Howard’s Gourmet Guangzhou Review

It is really good. The menu here is not always the same, so you can eat a lot of food with good ingredients. The level of the chef is also quite good. The environment is very good and the intimacy is good, which is suitable for chatting.

The dishes taste very good, and the environment and service quality are very good! The tableware and furniture are very good, the Chaozhou specialty Dancong tea tastes first-class, and the restaurant is in a superior location and very easy to find.

The restaurant is located on Tiyudong Road, which is quiet in the midst of the hustle and bustle. As soon as you get out of the elevator, you will see a big sign, "Good Wine and Good Cai Studio". Walking in, the decoration is antique, and you will feel that good wine is not afraid of deep alleys. The polite waiter took us to the porcelain room. The layout of the room is generous, and there is indeed a whole wall of art porcelain, which is full of charm. You can't order here. The restaurant prepares dishes based on fresh seasonal ingredients. The portions are not large and very delicate. Among them, the avocado bird's nest sounds very beautiful just by the name. It tastes smooth and long, and the fragrance lingers in your mouth. It is a feast for the taste buds with color, fragrance and taste. It is a great experience.

Good wine and Cai Studio, the daily menu is exclusive customization, taste buds and art collision, whether it is expensive ingredients, or ordinary dishes, all play in the full, the front dish is a classic Chaozhou three small flavors, the taste is rich, crispy skin po ginseng outside the coke and tender inside, hot and sour wings appetizing refreshing, Warm stomach soup is a great work, a fresh bite is fried nine belly fish, with a small fresh orange oil, cheese black sausage, sweet potato leaves, mixed boiled dumplings, are all ordinary Chaozhou ingredients but interpreted so vivid, finally avocado Guanyan, taste the special Phoenix single bush tea. Tide flavor, Trip.com Food Forest 2-star restaurant. Very good feeling

The facilities and privacy of the room are very good, especially the ventilation system in the new place is commendable, and the three cigars are not felt at all. The service staff's serving and the time of the introduction are very accurate. The head plate of the dish "36 months old goose head" is very wonderful, goose skin tastes and Q. Two main dishes are lacking: "black truffle po ginseng li egg" black truffle is too full to cover all tastes; "Old Chen skin wild lizard" still has a clear muddy smell, can you consider putting a little ham silk to lift the fresh fish? The two main dishes are not good-looking, the color in the fragrance is definitely not enough. Supporting corner: winter vegetables ham steamed winter crab is the best color matching dish, and the coriander in the sauce, ham gold garlic is very flavorful; the bones of the crispy pig hand are a little amazing, but the plate is really not good-looking, the sweet potato leaves are quite satisfactory. Staple food: Hot and sour noodles are replaced with lemon juice to replace regular vinegar, which is very flavorful and not greasy. In summary: the ingredients are very fresh and carefully selected but the fishy part of the individual ingredients feels insufficient, and the plate is the overall flaw. Add a suggestion: The restaurant should recommend a pair of wine to the guests according to the menu of the ingredients of the day to worthy of the name of Howard's "good wine and good Cai" store. Even if the per capita is improved a little, I think it is worth it.

The hall introduction is good wine and Cai Studio is a famous name in the food world, focusing on fine private dishes, which can be called "star dining hall". Fortunately, I got the recommendation of a friend, and I had a good taste here. The restaurant is flat and fine from the environment to the dishes. Although there is no a la carte link. But the dishes arranged by the store really lived up to expectations.

Today is just Valentine's Day, two people came to taste it, the environment is very good, the service is also very good. Taste: Everyone's taste is different, I think it's OK. Two people pay 2580. Remember to book in advance.

Every dish from the head dish to the dessert is very delicate, worthy of the Michelin in the known tide dish. After the intimate waiter introduced, I learned that the combination of the best ingredients and science with cooking is just right, and the research and effort behind the food is worth the money even if the minimum of 15,000 per person is worth the money.