Pong Seafood & Grill 燒邦

Pong Seafood & Grill 燒邦 小店主打古法及手工海鮮粵菜~私房菜。
所有海鮮均由海鮮市場新鮮選購,?

用最真誠嘅食材,回應每一份珍貴嘅交託。Honoring every precious trust with the most sincere ingredients.離開香港已經一年多。最感恩嘅,唔係去到另一個地方,而係客人嘅信任,一直都冇...
05/07/2026

用最真誠嘅食材,回應每一份珍貴嘅交託。
Honoring every precious trust with the most sincere ingredients.

離開香港已經一年多。最感恩嘅,唔係去到另一個地方,而係客人嘅信任,一直都冇因為距離而改變。
今次已經係第二次招待呢一家人。第一次係由移居加拿大嘅舊客人朋友介紹,當時大家仲一齊同枱食飯;估唔到相隔唔耐,再次收到佢哋嘅邀請,今次仲帶埋一位外國朋友,一齊享受呢個晚上。

呢份跨越國界嘅信任,對我嚟講真係好珍貴。
對我而言,私房菜從來都唔只係一餐飯,而係一份心思、一份責任。
為咗今晚,我凌晨四點獨自去到 Billingsgate Market,只為親手挑選最理想嘅龍蝦。全市場只有一檔供應我想要嘅品質,好彩早已請相熟檔主為我預留。
今次每一道菜,都係我親自命名同創作,希望喺傳統之中加入屬於自己嘅心思。

▫️玲瓏白玉
以自家研發嘅特製蒟蒻外皮包裹手作豆腐,睇落簡單,卻極考驗溫度、速度同每一個細節。

▫️白雪藏金龍
特意選用英國少見、冇大鉗嘅龍蝦,肉質更加實淨鮮甜,希望將食材最純粹嘅味道帶俾客人。

▫️古法紅燒野生鹿肉
本來仲擔心野生風味未必啱小朋友,點知幾位小妹妹竟然全部食晒,反而成為今晚其中一個驚喜。
今晚最療癒我嘅一幕,係三位眼仔碌碌嘅小妹妹,一字排開坐喺我工作枱前面,安安靜靜咁睇住我切嘢、煮嘢。嗰一刻,我感受到嘅唔係壓力,而係一份好純粹嘅幸福。

雖然我英文唔算叻,但當見到佢哋一路食、一邊笑住同我講「Yummy!」,我已經知道,食物真係可以超越語言。
到最後,其中一位小妹妹以為甜品「意象.香蕉」已經派晒,急到喊咗出嚟。

好彩,我一直都有習慣預多一兩份。
當我拎出最後一份送俾佢,佢即刻破涕為笑,仲特登用中文大大聲同我講:
「多謝!」

嗰一刻,一整日嘅疲倦,好似全部消失晒。
好榮幸能夠繼續喺呢片土地,用我嘅雙手,為大家煮每一餐飯。

多謝每一位願意將重要時刻交託俾我嘅客人。你哋嘅信任,永遠都係我努力嘅原因。
——
English Version
Honoring every precious trust with the most sincere ingredients.
Over a year after leaving Hong Kong, I'm grateful that trust continues to connect us across borders.
It was a privilege to serve this wonderful family for the second time. Every dish was created with care, from sourcing the finest spiny lobster at 4 AM to preparing each plate with passion.
The best reward wasn't just hearing "Yummy!"—it was seeing three little girls smile throughout the evening. One even thought the banana dessert was gone and burst into tears, until I surprised her with an extra one. Her smile and heartfelt "Doh Je!" made my day.
Thank you to every guest for trusting me with your special moments.
#燒邦




FineDining
LuxuryDining
JapaneseCuisine
ModernJapaneseCuisine
SeasonalCuisine
LondonChef
UKPrivateChef
HongKongChef
BillingsgateMarket
PrivateDiningExperience
ChefLife
FoodStory
香港人
英國生活
私房菜
私人廚師
無菜單料理
美食日記

【人生有幾多個十年?】十年前,我喺西灣河街邊檔開始。木枱、膠櫈、斜路,張枱跣到要用紙皮攝住。最難受唔係辛苦,係冇人。但你哋,係其中最早支持我嘅人。嗰陣時你哋仲拍緊拖,我仲笑佢:「呢個男人,見到靚女都唔望,一定嫁得過😆」由西灣河街邊檔,到之後...
24/05/2026

【人生有幾多個十年?】

十年前,
我喺西灣河街邊檔開始。

木枱、膠櫈、斜路,
張枱跣到要用紙皮攝住。
最難受唔係辛苦,
係冇人。

但你哋,
係其中最早支持我嘅人。

嗰陣時你哋仲拍緊拖,
我仲笑佢:
「呢個男人,見到靚女都唔望,一定嫁得過😆」

由西灣河街邊檔,
到之後天后間細舖,
你哋一直都喺度,
仲試過結婚派餅畀我。

我好記得2018年有個訪問,
我曾經講過:

