Kiki Hime's Kitchen

Kowloon, Hong Kong

From HK$1,100/person
Kowloon West French and Japanese

Chef Kiki Hime

Kiki Hime – Author of two best selling cookbooks “The Wanderlust Recipes” and “Meals on a Loveseat”; interviews of hers were covered in TV, radio programs, newspapers and magazines, not limiting to only Hong Kong, but also in Macau and in Canada. She has learnt French cooking from renowned Michelin starred chefs and also practiced organic farming in Japan.

Besides working as a cookbook writer, Kiki also works as a chef consultant and food stylist in TV programs, private chef, food stylist, food photographer and a food blogger. Moreover, she is also a professional member of the Hong Kong chefs association. Her latest menu would delight your senses by marrying French and Japanese cuisine; you will be able to savor an unsurpassed meal that you couldn’t find anywhere else.

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October 2018
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Book in Advanced

14 DAYS

Reservation Type

  • Private
  • Eat at my place
  • Cook at your venue
Guests

- at my home -
Minimum: 2; up to 4
- at venue/private kitchen -
Minimum: 4; up to 6

Languages

Cantonese, English

Available on

Open by Request
Not Available on Sunday

Menus

Private Dinner
at chef's place (min. 2)
$1,100/person
  • ***
    6-course set dinner
    ***
  • - Tartare -
    Hokkaido scallops, Spanish black tomatoes, chives,
    frozen Japanese mekabu vegetable bouillon jelly
  • - Soumen -
    Chilled Shoudoshima plum thin noodles with
    Wakayama plum and sesame seeds
  • - Mozuku -
    Okinawa special seaweed with ponzu vinaigrette, sakura wasabi
  • - Amadai -
    Specially cooked tilefish with crispy scales,
    truffle oil, seaweed powder
  • - Steak -
    USDA Prime Angus rib-eye, caramelized onion
  • - Mizu-Yokan -
    2-layer Japanese jelly with edible gold
    strawberries, blueberries, kiwi and red bean paste
Private Dinner
at your venue/private kitchen (min. 4)
$1,200/person
  • ***
    6-course set dinner
    ***
  • - Tartare -
    Hokkaido scallops, Spanish black tomatoes, chives,
    frozen Japanese mekabu vegetable bouillon jelly
  • - Soumen -
    Chilled Shoudoshima plum thin noodles with
    Wakayama plum and sesame seeds
  • - Mozuku -
    Okinawa special seaweed with ponzu vinaigrette, sakura wasabi
  • - Amadai -
    Specially cooked tilefish with crispy scales,
    truffle oil, seaweed powder
  • - Steak -
    USDA Prime Angus rib-eye, caramelized onion
  • - Mizu-Yokan -
    2-layer Japanese jelly with edible gold strawberries, blueberries,
    kiwi and red bean paste
  • *Price is NOT include the rent of private kitchen*

House Rules

- Welcome to bring your own drink;
- Usually dinner has to finish by 10 pm;
- Smoking is not allowed in the house;

Strict Cancellation Policy

Guest should cancel this menu's reservation at least 7 days before the applicable event date to get full refund on meal.

Chef's Notes

- Ingredients used are natural, GMO free and hormone-free;
- Cancellation has to be made 1 week in advance as some dishes may require more than 3 days to prepare;

Private Kitchen

We selected 2 private kitchens for the guest who want a larger and comfort place for dining. You can pick this private kitchen while making the reservation.

$3,600

/3 hours

BiteUnite Space

Location: Wanchai district
Guests: 12 sitting
*First come first basis

$3,500

/3 hours

Campfire Kitchen

Location: Wong Chuk Hang district (near MTR station)
Guests: 12 sitting
*First come first basis

Foodies Reviews

“The food was amazing — delicious, perfectly spiced, and each of the courses was impeccably timed. Just as you were about to feel a tiny bit hungry again, the bell dinged, we all jumped up, pausing mid-sentence with our newfound friends, brought our next course back to our spots and picked up the conversation right where we left off, just as you do with old friends.”
Stephen L.
Foodies
“With KiKi food, you will find the highest quality, every ingredient was carefully selected. Looking into the dish and presentation was an artistic experience itself. No wonder KiKi can only take a few guests each night as she has a very high standard and would love to delivery the best experience to her guests. Fun night. Definitely to be repeated!”
Dorothy T.
Foodies

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