CHAR bar & grill Review

it was amazing experience. super delicious food. par excellent service. I can give 7******* for this restaurant.

InterContinental Guangzhou Poly is located in Poly·Tianmu Square on the Pearl River in Guangzhou, adjacent to the China Import and Export Commodity Fair and Exhibition Hall, Huangpu Ancient Port, Pazhou Tower and Shanghai are close to several minutes' drive, and it is convenient to travel.

Many Chinese people are still very strange to the concept of "cooked". Shouldn't meat be eaten fresh? Why should the meat be stinky and then eaten? In fact, stinky and cooked are two different things. Cooked is the continuous decomposition of meat and acid removal and fermentation degradation, so that meat brings more flavor treatment methods. Most meats, such as beef and mutton, poultry and fish, have a zombie state when the body dies (not zombies). After the zombie, a series of decomposition conversions will begin, a process that if improperly handled and invaded by harmful bacteria such as mold, becomes a piece of irredeemable stinky meat. However, under constant temperature and humidity conditions, the ripening of beef will bring a change in beef stone into gold. There is a saying that ancient Europeans secretly put beef in baskets and hid it in dry wells, originally to avoid people finding their own private meat, but accidentally found that the dry well was constant temperature and humidity, in the condition of no insects and harmful bacteria and high concentrations of carbon dioxide. The meat is getting better and better, and this is said to be the origin of cooked. Generally, cooked is divided into two main pies. Simple wet cooked, the meat is sealed with fresh bags and put in water to continue to ripen, such cooked beef tastes slightly sour, has a metallic aroma, and the price is relatively cheap; Dry cooked is a lot more complicated, to have constant temperature and humidity conditions, but also have to do a good time mark, with time, meat constantly dehydrated and dried. Generally, the dry cooked meat has to be cooked for more than a month, at this time the weight of meat has been reduced by 30%, so the dry cooked price is very expensive. Some European Michelin restaurants will also introduce the top beef cooked for more than half a year, which is very expensive. And good at raising cattle, but also good at learning from the Western world, Japanese, and cattle cooked to the extreme, they made beef cooked for more than a few years, it is said that the price can be described as a squawk. Why do people spend so much effort on beef ripening? If you understand the difference between ham and pork, you can probably understand the difference between dried and fresh beef. The whole flavor of dried beef has a leap, not only with cheese aroma, but also some nutty flavor, and the meat is more soft and delicious, so it is also highly praised by foodies despite the price. Since I was not too interested in beef before, I didn't pay much attention to eating cooked beef at Michelin restaurants in Europe. At the InterContinental Guangzhou Poly Hotel, I communicated with Master Zhong, who is in charge of steak. Master Zhong introduced that cooked beef generally chooses muscle tissue with less fat, mainly to prevent the uncertainty of fat during ripening. The restaurant cooked beef is completed by itself, not only constant temperature and humidity, but also ultraviolet and other sterilization effects, but also in order to do a good job of promoting cooked beef, Master Zhong also specially soaked beef with whiskey and then cooked, so that everyone can taste this kind of whiskey-flavored cooked beef. . The package includes several wines specially recommended by the sommelier, and the careful master Zhong also put a fresh steak next to the cooked steak. There is no harm without comparison, I found it difficult since then

A friend arranged to meet at this place and have a meal. The environment is indeed at the level of a five-star hotel. It is very grand. The whole hall looks very grand. The dining environment is very comfortable. The service is also very professional. The price is very affordable.

This restaurant is actually quite good here, and the atmosphere is pretty good. The decoration here looks very prosperous and very matching with the atmosphere of the Year of the Ox, so it is more suitable for year-end gatherings now.

Let me put it this way, the dining environment is so comfortable that even the most picky diners will give it thumbs up, the dishes are also masterfully crafted, and the freshness of the ingredients is the most important, so apart from the high prices, there is nothing to complain about!