SoftBank Private Kitchen

The Private Kitchen Tradition in Hong Kong

Hong Kong's private kitchen format emerged as a meaningful counter-current to the city's hotel dining dominance. Where three-Michelin-star rooms like Lung King Heen and T'ang Court operate with full brigade kitchens, polished service teams, and 100-plus covers a night, the private kitchen inverts every assumption. Capacity is small by design. The chef is frequently both cook and host. And the ritual of the meal, its pacing, its sequencing, its etiquette, carries more weight than the décor surrounding it.

SoftBank Private Kitchen, operating out of the Cheong Tai Building on Mercer Street in Sheung Wan, occupies exactly this tier. Chef Chow Wai Tak leads the kitchen, and the experience is priced at about US$300 per person. It functions as an appointment-only private kitchen. Ranked #102 among Opinionated About Dining's Leading Restaurants in Asia in 2025 (up from #106 in 2024), it has earned recognition for craft and focus.

Sheung Wan as a Setting for Serious Cantonese

Sheung Wan has long operated at a different register from the gloss of Central or the hotel corridors of Tsim Sha Tsui. The neighbourhood's western end, around Mercer Street, is characterised by low-rise commercial buildings, dried seafood traders, and the kind of street-level density that predates Hong Kong's vertical luxury moment. It is a reasonable setting for a private kitchen: the format has always belonged to back staircases and unmarked doors rather than hotel lobbies.

This address places SoftBank Private Kitchen at a remove from the formal Cantonese dining circuit where rooms like Lai Ching Heen and Rùn operate. It also distinguishes it from newer entrants to the Cantonese scene like Forum, which carries a different kind of institutional legacy. The Sheung Wan address is not incidental, it signals what kind of dining this is before a single dish arrives.

The Dining Ritual at a Private Kitchen

The customs governing a meal at a Hong Kong private kitchen differ materially from those at a conventional restaurant. Arrival time matters: these kitchens typically seat one or two groups per service, meaning a late guest delays the entire table, not merely their own experience. The pacing of courses is set by the kitchen rather than the diner's signal to staff, and the sequence often reflects the chef's reading of what's market-fresh that day rather than a fixed printed menu.

Chef Chow Wai Tak leads the kitchen here, and the Cantonese tradition he works within carries its own ritual logic. Cantonese fine dining has always organised itself around ingredient clarity: a whole fish steamed with minimal interference, a soup that has cooked for hours, a roasted bird carved tableside. These are not dishes designed to announce themselves, they require the diner to slow down and attend. The private kitchen format enforces exactly that attention.

The contrast with large-format Cantonese banquet dining is instructive. At a banquet, a table of twelve might receive ten courses at pace, with dishes arriving on a lazy Susan and service driven by efficient turnover. At a private kitchen, with a fraction of those covers, each dish arrives as the focal point of the moment. The room quiets around it. This is the structural argument for the format, independent of any individual dish's quality.

OAD Recognition and Peer Positioning

Opinionated About Dining's Asia ranking operates through a community of diners, which gives it a different kind of signal value. An entry at #102 in 2025, and the movement from #106 in 2024, reflects sustained engagement from guests who track this category closely. That consistency over two consecutive years carries more weight than a single-year appearance.

Within Hong Kong, this places SoftBank Private Kitchen in a cohort that includes Cantonese practitioners at various scales, from the hotel-backed institutions to smaller operator-led rooms. Across the wider region, the OAD list positions it alongside Cantonese dining of comparable ambition in other cities: Chef Tam's Seasons in Macau, Jade Dragon also in Macau, and Le Palais in Taipei all represent the tradition at different points of formality and scale. In mainland China, rooms like 102 House, Bao Li Xuan, Canton 8 (Huangpu), and Imperial Treasure Fine Chinese Cuisine in Shanghai pursue Cantonese craft within mainland dining contexts. Summer Pavilion in Singapore represents the tradition in a hotel setting further south. The restaurant's format, intimate, chef-directed, without the infrastructure of a full-service restaurant, is its most distinguishing characteristic relative to this group.

Planning Your Visit

Mercer Street in Sheung Wan is accessible from Sheung Wan MTR station on the Island Line, roughly five minutes on foot. The Cheong Tai Building is a commercial address.

Booking typically runs through personal introduction or direct contact with the kitchen. Advance planning is advisable.