Mar 22, 2012|
The rise of the private kitchen has been one of the most exciting things to happen to Hong Kong’s dining landscape over the past few years. Stymied by high rents and tough government restrictions on restaurants, talented chefs have rented commercial units, transformed them into home-like spaces and run them as private clubs, offering top-quality and reasonably priced food to delighted diners. But if you’ve already been to the well-known favorites, such as Magnolia in Sheung Wan and Le Blanc in Wan Chai, take a look at these up-and-comers. Their talented founders have brought their culture and their foodie expertise to the private-kitchen scene, enriching it for the better. Whether you’re looking for French home-style comfort food, rustic Italian or even Turkish-Indonesian, you’ll find it here.
Cooking is a passion that inspires successful chefs the world over. But it’s a penchant for presentation that continues to spur Liberty Private Works executive chef, Vicky Cheng, to innovative new heights.
Running a private kitchen is just one of Jean-Yves Chatte’s many outlets for sharing the culinary prowess of his country.
From dishwasher to executive chef to organic farmer, Eddy Leung has been there, done that.
Mandy Nathali brings the flair of the Caribbean to Hongkongers right in the comfort of her own home.
Gregory Alexandre cooked up a storm for the French consulate general in Hong Kong before deciding to share his tasty cooking with the public.
From photography to healthy eating, Andrea Oschetti is a jack-of-many-trades and master of them all.
For Grace Yip, mixing Indonesian dishes with Turkish specialties is as logical as adding milk to tea.