays in business for a bit longer and doesn't shutter in a year like many pop-up restaurants in town. Rent is the culprit .
Great for throwing birthday parties. Or surprise birthday dinners. The staff are eager to assist in hatching your little surprise.
The chef came around to ask for comments after the meal and shared briefly his testimony. This added a nice personal touch to the evening.
Preparation for dinner starts at 10am every day. I would love to volunteer. No lunch service (yet?).
Date of Visit: 2012-09-18
Spending per Head: HKD480 (Dinner)
Rating : Taste3 Environment3 Service4 Hygiene4 Value for Money3
Fabulous private kitchen!
Stephs852Diary (139 Review(s))
My friends and I decided to try out Ocean, a private kitchen in Happy Valley, whose chef apparently used to work at Mandarin Grill and Bar. Good private kitchens are usually very difficult to book, so I was very happy to be able to get a table for a Thursday night only 2 weeks beforehand!
The restaurant is opened by a very nice lady called Ocean and her husband. We loved the impeccable food at this restaurant, as well as the convivial service. Ocean and her brother, who helps out at the restaurant as a waiter, were attentive and caring. As my friend, K, and I have not read any reviews on this restaurant before we came, it was another pleasant surprise when the bill came to only around $450 per head (service included), which was a real bargain for such an intricate meal!
Amuse-bouche - Cucumber with sweet corn paste
The prawns in this Thai Prawn Salad were fresh and crispy, and we loved the citrus pomelo jelly which was really refreshing and compatible with the prawns!
The Cream of Mushrooms Soup was creamy and delicious, and had lots of fresh, flavourful mushroom bits in it.
Palate cleanser - Lime Granita
We loved this Slow Cook Spring Chicken with Potato Gratin & Chicken Jus as it was juicy and velvety. There was a world of difference between this tender spring chicken and the rubbery stuff you sometimes get at other restaurants!
The US Prime Rib Eye Steak with Red Wine Jus had great taste and texture, matched with a magnificent red wine jus.
After such excellent appetisers and main courses, K and I were totally unaware that the best part of the meal was still awaiting us. The Coconut & Pineapple in Five Textures and the Dark Chocolate Mousse with Banana were phenomenal! I had the best time digging into the coconut foam, coconut and pineapple ice-cream and desiccated coconut jelly, while K diligently and silently devoured the playful chocolate mousse with corn flakes on top and chunks of banana at the bottom. This was our conversation at the time: “This is so delicious!” “This is so amazing!” – followed by a few minutes of silence until we wiped our plates clean.
Rating : Taste5 Environment5 Service5 Hygiene5 Value for Money5
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