https://https://au.trip.com/toplist/tripbest/recommend/guangzhou/best-fine-dining/100900005419
Fine Dining
Top 50 Fine Dining in Guangzhou [2025]
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LINGNAN HOUSE
Diamond
4.7
/5
281 reviews
Cantonese Cuisine
From AU$ 88.00
Zhujiang New Town/Guangdong Museum | 2.2 km from downtown
Address: 5F, Rosewood Hotel, 6 Zhujiang East Road, Guangzhou
Selected for 2 years in a row
Highlights:
Maintained by famous Chinese chef Feng Yongbiao | Adhere to the use of organic ingredients
Saved by 148 users238 positive reviews
Verified User Reviews
Guangzhou Hotels
Rosewood Guangzhou is located in the heart of the bustling Tianhe CBD business district, at No. 6 Zhujiang East Road, on the 95th floor of the 530-meter-high Guangzhou Chow Tai Fook Finance Center. It is a new landmark in Guangzhou.
One advantage of the hotel's dishes is that there are many choices, whether it is Chinese or Western food, they are all very exquisite. The environment is beautiful, the transportation is convenient, the scenery is pleasant, and the composition of delicious food requires many factors.
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JADE RIVER
Diamond
4.7
/5
657 reviews
Cantonese Cuisine
From AU$ 80.00
Yong Qing Fang/Shangxiajiu Pedestrian Street | 9.1 km from downtown
Address: 3F, White Swan Hotel, 1 Shamian South Street, Guangzhou, China Mainland
Featured in 2025 Asia 100 – Fine Dining
Highlights:
Lingnan Courtyard Landscape | Recommended by Food Critic Chua Lam
Saved by 185 users387 positive reviews
Verified User Reviews
Environment: Lingnan style decoration
Sunflower chicken: tender chicken with crispy skin and jelly skin
Abalone swan cake: chestnut paste filling is not available in this season, the sweet and salty taste of abalone filling is also quite good
Traditional duck feet: the method is quite interesting (duck intestines wrapped with duck feet, duck feet wrapped with duck liver)
[Environment] Xiguan garden scenery, rockery and fish pond, the decoration and tables and chairs are mainly mahogany furniture, Chaozhou wood carvings, and Manchu windows, which are comfortable.
[Service] The service attitude is very good, enthusiastic and warm.
[Taste] Abalone Swan Pastry: crispy skin, pearl abalone inside, and the sauce tastes good.
Almond Shaqima: soft and sticky, good taste, not sweet.
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TAIAN TABLE
Diamond
5.0
/5
31 reviews
Western-style
From AU$ 496.00
Taojin/East Huanshi Road/Guangzhou Zoo | 4 km from downtown
Address: No. 368, East Ring Road, Guangzhou Garden Hotel, 2nd floor (accessible by elevator or stairs).
Featured in 2025 Asia 100 – Fine Dining
Highlights:
Helmed by German chef Stefan Stiller | German Wine Museum
100+ recent views
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Tai'anmen Guangzhou's first menu is a comprehensive adjustment for Guangzhou based on Shanghai's seasonal menu, using a lot of local ingredients and flavor elements. The overall flavor is lighter and more delicate than Shanghai, presenting a precise and perfect feast.
Like Shanghai, every guest's Tai'anmen experience starts with an 8-course tasting set. At the same time, the restaurant has prepared another 8 classic and innovative Tai'anmen dishes for guests to taste on the basis of the tasting set. First, the applauded pre-meal tomato cold soup and welcome appetizers are presented, and then the official taste journey begins with the pickled razor clams and yellowtail seasoned with the southern charm.
The tuna belly is rich in fat, delicious but easy to be too greasy. It is made into tartare with Dutch veal tenderloin, and the fresh and fragrant mullet roe is added to further enhance the freshness. The deep-fried fish skin hidden in it further enhances the aroma and taste. Love it. Local smoked eel, served on seaweed French bread and seasoned with vanilla butter, looks simple but actually has layers of flavors, like a French kiss on the taste buds, how touching.
The seasonal white asparagus is sweet and delicious, and the best morels are fresh and subtle, not only forming an excellent flavor combination with the Atlantic lobster from Canada, but also cleverly blending the taste, showing the true colors of a master. The pan-fried duck liver is cooked to perfection, which is a matter of course for a restaurant of this level. The slow-cooked parsnip, thin pear slices, hazelnut crumbs and just-right sauce are impeccable. These two dishes are like textbooks for famous chefs, and are worth studying seriously by most Western chefs.
