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 gatherings, good wine and Cai, who have not been here for a long time. First, warm stomach soup, dense, salty and light are just right, the weight is also, a small cup, no noisy guests. The head plate is tempura taro mud roll, the taste is suitable, but the fried is not crisp enough, the two in my plate, the feeling of soft and lying down, a little disappointed. The fried taro mud in my heart should be crisp outside and sweet inside, and the result is not what I think. The first protagonist is shaving gum and crispy skin, really is the protagonist dish, the shape is simple, flower gum ginseng each, but the taste is not simple! These two pieces of flower gum and Poshen are very thick, the taste of flower gum is too dense, every mouth feels a kind of enjoyment, Poshen epidermis baked crispy, with a strong and light sauce, perfect. The second protagonist is green blue snail, the soup bowl is not big, two big green snails plus two or three fat conchs, the soup is clear and strong, and the aftertaste of immortals is endless. The first supporting role is the ginger onion juice to cook the red crab meat, which has been praised by the whole audience! The crab meat is three pieces, the meat is tight and thick, and each mouth is satisfied. The ginger onion juice is full of crab meat, and it looks very creamy. In fact, the ginger and garlic tastes fragrant, not greasy at all, setting off the taste of crab meat, and not noisy. The second supporting role is the crispy Spanish pig hand, each with a long strip, crispy and thin, without greasy feeling. The pig hand q bullet sticky teeth inside, the bone at the fingertips is very soft, you can eat the meat together! Every bite is full of collagen, not enough! The third supporting role is aromatic spinach seedlings, spinach seedlings with a little mushroom, no entrance, has felt the fragrance. The staple food is wild yellow croaker noodles, yellow croaker is too flat, no smell and aura, friends in the same group even feel slightly fishy. The taste of the noodles is too bad, the noodles are hard and not strong, and the yellow croaker is very unmatched. The people in the same group don't like it. Each person drank a few mouthfuls of soup and put it down. The dessert is pistachio peach gum, peach gum mixed with pistachio mousse, pistachio is full of fragrance, with peach gum, I didn't expect it to be so matched. The menu tonight feels very feminine, the dinner is full of collagen, flower glue, pig hands, peach gum, all my favorite ingredients. The classics are still as good as ever, and the often-changing dishes are a bit inconspicuous, such as the yellow fish noodles criticized by everyone that night. I always think that the good wine is good, Cai Shan looks at the dishes absolutely good, but it is not worthy of his price. It is estimated that most of the meal prices have paid for this spacious and comfortable dining environment. I don't know what you think?

Good dishes, good taste, high price, not small portion