CHAR bar & grill

it was amazing experience. super delicious food. par excellent service. I can give 7******* for this restaurant.

InterContinental Guangzhou Exhibition Center is located in Poly Skylight Plaza along the Pearl River in Guangzhou, adjacent to the China Import and Export Fair Complex. It is only a few minutes' drive from Huangpu Ancient Port, Pazhou Tower and Padi and other attractions, making travel convenient.

Many Chinese people are still unfamiliar with the concept of "aging". Shouldn't meat be eaten fresh? Why should meat be left to rot before eating? In fact, rottenness and aging are two different things. Aging is a method of processing meat by continuously decomposing, expelling acid and fermenting and degrading it, which makes meat more flavorful. Most meats, such as beef, mutton, poultry and fish, will appear in a state of rigor mortis when the body just dies (note that it is not a zombie). After rigor mortis, a series of decomposition and transformation will begin. If this process is not handled properly and is invaded by harmful bacteria such as mold, it will become a hopelessly rotten meat. However, under constant temperature and humidity conditions, the aging of beef will bring a kind of Midas touch to beef. There is a saying that ancient Europeans secretly put beef in a basket and hid it in a dry well. Originally, it was to prevent people from discovering their private meat, but they accidentally discovered that the dry well had a constant temperature and humidity. In the absence of insects and harmful bacteria and the action of high concentrations of carbon dioxide, the meat became more and more delicious. It is said that this is the origin of aging. Generally speaking, aging is divided into two major schools. The simpler wet aging method is to seal the meat in a fresh-keeping bag and put it in water for continuous aging. This kind of aged beef tastes slightly sour and has a metallic aroma, and the price is relatively cheap; while dry aging is much more complicated. Not only does it require constant temperature and humidity conditions, but it also requires time marking. Over time, the meat is constantly dehydrated and air-dried. Generally speaking, dry aging takes more than one month, at which time the weight of the meat has been reduced by 30%, so the price of dry aging is very expensive. Some European Michelin restaurants will also launch top-grade beef that has been aged for more than half a year, which is very expensive. The Japanese, who are good at raising cattle and also good at learning from the Western world, have pushed the aging of wagyu to the extreme. They have made beef that has been aged for more than a few years, and it is said that the price can be described as jaw-dropping. Why do people spend so much effort to age beef? If you understand the difference between ham and pork, you can probably understand the difference between dry-aged beef and fresh beef. The dry-aged beef has a different taste. It not only has the aroma of cheese, but also some nutty flavor. The meat is softer and more delicious. Therefore, despite its high price, it is highly praised by gourmets. Because I didn't pay much attention to beef before, I didn't pay much attention to eating aged beef in European Michelin restaurants. That time at the Poly InterContinental Hotel in Guangzhou, I communicated with Master Zhong, who was in charge of steak. Master Zhong introduced that aged beef generally chooses muscle tissue with less fat, mainly to prevent the uncertainty of fat during the aging process. The aged beef in the Qia restaurant is completed by itself. Not only is the temperature and humidity constant, but also ultraviolet rays and other sterilization effects are also maintained. In order to promote the aged beef, Master Zhong also soaked the beef in whiskey before aging, so that everyone can taste this aged beef with whiskey flavor. The set meal includes several wines specially recommended by the sommelier. The attentive Master Zhong also puts a piece of fresh steak next to the aged steak. There is no harm without comparison. I found that it is difficult to compare again.

2023-01Stayed in Deluxe City View King Room The hotel is in a prime location with convenient transportation. The room has a large floor-to-ceiling window and a nice view. Welcome fruit and children's toiletries were given upon check-in. Special praise and thanks to the front desk receptionist JORDAN, who was very proactive and enthusiastic. He gave us a children's breakfast, and because we make tea and drink a lot of water, he helped us replenish the bottled water we needed in the room, and provided us with some suggestions for playing, eating and drinking. He answered questions patiently and was considerate.

A friend arranged to meet at this place and have a meal. The environment is indeed at the level of a five-star hotel. It is very grand. The whole hall looks very grand. The dining environment is very comfortable. The service is also very professional. The price is very affordable.

This restaurant is actually quite good here, and the atmosphere is pretty good. The decoration here looks very prosperous and very matching with the atmosphere of the Year of the Ox, so it is more suitable for year-end gatherings now.