Howard's Gourmet Hong Kong Review

I chose the restaurant in Hong Kong for the New Year's Eve dinner. I was completely untroubled. I directly ordered the good wine and Cai. I liked its quality, environment, taste, ingredients, service. Other restaurants were not under my consideration. Whatsapp and I confirmed in advance that I must want to eat, and also sent a wine list. I emphasize that the three dishes of Poshen, Huajiao, and Pig Hand must be served. The special warm stomach soup, a small one, with two small dishes of seasonality, immediately opened the taste buds. The first course is the rich hydrangea, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two silk green onions. The fried meat ball is delicious and not greasy, but the taste is quite satisfactory and not so eye-catching. The second is one of the main characters' signature crispy skin ginseng, fried ginseng appearance thin layer of abnormal crispy, inside the ginseng changed the crispy past, become a dense taste, may be in other places have not eaten such a practice of ginseng, every time you come here to feel a little. The third course is the flower glue, the fat flower glue, the best ingredients, the simplest practice, the original taste, the soup is abnormally sticky, with the taste of the flower glue sticky teeth, each mouth is full of collagen. The two main characters are green olive snail soup, the conch slices of the auxiliary materials in the soup are also large and thick, with green olives, delicious but not greasy, one mouth after another, and soon finished drinking. The fifth course is the crispy Spanish pig hand, which is also a favorite dish of mine. The outer skin is crispy and the meat inside is dense. I don't know how to do it. Some bones have been soft. When eating this course, the lips are always sticky and so happy. The sixth course is the fragrant wolfberry leaf, with some mushrooms, the practice is simple and original. The staple food is the signature hot and sour noodles, hot and sour noodle soup, except for some chopped onion, there is no other topping, sour taste is in place, but the spicy taste is still owed, and the flat machine noodles are not that kind of strength. Several times, I came to the good wine and Cai felt that the staple food of the noodles was more general than other dishes. Finally, it was dessert. The brown sugar cake was accompanied by pistachio peach gum. The pistachio mousse was dipped in peach gum. It was sweet and not greasy. It was slightly cold. It seemed prosaic, but it made people feel endless. The only dissatisfaction tonight is that I need to wake up a good bottle of red wine and then pour it directly into the wine glass. This move scared me, but fortunately, the manager later greeted us that night and chatted. The warm attitude made me feel that the service here is still OK. Good wine and Cai can be regarded as eating a lot of times, the dishes have not changed much, but after a while, I will miss these original tastes. The shape of each dish is mainly simplified. The ingredients are good, so there is no need to say more. The taste is mainly to restore the original taste of the food. There are not so many false fancy. The environment is even more love, tonight New Year's Eve, there is no box, but the whole restaurant is still very quiet, the quality of the diners at each table is also very high, it is really very comfortable to eat. I have always liked it here and continue to recommend it.

Although the overall structure and Guangzhou eat the same two years ago, the taste is more refined, the environment is very good, the private room is very large and comfortable, worthy of the name of the rich canteen, like it

A full week of programming is equivalent to three layers of bran. If it weren't for a good wine, Cai Hong Kong store and Kyoto Anji Kaiseki cuisine, I wouldn't be able to come to Hong Kong. The chef Yozo Ueda (Ueda Yang 3), the chef Yozo Ueda (Ueda Yang 3), who is renowned for his Japanese banquet in Anjiu, Kyoto, brought the treasures of Spring to Mr. Cai Yu, a talented cook who admires him in Hong Kong, and presented the delicious spring feast together. A dish is a concert. The mountains and rivers in spring meet the friends, and they sing and sing in the wisdom of "eat and drink" in spring, and take a crowd of picky diners to fly. I am honored to be among them. It is appropriate to eat buds in spring, then Japanese caviar tofu to fish for Japanese white asparagus, and Chinese Chaozhou Huguo Cai. The former is quiet and pleasant, the latter is shocked by the sky. The mud in spring adds fragrant to the throat, which is better than the traditional sweet potato leaf version. The soup is also boiled only to smell fennel, but not oily. You have to eat it in spring. Then there are Ganzi Lili scaly roasted, and the Chinese Chaozhou roast elephant plucked. The former has a warm seasoning of sweet vinegar, yellow scallions, ginger and nine onions. The latter has a piece of sweet red pepper after baking, which is gentle and irritating. The scorpion, kunbu and pink pepper warm the body. Spring has to be warm. I like the old dish - pigeon meat, this dish, burn the whole pigeon bone, if not said, can not guess the black truffle under the tenderness of the special thing, how many people hate the big wood pigeon. Just like many people just drank Cai Yu's selection of Zhengshan small seed brewing tea, I don't understand where the taste of lychee came out. In fact, there is no need to understand that Kaiseki and Chaocai are too many secrets in the taste of the two countries. It is better to eat first as soon as possible.

Good wine, good Cai, at the hottest time of the year in Alba, has been the first-hand owner of the highest grade white truffle in Hong Kong, the only one comparable is only 8 1⁄2 Otto e Mezzo Bombana. In the eighth anniversary of the good wine, good things are coming, and the white truffle coincides with the peak of quality in recent years! The supper is more moving than the white truffle menu of various stars I ate in Alba. There are only two menus in the whole nightingale menu, white truffle avocado official swallow and white truffle egg fried fish gum, sweet and salty, double simmer, to the end. Teacher Cai said that the best white truffles are hidden patterns, every mouthful full of gas. What I have in front of me is that it is delicate, pure and beautiful, the entrance is feathery, and the melodious BGM that comes with its own ears. Du Fu may have said that white truffles need to be drunk, and the cedar of old Marge has been snowed with the snow, and people have followed it. "Snow" is one by one, and it dives into the night with the wind, incense, drifting, thousands, and miles. I will always remember this taste, better than the sow memory.

The experience is very good, secreted super dopamine, super happy!

The business Chinese restaurant that smuggles the house food route, does not set a meal, does not set a price, and the lunch market is $1000 per person. There are six dishes from the first plate to the dessert. The dishes are light and small, and there is no fancy plate at all. The taste is exquisite. After eating the whole Menu, you should think about what to eat in the afternoon tea. The restaurant is noble in design and the environment is spacious for business. Even Bixian has come here for dinner. The two small dishes of the fore dish are not particularly warm stomach soup. The two small dishes of the fore dish are the general leek and the sweet pumpkin soup. The head dish is the egg white fried flower glue protein accompanied by the flower glue and chopped grains, thin body. The protagonist, Qinglan Nautilus, came to the third dish, and finally a little comforting. Snail foot, soft forest. The soup head is sweet and not greasy. The supporting corner is a dish with crispy skin pig hands. The pig hands are tied to the soft body with high pressure. The high temperature forces all the oil out. The rest is the shin bone collagen. And after soaking in the soup, one day and one night, absorb all the essence, the taste is rich. Before eating, the pork skin is crispy and crispy, so that the outside is crispy and the inside is soft. Worth a praise! The staple food is fried with the old vegetable stew, and the rice is clearly moist, but the vegetable stew is not fragrant. And the portion is too thin, the last dish before the dessert is still not full. Dessert - strawberry milk mousse / fried horseshoe cake fried horseshoe cake is generally at the restaurant level. The end of the strawberry milk mousse as a Chinese private restaurant is a bit out of place, and the milk mousse texture is like ice cream, the taste is sweet, it is a bit disappointing.