Home > Chinese, HK: Central, Hong Kong, Private Kitchen > Yellow Door Kitchen….

Yellow Door Kitchen….

For our 2nd year anniversary, we thought we would go to a private kitchen to celebrate this special day. I was told that the Yellow Door Kitchen (YDK) is Hong Kong’s first private kitchen which started back in the late 90s and has turned legit by getting their license because they were tired of being hassled by cops.

We got to the restaurant and for those who have been, is quite small – max 30 ppl, and possibly someone’s home. The front door was ‘yellow’ – as the name of the restaurant suggests. We were greeted by a lovely hostess who took our coats and then to our table. The restaurant was extremely cosy and the tables were spread out enough so that you didn’t have to hear your neighbours conversations.

Degustation menu serving combination of Sichuan and Beijing cuisine. It consists of 8 entrees, 6 main courses, 1 ‘dim sum’ and 1 dessert. It’s a lot of food but we (especially me) was truly looking forward to the feast!

8 small plates was placed on our table… starting from the top and going clock wise – pickled cucumber, stirfry beef fillet in spicy sauce, boiled shanghai beans in distilled liquor dregs, pickled arrowroot, sliced pork with spicy garlic sauce, deep fried shrimp with bread crumbs, bamboo shoots with red oil and last but not least dried tofu with sesame oil. I have to say, my favourite was the sliced pork with spicy garlic sauce – pork was thinly sliced, cooked with ginger and chilli sauce – it was utterly amazing. Stirfry beef with spicy sauce was probably my next favourite – again the beef was thinly sliced and it was tender and fell apart as you chew through it.

1st Main: soup of scallop and flowering Chinese. I have to admit, my first thoughts were ‘what is this? It’s green.. I have never had green soup before’. I was pleasantly surprised, the soup was creamy (not in the milky kind of way) and not watery at all. It had tiny pieces of scallops and shredded flowering Chinese cabbage (which is also known as you cai). It was quite tasty! It reminded me a little bit of shark fin soup but of course without the shark fin.

2nd main: chicken and shredded leek with spicy sauce topped with minced peanut sauce. It was similar to Hainan chicken but without the traditional sauce, severd with shredded leek and chilli oil topped with minced peanut sauce. The chicken was served hot and from the picture you can see the ‘redness’ of the dish – it was indeed spicy! Tasty and spicy – I think I must have drank at least half a dozen cups of tea!

3rd main: smoked pork rib with honey and tea leave… this had to be my favourite dish for the evening! The pork rib was so tender that it fell right off the bone. It was so tender and moist and juicy and you can taste the sweetness of honey through the pork. I think Hubby knew how much I liked this dish that he offered to give me half of his…. I know .. I know.. such a guts! But it was truly sensational!

4th main: fried prawn in Sichuan sour and spicy sauce. I didn’t really enjoy this dish as much. I think sour and spicy pork would probably have been better. The prawn was lightly battered aka tempura style, however, the sauce I found was just ordinary.

5th main: winter melon braised with Yunnan ham and Chinese Wolfberry. This dish was truly weird! For one, I am not a big fan of winter melon at all – so this was a FAIL in my books, and Yunnan ham? As you can see from the picture – what Yunnan ham? There were in total 2 tiny pieces of ham and some wolfberry. 

6th main: Shanghai stuffed duck. I have to say, they did redeem themselves again with this duck! Duck was tender and moist – similar to the pork dish, however it had sticky rice stuffing. I am not a fan of sticky rice, so gave that to Hubby who happily ate it.

‘dim sum’ was Sichuan ‘dan dan’ noodles – I was getting pretty full by this stage, so only had a mouthful. The noodles were definitely soft, served in a peanut sauce base with sesame seeds.

Dessert: sweet soup of papaya and snow fungus – this was a hot dessert and was pretty tasty and sweet. Snow fungus is a white, nearly translucent “trembling” fungus that grows on a great variety of trees throughout Asia. Its jelly like and tasteless eaten on its own. This dish reminds me of my childhood and how mum used to make a dish similar to this.

All in all – it was a great experience. My only gripe would have to be that it was way too much for both Hubby and I. I would have been satisfied if they omitted both the winter melon braised with Yunnan ham and Chinese Wolfberry and the fried prawn in Sichuan sour and spicy sauce. I think the dessert could have been a little more exciting but nevertheless, it was a great place to eat for our wedding anniversary.

GA’s ratings: 6.5 – 7/10

Yellow Door Kitchen

37 Cochrane Street,

Central, Hong Kong

Ph: +852 2858 6555

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