This traditional Cantonese restaurant is located at Lockhart Road in Causeway Bay, and frankly while I have passed by many times in the past, I have no idea what they offer and only until recently when their chef went on the TV show, I got to know more about Hau Tak Restaurant. Today, we came here to enjoy Chef Lau’s famous dishes, honed from his 17-year experience at the famous Kowloon Fook Lam Moon.The restaurant has multiple floors, and on the ground floor it is mostly for smaller groups. We get a table at a corner, with good space and privacy. The décor is neat, brightly lit and uses plenty of wood on the walls to create a warm and comfortable setting. We are served by restaurant manager Johnny Fung, who also came from Wanchai Fook Lam Moon. He shared with us the history of how this restaurant came about.To start, we have Appetizing Clams 醒胃凍花甲 ($248). The clams are meaty and without any sand, cooked perfectly and does not have any rubbery texture. The magic is on the sauce though, which is made from green chili, bird’s eye chili, rattan pepper, and lemon juice, having an amazing taste with hints of spiciness but not excessive, and able to bring forth the umami of the clams to another level. Fantastic.Next, we have the pre-ordered Stuffed Pigeon with Shark’s Fin 仙鶴神針 ($1,080). A traditional dish that has now virtually become ‘extinct’ in local restaurants, The chef has meticulously removed the bones of the pigeon and then stuffed with shark’s fin, before braising it to great tenderness. Together with an abalone sauce that is so rich in umami and flavours, the pigeon is good to share for two people and is a must try.We also have a small portion of Honey-Glazed BBQ Pork 蜜餞叉燒皇 ($140). With four pieces, it is just right for two people, with the char-siu nicely glazed, having some scorches on the surface, while the meat is very tender and juicy. The marinade used is also slightly different than other restaurants, having a richer fragrance. Very nice.Knowing that we are foodies, Johnny has recommended us to also try Stir-fried Snowflake Chicken with Ham 燒雲腿拌雪花雞片 ($980). Using conch of smaller size, they can offer this at a more friendly price. The chef thinly sliced the conch and cooked just right to retain the perfect texture, and likewise the chicken are also sliced equally thin, very tender and delicious. The Chinese ham on the side offers a nice savoury note, with the scallions and vegetables adding visual appeal and flavours. Another fantastic dish.Feeling we still got a bit of room, we asked Johnny for recommendation. He suggested us to try the Crab Meat Yi-Noodle 懷舊蟹肉伊麵 ($168). The staff helped us to split into two portions, with the noodle nicely done, great in texture and not soggy. The soup is also very good, rich in flavours and umami, without MSG. With the delicate crab meat, bean sprouts and garlic chives to add to texture and fragrance, another fantastic traditional delicacy.Johnny has kindly offered some complimentary desserts for us, starting with Aged Mandarin Peel Red Bean Soup 陳皮紅豆沙. Not too sweet, there are plenty of beans which provide the substance to the dessert, with the fragrant mandarin peel very appealing. We also like the inclusion of lotus seeds which give another layer of texture.The other dessert is Red Bean Paste Silver Leaf Wrap 豆沙銀葉角. Wrapped inside the Chinese chestnut leaves is a soft and munchy rice dough with nice red bean paste inside. It was the first time we have heard and tried this, and Johnny shared that there is only a few restaurants that are still offering it, not because it is particularly difficult to make, but because it cannot fetch a good price. It is a pity as they are so delicious.Service is very good, with Johnny very attentive and came to our tables repeatedly to check in, also sharing his stories of his interactions with the many celebrities and tycoons who were regular patrons. We can all feel his passion. The bill on the night is $2,977 and very reasonable. I look forward to returning, to also trying out their dim sum next time. A great place to experience the nostalgic Cantonese dishes.…查看更多
叉燒皇 $198半份口感幾特別，但唔係好食，肉質太過軟，皮就偏硬
龍蝦球煎米 $1200兩隻不過不失，食材算新鮮的本地青龍蝦，份量偏小，每人食到2啖就冇晒:(荷葉飯 $298 半包份量好多，香口但略嫌太乾身
整體係越食越失望，一個靚裝修嘅普通茶樓。可能有名廚係幕後加持，但樓面服務質素一般，上菜都冇咩介紹菜式，收碗碟就特別快手，未食完就問仲要唔要，最後收錢特別好笑容。
值不值得見仁見智，呢個價錢個人認為有好多更好的選擇。
