好酒好蔡

营业中

休息中

I have heard about Howard’s Gourmet for a while but did not get the opportunity to try. A few months ago, when visiting Kanesaka in CCB Tower I noticed that the restaurant is located on the same floor. Reigniting my interests, today we come to Central to experience what this Black Pearl 3-Diamond has to offer.The staff leads us to a large dining room, with a gorgeously high ceiling with chandeliers, full height windows looking out to Victoria Harbour, spacious tables and plush leather seating, richly attired designs with a touch of colonial vibe. It is comfortable and neat, relaxing and luxurious without extravagant.The Dinner Menu ($1,880 per person) starts with Chef’s Espresso 特色暖胃汤. The lotus seed, lily bulb, and red dates soup is rich in flavours, prepared using Western techniques to blend and thicken the soup and served in hot temperature, like espresso. Warming the stomach and getting us ready to start the meal.The Chaozhou Snack 时令两小碟 include garlic shoots with minced squid ball and pickled green carrot. The garlic shoots are tender, with small pieces of minced squid that are flavourful and bouncy. And as appetizers normally pickled radish and carrots will be used, but here they have green carrots instead, with a nice crunchy bite and sweeter taste.The tapas is Crispy Crab Cake Cube, Seaweed 野生紫菜脆蟹肉粒. Apart from crab meat, there are pork in the cubes for additional flavours and texture. On both sides of the cube the chef has put seaweed, so that after deep-frying there is a great crispness. The taste is phenomenal even without dipping into sweet chili sauce.Next is HG Signature Sea Cucumber 招牌脆皮婆参. Demonstrating amazing techniques, the large sea cucumber has a crisp surface while the inside remains soft. Along with a rich and delicious sauce to go with the sea cucumber, the staff suggests we having a bite with the sauce, then with custard, for the best enjoyment.To cleanse the palate on the gluey mouthfeel of the sea cucumber, a tea from special old pu’er tea tree 古树生普 is served to help remove the heaviness and get us ready for the next course.Then comes Geoduck Clams, Chaozhou Rice Fermented Sour Soup 酸汤象拔蚌仔. Personally, my favourite dish in the evening, the chef has cut the geoduck into smaller pieces and served in the delicious sour soup, highlighting great tenderness and its umami taste. The soup also has a perfect balance of sourness and spiciness, so good that my mouth starts to water even when I think of it afterwards.Next is Fried Crispy Horsehead Tilefish, Scale, Soya Bean Sauce 甘鲷立鳞烧配普宁豆酱. Using the Japanese techniques of uroko-yaki, the scales of the tilefish are deep-fried by pouring hot oil on top, making them crispy and edible, while the flesh remains soft and moist. It is paired with a sauce made with Pu Ning yellow bean sauce to compliment with a savoury taste. Delicious.Continuing with Charcoal Roasted Chicken, Herbs 香草烤鸡, it is perfectly roasted, with the chicken skin crispy, and the meat tender and juicy. Seasoned well with herbs, the chicken is nice and flavourful, but the special dipping sauce, made with lemongrass, shallot and garlic, adds further wonders to the already amazing chicken.To cleanse the palate again after finishing the chicken, the second type of tea is served. This time it is the traditional Chaozhou tea 潮州双髻娘山单丛, a type of Oolong with a nice honey aftertaste.Then comes Wok-fried Mustard Green, Crispy Fatty Pork 香油渣炒芥菜苗. It might seem simple, but it takes great skill to stir-fry the mustard green to the perfect level, keeping them crunchy while not having any ‘green’ taste. The touch of fatty pork provides a savoury taste and fragrance to the vegetable in great harmony.Next is Fried Rice, Diced Pork, Preserved Radish 潮州菜脯肉粒炒饭. The fried rice is nicely done, dry on the texture without feeling any greasiness. With a bit of diced pork and preserved radish to provide savoury and crunchy bite, it is rich in flavours. Even though I am quite full I quickly devour the whole serving and still want to ask for more.The dessert is Pistachio Mousse, Resin, Sugar Cane Sponge Cake 开心果桃胶拼红糖糕. The first one has the healthy peach resin served in a lightly sweet soup, with a creative mix of pistachio mousse to infuse with extra flavours. The sponge cake has a chewy bite, again not too sweet, completing our meal with high satisfaction.The bill on the night is $4,910, with two glasses of wine. Service is good, but the staff can explain more about the dishes, which will bring much more interest and understanding on the ingredients and details the chef has taken to prepare. Still a great place I highly recommend to visit if you want nice Chinese cuisine, in a great ambience. 继续阅读

