小廚 (已結業)

同事推介法式私房菜，樣樣都好味。餐單由主廚決定 唔駛自己諗 很好先上咗小食 生果加豬肉卷 醒胃麵飽係我最愛嘅法飽，重點係舊牛油，超香。前菜 翻茄果凍加芝士 好好味 同個汁好夾。餐湯，湯底粟米湯，加咗cream、濃味肉絲同爽脆豬肉乾，搞混食 Ok。未食主菜已經飽咗一大半，想食多舊飽都食唔落。好，到主菜，西班牙豬兩種食法。一種應該係炆，好似中式東坡肉，味道是ok 的，但要食肥膏我就一般。另一種係烤，哩個正，肉味勁香。其他配菜都好好味，雖然飽都清碟。甜品 蜜桃撻 加薑味雪糕，我真得個餅底好好味。餐飲 薄荷茶 好fresh 好似朝早刷牙咁haha,可以消消濟。最後仲有自家製曲奇打包，又食又拎。

A great place for great food, friends gathering with your own wine. Dishes here are on the stronger taste side, goes very well with wine. Every dish has interesting and complex flavours. The chef have fresh menu biweekly and haven't repeated so far since opening 4 years ago. Definitely will come again.

環境很有古式建築感覺，因為唐樓，簡單佈置，舒服，音樂relax,帶點浪漫，這間餐廳有不少外籍人仕幫襯，鬼佬廚david用心煮餐，但外形都cool cool 地，什有性格，煮出來外觀味道很不錯，都很適合兩人撐枱腳，地方清靜，菜式分量很夠，大部份外地貨，這間餐廳上星期打過去，全December 已經fully book ，除了今天及22 December 什為誇張，幸好打去問說今天有位，即時抽時間來，每星期不同菜色，值得推介，好味，好在有老闆請客

Creative restaurant in many aspects: decor and food. The mysterious entrance through the corridor of an old Tung Lau building with colonial tiles gives the tone of the coming experience. There is a small staircase to get to the first floor dining room, where the decor is carefully chosen: dim lighting, wooden tables, original ceramic plates and tea glasses. We felt very welcome as the staff was always smiling and caring. The food was inventive from starter through main and dessert. We had slow-c

有幸朋友為我的生日book了這間私房菜食慶祝生日晚飯. 私房菜的地方舒適又干靜, 當日的帶子粟米湯, 湯的熱度可以接受, 只是帶子和其他配料就比較凍. 可能廚師要準備多枱的湯, 因而未能將帶子和其他配料keep住熱.  其他的食物都尚算不錯. 而餐飲只有薄荷茶和咖啡的選擇, 如果你想飲其他, 例如熱檸檬荼的話就免問了. 

Dull and lacking execution.At the end of the day if the butter and mint tea are the hilights of the evening, someone in the kitchen probably has no clothes on.8 of us had dinner here last night, in this delightful Dioxin laden dystopian wasteland. BYOB worked well for us and luckily the HKD 600 per head bill did not leave the impression of having been excessively kicked in the groin.First impression: the website with it's clumsy attempts at offhand flippancy, only confirms the English language

Dear David,Indeed we love your food and cooking style a lot because we could taste your passion towards cooking through your delicious food. Unfortunately one of my friends doesn't eat cold served food and lamb, so she missed out the chance to try your cooking in different perspectives. Nonetheless, we would like to thank you for charging a partial price voluntarily for her portion. Salute to your kindness and passionate cooking!Warmest regards,JC

一家餐廳能否令食客「回頭」，我認為最重要的在於「心」，即是有無HEART。有沒有用心，客人會感受得到的。最近到訪的這家西式私房菜，隱身於西灣河區的唐樓中，餐廳環境雅緻，大廚的用心經營更令人留下深刻印象。老闆兼主廚David來自加拿大，多年前在港落地生根，太太是香港人，還有個可愛的女兒，一家就住在附近。我與男友D.S.用餐當天還見到他的女兒出現，小女孩蹦蹦跳地走去開放式廚房找爸爸拿餅食，原本正經地準備食物的大廚瞬間露出溫暖的笑容，整個畫面很有愛。女孩與媽媽出現短時間後就離開，沒有打擾認真工作的爸爸。特別一提，餐廳周日會休息，因為是family day (欣賞!)。這裡的菜單每星期更換一次，據聞菜式沒有重複過，有誠意又有創意！食材和醬汁配搭豐富，用料新鮮，味道有驚喜。四道菜，每人$500(沒有加一)，雖然價錢在西灣河區來說不便宜，但食物有一定質素，我認為物有所值。一開始先上餐前小食，我們用餐當日是一杯暖湯。餐前麵包外脆內軟。前菜是法國蘆筍配mozzarella芝士與香草沙律。蘆筍十分鮮嫩，整道菜食落感覺好清新，真的有如menu所寫的感覺「it’s just around the corne

