Introduction (or where I insert all my caveats)

How did this all begin? I think it started as an attempt to keep a record of the various private kitchens I’ve tried. (Private kitchens for those not yet in the know are secret, unlicensed restaurants whose whereabouts are known largely through word-of-mouth.) Then in the midst of writing, the urge to memorialise some of my favourite Hong Kong eating places took over and ... more...

Restaurants

• Yi Jiangnan (Jiangnan cuisine/Shanghainese/Beijing)
• Lin Heung Tea House (Cantonese)
• Victoria Seafood (Cantonese)
• Hutong (Beijing/Shanghainese with a contemporary twist)
• Yunnan Rainbow (Yunnan food)
• Kin's Kitchen (Cantonese) NEW
• M at the Fringe (Australian) NEW
• Bodega Riojana (Spanish tapas) NEW
• Ingredients (western with a touch of fusion) NEW

Private Kitchens

• Da Ping Huo (Szechuan)
• Mum Chau’s (Szechuan)
• Tung’s House (Shanghainese)
• Mr. Li’s Shanghai Private Kitchen (Shanghainese)
• Club Qing (Asian fusion)
• Le Marron NEW
• Palace Kitchen (Cantonese) NEW
• Kin's Terrace (Cantonese) NEW

Cheap Eats

• Arun Rung (Thai)
• YuMaiKa (Fish Tofu rice noodles) NEW
• Tsim Jai Kee (noodles) NEW
• Dumpling Yuan (dumplings and Shanghainese snacks) NEW
• Habibi Cafe (Egyptian) NEW
• Nha Thrang (Vietnamese) NEW