Number 5 Kitchen
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Number5Kitchen : Where The Best Seasonal Surprises Await You
As the chef and owner of number5kitchen in San Carlos, Henry Eng is passionate about serving up local, seasonal cuisine straight from the farm to your table. His approach to crafting the menu is unique: he starts by hand-picking the freshest ingredients available, then designs the dishes around them. This means trips to the local farmers market and direct sourcing from small farms are a regular part of his routine.
Henry believes in keeping things simple yet flavorful, with each dish featuring no more than five carefully selected ingredients. He begins his day at the farmers market, exploring for the best finds, then heads back to the kitchen to prep for brunch and dinner service. He’s not just the chef; he’s also the host, waiter, bartender, and more, ensuring each guest has a memorable experience.
With spring around the corner, Henry’s menu reflects the season’s bounty, with dishes highlighting fresh asparagus, peas, fava beans, spring onions, and garlic. As he navigates the farmers market, Henry’s culinary magic brings to mind the loving care and expertise of his grandaunt, infusing each dish with a touch of nostalgia and flavor.
History of Number5Kitchen
“As for the meaning behind the name, Henry wanted something that represented his family, so he looked to his name and heritage. The Chinese character of his last name is also the character for the number 5.” Number5Kitchen, from Punch Magazine
Henry Eng’s culinary journey is deeply intertwined with his childhood memories and family heritage. His grandaunt’s nurturing care and culinary skills left an indelible mark on him, inspiring his commitment to serving farm-to-table cuisine at number5kitchen. Growing up in Hong Kong exposed him to diverse culinary experiences, laying the foundation for his future endeavors.
After pursuing a career in information systems and risk management, Henry’s passion for cooking led him to culinary school and various kitchen experiences, including working at renowned establishments like Cotogna and Mayfield Bakery. His time at KitchenTown further honed his skills and provided the platform to launch number5kitchen.
With Carly’s support, Henry’s dream of owning a restaurant became a reality when number5kitchen opened its doors in San Carlos. The restaurant’s name pays homage to his family and heritage, reflecting his personal connection to the culinary journey.
Now, with number5kitchen’s relocation to a standalone restaurant location in San Carlos, Henry continues to pursue his passion for crafting memorable dining experiences rooted in family, tradition, and locally-sourced ingredients.
Sources
Number5Kitchen Official Website
Go back to San Carlos Life Restaurants and Services
Top Reviews
Stacey Holmes | Punch Magazine 
Sampling number5kitchen’s seasonal menu, the food is light, flavorful and plated with an artful touch. In another nod to Henry’s Chinese heritage, he wields chopsticks to precisely place each dish’s delicate garnishes.
With the first bite of number5kitchen’s popular crab pasta, each ingredient pops—the freshness and quality of the crab, the silkiness of the burrata cheese, the zest of the backyard lemon, the crunch of the breadcrumbs, the flair of the fennel and the kick of pepper.
The turmeric fried chicken beckons with a delightful crispness to the skin and is flavorfully served on a bed of cilantro chili yogurt, with a side of herb salad and turmeric rice. House-cured sardines are fresh from Monterey and paired with organic egg, potato and pea shoots, drizzled with a citrus vinaigrette. “Fresh, seasonal food is the only way we should be eating,” Henry says, gesturing to the dishes.
Dining Discussions | HungryOnion.org
We went recently during their brunch service. The meal was great. Its nice to see legit Californian in the Peninsula that uses good ingredients and are well prepared, and not have to trek to Oakland and the City.
Pork hash with a 63’C egg. Best dish of the meal. Stirred the runny egg into the tender pork shoulder that’s cooked for 8 hours. A hint of fennel added a much welcomed complexity to the dish…Savory flan was made with celery root, yellow foot mushroom and pecorino romano. Enjoyable, with just the right amount of celery flavor.
Duck confit- well marinated and tender duck with a crispy outer layer with some enjoyable butter beans from Iacopi Farms in Half Moon Bay. Solid dish.
Pork two ways- loin and belly. The loin was juicy and tender, and the belly was rubbed with rosemary and fennel on one side and slightly ‘hardened’. Best bite of the plate. The bagna cauda sauce with anchovy was smoky and delicious. The Jimmy Nardello pepper was sweet. This was an enjoyable dish.