This is the second time i visit the restaurant with my friends and both visits were nice.If you are looking for a friendly place to spend a good time with your beloved ones and enjoyed some outstanding food prepared by an excellent chef and still pay a very affordable price then don't hesitate and go try Little Kitchen.The weekly menu will almost make you want to go there every week.Yesterday we had a very smooth bold broccoli soup followed by a seared Halibut fillet with seasonal veggies. The m

經朋友介紹來到這私房菜 (竟然西灣河也有私房菜 ), 一行5人浩浩蕩蕩去品嚐. 坐下先被環境所吸引, open kitchen 加上沒一般酒樓餐廳的嘈吵(加分!!). 講番食物, 首先來了 一個餐前小食泡夫 (menu內是沒有的), 驚喜!! 先隨之而來是餐前麵包配上牛油 (好味, 同出面好唔同但不知點形容, 用料應是上上). 到頭盤, 日本帶子(我的至愛), 廚師親自為每人從量杯倒下湯, 好特別好有心思!! 帶子真係好新鮮!! 接著是pasta, 好creamy, 上面有D 煙肉咸咸地, pasta 質感好好, 問了waiter原來是handmade (又加分!!) 主菜係menu 上只知鴨胸, 上來原來是加上好多不同的蔬菜, waiter 此時才講是廚師想人客有 surprise, menu上賣一下關子. 係覺得好飽之際, 甜品已在眼前,  WOW唔好講笑, 我地個個刮到碟底, 酥皮tart仲係熱, 配上lemon cream 加 vanilla jelly, 真係滿意到極點!! 價錢方面, 幾百人一個人頭4個菜, 抵抵抵! 我地一定會回來! we will be back for

For someone who is perfectly content to never venture far beyond Sheung Wan and Sai Yin Pun, Little Kitchen in Sai Wan Ho presents a destination of sorts. And what a destination.A review for Little Kitchen is tricky because the menu changes every week and with the chef/owner’s boundless creativity and energy, unlikely to repeat. So each review is a brag of: "Look what we had! And you missed! Ha!"But do not fret! Because when you do go, I am certain you won't leave disappointed (unless, of course

I've been to Little Kitchen a few times now and have been really impressed with the consistent quality. It's a set menu that changes every week, so I've begun checking out the facebook page/website every Monday to see what will be on offer for the week. I'm one of these people that is happy to let the chef wow me with his creations and just enjoy what is put in front of me. For people who aren't that inclined, I would suggest they visit the site and check out the weekly menu, since there isn't m

 住西灣河咁多年, 要食好d只有鯉魚灣一個選擇(只是好d, 不是"好好"). 上星期街市樓上竟然有新餐廳開張,望落格局似西餐廳,不過因為樓下無宣傳, 所以只可以上網睇下係咩~不過老實講,睇完網頁睇完Menu其實都唔太清楚係乜菜式, 只可以肯定係西餐, 因為菜名係食材+用料+感覺, 所以頭盤會見到"Potted Shrimp, Mildly Spiced, Buttery, Remoulade, Lovely"......係有點一頭霧水, 不過可能大廚想保持神秘感. 所以我地一行4人都係打左電話訂位。原來餐廳係固定menu,一行4人都揀左4道菜廚房係open kitchen,可以睇住大廚煮野（大廚原來係外國人, 即刻加左小小分數）頭盤：類似牛油蝦沙律，個蝦好爽好新鮮，牛油味同其他香料好夾，沙律個底d粒粒同個薄脆都好食　次盤：呢個竟然食完先記起未影相，個蒸青口好清，唔似平時用cream煮那種, 好彩味道都幾鮮亦算大隻主菜：牛仔肉煮得好林，牛味又好重，因為有一個朋友唔食牛,所以訂位時侍應幫我地轉左一碟係雞,抵讚甜品：朱古力雲呢拿合桃蛋糕呢個最好味，朱古力味好濃又唔甜，蛋糕裡面又幾個layer