Choy Joy Choy Choy’s Kitchen is one of the most popular private kitchens in the New Territories, and with good reason. Hidden away in Kam Tin’s Kat Hing Wai village, the restaurant isn’t easy to find but it’s definitely worth the effort. Signature dishes include soy sauce chicken and grey mullet steamed with pickled lemon, all sourced from the surrounding markets. If you’re lucky, you’ll also get to try homemade ice cream, flavored with all-natural ingredients such as yam, sweet potato, almond, corn and cucumber. 198 Kat Hing Wai, Yuen Long, 3126-5109. Ice Cool A five minute walk from Yuen Long Station, Nam Shan Hin Private Kitchen serves up classic cha chaan teng-style sets such as deep fried chicken legs, club sandwiches or fried beef noodles. But what gets the foodies making the trip is Nam Shan’s signature iced milk tea, which comes with a milk tea ice lolly to stir into your drink, making it stronger and richer as it melts. 178 Wong Uk Tsuen, Yuen Long, 2160-3188. Red Red Dine A blue wooden storefront may seem unusual for a restaurant called Red Kitchen, but this Hakka private joint in Long Ping is something special. There are five different nine-course set menus which range from $250-$350 per person and serve up classic Hakka cuisine, including their signature glutinous rice stuffed duck. It’s hard and time-consuming to make as the duck must be deboned, stuffed with seasoned sticky rice, and then carefully cooked for a crispy skin and juicy meat. Make sure to leave room for the sticky red date cake. Reservations are essential. G/F, Block 35, Chun Hing New Village, Long Ping, Yuen Long, 6769-0299. Walled Off If you think that walled village cuisine is limited to big vats of poon choi, you’ve been missing out. Fanling Wai village is home to Café F39, serving up authentic French cuisine from a three-story village house. Owners Mr. and Mrs. Pang spent 20 years in France, and on returning to Hong Kong they’ve brought all their expertise into this private kitchen. There’s no fixed menu—Mr. Pang simply cooks up the freshest ingredients he finds every day. There are only four tables, so make sure to reserve a spot in advance. 6F Fan Leng Pak Wai, Fanling, 2672-7550. O is for Organic Kam Tin restaurant O-veg is all about the zen vibes, serving up vegetarian dishes made from all-organic ingredients. Founder Steve Cheung Chi is a former chef at farm-to-table restaurant IPC Foodlab, and he’s continued the ethos on the family farm. Cheung harvests his ingredients the same day that they’re cooked to ensure the best menu possible. Grab a seat in the leafy al fresco area, or head inside the farmhouse for a more intimate meal. A three-course meal is $250 per person—but it’s so popular that you’ll have to book at least two weeks in advance. Open on Fridays and weekends only. G/F, 53 Tai Kong Po, Kam Tin, Yuen Long, 2893-3037. Such Shellfishness Good seafood is all about freshness, and Power Shell makes a point of serving up the best in the city. Chef Papa Lo keeps his ingredients and cooking styles simple to bring out the freshness of the seafood—a must-try are the clams fried in pepper, garlic and homemade chili sauce. Power Shell is almost always packed, so reservations are a must. Shop 9A1, G/F, Block C, Greenery Plaza, 3 Chui Yi St., Tai Po, 6828-0332.