Curry Bay Private Kitchen is all about regional Indian cuisine with a modern touch. The three ladies behind Curry Bay – Rashmi, Deepali, Iena – have ensured that the food is clean, fresh, and “homely”. As each dish arrived at our table, one of the ladies explained the ingredients used, the region the dish came from, and answered any questions us curious diners had. The sample menus can be modified to include your favorite Indian dishes and the ladies are more than happy to accommodate vegetarians. The kitchen is open on Thursdays and Fridays from 6:00 pm – 12:00 am.

Vibe at Curry Bay Private Kitchen

Although the private kitchen was a bit difficult to find (there’s no signage), the space is quite intimate with a large open kitchen so you can see each dish being put together. The dining area can seat up to 14 people for a 5-course regional Indian tasting menu or up to 35 people for a canape evening. The venue is BYOB, which always makes dining out more fun, not to mention saving your wallet from a bit of a battering.

5-course Indian Menu

We began with the Roadside Churmuri Chaat – dough crisps, tangy chutney, potatoes, and pomegranate. This popular street food in India set the tone for our meal. Each bite had a variety of textures and flavors that complimented each other perfectly. We were served the Disc Indiana next – minced chicken discs with mint yogurt sauce and an avocado and pineapple salsa. Although the presentation wasn’t exactly wow-worthy, this dish was delicious. The chicken discs were soft, without crumbling apart when I cut into them, and the salsa was a refreshing addition.

For the mains, we began with Wickedly Pickled – chicken in pickling spices with fried okra and minced cottage cheese, pea curry, and tomato salsa with multi-grain naan. I was surprised with how much I liked the chicken curry, since I’ve never been a huge fan of okra. The cottage cheese curry was also fantastic. Despite feeling quite full at this point, I polished off the Chennai Special – madras salmon curry with fragrant vermicelli. Normally, I wouldn’t order a seafood curry when dining at an Indian restaurant, but this dish was delicious and the addition of vermicelli as opposed to rice was an interesting change.

We finished our private kitchen experience with The Sweet Ending – baked yogurt, strawberry, and pistachio, and carrot halva tarts with salted caramel. Both were amazing, though I was especially surprised at how much I enjoyed the tart. Along with dessert, we enjoyed a warm glass of masala chai.

Verdict

To put it simply, I had a great time dining at Curry Bay Private Kitchen. The staff were welcoming, and each dish from the menu was intricately assembled and full of flavor. I especially liked that each course offered a dish from a different region in India, and was explained to us as it was served. The 5-course set menu is priced at HK$500 per person with a minimum spend of HK$5000.

Curry Bay Private Kitchen 
Wan Chai 

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