Ruì Private Kitchen (Causeway Bay)

"Ruì Private Kitchen" is a private dining restaurant located on the top floor of Zing on Yiu Wa Street in Causeway Bay. The environment is elegant with excellent views, featuring large glass windows that offer a broad view of the racecourse and Victoria Harbour. The head chef, Pan Xixiang, has been passionately studying Chinese cuisine for over 20 years and specializes in a range of innovative Cantonese dishes, including some lost traditional private dishes. If you love Chinese cuisine, you definitely shouldn't miss this place🫶 Chef Pan has designed various set menus, catering from two to twelve people, so no matter how many people you come with, you can enjoy the signature dishes here, and there are also different discounts👍 🌟 Honey Feast Original price $888 Special price $688/person Today we chose this set menu, which includes eight dishes and is very suitable for summer. The seafood, meat, and fresh vegetables are well-balanced. Upon sitting down, different fragrant teas are placed on the table, and each guest can choose their preferred tea, which is both thoughtful and unique👍 ▪️ Chicken Feet with Aged Vinegar and Sand Ginger The appetizer chicken feet have a sour aroma from the aged vinegar, with a crunchy and elastic texture, not too soft, very appetizing. ▪️ Crab Claw Stuffed with Taro Paste This dish uses taro paste mixed with crab meat and then fried until crispy. The outer layer is crispy, and the filling is soft and sticky with a strong taro flavor, giving it a rustic taste. ▪️ Stir-fried Fish Maw with XO Sauce and Greens Snow peas are paired with fish maw and mushrooms, then stir-fried with XO sauce, giving it a strong wok aroma. The whole dish has a crunchy texture with a slight spiciness. ▪️ Steamed Shrimp Balls with Loofah and Vermicelli Loofah is used to wrap handmade shrimp paste, then steamed with vermicelli, chili, and garlic, and drizzled with seafood soy sauce. The shrimp balls are very bouncy, and the juicy loofah adds a rich texture and freshness. ▪️ Soy Sauce King Roasted Pigeon The pigeon is braised in a clay pot and served hot. The pigeon is very flavorful, filled with the sweet aroma of soy sauce, and the meat is tender and delicious. ▪️ Stir-fried Fresh Chinese Yam with Spinach Juice A refreshing dish, fresh Chinese yam stir-fried with spinach juice, giving it a crunchy and tender texture with a fresh taste. ▪️ Crispy Roast Pork Belly Fried Rice A must-try recommendation, the fried rice is well-separated with a rich soy sauce aroma. The soul ingredient, fragrant green onions, enhances the aroma of the fried rice. The crispy roast pork belly is crispy and tender, salty and fragrant, making it super delicious when paired with the fried rice. ▪️ Summer Refreshing Dessert The dessert uses summer fruits, including winter melon, fresh melon juice, and candied winter melon. It looks great and has a slightly sweet melon aroma. 🏠 Ruì Private Kitchen (Causeway Bay) 📍 28th and 29th Floor, Zing!, 38 Yiu Wa Street, Causeway Bay