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2017-01-15
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Even when my vacation balance is as low as my savings in my piggy bank, exploring with decent meals at private kitchens becomes an alternative for getaways. It is of course not the fact that there is no more good restaurants to try, just that one doesn't have to wait till the to-go list be exhausted and resort to private kitchens. What I treasure most is the exclusivity of dining experience private kitchens can offer and attention received as you are always one among the several guests to be ser
Even when my vacation balance is as low as my savings in my piggy bank, exploring with decent meals at private kitchens becomes an alternative for getaways. It is of course not the fact that there is no more good restaurants to try, just that one doesn't have to wait till the to-go list be exhausted and resort to private kitchens. What I treasure most is the exclusivity of dining experience private kitchens can offer and attention received as you are always one among the several guests to be served at one time. This french private kitchen is one that hits my reasons of visiting a private kitchen, and served me two divine lunches with delicate yet creative dishes. $198 for 3-course and $238 for 4-course are the all-time lunch prices , making a weekend visit a more worthy go than ever.
It is not as "private" as not being able to search online, but is like a hideout inside a commercial building. Without big signboards or logos, one simply finds his way to the only alley leading to rooms and the semi-open kitchen. Smelling aroma of food and glancing at the chef's table, you will be sure that you aren't lost in your way.
'Rooms' are basically divided by partitions, which are flexible to create rooms of any size bespoke to customers' needs. Coincidentally, both visits were made on days with super fine weather and clear skies. The picturesque backdrop of the harbour with nearly no obstruction in the front is impressive. Geographically favourable to be a private kitchen, as this scenic advantage can only be tapped given no-rush meals.
With black and purple lace table cloth and shiny cutlery, it gives a pleasant and cosy vibe but not the strict and reserved style in high-class restaurants at hotels, mainly because of the playful-looking plates that greet you at your seat. Tiger and panda are printed on plates, which make me recall the chair backs at Felix in the Peninsula, being part of the decorative design by Philippe Starck. These animal-printed plates, however, will be taken away shortly once you have your food ordered, as you should be using the simple oval plate for your bread.
Not really a bread 'basket', but a bread box is served, with three kinds of bread including buttery croissants. It wasn't taking too long for appetisers to be served, so we didn't focus much on refilling.
AppetiserPan fried scallop, poached green asparagus with warm quinoa salad
Pan fried scallop, poached green asparagus with warm quinoa salad
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Beef Carpaccio w/ parmesan shaving, arugula salad, homemade mushroom tapenade
Quite a common and safe option to go for, beef carpaccio was a decadent opposite to the clean and assertive flavour of scallop. Appreciation goes to the smooth and tender beef and most importantly, the finely chopped mushroom that spread out as tapenade to give mild highlight of aroma.
Chilled Poached Geoduck Clams, Watercress Espuma, Potato Salad
Portion wasn't that appealing, but geoduck clam is not common to be found in the western cuisine I tried. An ideal refresher for summer given the clear taste of watercress espuma that melts in your mouth, but I'd recommend going for the other appetisers given its portion mainly.
Weekend Special (Add $88 extra) - 42°C Fresh Smoked Salmon, Smoked Caviar, Apple Horseradish Ravioli, Beetroot Puree
We gave it a try because of its special smoky effect - not only was it pleasing to the eye, it makes a memorable dish with impressive flavours. It wasn't unveiled immediately when served, so as to let salmon be infused with savory notes of smoke. It justified the 3-minute wait, with savory notes being subtle but giving a seemingly charred aroma despite smooth texture of salmon which wasn't made to full doneness. The two dressings placed on the plate weren't making an impact, as caviar did its job already.
42°C Fresh Smoked Salmon, Smoked Caviar, Apple Horseradish Ravioli, Beetroot Puree
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Soup of the dayCream of Jerusalem Artichoke Soup, Crispy Artichoke, 5J Iberico Ham and Croutons
Cream of Jerusalem Artichoke Soup, Crispy Artichoke, 5J Iberico Ham and Croutons
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MainSous Vide Baby Pork Roulade w/ smoked bacon and truffle, pork jus, mesclun salad
Sous Vide Baby Pork Roulade w/ smoked bacon and truffle, pork jus, mesclun salad
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Squid ink puntalettepoached squid pappardelle in brine, garlic parsley foam
Squid ink puntalette
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Going with family and friends at weekend which involves a kid, it was quite unexpected that she was given a set of kids cutlery and it was so easy to share food with her! Great to see that she managed to eat well with her familiar 'tool kit' which is a considerate act of the restaurant we appreciate quite a lot.
DessertLemon Tart
It looks petite, but it wasn't so easy to finish given its dense texture and condensed sweetness, which is in par with traditional french desserts in expectation. Elegantly plated with raspberry gelato which was sour enough to balance off the sweetness, we finished the lemon tart by dollops of creamy and tangy fillings.
French Cheese Platter
Portion of four kinds of cheese served with crackers and jam was good enough to wrap up a fulfilling lunch. Around 2 hours were spent for both visits, having unique experience of being served with delicacies. Exclusivity and service undoubtedly outweighs its food for a return visit, and these tell you why private kitchens are perfect hangout places if you wish to have an instant getaway
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