Howard's Gourmet brings out the natural flavours of Chinese dishes
Guangzhou-based celebrity chef Howard Cai has opened his first restaurant outside the mainland in Hong Kong. Famed for bringing out the natural flavours in Chinese cuisine as opposed to masking the flavours, Cai has garnered a celebrity following since he established Howard's Gourmet Workshop in 2005.
The interior of his Hong Kong restaurant is by David Tang, elegantly done in white with high ceilings, heavy drapes and French windows, carpeting, leather chairs around pristine white-clothed tables and crystal chandeliers hanging from the ceiling. The menu is seasonal and dishes are elegantly presented with delicate flavours.
We particularly loved the signature crispy sea cucumber, which was the best we've ever tried - deliciously crispy on the outside and soft in the middle. The pan-fried fish fillet with herbs was perfectly soft with a butter texture. Another favourite was the hot and sour noodles, which did not shy away from the chilli and had lots of textures, soft and crispy. We also loved the Chinese lap cheung sausage cooked with Swiss cheese.
Other dishes Cai has perfected are the giant conch in soup and the avocado with stewed bird's nest. There is no à la carte, only a lunch menu of six to eight courses costing HK$800 and a 10-12-course dinner menu costing HK1,680, so come with an appetite. There is a bar with Cai's own brand of whisky.
5/F, CCB Tower, 3 Connaught Road, Central, 2115 3388