Private Kitchen @ Damansara Uptown (Revisit)
After my 1st visit to Private Kitchen, their Beef Fillet with Strawberry Pepper Sauce is something that always lingering in my mind and lure me to make a revisit. Finally I’ve made it last week! 🙂
Fresh Mango & Smoked Duck Breast in Mango Sauce
Started off with this refreshing dish of smoked duck breast layered with sliced mango and dressed with appetizing sweet and sour mango sauce. This indeed a great palate opener for an exciting meal ahead!
Braised Chicken in Hua Diao Wine
Laden bountifully with chicken chunks, mushrooms, red dates, herbs, spring onions and ginger. Going bold in flavors, the chef amped up the flavors by adding pungent Hua Doa wine which brings warmness to the tummy and heart on each sip 🙂
Crispy Fried Tofu with Salt & Pepper
The hill of golden cubes not only looks pretty but unexpectedly taste great too! The crispy thin batter coated with moreish salt and pepper and the tofu underneath was tender and silky smooth. Chili sauce was served along but I didn’t bother to taint the excellent flavor with the dip 😛
Stir-fried Prime Beef with Kiwi & Wasabi
Chef had whipped out another version of beef with kiwi and wasabi sauce instead of the previous strawberry pepper sauce that we’ve tried. The tender beef chunks were coating evenly with mayonnaise infused with wasabi and mixed together with plenty of capsicums and sliced kiwi. The sauce was creamy with mild tinge of wasabi. I must admit I still prefer the previous one and it was indeed beating this hands down by resonating among those who tried the previous version before.
Stir-Fried Pork Neck Meat in XO Sauce
The XO sauce definitely the magic ingredients of creating the burst of flavors of this dish. The tender soft pork neck tossed with a vibrant ingredients of Chinese leek, carrot, bell pepper and black bean. The combination was just spot on and savory enough to go with multiple bowls of rice!
Braised Tomato & Eggplant
The tomato and eggplant were braised till soft in the tangy tomato gravy, a welcoming dish by kids st our table as I saw them drenched their rice with the appetizing tomato gravy 🙂
Chinese Cabbage with Dried Shrimp & Vermicelli in Supreme Soup
Our vegetable course came in a special way of submerging in milky supreme soup and we called it vegetarian version of fish head meehoon as the broth shared the similarity in terms of appearance and taste. The Chinese Cabbage, beancurd sheet and vermicelli were well absorbed the flavors of the supreme soup and the crushed fried dried shrimp also gave it a good aroma.
Verdict: There were some hits and misses but I think Private Kitchen still a decent place to have some special crafted Hong Kong style Cantonese cuisines.
103 Jalan SS21/37
Damansara Utama (Uptown)
47400 Petaling Jaya, Selangor D.E.
Tel: +603-7728 8399, +6016-2728238 Facebook: www,.facebook.com/privatekitchenmalaysia
Business hours: Lunch: 11.30am – 3.00pm Dinner: 6.00pm – 10.00pm Closed on Tuesdays