George Private Kitchen

Dining at George Private Kitchen is an experience more akin to being invited to a food-obsessed friend’s dinner party than a traditional restaurant. The exclusive spot, which requires advance booking, specialises in refined Cantonese cuisine, with standout dishes including Yangzhou-style lion’s head meatballs in clear broth — oversized pork spheres that melt on the tongue — and the theatrical crab-stuffed orange, where sweet crab meat is steamed inside a hollowed citrus shell, infusing the seafood with delicate fruit notes. The private kitchen’s intimate setting allows for personalised service and detailed explanations of each dish’s provenance. The menu changes regularly based on market availability.