「無論過客識唔識分辨都好,
我都會繼續做好自己嘅食物。」

因為我一直相信,
想做好一樣食物,
係冇得快。

最起碼,
我要對得住自己,
對得住每一個願意坐低食我煮嘅人。

到今日,
我嚟咗英國一年,
重新開始,
好多嘢都由零開始。

有時都會攰,
有時都會懷疑自己,
但每次見到一路支持我嘅人,
我又會提醒自己——
再難,都要繼續行落去。

更加令我開心嘅係,
你哋今次啱啱好趕得切,
試到我喺英國第一次整、
用玻璃樽裝住嘅
冰鎮澳洲一口鮑魚。

人生真係好奇妙。

離開香港原來已經一年,
冇諗過仲可以喺英國,
再次親手煮返畀你哋食。

你哋今次仲特登帶咗一份香港禮物畀我。

個欖球上面寫滿唔同香港嘅地方名,
提醒我——
無論去到邊,
我都係香港人。

你哋仲同我講:
「無論你去到邊,
唔係做私房菜,
就算做返街邊檔,
我哋都會嚟。」

呢句說話,
我會記一世。

由客人,
變成朋友,
十年其實真係好難得。

多謝你哋,
亦都多謝每一位一路支持我嘅人。

下一個十年,
我仍然會繼續用心做好每一道菜。

希望到時,
你哋仲會喺度。❤️

—

10 years ago,
I started from a small street stall in Sai Wan Ho.

From Hong Kong to the UK,
thank you for supporting me through every stage of my journey.

I still believe:
“No matter whether people can tell the difference or not,
I will continue making my food properly.”

From customers to friends —
10 years means more than words can describe.

Thank you for reminding me that,
no matter where I go,
I am still a Hong Kong person. ❤️

#香港人
#香港人在英國
#香港廚師
#私房菜
#英國私房菜
香港味道
西灣河
天后
廣東話
privatechef
hongkongchef
ukprivatechef
chefstable
privatedining
hongkongfood
cheflife
foodstory
supportlocal

「由一隻鹿開始,我想做好一件事。」今次又揸咗幾個鐘車,去一個熟悉嘅農場,親自揀返呢批鹿肉。其實嚟到英國之後,我一直都好感恩。自己16歲入行,讀書唔多,英文又唔算好,但身邊有一班朋友一路幫住我,甚至會陪我一齊去農場,幫我同店主溝通。仲有一路支...
19/04/2026

「由一隻鹿開始,我想做好一件事。」
今次又揸咗幾個鐘車,去一個熟悉嘅農場,親自揀返呢批鹿肉。
其實嚟到英國之後,我一直都好感恩。
自己16歲入行,讀書唔多,英文又唔算好,
但身邊有一班朋友一路幫住我,甚至會陪我一齊去農場,幫我同店主溝通。
仲有一路支持我做私房菜、甚至支持我做「全鹿宴」嘅客人朋友,我都一直記住,多謝你哋。
記得第一次去嘅時候,所有鹿肉都已經處理到無皮、無骨。
但對我嚟講,有啲部位(例如鹿腩),係需要連皮同骨,先做到我想要嘅味道。
所以慢慢同店主溝通、慢慢調整。
今次仲同農場主一齊落手拆解、研究分割方式,先慢慢做到我想要嘅處理方式。
其實同農場溝通唔容易。
電話有時講唔清楚,
再加上自己英文有限,
唯有一次又一次親身揸車過去,面對面慢慢講。
有時都會覺得唔容易,
但都會繼續行落去。
而今次更加開心嘅係,
經過自己反覆試煮、調整,終於做到一個自己幾滿意嘅效果。
鹿肉始終係野生食材,真係唔易整。
由最初試到有少少「鞋」,到而家做到腍滑唔乾,自己都學咗好多。
其實處理得好,鹿肉唔似想像中咁羶,反而可以幾細緻。
對我嚟講,料理唔只係煮。
而係由食材開始——
由點樣揀、
點樣處理、
到最後點樣呈現。
一路都係慢慢學、慢慢做,
未必快,
但希望每一步都踏實
有時都覺得自己好幸運,
遇到願意幫我嘅人。
有啲味道,真係急唔嚟,
只可以慢慢做。
如果你對呢類食材或者做法有興趣,都可以同我傾下🙂
——
Starting with a deer, I simply wanted to do one thing well.
This journey has taken me hours of driving, repeated visits to the farm, and learning how to source the right cuts for the cooking I believe in.
Working alongside the farmer made this journey even more meaningful.
From sourcing, to butchery, to cooking, I’ve come to believe that good food doesn’t begin in the kitchen — it begins with understanding the ingredient.
Venison is not the easiest ingredient to work with, but after many trials, I finally made a version I’m truly happy with.
Still learning. Still doing things slowly.
Because some flavours can’t be rushed.
From field to table, good food begins with respect.
#在英國的生活
#食材之旅
#私房料理
#全鹿宴

