The thing about private kitchens is, well, just that. They’re private. They eschew flashy publicity campaigns and buzzwords, instead choosing to focus on the one thing we should actually be concerned about in a restaurant: the food. A direct consequence of that, though, is that keeping track of them can become that much more difficult — but hey, isn’t that all part of the fun?
Another thing about private kitchens is that they often hang around a lot longer than non-private kitchens (because that’s what good word of mouth and low overheads will do). And while private kitchens mightn’t be trending as hard or as obviously as they were five or ten years ago, say, there’s a noticeable movement towards dining experiences that are a bit less traditional.
Click through for 5 new (and new-ish) Hong Kong private kitchens to book now: