Yu Yue Heen Review

Guangzhou people are happy. It’s really delicious everywhere. After Yutang Spring Nuan Xusheng Mansion, I continue to punch in the delicious restaurant today. Yuyuexuan Restaurant is located on the 71st floor of the hotel. The room is not directly accessible. It has to change to an elevator. It is a little troublesome. The room is delayed until two o’clock. There are a hundred knives to come here to eat a simple meal. Tell the truth. Breakfast is just after ten o'clock. It is actually not hungry. It is really a bit of a punch card. The people in Guangzhou will eat. The lobby is crowded. The water is not leaking. Although it is a high-rise restaurant, there is fog and rain outside today. There is no landscape on the white, I like to eat, but I hate to see the menu. I simply ordered a set meal. I looked forward to the blind box. The catering is quite satisfactory. There is no surprise or thunder. The service is not bad. During the period, there is a small episode because of the hanging of the house account. It is still solved smoothly. The body is not bad

The moon cakes sent here during the Mid-Autumn Festival are still ok, and the taste is not bad. The packaging is also relatively light now, and it is more beautiful to give to others. Eating here is also very good.

Peace of mind and fast ✔ One day in advance to make an appointment to the window. The scenery is invincible [Taste] The snacks are delicious [Environment] The scenery is very good. The 71st floor is endless [Service] Good attitude. Add tea and pour tea.

Master Li Yongsheng, chef of Yuyuexuan, Guangzhou Four Seasons Hotel, and Master Li Huaibo, chef of the Four Seasons Hotel, Tianjin Black Pearl One Diamond Chinese Restaurant [Jinyun], played a wonderful concerto with a swamp of air in my taste buds, and the hidden menu every time is also to encore constantly. Berry foie gras Tata frozen and fragrant, instantly open the taste buds ～ surf basil leaf black gold abalone soup with hot clear chicken soup impact abalone slices only hot, add a piece of gold without changing the seasoning, Master Li said that poultry and seafood are perfect match, really sweet soup is very sweet, abalone slices crispy, And the taste of gold is just right ～ Crab Juice White Jade Steaming Star Spot on the Crab Juice White Jade Steaming Star Spot with protein added to the bottom of seafood juice steaming, it is really fresh and fresh ～ Lime Qiwei beef small steak surface is crispy, but it can maintain the soft fragrance inside. There is no secret technique, it should not be presented like this. ～ There is also: Baihua freshly brewed stench tofu clear chicken soup soaked in bead melon skin vegetables smoked duck fried Acan rice Chen skin sesame soup round bird's nest is also in line with Michelin restaurant master Li Yongsheng afraid that we are not enough to eat and added tea fruit and smoked goose. Master Li's smoked goose is not the first time to eat. Every time it is a big battle, the cage is uncovered, and the musk is full of houses. Even if it is full of the throat, it is still constantly looking around. I am a man for tonight's dinner. Fortunately, when I took a photo, I pulled the two master Li to the front seat. Thanks to Li Li for cooking (two masters Li).

The Chinese restaurant coordinates the direction of the city view, can not see the Guangzhou Tower, the landscape is still stylish, the service environment is not picky, the double package is very large, it feels that four people are enough to eat, the taste is medium and medium distance is very delicious, including 2 people tea seats, more than the number of people need to add tea tea seat fees, plus dozens of yuan, Overall, it is also a very cost-effective experience!

Taste is OK, the environment is very good, the service is very good