WildVenison
NoseToTail
GameMeat
Butchery
SlowFood
RespectTheIngredient

The Taste that Traveled 6,000 Miles. 🇭🇰 ✈️ 🇬🇧"(跨越六千公里的味道。)​今日做咗一餐幾特別嘅私房菜 🙂係幫一位客人朋友慶祝攞到 ILR。🎉但對我嚟講,特別嘅唔止係呢件事。​其中一位客人,三年前已...
04/04/2026

The Taste that Traveled 6,000 Miles. 🇭🇰 ✈️ 🇬🇧"
(跨越六千公里的味道。)
​今日做咗一餐幾特別嘅私房菜 🙂
係幫一位客人朋友慶祝攞到 ILR。🎉
但對我嚟講,特別嘅唔止係呢件事。
​其中一位客人,三年前已經食過我喺香港做嘅私房菜。
今日佢仲俾返當年喺舊舖影嘅相我睇。📸
嗰一刻,其實好感動。
嗰時嘅舖好細,只可以坐到 12 人,大家坐得逼,其實都唔算舒服。🪑
但原來,有啲味道,佢哋一直記住。
​佢哋印象最深刻嘅,反而係一道當年最唔起眼嘅菜式——
「潮式骨香鱘魚子魚飯」 🐟
用馬友去做,由大家印象中嘅「鹹魚」,變成細緻、鮮味、魚肉夾起唔散嘅一碟菜。
呢個菜式,我用咗九個月時間,試咗接近 80 條魚,先慢慢做出嚟。⏳
​對我嚟講,呢道菜其實係一個提醒——
點樣將一樣被忽略嘅食材,變成一個可能。甚至,變成一個夢想。✨
我秉承粵菜「粗貨精做,精菜細做」嘅心思,為咗搵自己想做嘅味道,會用盡氣力去試。💪
我可能係一個幾傻嘅廚師,但呢份執著,先對得住每一位客人。
​今日可以喺英國,再煮返俾佢哋食,感覺有啲奇妙。🇬🇧
今次我用咗另一個菜式——
「古法辣酒煮青口」 🐚
本身係辣酒煮花螺嘅變奏,但喺英國一直搵唔到啱用嘅螺。
直到早前去 Brighton 搵食材,見到啲青口夠新鮮,就試下用當地食材去做。🌊
效果,比我預期更好。
​我會繼續搵我認為啱嘅食材,同埋我想做嘅味道。👨‍🍳
希望有一日,可以將更多我相信嘅菜式,帶到呢度。
​———
​Cooked a private dinner today for a small celebration — a guest receiving their ILR. 🎉
But what stayed with me wasn’t just the occasion.
​One of the guests had dined with me three years ago, back when I had a small private kitchen in Hong Kong. 🇭🇰
Today, they showed me photos from that time. That moment meant a lot. 📸
The space back then only seated 12 people — tight, not particularly comfortable.
But somehow, the food stayed with them. 🥘
​The dish they remembered most was actually one of the simplest-looking ones —
Teochew-style Mackerel 'Fish Rice' with Caviar. 🐟
It took me 9 months and around 80 fish to turn a simple mackerel into something this refined. ⏳
​To me, this dish represents the essence of Cantonese cuisine: "Turning humble ingredients into gourmet masterpieces." ✨
It’s a reminder that something overlooked can become something meaningful.
I might be a slightly stubborn chef, but when it comes to finding a flavour I believe in, I’ll keep going. 💪
​Cooking for them again, now in the UK, felt… quite special. 🇬🇧
This time, I made a variation of a classic —
Chilli Wine Mussel dish, inspired by a traditional Cantonese preparation. 🐚
I came across some fresh mussels in Brighton and decided to adapt. 🌊
The result was even better than expected.
​I’ll keep searching for ingredients that feel right, and flavours I truly believe in. 👨‍🍳
And hopefully one day, I’ll be able to bring more of these dishes here.

# SouthLondonFood

Address

Sutton

Opening Hours

Monday 6:30pm - 12am
Tuesday 6:30pm - 12am
Wednesday 6:30pm - 12am
Thursday 6:30pm - 12am
Friday 6:30pm - 12am
Saturday 6:30pm - 12am
Sunday 6:30pm - 12am

Telephone

+85267171352

Website

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