LINGNAN HOUSE Review

Rosewood Guangzhou Hotel Guangzhou stands in the center of the bustling Tianhe CBD business district, No. 6 Zhujiang East Road, the 95th floor of Guangzhou Zhou Dafu Financial Center, 530 meters high. It is a brand new landmark in Guangzhou.

Guangzhou's first young chef after winning Michelin's young chef, the popular Guangyuxuan, which was originally popular with Cantonese cuisine, is now more popular with Guangzhou people. The environment here is mainly Guangzhou Chinese boutique teahouses. Special open-air design. I have a group of friends to have a morning tea and chat. Especially comfortable, exquisite refreshments, strong Cantonese dim sum plus exquisite furnishings, life is so comfortable

Bill's mind and Xinsi at a dinner party once, everyone discussed which of the best Chinese food in these five-star hotels in Guangzhou Pearl River New Town? Soon everyone had a consistent answer: the Guangyuxuan of Rosewood Hotel. And everyone's reasons are very consistent, because the chef bill here is a talented and very learning young chef. Rosewood Hotel is not only the tallest hotel in Guangzhou, but also has the world's tallest banquet hall. It is really a good way to test bill to navigate such a peak hotel Chinese restaurant. The menu's heart-throb shrimp was originally a signature dish of Guangzhou Chaozhou private kitchen "a taste". The change of bill is to add the yellow wine juice of squid and Jiangnan drunk crabs. This charm is very different. I used to burn braised meat with drunk crab juice left over from drunk crab juice, which tasted good, but I never thought about it for the urinary shrimp. The plum in the yellow wine brought elegant fruit fragrance, and the sweet urinary shrimp meat was not abrupt. In the roasted pork stalls that Guangzhou people visit every day, pork is usually presented in three ways: pork roast, pork ribs and pork roast. How does the taste of the city taste the elegant hall of the mountaineering hotel? The means of bill is to find the best black hair pig, take out three parts, can be described as a pig three to eat, the finishing touch is to match the crispy roast pork skin is no longer a traditional sweet sauce, but a few spicy Japanese pepper dumpling salt, appetizer greasy, fragrance lasting, In fact, I did not accept the habit of Cantonese people eating roast pork and roast suckling pigs when ordering sweet sauce. I think too sweet will aggravate the greasy feeling of pork, and the chili sauce will wipe the aroma of pork, so the moderate spicy aroma of pepper dumpling skin just can activate the taste buds. Not covering up but roasting the aroma of pork. The staple food is also a stunning big kill, sea urchin and clam crab to remove meat to fish for rice, the sticky and sleek taste makes people who quit carb water can not stand it, I used to like to eat fish raw rice in Japanese restaurants, the key to do a good job of fish raw rice is to add Huaishan juice to the rice, It is this imperceptible plant mucus that makes rice more comfortable and comfortable, and it is the same reason to fish for rice with sea urchins. In fact, we Chinese like the texture of hot rice with gravy the most, which is the conclusion that Mr. Chen Xiaoqing analyzed through big data. I have known Bill for many years, in addition to constantly taste his craft, but also often meet with him in various private dining tables, some people say his success because of the TV program publicity, but I think he is the kind of talented but tireless rare star chef. Many years ago, Chen Shi, the headmaster of Guangzhou Culinary School, told me that Cantonese cuisine may be over, because local children are unwilling to be chefs anymore. Basically, the young people who learn Cantonese cuisine are young people from foreign towns and even from other provinces. The emergence of Guangzhou local bill makes a taste cognitive feeling that needs to be dyed from a small ear to form a good inheritance miracle, and bill is still very handsome, the nickname of "Zhujiang New Town Zhang Zhixuan" has gone, looking forward to his future in the kitchen.

The Chinese restaurant of the six-star hotel, the friend specially invited, the expectations are too high, not as expected. [Environment] 🌳🌟🌟🌟🌟🌟 The restaurant environment of the Zhujiang New Town High-end Hotel is naturally good, the light is adjusted very comfortable, the library and small waist outside the window, and there is a sky garden. [Service] 💁‍♂️🌟🌟🌟🌟🌟 Because my friends are very familiar with this place, the supervisor waiters are very attentive. [Taste] 🍲🌟🌟🌟🌙 With such high-end hotel standards and 800 per capita consumption, you can only say that the product has praise and bullets. "Freshly burned black brown goose (example card)" friends highly recommended, really good skin, crispy meat, finely cultivated. "Pepper fresh shrimp angel noodles" Pepper pepper is the highlight, friends said that it is the chef's accidental inspiration, angel noodles are angel taste, prawns will turn over, the main ingredients problem. "Black-haired pig fork roast" lean meat fork roast, red color, soft and sweet juice, but personally do not like too thin. "ginger steamed dumpling shellfish" wins in ginger onion, fish is good. The "Abalone" small abalone is very beautiful. My friend told me that the whole entrance was full of mouths. The abalone heart was also hot and affected the taste. The abalone should still be perfect. The exquisiteness pursued by the high-end restaurant has its own advantages.

The environment is great, with a panoramic night view of Pearl River New Town. The western restaurant tastes average, and the recommended steak did not meet expectations. The staff seemed a bit nervous. After asking about our satisfaction with the dishes, we learned that we felt average about the main dish. Tea and coffee were delivered immediately.