Oui French Private Kitchen

The underground or closed-door restaurant. The speakeasy or supper club. Hong Kong’s take on this global trend usually goes by the name of the private kitchen, and Oui French Private Kitchen in Sheung Wan is notable in the scene for its emphasis on refined French cuisine. Founder Kelvin Kong is also Oui’s executive chef, and it’s to his inestimable credit that he suspended a high-flying design career to brave a career doing what he loves: creating, plating, and serving some of the city’s finest French cuisine from an intimate (and much sought-after) venue in the Cheungs Building along Wing Lok Street. Reservations are absolutely essential.

Dear diners, please call the restaurant a day before the reservation date to confirm your booking. If you fail to do so, unfortunately the reservation will be cancelled. Thank you.

请在前一天的预约日期联系餐厅以确认预约细节。如果无接到任何确认，预订将被取消。

The gourmet pedigree of Kelvin Kong is, at core, a set of self-taught qualities – all true passion-projects are nurtured this way – but it only underlines Kelvin’s commitment to French cuisine that he travelled to the prestigious Le Cordon Bleu culinary arts school in Paris to hone his craft and certify his innate talent. The evidence is ample. Returning to Hong Kong, Kelvin launched what has become one of the city’s best-loved private kitchens in the happening foodie hotspot of Sheung Wan, setting up discreet shop with a crew of trusted friends and fellow gourmands as Oui French Private Kitchen in the Cheung Wan building down Wing Lok Street, easily accessible from Sheung Wan station. It didn’t take long for this instance of the notoriously secretive private dining scene to blow up in a big way.

As with the best of Hong Kong’s private dining restaurants, Oui French Private Kitchen is housed in a modern and intimate space that’s ideal for groups of friends to book out for a really special evening of exquisite French food in a central Sheung Wan location. Signature dishes created in Kelvin’s kitchen include an outre mushroom cappuccino, mille feuille confit pumpkin with a classic ratatouille and basil-infused oil, and a fresh and unusual tomato tartare. And there’s more where that came from. Insisting on only the best seasonal ingredients, Oui Private Kitchen’s menu is as restless as the weather. At the time of writing Oui had released its summer menu, with French nouvelle cuisine signatures featuring such delicious ingredients as tomato, scallops, and sweet mango. Whether you are interested in experiencing some of Hong Kong’s most exciting private dining for lunch or for dinner, it’s essential that you book in advance.