Lu Chao

I was also here for the first time, but I was deeply moved by the service here. Lucy waiter's little sister is beautiful and gentle, and the whisper is very healing. Needless to say, the dishes are full of color and fragrance. The location is 40 floors, the night view is beautiful and breathtaking.

The dishes are extremely rich and delicious. The chef Q of the one-star Michelin restaurant in Macau is really not a normal product. It is exquisite and exquisite. The beauty Linda is taking care of it as if she is back home. It is meticulous and considerate. Thank you for your lovely beauty.

The restaurant environment is high-end and elegant, the scenery outside the window is beautiful, the staff is warm, kind and thoughtful, giving people a feeling of being at home. Seeing that we brought the three-year-old children to eat, we took the initiative to put the baby chair and baby tableware, and unexpectedly presented the Yangchun noodles for the children. And deliberately less oil and less salt. Thank you 🙏 I will come back for dinner next time.

It is also a rare place in Nanjing to overlook the night view of the Yangtze River on the 40th floor of the Youth Olympic Twin Towers. New Cantonese cuisine, exquisite dishes. Cai Cheu's products are everywhere with surprises, and it is worthy of being a chef with more than ten years of high-end hotel experience. The environment is elegant and quiet, very suitable for high-end business banquets and dinners. 〇 Matsutake Coconut Huangzhuzhuzhuhuajiao soup slow-burning chicken soup, with coconut columns, fungi, several fresh flavors blend with each other, coconut juice 🥥 with its own sweet taste is the finishing touch. The whole bowl of soup is fresh and sweet, very refreshing. 〇 Fruit wood smoked Zhenbeng brewing pigeon legs and beef fork roasted fruit wood smoke accompanied by a faint fragrance, the picture is beautiful. The pigeon 🐦 legs are plugged into Zhenbeng, with a unique flavor; and beef fork roast is rich in taste, especially delicious. Guangdong's roasting method is really a must. 〇 Vinegar Pearl Old Flower Carving Hairy Crab Hairy Crab 🦀️ Crab meat and crab yellow are completely removed, no need to do it yourself. The molecular cuisine makes the pearl version of vinegar, and the foam is very vivid. The flower carving is vinegar, and it is delicious to go to the fishy. 〇 Luchaohua Tuanlu a variety of exquisite dishes are very eye-catching together. Braised foie gras Guangfu roast duck, roast duck skin clip foie gras, a small mouthful of rich fennel is not greasy, so I love it. Other side dishes are also great.

I have eaten Nanjing Jumeirah's buffet before, and I have to give a full score! This friend banquet, I found a noon to try the Cantonese cuisine that is said to be the first Cantonese cuisine on a platform in Nanjing Cantonese cuisine list. I really look forward to it! Because several friends and I have praised the Cantonese cuisine of Luchao, which is of the upper level in Nanjing, and I am a person who has a high requirement for Cantonese cuisine. After eating, I can still score a high score of nearly full marks. Why? First of all, Jumeirah Hotel is impeccable, the environment is more advanced than the new Chinese style, it is a typical designer style hotel, and Luchao, as the only hotel in Nanjing, dares to cook Cantonese cuisine, naturally there is a trick! The private rooms of the land tide can overlook the Hexi CBD or the river view. It can be said that this is also Jumeirah Hotel, the most unique geographical advantage. No detail is superfluous, it is just right, and it is comfortable to see. When we came, Nanjing was in the rainy season, so the view was not very good! The tableware of the land tide is unified white porcelain, with a very Chinese black and scarlet goldfish, simple and advanced! The daily soup with fairy air, a pot of snail meat abalone cooked slowly in a pot of good soup, clear and moist. Matsutake smoked garlic tofu, a bit like Chaoshan flavor Puning tofu, but also incorporate some creative elements. The Yunnan pine oysters in the season are fried with crispy tofu, and the tofu inside is soft and delicate, with a slight taste of eggs. I like it very much. The addition of spinach mud is particularly fresh, garlic-flavored, very Hong Kong-style! New dishes, dumpling-flavored charcoal grilled salmon, very Japanese but very creative. We patronized to take pictures, resulting in the freshly baked salmon cold, but because there is a mix of mustard, it is not fishy at all. In addition, the quality of the salmon itself is also very good, the technique is also authentic, so I love this dish! The chef of Luchao is from Shunde, the hometown of Cantonese cuisine, and the craftsmanship is naturally first-class! Typical golden garlic seasoning, the quality of Australia and cattle is very high, M8-9 level, the entrance is super fat and rich! The strap is produced in Hokkaido. It is very large. It is paired with fried fine potato shreds, seasoned mushrooms, and the asparagus is fresh and natural. The dishes of this dish are simple and artistic, which suits my heart! Black truffle and beef shrimp fried rice, the ingredients are exquisite, the fire is in place, the master's craftsmanship is really great! The aroma of black truffles is very good, the rice has a little water, but it is clear! The dessert link, the end of the Cantonese red bean paste, the tanned skin is rich in taste, is a good new skin, the red bean paste is delicate and slippery, not very sweet, just right! The durian dumplings are very willing to use materials, the bran is light and thin, and the score is full! Overall, there is no minefield, it is a real high-end creative Cantonese cuisine.