When you see the tender and non-smelly Te Mana lamb from New Zealand on the à la carte menu, you will naturally not miss it. The chef abandoned the usual lamb chop method, and the lamb was seasoned and fried until crispy on the outside, seasoned with mint, black garlic and yogurt, and served with pickled fresh sweet beans, which was delicate and rich in flavor.
Chef Stefan did not bring the week-old Guangdong pigeon breast main dish in Shanghai's seasonal menu to Guangzhou, but added a pigeon clear soup to the a la carte menu. He was confident that he would dare to present such a soup in Guangzhou. Local mature pigeons were used in the dish, and the pigeon bones were roasted and boiled with mushrooms and kelp to make a clear broth, which was poured into a deep dish containing thick fried pigeon breasts and duck liver ravioli. This soup dish was amazing, and every detail was perfect, and you would lick the plate after eating it.
Tai'anmen's chef team has a deep accumulation and a terrifyingly strong R&D capability. Shanghai has updated to the 31st version of the menu. While Guangzhou is currently presenting the first menu, it is also continuously developing and launching new dishes, which can withstand repeated tests by picky diners.
#CtripFoodForest
Definition
The dinner party is a tacit way of communication and getting along between the two generations of me and the teenager. It is rare that the teenager is ready to go out early, and even has the meaning of urging me to go.
Because I am going to take him to taste the ceiling of Western food in Guangzhou - the Michelin two-star restaurant "Tai'anmen".
Tai'anmen is very low-key in Guangzhou. Although it has won the honor of two Michelin stars for Guangzhou, its hidden location and low-key and luxurious service make most gourmets know little about it. I once went to Shanghai to taste Tai'anmen's first store in China. It was a Michelin three-star restaurant. My feeling at that time was very different from the Western restaurants I tasted before.
I have experienced Tai'anmen in Guangzhou before, but the kind of large-scale dinners similar to communication seminars often become noisy with socializing as the main purpose, and the perception of the dishes and the communication with the chef are diluted and blurred.
After being introduced by Mr. Fu Yongjun, the leader of the Chinese National Chef Olympic Team, I got to know Chef Mao Xin, the current chef of Guangzhou Tai'anmen. This young, energetic, handsome and focused northern guy left a good impression on me. My meeting with the teenager at Tai'anmen was a tasting tour of the new menu designed by Chef Mao Xin for us.
After arriving at the mezzanine above the lobby of the Garden Hotel with the teenager, we were led into the closed bar area. There were not many guests. Chef Mao Xin, with a smile on his face, was cooking for us in the bar.
According to the design of the restaurant, in addition to the eight dishes of this season's new menu, guests can also choose two or four reserved dishes from the past classic menu to form a complete menu.
The teenager was surprised when he tasted Tai'anmen for the first time.
"Wagyu steamed buns" are typical Chinese style, "Boiled Atlantic lobster" has Indonesian laksa style, lamb chops are not traditional Western style, but use Indian curry "lumina" specially paired with lamb, and even the opening soup "Spanish bluefin tuna" is actually Japanese tea bowl steamed with bear onion oil.
So is this Western food or world food?
Chef Mao told me: The concept of the restaurant is to select the best flavors from all over the world according to seasonality, and never limit itself to a certain field.
"You can think of it as Asian cuisine, or even world cuisine."
I think this is a perfect answer.
The exquisite desserts and the "charcoal grilled white pigeon" with goose blood, goose liver and mulberry sauce after maturity make me believe that this is a "famous and decent" Western restaurant.
However, the diverse menu structure seems to redefine the restaurant.
For the teenager, redefining the existing impression is undoubtedly a learning process of changing concepts. The boy who didn't say a word during the meal not only took pictures of the dishes with his mobile phone seriously, but also mustered up the courage to keep the menu when saying goodbye. I know that his cognition has been upgraded and iterated.
"In the Internet age, everything is being redefined."
This is the most deafening insight since the new century.
This assertion is being verified in the technology industry, and profound changes are happening quietly at the lifestyle level.
