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Simple, but Not Plain
2016-02-18 2032 views
For the Lunar Near Year reunion dinner on my dad's side this year, my dad decided to choose a new restaurant for us to try out.  It was a little difficult to find George Private Kitchen as it is located inside a small hotel, and the private kitchen shares the space of a Korean restaurant.  Apparently, the Korean restaurant doesn't get a lot of business in the evening, so George Private Kitchen could use the space.As the restaurant is a private kitchen, my dad set the menu when he made the reserv
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For the Lunar Near Year reunion dinner on my dad's side this year, my dad decided to choose a new restaurant for us to try out.  It was a little difficult to find George Private Kitchen as it is located inside a small hotel, and the private kitchen shares the space of a Korean restaurant.  Apparently, the Korean restaurant doesn't get a lot of business in the evening, so George Private Kitchen could use the space.
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 As the restaurant is a private kitchen, my dad set the menu when he made the reservation.
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 In lieu of a corkage fee, George charges patrons who wish to bring their own wine by the number of glasses required, which is an interesting concept and understandable as it is a private kitchen.
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 The place setting is quite standard, but the waiters were quite efficient in replacing our bowls and plates throughout the meal.
Sautéed Morchella Mushrooms with Kaofu
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 Sautéed Morchella Mushrooms with Kaofu: The kaofu was a little bland to my liking, as I prefer the sweeter Shanghainese version of kaofu.  But, the rest of the dish was really nice.  The edamame was really toothsome, and the morchella mushroom had a delightful woody flavor.
Char Siu & Chicken Liver in Maltose Sauce
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Char Siu & Chicken Liver in Maltose Sauce
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 Char Siu & Chicken Liver in Maltose Sauce: Everyone's hands shot up when asked if we wanted some rice when this dish arrived.  The char siu was tender but not overly soft, and the chicken liver was tender throughout without any tough pieces.  The sauce was the highlight of the dish; with the maltose in the sauce, it had a pleasant sweetness that was not harsh and overwhelming!
Yangzhou-style Lion's Head in Clear Broth
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Yangzhou-style Lion's Head in Clear Broth
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 Yangzhou-style Lion's Head in Clear Broth: The Lion's Head meatball was a tad greasy for me and my brother, where we thought that they could have probably had a smaller ratio of fat to meat ratio in the meatball.  Other than that, the broth was really delectable.
Stewed Thread Fin Fish
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 Stewed Thread Fin Fish: This preparion of fish is different from the ordinary steamed fish, and the fish turned out to be very tender.  The ginger and spring onions were very aromatic and made the fish even more savory!
Double Boiled Ham Hock Stuffed with Chinese Golden Ham
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Double Boiled Ham Hock Stuffed with Chinese Golden Ham
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 Double Boiled Ham Hock Stuffed with Chinese Golden Ham: I'm not a big fan of pork but decided to try the ham hock anyway, as it is stuffed with Chinese ham which would cover up the pork flavor that I don't like.  The Chinese ham made the ham hock very fragrant, and the skin of the ham hock has melted a bit in the cooking process which made the meat quite succulent!
Steamed Greens with Pickled Mustard Hearts
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 Steamed Greens with Pickled Mustard Hearts: This dish was so good that I was talking about it to the rest of my friends and family throughout the Lunar Near Year celebration period!  The steamed vegetables were perfectly crunchy, and the best part of the dish was the pickled mustard hearts!  I haven't had mui choy that tastes this good in years!  It was prepared perfectly with just the right amount of sweetness and crunch!
Classic Chicken with Scalions
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 Classic Chicken with Scalions: As soon as this dish arrived at our table, the delightful aroma of the scallions caught the attention of our noses!  Chef George told us that this is a very traditional preparation, and even though, he's not very particular about which type of chicken he uses, he makes sure the fresh chicken he uses is of high quality.  The chicken was very tender, and scallions and sauces mixture in the bottom of the pot was really delicious!
Tofu Skin & Coix Seed Sweet Soup
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Tofu Skin & Coix Seed Sweet Soup
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 Tofu Skin & Coix Seed Sweet Soup: Tofu Skin sweet soup is not on my list of favorites when it comes to Chinese desserts, but this one really surprised me!  All of the tofu skin had already melted, so, along with the job's tears, they gave the sweet soup a smooth, velvety texture.  My brother and I usually pick out the ginkgo nuts from everything, but we finished them in this sweet soup as the ginkgo nuts were really soft and were not bitter at all!

George Private Kitchen emphasizes on high quality, yet simple, ingredients combined with excellent cooking techniques, which delivers delicious dishes with complex flavor profiles!  It is a gem hidden in the midst of Wanchai!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-02-05
    Dining Method
    Dine In
    Spending Per Head
    $350 (Dinner)
    Celebration
    Chinese New Year
    Recommended Dishes
    Char Siu & Chicken Liver in Maltose Sauce
    Char Siu & Chicken Liver in Maltose Sauce
    Yangzhou-style Lion's Head in Clear Broth
    Yangzhou-style Lion's Head in Clear Broth
    Stewed Thread Fin Fish
    Double Boiled Ham Hock Stuffed with Chinese Golden Ham
    Double Boiled Ham Hock Stuffed with Chinese Golden Ham
    Steamed Greens with Pickled Mustard Hearts
    Classic Chicken with Scalions
    Tofu Skin & Coix Seed Sweet Soup
    Tofu Skin & Coix Seed Sweet Soup