Last time I was here was a while ago, an exorbitant bday treat from my lovely people. Most unforgettable was the crispy sea cucumber and the hefty price tag. So when I was invited to the Ceretto Barolo Wine Dinner for $1,580 pp (including wine) I leapt up to say yes. Here’s what we had. -Appetizers: prawn with lotus and pine nuts jellyfish with Black vinegar and Ginger.-Chilled 黄鱼 in fermented bean sauce -Crispy Iberico Pig Trotter-very crispy exterior with tender meat -Double-boiled French Pigeon with Tangerine Peel- very hearty and comforting.-Sliced Beef Wok-fried with Thai Basil-Shantou Kale Wok-fried with Shallots-Sea Cucumber Braised with Preserved Radish served with Jasmine Rice-Pistachio Mousse and 桃胶-Crispy Water Chestnut FrittersIn summary: service was professional (definitely not as bad as depicted in the other reviews); sommelier was knowledgeable. Menu was concise and carefully curated. Granted, portions probably wouldn’t be enough for the Big Appetites; ingredients weren’t the most luxurious but demonstrated culinary mastery. All in all- excellent value for money. 继续阅读

突然见到广告, 好酒好菜,9周年店庆菜单,有时令嘅白松露㖞,决定一试啦☺️餐厅位于中环,出地铁就到,好方便👍 去到餐厅,接待员态度好好,带我哋入座后,侍应马上奉上茶水.我哋之前已经拣好咗菜单, 饮咗杯茶之后开始就上菜. 一开始系一个暖胃汤同埋两小碟. 个汤应该系用红枣煲成, 用一个expresso嘅杯装住. 两小碟系腌萝卜同埋蒜心鱼片. 接住系冻鱼挞. 用鳕鱼用嘅,都有创意嘅. 跟住下一道菜系白松露金耳啫哩蛋. 我觉得D白松露就麻麻地啰😓跟住就上一个汤,元贝菜胆炖鱼唇,鱼唇好似花胶咁厚,个汤好鲜甜又好够热👍之后到到主菜系厨师精选嚟嘅,金不换浸海螺,海螺就好鲜甜都爽嘅😍之后轮到白松露香草烤鸡,鸡皮烤到好脆鸡肉仲系保留咗一啲肉汁亦都好有鸡味😋之后就系油渣炒迟菜心. 全晚最惊喜就系呢个菜心. 应该系用猪油同埋猪油渣炒菜心中间嘅部分,好味💞主食就系白松露杂菌捞饭,个饭上面铺满咗唔同嘅菌,都几好味☺️之后就上甜品啦,白松露栗子mousse和红豆煎饼.嘢食系好食但系唔系“哗”一声𠮶啲. 环境同服务都唔错. 价钱略贵😅唔考虑再食呢一间餐厅,同等价钱我会去富临饭店,宝贝鸡又或者燕窝酿鸡翼😁 继续阅读

好酒好蔡系一间食材新鲜嘅餐厅，最近试咗佢哋嘅天妇罗鲜蚝同海参，真系惊艳到我！鲜蚝嘅鲜味同嫩滑配上酥脆嘅外皮，一口咬落去，鲜味爆发，令人回味无穷。至于海参，佢嘅炖煮技巧令海参保持咗鲜甜嘅口感，一啖入口，软绵滑嫩，散发出淡淡海味，令人欲罢不能。好酒好蔡唔单止著重食材新鲜，而且为嘢配搭精准。佢哋嘅鲜蚝同海参搭配嘅调味料刚刚好，唔会盖过食材本身嘅鲜味，反而突显出食材嘅原味。餐厅环境舒适，服务态度亲切，令食饭经验更添愉快。如果你钟意鲜味海鲜同懂得欣赏细味嘅料理，好酒好蔡绝对系一个值得一试嘅餐厅！ 继续阅读

母亲节时带妈去好酒好菜，一直都钟意去中环靓景餐厅，呢间一定系wish list之一～睇下个窗景先，偏矮系紧嫁喇，室内装修搭救啦。 同埋呢到一个空间内唔会多枱，人一定少，静静地望住呢度食会舒服的。当日餐牌。首先会饮汤， 喇唔哂大家时间，结论摆系头，呢篇野之后讲的食物味道我系唔识欣赏的，亦觉得今次去完一次就好开心了，我冇觉得需要再去。呢道鱼， 冻的， 应该系特色野，我唔钟意。呢个应该系招牌黎，婆参煎炸的皮脆脆的，婆参软绵绵 ，好骨胶原呢个好食的， 汁个味就见仁见智唔特别建议因为佢而去食之后就系d印象唔深的菜色。职员其实好体贴，服务好好，久唔久黎问下d野食点，而到呢个面时，特登黎介绍，话系当年老板追老板娘时煮的面，辣油系自己炒定煲的， 之类啦我记忆有限。味道好主观既， 够钟意你的话，煮出前一叮应该都追到女仔嫁。 呢个面真系冇咩好讲。而且辣得黎又唔特别好味，睇嚟我味蕾都系低级的了，鱼肉烧卖配辣油个种情况好味d。最后就系甜品个青色系开心果，我唔记得系咩嚟了就系一pat软软冻冻但唔系雪糕既野唔识讲，总之成餐饭感觉上就系我唔想太普通，所以每一道菜都系功夫菜。心机时间特色满满。国皇的新衣的处境， 我决定做个位小朋友。 继续阅读