Delving into the degustation-only menu at Andly Private Kitchen is an invitation to taste and explore the nuances of Chinese fine dining.
At Andly’s Private Kitchen, chef Li “Andly” Yuekuan invites diners to experience the flavours of Chinese fine dining in the comfort of a home-like setting. The space itself is a beautifully intimate room, where calligraphy scrolls line the walls and ornaments cradled in intricately carved hardwood shelves share a story of heritage, tradition and a deep respect for seasonal produce well beyond the borders of West Leederville.
Patagonian toothfish is elevated on a bed of prawns, complemented by a moat of umami-rich chicken broth and the sour-sweetness of Chinese pickles.
Each dish is meticulously plated, accentuating the seasonal produce selected for the bespoke menu that evening. Patagonian toothfish is elevated on a bed of prawns, complemented by a moat of umami-rich chicken broth and the sour-sweetness of Chinese pickles. Squid-wrapped king prawns and corn is matched with a Sichuan chilli sauce – an addicting balance of spicy and sweet. The signature stir-fried lobster with beer and chilli is a highlight, brightened by the warmth of chilli and floral hum of peppercorns.
While you may be lulled into thinking you’re at home, the tailored menus do start from $150 and increase in $50 increments up to $300. Whatever level you choose, however, you’ll be taken on a deeply personal showcase of the flavours of China’s diverse provinces.
