I did a google search for 'Best Private Kitchen in Hong Kong' - one of my favourites Kea's Kitchen came up. Right next to it was Chef's Studio. All the reviews said 'it's a little hard to find' but also 'they make vegetarian on request!'. So I called and made a reservation for 4 - could not wait.
The warnings about finding this place were warranted, and it's not helped by all the construction happening around the Aberdeen MTR. We thought we had found the right street number, and we must have been looking lost like many more hungry souls that had gone before us, because across the parking lot a security guard yelled to us "Yes, YES!". He was holding up a piece of laminated paper for us, and pointing at the lifts. As we got closer we saw Chef Eddy's logo in the guards hand. Seems this little private kitchen has a routine!
You go up the industrial lift, land on a plain looking landing, and then enter Chef Eddy's Studio. You're transported into a different space all-together. The kitchen shines with bright, clean stainless steel. The room is cosy with candles and wooden tables and plenty of framed pictures. It feels like a restaurant, but has the touch of a home as well. Chef Eddy greeted us warmly and took us through the menu verbally - I didn't know the cost or even the style of food before walking in, but it very quickly became apparent that we would be eating French style!
First on the veggie menu was a 62 degree egg with truffles. My husband looked at me - we don't eat soft egg - but I'd heard about this trend and I was feeling brazen, so we tucked in. To my surprise it was creamy and almost cooked. Almost like custard. Husband wasn't keen, and I'm not sure I'd order it repeatedly, but it was very nice and I can see the delicacy of the cooking method. For those who like their eggs googie, you'll certainly appreciate how well this was done.
Next was an onion soup. It was nice and chunky, with a broth base, and very tasty. Funnily enough, it was served with a tea spoon, and in a tea cup - intentionally artistic or just random? We couldn't eat the soup with the teaspoon so it became a cup-a-soup!
We then had a baked mozzarella salad before a mushroom steak was served. I can't recall what was baked on top of the mushroom, but it was salty and delicious. By this time I felt like I'd had several beautiful dishes, but the mushroom took the 'cake'.
For desert there was creme brule with mango on top. I found it beautiful, and just the right size after a several course meal. My French friends were looking quizzically at each other: "what's missing?" they seemed to be asking each other. Their conclusion was that it needed more vanilla. However to my not-French tongue it was wonderful.
The waiters were smooth and the food was delivered in an ideal succession. We took our own wine and the staff were incredibly obliging and friendly, without getting in the way. Chef Eddy made ongoing appearances - this place is clearly his pride! We had a wonderful night - with much of the conversation centered around how the best restaurants in Hong Kong are all private kitchens! Usually we don't eat French because it's not the most veggie-friendly, however I think we have found our place!
Add: 5B Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen, Hong Kong
Phone: +852 3104 4664
Web: www.facebook.com/chefstudiohk
The warnings about finding this place were warranted, and it's not helped by all the construction happening around the Aberdeen MTR. We thought we had found the right street number, and we must have been looking lost like many more hungry souls that had gone before us, because across the parking lot a security guard yelled to us "Yes, YES!". He was holding up a piece of laminated paper for us, and pointing at the lifts. As we got closer we saw Chef Eddy's logo in the guards hand. Seems this little private kitchen has a routine!
You go up the industrial lift, land on a plain looking landing, and then enter Chef Eddy's Studio. You're transported into a different space all-together. The kitchen shines with bright, clean stainless steel. The room is cosy with candles and wooden tables and plenty of framed pictures. It feels like a restaurant, but has the touch of a home as well. Chef Eddy greeted us warmly and took us through the menu verbally - I didn't know the cost or even the style of food before walking in, but it very quickly became apparent that we would be eating French style!
First on the veggie menu was a 62 degree egg with truffles. My husband looked at me - we don't eat soft egg - but I'd heard about this trend and I was feeling brazen, so we tucked in. To my surprise it was creamy and almost cooked. Almost like custard. Husband wasn't keen, and I'm not sure I'd order it repeatedly, but it was very nice and I can see the delicacy of the cooking method. For those who like their eggs googie, you'll certainly appreciate how well this was done.
Next was an onion soup. It was nice and chunky, with a broth base, and very tasty. Funnily enough, it was served with a tea spoon, and in a tea cup - intentionally artistic or just random? We couldn't eat the soup with the teaspoon so it became a cup-a-soup!
We then had a baked mozzarella salad before a mushroom steak was served. I can't recall what was baked on top of the mushroom, but it was salty and delicious. By this time I felt like I'd had several beautiful dishes, but the mushroom took the 'cake'.
For desert there was creme brule with mango on top. I found it beautiful, and just the right size after a several course meal. My French friends were looking quizzically at each other: "what's missing?" they seemed to be asking each other. Their conclusion was that it needed more vanilla. However to my not-French tongue it was wonderful.
The waiters were smooth and the food was delivered in an ideal succession. We took our own wine and the staff were incredibly obliging and friendly, without getting in the way. Chef Eddy made ongoing appearances - this place is clearly his pride! We had a wonderful night - with much of the conversation centered around how the best restaurants in Hong Kong are all private kitchens! Usually we don't eat French because it's not the most veggie-friendly, however I think we have found our place!
Add: 5B Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen, Hong Kong
Phone: +852 3104 4664
Web: www.facebook.com/chefstudiohk
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