Filbert Kang

About Filbert Kang

I'm Filbert — a registered dietician with a Master's degree from the UK, and I've been cooking for as long as I can remember. Growing up in Hunan and later living in Zhejiang and Shanghai shaped my style: bold flavors, made lighter and more balanced. I used to host small dinner gatherings in Shanghai, where I met many new friends and created some of my favorite memories. As a nutritionist, I focus on making food that's both delicious and thoughtfully balanced — and as a host, I love bringing people together. I've also traveled to 20+ countries, which deepened my love for sharing food and culture. My home is cozy and welcoming, and I'm naturally outgoing — so expect a relaxed, social dining experience. One thing guests always ask: how spicy is it? In Filbert's own words — spicy, but not too spicy.

Menu

Welcome to Filbert's table — where Hunan boldness meets Zhejiang balance. Filbert grew up in Hunan, the heartland of Chinese spice, and spent years in Zhejiang before settling in Shenzhen. Her cooking reflects that journey: dishes that are vibrant and aromatic, but never overwhelming. As a registered dietician, she brings a thoughtful hand to every meal — bold flavors, lighter touch. Her food is spicy — but in her own words, "spicy, but not too spicy." --- Sample Menu Starters & Cold Dishes - Smashed cucumber salad with chilli and peanuts Mains - Spicy stir-fried river shrimp with chilli and aromatics - Hunan-style beef with green peppers and fresh chilli - Spicy stir-fried mushrooms and green peppers - Braised eggplant with garlic and chilli sauce - Stir-fried clams in garlic broth (claypot) - Steamed whole fish with red chilli and spring onion - Spicy stir-fried crab Soups - Pork rib and taro soup (claypot) - Mushroom and pork bone broth Handmade - Hand-wrapped dumplings (steamed) - Homemade fish tofu Greens - Stir-fried seasonal greens with garlic Filbert cooks with what's freshest that day — dishes rotate with the season.

Guest Reviews — 5.0 / 5