Private Kitchen

Despite the roadworks and construction that is going on in and around the Damansara Uptown area, it is still a worth while attempt to swing in for a meal. And dinner in the good company of Suanie, KY, Haze, Ringo and Joyce is always a good excuse to brave any jams too:D

One can start off a chinese meal with chinese tea. And that's quite typical right? So we opted for  Herbal tea which is one interesting concoction of bittergourd and lo han kuo (Buddha's Fruit which I often cook at home - read it here) RM3. It wasn't bitter and is actually a soothing drink with the lovely natural sweetness of lo han kuo. Chef Lam Fai tells us that he learnt this from a Chinese medical store in Hong Kong and of course added his own touch as well. Lovely and I must say it is a must have!
And the word bittergourd still turns you off, then the Barley with chinese her "wai san" and "kam chou" RM3 is a good soothing drink. "Kam chou" is a good herb with mild detoxifying benefits including clearing up your skin:P So have at least a glass or two! 
The kitchen is quick to whip out the dishes. But in case you are trying to figure out what to order, then the Long Spring Rolls with Shrimp Paste RM10. No complains on this extra slim and extra long popiah like stick with a yummy stuffing of prawn paste. Its addictively fun and good to eat.
Yes! The Japanese cucumbers are edible as I demonstrated to my dining partners my love for raw vegies especially cucumbers:D
Another good appetizer to order that is guaranteed to wake the stomach up and get the stomach juices going in the Shredded Chicken with Private Kitchen 'Ma La' Sauce RM12. Shredded chicken on a bed of pickled cucumber similar to "acar". This yummy dish thrilled my mum (who is a super fussy eter...fussier than me) when I returned a couple of weeks later with my parents.
When dining at Private Kitchen, the soups here are a must try. We had the Long Boiled Soup of the Day - Carrot and Radish with Lean Meat Soup RM6. This soup is the perfect soup similar to those that my granny used to cook over the charcoal in our old home in Penang. Flavourful and I bet the old folks will say its very "kao for" (enough fire which I believe is loosely translated to mean the ingredients have been cooked sufficiently for the flavours to develop).
Private Kitchen's Stir Fried Prime Beef Fillet in Strawberry and Black Pepper Sauce RM28. Typically we have stir dried beef in black pepper sauce. Throw in some strawberry and mind you, this dish brings you to a whole new world of culinary delight. Imagine tender pieces of juicy beef in your mouth with the lightly spicy black pepper and sweetish tangy strawberry. Refreshingly good!
I didn't know what to make of the Hong Kong Style Sand Ginger Chicken RM25 (half bird) arrived on the table. It was so yellow! Still I happily took a bite. This is one good tender chicken that speaks chicken. Its flavourful, smooth and apparently takes almost half a day to cook this seemingly simple looking dish. And the colour was a natural yellow courtesy of tumeric! 
Yellow tender chicken with skin yellowed with tumeric instead of our usual pale chicken.
Ginger and spring onion sauce to dip the chicken into.
The Pan Fried Pork Chop with Lemongrass RM25 which looked like prawn mantis (lai liu har) is a tad spicy with chilli and lemongrass flavour. Its pan fried but I was quite surprised it wasn't too oily. This I think makes excellent finger food or appetizer if you were to order this before your main dishes arrive:D
My fave dish of the night would have been the Typhoon Shelter Tiger Prawn with Chili and Garlic RM38. Absolutely flavourful and finger licking good, Every prawn is well coated with the chili and garlic goodness that naturally brought out the sweetness of the fresh prawns.
 I will like one plate of these to myself.
Every bit is good. Lick of the shell as well!
Chives are one of my fave dishes. And little did I expect the Sauteed Chinese Chives with Pork Belly in XO Sauce RM18 to be so tasty. Chef Lam threw in a bunch of bean sprouts to enhance the colour of the dish which would have been otherwise been very dull visually. Needless to say, the pot belly definitely throughly made this dish an ace dish that will change your thoughts on chives.
The Deep Fried Pork Ribs with Special Salad Sauce RM32 is one good dish for kids. Every piece of rib was tender. The sauce has a very appetizing fruity and creamy taste to it. Definitely a kid's dish and for adults too!
The Amaranth with Minced Chicken in Superior Soup RM16 is similar to our regularly known as "spinach in superior broth". This is one good dish that I will recommend and it bears a lovely homely touch. 
Our filler was the Portuguese Style Fried Rice with Braised Pork Belly and Seafood RM16 didn't look too appetizing. Perhaps because of the colour? But seriously beyond the colour, this is one fried rice with sufficient "wok hei". Yummily good, we returned on another for an early simple dinner of this fried rice and the Amaranth with Minced Chicken in Superior Soup:D
Another filler and perhaps even a good solo dish on its own is the Typhoon Shelter Noodles with Pork Chop in Chili and Garlic Soup RM15. This is such a comforting and tummy warming dish and certainly goes well with the tender and mild spicy pork chops. 
Spicy and soupy:D
Juicy pork chop!
Amazingly for what we ate, I was surprised by the prices. IT was more affordable that the name Private Kitchen suggested. Brave the jam. Brave the traffic. Its all seriously worth it!
Private Kitchen Hong Kong Cuisine
103 Jalan SS21/37
Damansara Utama (Uptown) 
Petaling Jaya
T: +603 7728 8399
Business Hours: 11:30am – 3pm, 6pm – 10pm (Closed on Tuesdays)

The very smiley Chef Lam Fai

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More pics in the album Private Kitchen