紅花匯

Joan Lam 9 months ago

A restaurant that served on in private rooms and is a great place for gathering with bigger group. The food overall was above average. Some of the dishes were quite remarkable and worth trying. The beef slices, the braised pork belly and the steamed fishes were very well cooked with great taste and texture. Other dishes were not bad with fresh ingredients. The crab with sticky rice was a bit heavy. Dessert of black sugar steamed cake was a bit plain. Servers were very attentive and helpful. A tiny bit on pricy side but portion was big and really enough for even big group.

Helen Yu (Chestnut Journal) 2 years ago

The restaurant comes with a few floors and the dining rooms are spacious. We tried a few dishes, its menus feature both chaozhou and sichuan cuisines. Our Mala chicken pot with fish maw was very good, it was surely spicy and flavorful. The wok fried green shoots was very good. Overall not too bad but certainly not a cheap meal either.

LiveLoveLaugh 2 years ago

Gem of a find. We had a fantastic dinner in a private room with a big tv. The food was delicious and service was good. We ordered classic local Chinese dishes and everyone enjoyed all the dishes. We will be back.

Christy Whyte 2 years ago

𝐂𝐚𝐥𝐥𝐢𝐧𝐠 𝐚𝐥𝐥 𝐬𝐩𝐢𝐜𝐞 𝐥𝐨𝐯𝐞𝐫𝐬! 🌶️ Back at The Hua Restaurant to try out their dinner set this time and we were so impressed by the quality and variety they had to offer! ✨ We ordered their 川粵潮商務晚餐 priced at $628 hkd for 2 people + 10% service charge. Pic 1️⃣: 招牌口水雞 — This was so good! Chicken was tender, with a good balance of fat. In comparison to most 口水雞, the sauce for this is slightly thicker but extra flavourful with a aromatic nuttiness to it. Definitely recommend this! Pic 2️⃣: 紅花水煮牛三角 — One of their signature main dishes here. The Sichuan sauce was fragrant and packed with flavour. The beef slices were tender, and the sweet potato noodles soaked up the sauce nicely. Pic 3️⃣: 蒜香黑豚叉燒鮮蝦炒絲苗 — This plate was full of flavour and the garlic aroma was really prominent but not overpowering. The cha siu added a smoky, meaty element to the dish and the shrimp was fresh too. This was perfectly stir fried and you could see the individual grains of rice. Pic 4️⃣: 杏汁花膠絲浸菜心 — Usually not a fan of almond soups but this dish really changed my mind! The almond soup base was flavourful, without an overpowering almond flavour to it. The vegetables soaked up all the savoury flavours from the sou

Joseph Tang 4 years ago

A hidden gem serving fairly good Sichuan cuisine. Tea smoked fried duck was fragrant & tender & not dry at all. Preserved vegetable fish in soup was quite yummy & generous in portion. The others were fairly good too. Dining environment was pretty basic & average.