Andly Private Kitchen

A discreet, deeply personal Chinese dining room where luxury ingredients shine, but it’s the classic dishes – cooked with rare finesse – that linger longest.

Andly Private Kitchen doesn’t announce itself. There’s no online booking, no menu handed across the table, no signage nudging you in from the street. Instead, dinner begins days earlier, with a text message, a budget agreed on trust, and money transferred before you arrive. What follows feels less like a restaurant visit than being welcomed into someone’s home. The room is intimate and quietly ornate: jade figurines, ceramics, calligraphy and soft light, with Olivia De Almeida running the floor and Li ‘Andly’ Yuekua cooking just beyond view. It’s BYO, the pace unhurried, the mood gracious. You don’t order; you’re guided. Luxury makes regular appearances – truffles, caviar, impeccably grilled M8+ wagyu – but the meal’s emotional centre sits elsewhere. The chicken and abalone soup is the kind of dish that recalibrates your expectations: a silken, golden broth carrying tender abalone, fish maw, chestnuts and millet, finished with goji berries. It’s restorative and impossible to rush. Lobster arrives crackling from the wok, lightly fried then stir-fried with Sichuan chillies and beer, the heat fragrant and subtly fruity rather than aggressive. Peking duck is crisp-skinned, folded into pancakes with spring onion and an unexpected hit of strawberry sweetness. Even at its most indulgent, Andly feels thoughtful rather than showy. It’s cooking built on experience, confidence and restraint.