A brightly lit dining area with rather old-fashioned decor, Charisme Pavillon is a private kitchen made perfect for intimate gatherings for friends and family.
Chef Wu from Charisme Pavillon was an apprentice to master chef Yeung Koon Yat “Ah Yat”. This restaurant features abalone, shark’s fin, bird’s nest dishes and other Shuk Tak specialties. To start, try signature braised pomelo skin with prawn egg sauce. The soft pomelo skin fully absorbs the tasty sauce and offers an interesting texture. Deep-fried ribs is crispy without being oily; the ribs taste sweet and have a hint of seasoned orange peel. Fresh and well executed, doubled boiled chicken soup with fish maw and sea whelk gives a homely feel. Baked fish-intestines with egg is fragrant and beautifully presented. Served in a hot bowl, the dish has a crispy layer but the fish intestines inside remain tender, fresh and well seasoned. Remember to order the dish in advance as it takes around 30 minutes to prepare. Braised goose with abalone sauce is light in flavour and the abalone is surprising.
Only two red wines are available. Most diners are satisfied with beer, tea or soft drinks.
Efficient, helpful and friendly, the service offers intimacy that fits the atmosphere of a private kitchen.
Two can enjoy a succulent fourcourse meal plus a soup for less than $800.