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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

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Redhouse dishes up Chinese cuisine with a contemporary touch.

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.

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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.

Redhouse

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

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2344 2366

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