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Redhouse dishes up Chinese cuisine with a contemporary touch.

Double-boiled chicken soup and other comforts at Redhouse

  • The three-cup chicken in a stone pot and poached Wagyu beef slices in chilli oil have just the right amount of spice
Good Eating

One of California Tower’s newest restaurants, Redhouse is the sister restaurant of SHÈ, and also specialises in Chinese cuisine with a modern twist. We started our night with cocktails inspired by Chinese elements: Firewood (HK$98) made with apple, cinnamon, sous vide rum, sweet vermouth; and Salt (HK$108) with tequila sous vide, passion fruit liqueur, oyster leaves and elderflower syrup. Appetisers were Bombay duck with salt and pepper (HK$88) and stuffed aubergine in teriyaki sauce (HK$78). The fish was crispy on the outside and melt-in-your-mouth on the inside, while the aubergine was juicy. This was followed by double-boiled chicken soup with fish maw, coconut and cordyceps flower (HK168). Piping hot and rich, it is the perfect comfort food.

We could not resist the Redhouse Peking duck, served two ways (HK$598) – with a range of sides, including the usual sweet plum sauce, spring onion, cucumber slices and sugar, as well as sliced melon, a surprising ingredient that made for a sweet and refreshing twist, elevating it to the stand-out dish of the night. The duck was also served shredded with crispy rice in supreme broth, which was rich and flavourful. For mains, we had the fragrant three-cup chicken in a stone pot (HK168) and poached Wagyu beef slices in chilli oil (HK$298) – both had a lovely, spicy kick. We also couldn’t resist the stir-fried string bean with juicy minced pork and Chinese preserved vegetables (HK$109). The goji osmanthus crystal cake (HK$52) made a good end to the feast – visually pleasing but not too sweet.


23/F, California Tower, 32 D’aguilar Street, Central

2344 2366