Refusing to remain unchanged is the starting point of "redefinition" and a symbol of youth.
No.
4
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Jiang by Chef Fei
Diamond
4.6
/5
249 reviews
Cantonese Cuisine
From AU$ 145.00
Tianhe Stadium/TaiKoo Hui | 882m from downtown
Address: 3F, Mandarin Oriental Hotel, 389 Tianhe Road, Guangzhou, China Mainland
Highlights:
Master chef Huang Jinghui from China | Cooking in traditional way
205 positive reviews100+ recent views
Verified User Reviews
[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.
No.
5
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Suyab Courtyard
Platinum
5.0
/5
21 reviews
Cantonese Cuisine
From AU$ 185.00
Near Panyu Chimelong and Guangzhou South Railway Station | 12.8 km from downtown
Address: 迎宾路348号101房
Highlights:
The Chinese-style Yayuan is exquisitely designed, and Cantonese cuisine is helmed by Huang Jinghui
100+ recent views
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2023 Kaluga Caviar Food Map & Achieve Caviar Freedom
‼ ️ Sui Ji Yuan Zi Shi Yue Restaurant and Kaluga Caviar Dream Linkage
Presenting delicacies with exquisite trendy Cantonese cuisine, using unique and creative cooking techniques to restore the original flavor of the ingredients & let us taste the ultimate table art opened by Kaluga~
Each dish is extremely artistic and tasteful
In 2023, the Kaluga Caviar Food Map will span 6 cities, reshaping the food culture on the tip of the tongue. The Kaluga Caviar Food Map · Guangzhou Station Tasting Dinner Sui Ji Yuan Zi Shi Yue Restaurant Chaozhou cuisine grand opening Let us taste the fresh fragrance and rich and full flavor of caviar;
The unique caviar feast, from the selection of ingredients, cooking techniques, perfectly integrates Guangzhou food culture with caviar, and integrates ingenuity and concentration into each dish. Every dish can feel the freshness and different taste enjoyment of caviar, and the aftertaste is mellow and lasting, unforgettable
"Lemon Deep Sea Crawfish "Kaluga 8-year-old caviar"
Deep-sea lobsters are tender and elastic, with a smooth and sweet taste. Paired with caviar, you can fully enjoy the sweetness, freshness, tenderness, fragrance, smoothness and softness, a six-fold taste bud experience. One bite and a dreamy feeling fills the entire mouth.
"Long-legged crab, plum yam, Kaluga 7-year-old caviar"
This dish is the best interpretation of "freshness" and "fragrance". Caviar with seafood is my favorite way to eat; ️Long-legged crab meat plus plum yam, incomparably sweet and delicious, and the meat is tender and chewy
"Roasted pepper Chaozhou liver Thousand Layer, Kaluga 9-year-old caviar"
Chaozhou liver melts in your mouth and has an endless aftertaste, with a delicate and rich taste! Add the salty aroma of caviar, and the combination of the two makes people love it❤️
"Kaluga Hand-Selected Series 18-year-old Caviar with Moutai"
15-year-old luxury-grade sturgeon caviar bursts in the mouth, with a rich creamy aroma and a mellow and lasting aftertaste. Take a bite of caviar and sip Moutai. One is fresh and the other is fragrant. The freshness of caviar and the mellowness of Moutai complement each other, and the taste is distinct
You don't need to pair dishes with caviar of different years. All the answers are between the taste buds. After the experience, you can taste the innovative fusion of local food culture and caviar. The taste and production are extreme. Every dish can feel the chef's heart. Every detail of the restaurant is to give customers a perfect dining experience
Look forward to the next Kaluga Caviar Food Map to bring surprises and taste buds enjoyment! !
Deep in the hustle and bustle of Panyu, there is a utopia that slows down time - Suiji Courtyard. The flower shop here blooms with the tenderness of the four seasons. The answer to the aesthetics of life is hidden in the log home exhibition hall. The bookshelves in the book house are filled with the aroma of coffee. There is always a window that frames the rolling clouds of Lingnan. It is most moving at dusk. The bamboo shadows of "Xiaoyixuan" sway the freshness of Cantonese cuisine. The terrace of "Jianlan" is immersed in the intoxication of wine. The sky swimming pool is crushing the sunset into sparkling waves. Jogging along the camphor greenway, watching the morning mist rise from the blue bricks and black tiles. Flipping two pages of a book on the tatami of the designer's homestay, I suddenly understood what Guangzhou people say about "sighing life". It turns out that every moment is like a leisurely seal. There is no need to rush the list of attractions. It is worth wasting 24 hours here. The secret code to steal half a day of leisure in life is hidden in this parallel time and space of Panyu. #City's most beautiful night view #Have a Cantonese breakfast tea #Guangzhou ins style photo location #Explore Lingnan history and culture #Just came back from Guangzhou and listen to me
No.
