Chinese dining with contemporary twists and a polished vision in a homey setting.

Tucked under an apartment block in West Leederville, Andly Private Kitchen offers an intimate dining space that feels more akin to dining at a friend’s home rather than a restaurant. Scrolls lining the walls and birdcages hanging overhead add to the sense of place, while chef Li “Andly” Yuekuan orchestrates dishes from the open kitchen with a smooth rhythm, showcasing the flavours of China’s different provinces.

Scrolls lining the walls and birdcages hanging overhead add to the sense of place, while chef Li “Andly” Yuekuan orchestrates dishes from the open kitchen with a smooth rhythm, showcasing the flavours of China’s different provinces.

Whatever the course, dishes are composed with care, familiar flavours are refined, and the plating is delicate and precise. Black pepper beef is made with delicately wok-charred wagyu and served with papaya slaw to brighten things.

Velvety chicken soup is given texture and umami with soft slices of juicy braised abalone hidden among chestnuts and fish maw – a standout dish. Peking duck, meanwhile, served with condiments and pancakes, hews close to the classic.

Pre-booking is a must, with diners determining how much they want to pay to play: dinner starts from $100 for six courses, then increases in increments of $50 up to $500 for a tailored menu with a focus on seasonality and premium cuts. The prospect of BYO, though, helps limit blowouts. This is refined, modern Chinese with a personal touch. Jump in.