JINGWAN BY CHEF FEI

The environment is very good, the dishes are outstanding, and the taste is also excellent. It is worth trying the dishes

The must-order dish for breakfast is of course the shrimp dumplings, which are fresh, plump and juicy, with a chewy filling.

A very surprising restaurant, the pigeon is delicious, the skin is crispy and the meat is tender. I will come again next time

A No-Rush Holiday | Take it slow 🎈 to experience the real Macau I've been to Macau many times, and this time, taking my time allowed me to experience the real Macau. 🇲🇴 Besides the bustling Ruins of St. Paul's, you can also take a bus to the outlying islands 🚌 to Avenida da Cinco de Oro in Coloane and experience the romantic slow pace of Macau life. To your right is the ocean, to your left are colorful houses. Stopping to take photos as you walk, enjoying the sea breeze, is a relaxing experience. In the afternoon, I retreated to the coolness of the Macau Museum of Art. Across the street, the Science Museum, designed by I.M. Pei, is also beautiful, with the skybridge connecting the two waterfronts, offering views and a refreshing breeze. 🎈 As the neon lights illuminate Wan Chai, I retreated to the tranquility of the shore—the floor-to-ceiling windows of the Hilton Zhuhai framed the Macau Tower. Separated from the hustle and bustle by the water, the fireworks of both cities are submerged in the sound of waves beside my pillow. Jingwan Chinese Restaurant, helmed by two-Michelin-starred Chef Huang Jinghui, serves authentic Cantonese and Teochew cuisine. Enjoy afternoon tea for two, enjoying both food and tea, immersing you in the cozy life of Cantonese life. In the evening, head to the SKY2989 bar, where the Macau Tower's night lights drift through your Hilton glass, and quietly admire the nightscape of Zhuhai and Macau. 🍸 #WhereToWalkWeekend #RomanticTravelDestinationsInChina #High-EndHotelsYou'llUnderstandOnlyAfterSleepingIn

When you go to Zhuhai, you must try Jingwan, which is run by Master Huang Jinghui, to experience authentic Cantonese and Chaozhou cuisine. The appetizers are the fragrant fennel cucumber salad, the fresh and tender pickled New Zealand lobster, and the crispy fish roe sauce fried fish. Bitter melon, soybean and tang ribs stewed with fresh abalone soup: using the traditional Chaoshan stewing method, the small Yunnan bitter melon is used, and the aftertaste is sweet and refreshing. Royal white-cut sunflower chicken: a dish I like very much, using the legendary Guangzhou's most expensive sunflower chicken, repeatedly soaked in mountain spring water with sea salt, such chicken tastes very tender and tough, and the mouth is full of meaty aroma. Charcoal-grilled local conch: The deep-sea conch in the Chaoshan area is comparable to abalone. Compared with blanching, charcoal-grilled conch is a more traditional way of eating, fresh and fragrant, with endless aftertaste. Cooking Canadian Geoduck with Golden Spear: Chaoshan regards Golden Spear as the soul of shellfish. Without it, the flavor of shellfish will be greatly reduced; Canadian Geoduck is the king of clams, with a crisp taste, and the aroma of Golden Spear makes it more fresh, sweet and smooth. Salt-baked local amulets: amulets are what we call "little crabs" in Jiangsu, Zhejiang and Shanghai. In the summer of Guangdong, they are better than hairy crabs. Now is the most plump season. Glass Crispy Braised Pigeon: It is worthy of being the signature of Jingwan! It uses Zhongshan pigeons of about three weeks old. This is probably the most delicious pigeon I have ever eaten, no doubt! The skin is crispy, the meat is salty and juicy, and I want to have half of it after eating it! Fried Marbled Beef with Pepper and Spicy: It is the signature dish of Master Hui for many years. It uses tender and mellow Australian Wagyu beef. The taste is progressive under the stimulation of pepper fragrance and spicy, and it is endless aftertaste. Steamed squid with oil, salt and tangerine peel: The fruity aroma of 10-year-old Xinhui tangerine peel makes steamed squid taste more flavorful and can also relieve greasiness. Steamed lychee mushroom with oil and salt: Now is the time to eat the "king of Lingnan mushrooms", lychee mushrooms. Steaming with oil and salt is the most traditional way to cook lychee mushrooms, which maximizes the freshness and crisp taste of lychee mushrooms. The seasonal vegetables are wolfberry sprouts soaked in spring water, which are bitter with a sweet aftertaste and very refreshing. The staple food is also the signature boneless crucian carp porridge that challenges the extreme knife skills. It is a bit like soaked rice, and the milky crucian carp soup is extremely delicious. The dessert is brown sugar bird's nest ginger milk jelly. The sauce poured on the milk jelly is made from brown sugar and red dates. It tastes sweeter and the sweetness is just right, not too sweet. Jingwan is a must-eat star chef restaurant in Zhuhai in my mind. I look forward to eating more creative new dishes in the future. #Local Food #Zhuhai Food #Monthly Special Plan