6
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Yue Creative Cantonese Cuisine
Diamond
4.8
/5
193 reviews
Cantonese Cuisine
From AU$ 256.00
Pazhou International Exhibition Center Area and Canton Tower and Kecun Area | 5.5 km from downtown
Address: 4 / F, Nanfenghui, 618 Xingang East Road
Highlights:
Helmed by Chinese host and chef Chen Xiaodong｜Mixed-style modern Cantonese cuisine
100+ recent views
Verified User Reviews
Flowers are not flowers·Wu is not Wu‼ ️Inheritance and subversion of modern Cantonese cuisine💡
It’s the New Year🎉Take the opportunity to let my husband reward me for working hard and living seriously😆!
After [Chao Yue], let’s check in another one of the Yue Trilogy——[Yue·Yuè Modern Cantonese Cuisine]🍝
Yue·Yuè, both the “Yue” of jumping and the “Yuè” of Cantonese cuisine…It aims to develop innovative modern Cantonese cuisine with jumping thinking✨
Traditional Cantonese cuisine ➕ modern cooking techniques ➕ ingredients from all over the world = inheriting classics while constantly subverting the perception of diners~ This food exploration experience full of unknowns and surprises is really interesting🥰
🟠Flowers are not flowers——Maotai is sweet⁉️
At first glance, I almost thought it was Maotai when I tasted the soup for the first time...
But I found it sweet and moist~
It turned out to be the traditional Cantonese-style Imperata root soup😄!
🟢Fog is not fog——Stones can be eaten⁉️
The inconspicuous stone in the caviar plate,
is actually a carefully prepared surprise "easter egg"🎉!
What exactly is it? Wait for you to explore it yourself😝
I can only say that the taste is too much for my taste!
The dining experience is very good💯
There are special people explaining each dish throughout the whole process🍝
What impressed me most is:
Before the main course,
in order to create the atmosphere of the sea🌊,
conchs are specially placed on the table for decoration🐚…
At the same time, the sound of ▶️soft waves is played,
and the taste of the sea is created through the shrimp paste in the dish~
From the visual👀, hearing, smell, and taste, it brings diners a progressive sensory experience💝!
Even the seasonings in the dishes have been carefully designed and innovated, and appear in front of you in a completely unexpected form~ The care is obvious👍🏻
┅┅┅🟡Restaurant Honors🔵┅┅┅
✅Won the "Black Pearl Two Diamond Restaurant"🏅, "Michelin Plate Award"🛎️, etc. for two consecutive years in 2021-2022
✅The first member restaurant of Dom Pérignon Society in mainland China (58th in the world), its founder Dom Pierre Pérignon is known as the "Father of Champagne"🍾🎊
┅┅┅┅┅┅┅┅┅┅┅┅
🏠Yue·Yuè Modern Cantonese Cuisine
📍4th Floor, Nan Fung Hui, No. 618 Xingang East Road
🈺18:00-22:30
For those who know how to eat, I think it is really necessary to arrange all three steps of the hop point.
Not only the taste buds, vision, and hearing are all different enjoyments, but the service is even more so.
I like the Indonesian bird's nest coconut sago very much.
The multi-layered texture and taste of the Guandong sea cucumber are unforgettable
No.
7
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Howard’s Gourmet Guangzhou
Diamond
4.8
/5
45 reviews
Cantonese Cuisine
From AU$ 165.00
Zhujiang New Town/Guangdong Museum | 2.5 km from downtown
Address: No.98 Huacheng Avenue, 2nd Floor, Shang dong Bai Yue fu
Highlights:
Led by Gourmet connoisseur Howard Cai | Visited by Brigitte Lin and Other Celebrities
100+ recent views
Verified User Reviews
It is really good. The menu here is not always the same, so you can eat a lot of food with good ingredients. The level of the chef is also quite good. The environment is very good and the intimacy is good, which is suitable for chatting.
