Jiang by Chef Fei

[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.

These dishes are not only beautiful and exquisite, but also delicious. The service should be especially praised. On the first day, I went alone. The lobster was originally ordered in two, so there was no way to order it. After eating the other three, I felt a little worse. Later, the waiter saw that I was still not satisfied, so I went to the back kitchen to help me apply for a copy. At that time, the dessert had already come up. The waiter said that he would take it down and keep it warm. After eating lobster, he would go to the dessert. I was embarrassed to say that I didn’t have to be too troublesome. As a result, the waiter told the chef that such a situation, I accelerated the lobster, to ensure that I finished the lobster dessert is still hot, such a service is too intimate and moving! The next day I made an appointment with a friend to change some other dishes. It was still so delicious. What was more moving was that the waiter saw that I wanted to taste a few more dishes. The swan itself was also half a dozen from 6 points, and he helped me order 4 or black and white swans. It's really intimate to feel happy! Unfortunately, I forgot to ask the name of the handsome waiter. I have to serve the customers twice in a row. I must. When I come to Guangzhou next time, your home is the first choice. Thank you chefs. Thank you service staff. You make me feel extremely happy.

Jiang - Master Hui is a famous chef restaurant. It is located on the third floor of Mandarin Oriental Hotel next to Taikoo Hui, the most upscale shopping center in Guangzhou. The Mandarin Cake Shop can be directly connected between Taikoo Hui and Mandarin Hotel. Let me talk about the taste of the dishes: [Baiqi Wenchang chicken] 168 yuan a piece, mixed dishes with salad dishes and tomatoes, the chicken has a heating and slightly warm before serving, overall, but not lost, the sauce is soy sauce + sweet and spicy sauce double, Hainan restaurant generally has not inferior to its Wenchang chicken products, Personally prefer to match lime. [Woshiba fresh shrimp denim row] 168 yuan, cowboy bone slightly salty, shrimp ordinary, not with paste big head shrimp, slightly. [Yunlai Xuanzhai] 98 yuan, personal recommendation, simple and layered ingredients, healthy nutrition is guaranteed, taste is just right, color and fragrance. [Black truffle foie gras fried rice] 168 yuan, more fragrant, Yunnan black truffle, foie gras fried over its fragrance, with the style of Yangzhou fried rice, overall, more high-grade specialty staple food. Environment: 20 yuan tea seat, hotel style, with Chinese elements, peach blossoms, Chinese knots and other accessories, divided into two-sided halls, more than ten tables each, there are card seats, there are ordinary round tables, there is a certain taste, after 7 pm Basically full seat. Service: Wear a black service suit or a Western-style small vest, follow-up, timely add tea, clean up table top garbage, replace bone dishes, tableware, utensils, etc., 15[%] service fee, overall service satisfaction, suitable for banquet occasions (business, friends, family). Restaurant honor: The chef has been honored by the top ten famous chefs in Guangdong, Hong Kong and Macao, BEST50 China's top famous chefs, and the top ten famous chefs in China's hotel industry; the best Chinese restaurant in 2013 and 2016 in TARGET magazine.

The environment is good, quiet, and there are few tables, so there are too many different polite. The price is more expensive, any snack is dozens of yuan, similar to the white swan, the tea service fee is not cheap, but the taste of the snack is really good, eating and eating a lot of varieties. It’s expensive, but I’ll try it next time.

Awesome! I wrote an article about thick cutting two days ago. I deeply miss the past of eating thick cutting like plucking. I actually like eating like plucking, like the sweet and juicy fiber texture, but in addition to going to the old friend's restaurant to eat thick cutting like plucking sticks. The restaurants where the rivers and lakes meet still like thin cuts as always. A few days ago, the people liked Mr. Dong Keping to come to Guangzhou to condolence the border masses. At noon, he made the only Michelin two-star restaurant in Guangzhou, "Jiang". After gathering with old friends, he also tasted Master Huang Jinghui's innovative dishes. There was a piece of elephant plucking let me eat a Rumuchun. Wind. It is called squash because it is cut up like a steak. According to the personal teeth, it is cut by itself with a knife and fork. The exquisiteness of Master Hui is that this elephant squash has been preprocessed. In fact, it has been three or four times cooked, and it has a little seasoning with plain makeup. Don't sink in the muddy world of mustard soy sauce. This fire before the break, let the fiber texture of the elephant pull more delicate, both like silk, but also like crispy, color red, not only the form is gentle, the natural return of the entrance is also fresh and decent, have to boast, "old driver really good means". As the current leader of Cantonese cuisine in the city, Master Hui's pace of innovation has not slackened. Pistachio nut foie gras and crab yellow mini winter melon are very fashionable, but at the same time, Master Hui's traditional basic skills are also more pure green, and the glass is crispy and burning pigeon can still have gravy when tearing open the skin with his hand. Shoot. Food is actually a very simple thing, let good ingredients meet good craftsmanship, this is the most wonderful opportunity on the table. I can bow to its fullness, I and have pride.

This time I went back to Guangzhou to work. The first thing I thought of was this dish. It was especially unforgettable was abalone rice. So I came here alone at noon. The taste environment did not say that the service was particularly intimate. During the dish, I was afraid that I would be bored and send a magazine to help me adjust the appropriate distance between the sofa and the table. Also sent a sofa cushion, such a intimate service, people enjoy the food while feeling warm, thank you lovely waiters, I will come again!