Le Chefeteria

A hidden fine-dining private kitchen on the fourth floor of an old Tong Lau building in Causeway Bay, blending French culinary techniques with Balinese and Southeast Asian flavours. The intimate space feels like a cosy Parisian bistro with warm lighting and open kitchen. The set dinner menu is a multi-course affair featuring dishes like 36-hour slow-cooked duck leg confit, coconut husk-smoked Argentinian beef tenderloin, and a famously crispy Spanish suckling pig. A standout feature is the complimentary hand-painted dessert plate service, where the owner creates custom illustrations for celebrations, adding a personal and memorable touch to the evening.