The dishes taste very good, and the environment and service quality are very good! The tableware and furniture are very good, the Chaozhou specialty Dancong tea tastes first-class, and the restaurant is in a superior location and very easy to find.
No.
8
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BingSheng Private Kitchen (Tianhe East Road)
4.6
/5
207 reviews
Cantonese Cuisine
From AU$ 90.00
Tianhe Stadium/TaiKoo Hui | 994m from downtown
Address: 178 Tianhe East Road, Guangzhou, China Mainland
Highlights:
Lingnan-style decor exudes grandeur, specializing in quality natural homestyle cooking
111 positive reviews100+ recent views
Verified User Reviews
In the afternoon, I flew to Guangdong to find a delicious Cantonese meal. The restaurant was very popular and it was hard to get a seat. Fortunately, Bingsheng Private Kitchen had a seat to satisfy my greed.
For this meal, my family of three ordered the following dishes for reference in line with the principle of not wasting.
🖤 Doumen crab stewed with black hairy wax gourd ⭐️⭐️⭐️⭐️
The recommended No.1 is very fresh, with a lot of crab roe, and the wax gourd is soaked in the crab flavor, but the crab meat is average and the wax gourd is not large. After eating it, I feel that the soup is wasted [poor R]. Maybe some rice cakes can be added? (Guangdong people, please forgive my Jiangnan people's rice cake brain [colorful R]), overall, it is a dish worth trying!
🖤 Baked fragrant native chicken in rice cooker ⭐️⭐️⭐️⭐️
An unexpected dish. I originally wanted to order the Wenchang chicken with conch, but after learning that it was a cold dish, I ordered the rice cooker baked chicken recommended by Baozi. The portion is very large! If you are eating for two and want to try other dishes, you can consider giving up. The meat is not dry and is quite juicy, restoring the original taste of the food [Like R] It may be too full, so I suggest you to offer a half portion🥹
🖤Glass Crispy Lemongrass Shiqi Pigeon⭐️⭐️⭐️⭐️⭐️
A dish that needs to be reserved in advance. I was amazed when I ate it (forgive my ignorance). It is the most delicious pigeon I have ever eaten! The skin is crispy and the meat is juicy and soft inside. Half of it makes me want more [Sexy R][Sexy R] I am praising it, okay!
🖤Chestnut and yam fish maw soup⭐️⭐️⭐️⭐️
The soup I reserved in advance (I didn't hear what it was when I called, I just heard beauty and fish maw, so I ordered it [shy R]), the taste is relatively strong chestnut fragrance and fish maw fresh, the soup is bright and not greasy, the fish maw is also super big, it is an excellent student among the soups I have tasted [party R]
🖤Chicken feet with good sauce⭐️⭐️⭐️⭐️
A fanatical chicken feet lover (I dare not look directly at the calories [frown R]), it feels like it is soaked in soy sauce when it is served, haha, it is indeed a lighter sauce flavor, the state of the chicken feet chewing is what I love, not mushy and chewy, and it is a completely different list of flavors from the abalone sauce stew and lily sauce steamed that I usually eat!
🖤Steamed old lily ⭐️⭐️⭐️⭐️
I don't eat steamed lily very often. It is fresh and sweet, and has a unique flavor. It is suitable for refreshing between dishes (my way of eating 🧎🏼♀️, please don't blame me). The quality of lily is OK [thumbs up]
🖤Orange wine peach fat double skin milk ⭐️⭐️⭐️⭐️
It has a very obvious orange aroma, mixed with finely chopped peach gum, and a moderately thick double skin milk. It is a refreshing dessert with a strong milky flavor. Don't be fooled by the name, it is non-alcoholic
🖤Ancient peach fat ginger milk ⭐️⭐️⭐️⭐️⭐️
Super good ginger milk with a balance of ginger and milk flavors! The most loved by the audience! Those who love ginger milk are worth a try. Hehe, it can just neutralize the coldness of the crab in front (actually, I just want to eat it 😋)
🍴 Overall, the service really needs to be improved. The bone plate is not changed frequently enough. When I first entered, although it was not open, it gave people a very chaotic feeling. The hall is very small and you can hear the conversations of other tables. The lighting is dim and there are no windows. The environment can only be considered passing.
