The history of private kitchen cuisine (私房菜) can be traced back to Tan Family Cuisine (谭家菜) during the late Qing Dynasty under Emperor Guangxu. It is said that Tan Zhuangqing, a scholar-official from a prominent Guangdong family, inherited a culinary legacy—his ancestors were high-ranking officials with a passion for fine dining. His father, Tan Zongjun, blended Cantonese cuisine with Beijing-style dishes, creating the famed Tan Family Cuisine that took the capital by storm.

From cold dishes like white-cut chicken and honey-glazed char siu (barbecued pork), to elaborate mains such as braised shark fin in yellow broth and abalone slices in oyster sauce, to vegetarian delicacies like stewed silver fungus, and pastries like crispy puff boxes—every dish was crafted with meticulous skill and unparalleled refinement.

Later, as the family fell into decline and Tan Zhuangqing exhausted his wealth, he relied on his household chefs or even his wives and concubines to prepare their signature Tan Family private dishes to supplement their income. Meals were served at home, limited to three tables per night, with reservations required three days in advance. The elite of the time considered it an honor to dine on these exclusive dishes, and at its peak, securing a seat required a one-month waitlist.

The hallmark of private kitchen cuisine lies in its intimate scale, high privacy, and unique dishes, all prepared by home chefs in a domestic setting.

The philosophy of FunTo Private Kitchen originated from Foods Galaxy (灣仔薈館) in Wan Chai, Hong Kong. As early as 2011, it operated on an exclusive scale—serving only one or two tables per session—attracting food enthusiasts with its high privacy and interactive dining experience. Over the years, it has welcomed celebrities, artists, and dignitaries, who came to savor the cuisine and exchange culinary insights.

Since then, the private kitchen concept has evolved to integrate product offerings, sourcing fresh ingredients globally while utilizing central kitchen preparation for efficiency and simplicity. 

The core belief is:
"Everyone can be a chef, anyone can cook!"

This vision drives the production of convenient, ready-to-cook meals for the market.

Guests can either:

• Reserve a table to experience our private kitchen dishes firsthand, or

• Order online from the "FunTo Private Kitchen" product line to recreate quick, restaurant-quality meals at home—perfect for sharing with family and friends.

Since 2020, we’ve expanded to YouTube with the "FunTo Shares" (紛桃分享) channel, where we share travel, dining, and cooking tips with a community of food lovers.

私房菜起源

私房菜的歷史可以追溯到清末光緒年間的譚家菜。據說祖籍廣東的世家子弟譚篆青，祖父輩皆為官，且好飲食，其父譚宗浚把家鄉粵菜混合京菜成譚家菜名震北京。冷盆如白切雞、蜜汁叉燒，大菜如黃燜魚翅、蠔油鮑片，素菜如銀耳素燴，點心如酥盒子，無不刻意求工，精妙絕倫。後來家道中落，譚篆青坐吃山空，便由家廚或妻妾做拿手的譚家私房菜幫補家計。宴設家中，每晚三席，須提前三天預訂。當時的達官貴人都以吃過其私房菜為榮，最鼎盛的時候訂位要等上一個月。 私房菜的特色是小型，私隱度高，菜式特別，由家庭廚師在家中製作而成的餐食。

紛桃私房菜

紛桃私房菜理念源於香港灣仔薈館，早在2011年，以一至兩桌為限，私隱度高，互動性強而吸引不少愛食之人，亦獲不少明星藝人及達官貴人蒞臨指導交流。由此至今，私房菜概念是與產品相互配合，搜羅各地新鮮食材，部份依靠中央廚房處理，以方便簡單為目標。理念是「人人做大廚，個個都識煮」。大量生產方便簡易食品推出市場。 客人可選擇預訂品嚐我的私房菜，也可透過網上下單購買「紛桃私房菜」系列產品，回家享受快速入廚樂，炮製自己的私房菜給家人朋友享用。2020年起，更設立Youtube平台，開展「FunTo Shares 紛桃分享」頻道，與大家分享旅遊，飲食及烹飪的心得 。 

My Culinary Journey

From childhood, I traveled extensively across Hong Kong and Southern China with my family, unknowingly honing my palate through countless flavors. As I grew older, I was fortunate to explore global cuisines, immersing myself in diverse culinary traditions that broadened my horizons.

Along the way, I discovered a passion for cooking—experimenting, learning, and accumulating techniques. By blending personal creativity with modern cooking tools, I began reimagining ingredients, creating unexpected yet harmonious fusions that spark new culinary possibilities.

我的入廚經過

從小跟隨家人走遍香港及中國華南地區，無心地特訓舌尖的本領，長大後有幸能週遊列國，接觸世界不同飲食文化，擴闊視野。亦在不知不覺間培養出煮食興趣，積累不少煮食心得，配合個人喜好，加上新派烹調工具，將食材重新組合，擦出新的火花。