a bit of background: a lady named xu yuan nabbed a plot of land in yuen long, northwestern new territories in hk, to grow her own veg and make her own sauces and various other things the old cantonese way. this place became known as cuisine x (after her name), and she did private dinners. she also operated a quasi-storefront in sheung wan for selling her sauces and had a kinda gourmet takeout-slash-catering service.
she's not a trained chef, as far as i know, just passionate about food and has gleaned much knowledge about traditional (i mean totally traditional - stone ovens and all) chinese cooking. she's used this knowledge and added her own twists to create a sort of post-modern take on utterly old-school ways.
she opened her own restaurant recently in wan chai, in a heritage building (very appropriate) and offers set menus. at the time i went (last week), there were three - ranging form $560 to $1000+ hk dollars.
in short the food was of a good standard. to miss her roast chicken is blasphemous, although there were some glitches (slightly overcooked steamed fish). it's caused some talk amongst local foodies so bookings are scarce. doesn't help that there are only about 40 seats max and that most people come in large parties. it took us a little more than a month to get a weekday table, but if you're organised enough, it's worth it.
fresh produce, formidable attention to food, and no corkage (probably not for much longer though) - it's not perfect, but there's nothing quite like it in hk.
for relatively bad photos (i blame the 6 bottles of wine we had among the six of us) and more about each dish, see my blog post... http://weblog.xanga.com/e_tingfood/66...