5R Private Kitchen

It's a birthday celebration dinner booked by Cammie. Very nice food and ambience.  The night was pleasant and memorable.  Thank you, Cammie, my dear friend.

The venue is a private kitchen, called 5R, run by Kenneth Chan, the chef and his wife Edith. Kenneth worked in Excelisor, Towngas Avenue, etc.  Edith is a cheerful and enthusiastic woman running around and making sure diners are happy.

We were first served with squid ink bread, very nice.  The venue is dark and photo does not reflect the appeal.  So, better save it for your own imagination.

Appertizer is Grilled lobster with fresh fruit and mesclun salad.  The grapefruit's taste is almost sweet, not sour but fragnant.  Fresh salad mingled well with the lobster with intensive flavour and tenderness.

An in-between course served baked escargots with proscuitto ham on portbello mushroom.  Cheese melted on the escargots, mushroom tasted with the salted meat.  Yummy!

Next came a nice surprise, a soup only with vegetable and fruit.  No meat and pepper.  The lightness and fruitiness, auh very good!  This is apple and celery puree in whole nectarine.  Eating this dish requiring knife and fork to enjoy the nectarine.

Main course is salmon confit with mussels in garlic white wine cream sauce.  Crispy salmon on the surface and pinky interior.  Fresh mussels complemented the whole dish.  Already too full to finish the side dishes.

Dessert is mascarpone cheese napoleon with mixed berries.  A rustic feel for the napoleon companied well with the light mascarpone.  A bit more berries will be perfect - more bites mixed with the richness and sourness - optimal balance.

The venue is not easy to find.  But it will move shortly to a more easily found place, still in Wanchai, Anton Street. 

Location: Wanchai
Phone 6178 9139