Aunt Or Private Kitchen (Ngoh Je) - Ngoh, Ngor, Or...

Deep fried shrimp toasts

Private kitchens (think speakeasies for food) have been "in vogue" for a while. Some attribute its rise to the financial crisis of 1997 when Asia was in a craphole and a lot of people got fired from their jobs. It would appear that a lot of these people wanted to cook, and to sell their cooking, because private kitchens sprung and spread as quickly as mould in a Hong Kong summer.

8 1/2 Otto e Mezzo BOMBANA - Push the gondola out

Rib (for two)

Just look at that. Geezus. Tender, juicy, with the right amount of fat, good bite, excellent beefy flavour. Oh, if I could just eat that off the day-m screen now. It might seem weird that I crave steak from an Italian restaurant (that's not a steak Florentine), but this one from 8 1/2 Otto e Mezzo Bombana is better than any I've had at steakhouses in Hong Kong. (Though I'm yet to go to talk of the steak-town, Steakhouse at Grand Hyatt, which I've heard very good things about).

Kin's Kitchen - Hong Kong Cantonese

Smoked Chicken

This was from back in April (I know, I know), but it's worth writing about because they do a nice mix of Hong Kong-style Canto home cooking (in that there are a few "fusion" dishes) and traditional restaurant fare that's a bit hard to find nowadays. It's also worth noting that the owner of Kin's Kitchen is also the owner and founder of Hong Kong's first private kitchen, Yellow Door. While I found the food at Yellow Door (Sichuanese) decent but underwhelming, I feel much better about the food at Kin's. I feel like they have more intimate knowledge about what they're cooking. Plus, you can make bookings for smaller parties as it's just an upscale-ish neightbourhood restaurant.

Shung Hing (Sheung Hing) - Chiuchow Chow

Not bugs! They're mini-clams

Chiuchow (or Chaozhou, or Teochew) is, geographically speaking, merely a city in eastern Guangdong province. Yet it has its own dialect (Teochew and Cantonese are generally not mutually intelligible) and own distinct cuisine*, specialising in seafood, and with a clear preference for the sour, spiced (but not spicy) and savoury, often all at once. This is awfully unscientific of me, but when I see/hear/taste lu shui (滷水), a braising broth/sauce of soy, star aniseed etc., or a more-than-usual amount of white pepper, I assume it's Teochew, or Teochew-influenced. And when you start a conversation about Chiuchow/Teochew food in Hong Kong, Sheung Hing in Sheung Wan will invariably come up.

Ippudo Fukuoka - Everything Tastes Better At Home

Ippudo shiro

I guess you could call it a ramen lover's Mecca, going to Ippudo, but that Mecca is almost only relevant to foreigners. We know Ippudo because it's in New York, Singapore, Hong Kong etc., and it's often true that the better ramen in these cities is from Ippudo. Hell, people are lining up for two hours to get in in Hong Kong! But in Fukuoka, or even Japan? I'm sorry to burst the bubble, but Ippudo simply doesn't rate.

Seema's Private Kitchen - East Africa in East Asia

Perri perri prawns

A couple of months ago was the first time I had Hindu-influenced East African cuisine. It's a fantastic melting pot of spice-driven fare that's big on seafood and full of fresh flavours. This was held at the chef, Seema's own home, which despite most people's perception of private kitchens, is actually very rare (most Hong Kong homes are simply too small). Seema holds her private dinners twice a month and also teaches cooking classes. (Another place where the private kitchen is also the chef's home is Mandy's Private Kitchen for Caribbean cuisine. Mandy was also at Seema's on the same night!)

Hachibei, yummy yaki - Fukuoka, Kyushu

Yakitori! Lots of smoke, but no mirrors

For work, we did an interview with Chef Matt of Yardbird, dubbed "Hong Kong's 'it' restaurant" (well...), and one of my questions was, "What are some of your favourite places to eat in Tokyo?" to which he replied that he actually thought food in Fukuoka was better. This was a few days before I was about to set off to Fukuoka - Helloooooo Lady Luck - so I asked my boss to kindly find out where exactly his fave restaurants in Fukuoka were. Of course, Matt's super busy, but he did manage one name - Hachibei. (And no, I don't think those questions appeared in the Q&A in the end.)

Happy Mid-Autumn Festival!

May your plates be filled with yummy mooncakes (not the foul ones) and your tables be filled with your favourite people.