Howard's Gourmet

Such a fine restaurant. [Environment] High-end. 🦆Beer Duck🍃 ٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋 [Service] Very good

I didn't hesitate to choose a restaurant in Hong Kong for the New Year's Eve dinner. I directly ordered Good Wine and Good Cai. I like its quality, environment, taste, ingredients, and service. I didn't consider other restaurants at all. They confirmed with me in advance on WhatsApp what dishes I must eat, and also sent me a wine list. I emphasized that the three dishes of ginseng, fish maw, and pig's trotter must be served. The special stomach-warming soup, a small bowl, with two small seasonal dishes, immediately opened the taste buds. The first dish is the fortune ball, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two strands of green onions. The fried meat ball is delicious and not greasy, but the taste is just average and not so eye-catching. The second dish is the signature crispy ginseng, one of the protagonists. The fried ginseng has a thin layer of unusually crispy on the outside, and the ginseng inside has changed from the crispness of the past to a dense taste. It may be that I have never eaten ginseng cooked this way in other places. Every time I come here, I have to sigh. The third dish is baked fish maw, which is thick and rich, made with top-quality ingredients, and cooked in the simplest way. The baked soup is extremely thick, and the fish maw is sticky. Every bite is full of collagen. After the two main dishes, the green olive conch soup is served. The conch slices in the soup are also large and thick, and paired with green olives, it is delicious but not greasy. I drink it up quickly. The fifth dish is crispy Spanish pork knuckle, which is also a dish I love very much. The skin is crispy and the meat inside is dense. I don’t know how it is made, and some bones are already soft. My lips are always sticky when eating this dish. It’s so happy. The sixth dish is fragrant wolfberry leaves, paired with some mushrooms. The method is simple and original. The main dish is the signature hot and sour noodles. There are no other toppings except some chopped green onions. The sour taste is in place, but the spiciness is still a little lacking. In addition, the flat machine noodles have lost that kind of strength. I have been to Haojiuhaocai several times and always feel that the staple food of noodles is average compared to other dishes. Finally, there is the dessert, brown sugar cake with pistachio peach gum, pistachio mousse soaked in peach gum, sweet but not greasy, slightly cold, seemingly bland, but it is endless aftertaste. The only dissatisfaction tonight is that after opening a bottle of good red wine that I need to decant, they directly poured it into the wine glass. This action scared me, but fortunately the manager greeted us and chatted with us later that night. The enthusiastic attitude made me think that the service here is still okay. I have eaten at Haojiuhaocai many times. The dishes have not changed much, but I will miss these original flavors after a while. The shape and arrangement of each dish are mainly simple, and the ingredients are good, needless to say, the taste is mainly to restore the original taste of the food, without so many unreal fancy. The environment is even more loved. Tonight is New Year's Eve. I didn't sit in a private room, but the whole restaurant was still very quiet. The quality of diners at each table is also very high. It is really very comfortable to eat. I've always liked it here, and I continue to recommend it.

Although the overall structure is the same as the one I had in Guangzhou two years ago, the taste is more refined, the environment is very good, the private room is large and comfortable, it deserves the name of the rich canteen, thumbs up

Daily gathering, good wine and good food that I haven't had for a long time. First, there was the stomach-warming soup, which was just the right thickness and saltiness, and the portion was also small, without being too much of a distraction. The appetizer was the tempura taro roll, which tasted good, but was not fried crispy enough. The two on my plate felt soft after one bite, which was a bit disappointing. In my mind, fried taro should be crispy on the outside and sweet on the inside, but it turned out to be completely different. The first main dish was baked fish maw and crispy ginseng. It was indeed the main dish. The shape was simple, with one piece of fish maw and one piece of ginseng, but the taste was definitely not simple! The two pieces of fish maw and ginseng were very thick, the fish maw had a very dense texture, and every bite felt like a kind of enjoyment. The skin of the ginseng was baked crispy, and the sauce was just right, perfect. The second main dish was stewed conch with green olives. The soup bowl was not big, two large green olives plus two or three pieces of thick conch, the soup was clear and rich, and the aftertaste was endless. The first side dish was red crab meat cooked in ginger and scallion sauce, which won praise from the whole audience! There were three pieces of crab meat, which were dense and thick, and every bite was satisfying. The ginger and scallion sauce fully covered the crab meat, which looked very creamy, but in fact the ginger and garlic tasted fragrant and not greasy at all, which set off the taste of the crab meat without overpowering it. The second side dish was crispy Spanish pork knuckle, one long strip per person, with crispy and thin skin, and no greasy feeling. The pork knuckle inside was chewy and sticky, and the bones on the fingertips were very soft, and you could eat it with the meat! Every bite was full of collagen, and you couldn't eat enough! The third side dish was stewed spinach sprouts, with a little mushrooms. Before you put it in your mouth, you could already smell the fragrance. The main dish was wild yellow croaker noodles. The yellow croaker was too bland, without any freshness or aura, and my friends who were traveling with me even thought it was slightly fishy. The noodles tasted terrible, hard and chewy, and they didn't go well with the yellow croaker. Everyone in the group didn't like it, and everyone put it down after a few sips of the soup. The dessert was pistachio peach gum, peach gum mixed with pistachio mousse, with a strong pistachio aroma, and I didn't expect it to go so well with peach gum. The menu tonight felt very feminine, and the main dishes were all collagen-rich, fish maw, pork knuckle, and peach gum, all of which were my favorite ingredients. The classics were still as good as always, and the dishes that changed frequently were a bit confusing, such as the yellow croaker noodles that were criticized by everyone that night. I always think that Good Wine and Good Cai is definitely good if you look at the dishes alone, but it doesn't match its price. I guess most of the meal price is paid for this spacious and comfortable dining environment. What do you think?

Good food, good taste, high price, large portion