Private Kitchen Review: Curry Bay. A new private kitchen experience for fans of contemporary Indian food

Private Kitchen Review: Curry Bay

A new private kitchen experience for fans of contemporary Indian food

Jenni Lien  Jenni Lien  on 31 Dec '17

It’s always nice to find a dining experience that’s a little different in Hong Kong. There are a number of private kitchens in our fair city, usually labours of love by passionate foodies keen to share unique experiences with their guests. A private kitchen specialising in Indian food was new to me, so I was super excited to hear about Curry Bay.

Each Thursday and Friday night, Curry Bay opens shop at the BiteUnite space on Lung On Street in Wanchai. It’s a bit hard to find, though it may be worth mentioning that it’s up the hill and around the corner from Samsen and Stone Nullah Tavern. The space is gorgeously industrial, with a long, cosy table and open kitchen. On the night we went, 16 people squeezed around a long table, though it would more comfortably seat 12. The cost is $540 per person for a five-course menu and it’s BYOB.

The 5-course menu

We started with Curry Bay’s take on samosa chaat, a Delhi street food. This dish is such a treat for the senses: soft and crunchy, sweet and sour, spicy and tangy. The additions of crispy vermicelli noodles and pomegranate juice were nice and unexpected.

Image title

Next up were the chicken and lentil patties with pineapple salsa. The patties were blended smooth and had an almost foie-gras-like texture. Delicious.

Image title

The chicken achari curry had a lot of depth. I was trying to put my finger on the spices, when the cook explained they were pickling spices. This included fennel, cumin and mustard seeds. While the curry was rich, the naan was healthier, made with a variety of grains including spelt and flax. Usually, I prefer my carbs refined and fluffy, but I needed to save room for the rest of the dishes to come.

Image title

I loved the Madras fish curry so much I wanted seconds of this instead of dessert. It had a coconut and tomato base and was served with vermicelli instead of rice. But what blew me away was how tender the fish (salmon in our case) was. It was super fatty and moist, not a dry bite at all.

Image title

Anyway, it would have been a mistake to skip dessert. We were served two small bites: a carrot tart and a baked yoghurt pudding. While the carrot tart was a bit too mild for my taste, the guest sat across from me happily ate three of them. I enjoyed the baked yoghurt much more; it was thick, creamy and spiced heavily with cardamom. For this dessert, I did indeed ask for seconds.


The food at Curry Bay is delicious. As they’re used to hosting large parties, they have the portion sizes and attentive-but-not-overbearing service down. It would be great for a casual work event or even an intimate birthday dinner. If you’re looking to host more people, the owners are happy to put on a cocktail-and-canapé event for bigger grpups. And in case you were wondering, no artificial colours, flavours or preservatives are used in any of the dishes.

15 Lung On Street, Wanchai, click here to book

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

Jenni Lien

Jenni Lien

Will travel far for food. Blogs at