Jiang by Chef Fei Review

[Environment] The restaurant is elegantly designed and decorated with oriental art, and the dining environment is very comfortable. [Service] The service is thoughtful and meticulous, and the attitude is good [Taste] Flaxseed Shaoming: The skin is crispy and fragrant, the chicken is tender, and it is served with sweet and sour sauce, just right! Pepper and sesame sauce beef: The meat slices are very thin, the beef tendon texture is clear, and it tastes very good!

I come again! The menu of Mandarin Chinese Dim Sum has not changed in almost three years. The order was good this time, and it was served quickly. The ink painting was a small dessert of taro paste. I also ordered a dish of suckling pig with caviar, which cost more than 100 yuan per mouthful. The noble caviar, and the other dishes were not much. My favorite was the blanched lettuce, which tasted good with soy sauce. I used the 40% discount coupon for membership, and the bill was more than 500 yuan.

Expensive but worth it. the service is exemplary and the food is flavorsome.

Jiang - run by chef Hui, a celebrity chef restaurant, located on the third floor of Mandarin Oriental Hotel, next to Taikoo Hui, the most upscale shopping mall in Guangzhou. Taikoo Hui and Mandarin Hotel can be directly connected from Mandarin Cake Shop. Let's talk about the taste of the dishes first: [Boiled Wenchang Chicken] 168 yuan per serving, salad and tomatoes on the plate, the chicken was heated and slightly warm before serving, generally speaking, it was just right, the sauce was a combination of soy sauce + sweet and spicy sauce, Hainan restaurants generally have Wenchang chicken that is not inferior to theirs, I personally prefer it with lime. [Steamed Shrimp Cowboy Steak] 168 yuan, the cowboy bone is slightly salty, the shrimp is ordinary, not the big head shrimp with roe, slightly inferior. [Yunlai Braised Coarse Vegetarian Stew] 98 yuan, personally recommended, simple and layered ingredients, healthy and nutritious, the taste is just right, color, aroma and taste. 【Black Truffle Foie Gras Fried Rice】168 yuan, quite fragrant, Yunnan black truffle, foie gras fried to get its fragrance, with Yangzhou fried rice style, generally OK, a more upscale staple food. Environment: 20 yuan tea seat, hotel style, with Chinese elements, peach blossoms, Chinese knots and other decorations, divided into two halls, each with more than ten tables, there are booths, ordinary tables, the furnishings are tasteful, basically full after 7 pm. Service: Wearing black service suits or Western vests, on-call, timely add tea, clean up table garbage, replace bone plates, tableware, utensils, etc., 15[%] service fee, overall service satisfaction, suitable for banquets (business, friends, family). Restaurant honors: The chef has won the Guangdong, Hong Kong and Macao Top Ten Chefs, BEST50 China Top Star Chefs, China Hotel Industry Top Ten Chefs and other honors; "TARGET" magazine 2013, 2016 Best Chinese Restaurant.

The environment is nice and quiet, and there are few tables, so you don't need to be too polite. The price is relatively expensive, and any dim sum costs dozens of yuan, which is similar to White Swan. The tea service fee is not cheap, but the dim sum tastes really good. I ordered many varieties while eating. Although it is expensive, I will try it next time.

The clam steak is awesome! I wrote an article about thick cuts a few days ago, and I deeply missed the memories of eating thick cut geoducks. I actually like eating geoducks, and I like the sweet and juicy texture of the fibers. But apart from eating thick cut geoduck strips at my old friend's restaurant, I still like thin cuts at restaurants where I meet people. A few days ago, Mr. Dong Keping, who is well-liked by the people, came to Guangzhou to visit the people in the border areas. At noon, we had a meal at "Jiang", the only Michelin two-star restaurant in Guangzhou. In addition to the gathering with old friends, we also tasted the innovative dishes of Chef Huang Jinghui. One of the geoduck steaks made me feel like I was in spring breeze. It is called "braised" because the geoduck is cut into thick chunks like steak. You can cut it yourself with a knife and fork according to your teeth. The subtlety of Master Hui is that the geoduck has been pre-processed and is actually three or four minutes cooked, and it has a little seasoning of plain makeup, so it doesn't need to sink in the turbid world of mustard and soy sauce. This heat before it is cut makes the fiber texture of the geoduck more delicate, like silk and crisp bamboo shoots, with a crimson color. Not only is the shape graceful, but the natural sweetness is also fresh and decent. I have to praise it, "The old driver is really good at it." As the current leader of Cantonese cuisine in the city, Master Hui's pace of innovation has never slackened. The pistachio foie gras and the crab roe mini winter melon soup are very fashionable and appropriate, but at the same time, Master Hui's traditional basic skills are more perfect. When the glass crispy roasted pigeon is torn open by hand, the gravy is still magnificent. Gourmet food is actually a very simple thing. When good ingredients meet good cooking skills, this is the most wonderful opportunity on the table. I am honored to be able to witness this event.

This time when I went back to Guangzhou for work, the first thing that came to my mind was this restaurant. The abalone rice was particularly unforgettable, so I came here alone at noon. The taste and environment were excellent, and the service was particularly considerate. While waiting for the food, they brought me magazines for fear that I would be bored, helped me adjust the distance between the sofa and the dining table, and also brought me sofa cushions. Such thoughtful service makes people enjoy the food while feeling the warmth. Thank you lovely waiters, I will come again!