I was from Vancouver and Toronto and was previously in the textile industry. I have studied in The Hong Kong Culinary Academy and Le Cordon Bleu Tokyo. I have been a foodie all my life!
Kenneth thanks for being so passionate about your food and serving us. Everything is excellent from the presentation to the quality of the dishes. I particularly like your soup which I have never taste anything like that. This is definitely one of the best PlateCulture experience that I have ever had.
Thanks for being so patient with us and serving us with the best atmosphere that is possible My friends and I have an immensely good time about our girls night at your place and would definitely recommend your PlateCulture experience to our friends.
My first time trying PlateCulture and I am so glad I went to Kenneth's place. We had a fabulous evening and Kenneth was a wonderful host. The food were extremely delicious with attention to detail and delicately put together. I have to especially thank Kenneth for accommodating my last minute request to change the menu
We had a great time. The food is innovative and the atmosphere friendly. Also the food is well presented and the serves are generous as well. It's like having a nice meal in your own home. Kenneth is a nice guy who will immediately make you feel at ease.
The ambiance was charming and Kenneth was a gracious host. The meal was amazing - more fusion than French - and very creative with subtle nuances in flavor. It worked well for my palette as I enjoy (and prefer) tasting the freshness but it could be a bit light for those used to strong spices and taste buds that have a need to be overpowered.
My top 3 pick:
The abalone - Full Caveat, I am partial to abalone, but the freshness of delicacy emanated from the tender morceaux and the blend of Chinese wine marinade pulled the right punch without overpowering the dish. This complemented with greens that cleansed the palette with each bite so each bite was new.
The shrimp carpaccio was innovative and the visual presentation was well thought out. Although sliced thinly, the carpaccio still carries the tenacious texture of the shrimp and had a hint of roe that revealed its freshness. Obviously not frozen nor from shrimp ponds.
The shrimp bisque had hints of classic bouillabaisse although not it doesn't reach the strength of the original. I don't think the bisque had aspirations to be, but it did evoke memories of Marseilles.
Overall a wonderful experience and well worth the value as the meal included wine too. Would definitely go back.
So far our best private kitchen experience ! Everything was delicious and well presented! We brought our own wine to match perfectly with the food! We enjoyed every dishes. The place is very cozy and Kenneth is a perfect host, discreet yet very professional in the service. We will definitely wait for the new menu and go back !
Kenneth is a wonderful host. I really enjoyed the dinner. Everything prepared by Kenneth was absolutely delicious and the presentation was excellent. I will definitely recommend him to my friends and pay another visit.