Tucked away on the 3rd floor of an old building in Causeway Bay, Hong Kong – i.e. no lifts – this private kitchen is very cozy. The main dining room seats around 20-30 people and our party of 10 occupied the private room.

We started with steamed mussels, from Australia and France. And no question the French mussels were way better, both in taste as well as texture. Vive la France! Then the pan-seared goose liver was just outstanding. Although two friends had slightly overcooked servings, ours were perfect. Crunchy on the outside and warm and juicy in the center.

The ‘cappuccino’ mushroom soup was perfect. The mains, the Wagyu rib eye steak and Kagoshima pork rack were a bit disappointing though. Not that they were bad, there just wasn’t any surprise.

The apple crumble was OK, again not bad, bit nothing to write home about.

This being our second visit, we remember the food to be better last time. However, at HK$350 (US$45) for the set menu (ours ended up to around HK$400 (US$50) with the mussels) it is very good value for money. There is no corkage too, so drink your hearts out.

14/20

Chez Moi
3/F, 17 Yun Ping Road
Causeway Bay, Hong Kong
T: +852 2881 1929

091008 Chez Moi - Steamed Australian mussels

091008 Chez Moi - Steamed French mussels

091008 Chez Moi - French Seafood plate

091008 Chez Moi - Pan seared goose liver

091008 Chez Moi - Cappuccino mushroom soup

091008 Chez Moi - Coconut ice cream

091008 Chez Moi - Australian Wagyu rib eye

091008 Chez Moi - Kagoshima pork rack

091008 Chez Moi - Baked apple crumble