好酒好蔡

營業中

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 特色暖胃湯. 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 時令兩小碟 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 招牌脆皮婆參. 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 古樹生普 is served to help remove the heaviness and get us ready for the next course.Then comes Geoduck Clams, Chaozhou Rice Fermented Sour Soup 酸湯象拔蚌仔. 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 甘鯛立鱗燒配普寧豆醬. 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 香草烤雞, 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 潮州雙髻娘山單叢, 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 潮州菜脯肉粒炒飯. 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 開心果桃膠拼紅糖糕. 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. 繼續閱讀

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 黃魚 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 桃膠-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. 繼續閱讀

突然見到廣告, 好酒好菜,9週年店慶菜單,有時令嘅白松露喎,決定一試啦☺️餐廳位於中環,出地鐵就到,好方便👍 去到餐廳,接待員態度好好,帶我哋入座後,侍應馬上奉上茶水.我哋之前已經揀好咗菜單, 飲咗杯茶之後開始就上菜. 一開始係一個暖胃湯同埋兩小碟. 個湯應該係用紅棗煲成, 用一個expresso嘅杯裝住. 兩小碟係醃蘿蔔同埋蒜心魚片. 接住係凍魚撻. 用鱈魚用嘅,都有創意嘅. 跟住下一道菜係白松露金耳啫哩蛋. 我覺得D白松露就麻麻地囉😓跟住就上一個湯,元貝菜膽燉魚唇,魚唇好似花膠咁厚,個湯好鮮甜又好夠熱👍之後到到主菜係廚師精選嚟嘅,金不換浸海螺,海螺就好鮮甜都爽嘅😍之後輪到白松露香草烤雞,雞皮烤到好脆雞肉仲係保留咗一啲肉汁亦都好有雞味😋之後就係油渣炒遲菜心. 全晚最驚喜就係呢個菜心. 應該係用豬油同埋豬油渣炒菜心中間嘅部分,好味💞主食就係白松露雜菌撈飯,個飯上面鋪滿咗唔同嘅菌,都幾好味☺️之後就上甜品啦,白松露栗子mousse和紅豆煎餅.嘢食係好食但係唔係“嘩”一聲嗰啲. 環境同服務都唔錯. 價錢略貴😅唔考慮再食呢一間餐廳,同等價錢我會去富臨飯店,寶貝雞又或者燕窩釀雞翼😁 繼續閱讀

好酒好蔡係一間食材新鮮嘅餐廳，最近試咗佢哋嘅天婦羅鮮蠔同海參，真係驚艷到我！鮮蠔嘅鮮味同嫩滑配上酥脆嘅外皮，一口咬落去，鮮味爆發，令人回味無窮。至於海參，佢嘅燉煮技巧令海參保持咗鮮甜嘅口感，一啖入口，軟綿滑嫩，散發出淡淡海味，令人欲罷不能。好酒好蔡唔單止著重食材新鮮，而且為嘢配搭精準。佢哋嘅鮮蠔同海參搭配嘅調味料剛剛好，唔會蓋過食材本身嘅鮮味，反而突顯出食材嘅原味。餐廳環境舒適，服務態度親切，令食飯經驗更添愉快。如果你鐘意鮮味海鮮同懂得欣賞細味嘅料理，好酒好蔡絕對係一個值得一試嘅餐廳！ 繼續閱讀

母親節時帶媽去好酒好菜，一直都鍾意去中環靚景餐廳，呢間一定係wish list之一～睇下個窗景先，偏矮係緊嫁喇，室內裝修搭救啦。 同埋呢到一個空間內唔會多枱，人一定少，靜靜地望住呢度食會舒服的。當日餐牌。首先會飲湯， 喇唔哂大家時間，結論擺係頭，呢篇野之後講的食物味道我係唔識欣賞的，亦覺得今次去完一次就好開心了，我冇覺得需要再去。呢道魚， 凍的， 應該係特色野，我唔鍾意。呢個應該係招牌黎，婆參煎炸的皮脆脆的，婆參軟綿綿 ，好骨膠原呢個好食的， 汁個味就見仁見智唔特別建議因為佢而去食之後就係d印象唔深的菜色。職員其實好體貼，服務好好，久唔久黎問下d野食點，而到呢個麵時，特登黎介紹，話係當年老闆追老闆娘時煮的麵，辣油係自己炒定煲的， 之類啦我記憶有限。味道好主觀既， 夠鍾意你的話，煮出前一叮應該都追到女仔嫁。 呢個麵真係冇咩好講。而且辣得黎又唔特別好味，睇嚟我味蕾都係低級的了，魚肉燒賣配辣油個種情況好味d。最後就係甜品個青色係開心果，我唔記得係咩嚟了就係一pat軟軟凍凍但唔係雪糕既野唔識講，總之成餐飯感覺上就係我唔想太普通，所以每一道菜都係功夫菜。心機時間特色滿滿。國皇的新衣的處境， 我決定做個位小朋友。 繼續閱讀