by Kim Soo-jin

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…

Read more at the South China Morning Post

Image courtesy of the South China Morning Post

April 10, 2019 — 11:30am HKT