Final rating (only represents myself): 8.5/10
Guangzhou restaurant exploration | One-second recommendation for Michelin one-star restaurant
❤️ Recommended—Gold Award Dish Doumen Crab Stewed Black Gourd
🧡 Bring friends to try the restaurant that has won Michelin one star for three consecutive years on a small weekend. Make an appointment in advance to reserve a seat. The service is great.
🧡 The first choice is of course the gold award-winning Doumen Crab Stewed Black Gourd. The crab meat is sweet and rich in crab roe. The essence of crab juice absorbed by the black gourd is the most sweet.
💚 The traditional method of stir-fried choy sum uses lard residue, which is very flavorful and fragrant, but the private chef uses braised pork instead of lard residue. The pork belly is fat and lean, and it can be fried with lard or delicious. The chef is very thoughtful and thoughtful, not bad, thumbs up. This method of stir-fried choy sum is relatively healthier, and the taste is still rich and flavorful. The choy sum absorbs the taste of braised pork, and it tastes more refreshing and fragrant. The main secret of making stir-fried choy sum is to heat it up high and to throw it in the pan quickly, so that the choy sum will be evenly heated and not become overcooked. It is a skill that is shown in the ordinary.
💙 We also had fried sand tip fish fillet, marinated pearl fish belly, white-cut Hainan Wenchang chicken, Doumen crab roe braised black hairy winter melon, steamed East China Sea yellow croaker with gravy, braised black goat with black truffle, stir-fried choy sum, stir-fried morel, braised mountain water tofu with pigeon juice, orange wine peach fat double skin milk, and everyone was very satisfied!
💜 The dessert was orange wine peach fat double skin milk, with strawberries dotted on the peach fat, and the bottom double skin milk was tender and delicious, filling my full stomach.
🍽Restaurant: Private Chef. Bingsheng Group
🚗Address: No. 178, Tianhe East Road, Tianhe District, Guangzhou City, Guangdong Province
⌚️Business hours: 11-14 o'clock, 17-22 o'clock
#Guangzhou Michelin Restaurant# #Michelin One Star Restaurant# #Michelin Restaurant Exploration# #Tianhe District Food# #Eating in Guangzhou# #Same City Recommendation#
No.
9
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Imperial Treasure Fine Chinese Cuisine
Platinum
4.2
/5
62 reviews
Cantonese Cuisine
From AU$ 72.00
Zhujiang New Town/Guangdong Museum | 2.5 km from downtown
Address: 兴民路222号天汇广场igc五层L514B号
Highlights:
The ambiance exudes Chinese elegance, and the Cantonese cuisine is made with selected ingredients
100+ recent views
Verified User Reviews
The Michelin two-star restaurant that dominated Shanghai for 6 years has actually lowered its price⁉️From now until December 31st, come to 🌟御宝轩🌟 on weekdays, and enjoy 20% off on all lunch dim sum‼ ️ The price is so affordable that many fans are speechless, and the parking fee is saved immediately✌️
🍤Golden Net Crispy Shrimp Rice Rolls🍤
Before you put it in your mouth, you can see the whole shrimp from the cross section! Dip it in soy sauce while it is hot, the soft skin goes straight to the center of the shrimp, and the crispy golden net has a rich taste. The ingredients are really good👍
🍥Bamboo shoot shrimp dumplings🍥
The skin is thin but not broken and crystal clear. Only experienced Guangzhou chefs can make it. The gravy is delicious and there are whole shrimps as a companion. The two flavors are mixed together, filling the tip of the tongue with endless aftertaste.
🥐Honey-glazed BBQ Pork Pastry🥐
The aroma of milk and meat is perfectly blended, with evenly baked golden crispy skin on the outside. The filling is BBQ pork marinated with secret sauce, and the salty and sweet flavors are intertwined and bursting
🍠Honeycomb Taro Corn🍠
It looks like a honeycomb, with a crispy skin and a soft and smooth inner layer. The taro paste filling is wrapped with shrimp, meat and mushrooms. The whole thing is full of freshness and fragrance, and it combines crispness, softness and stickiness. It is really amazing in one bite and two bites‼ ️
In addition, there is also a nourishing winter product 🥘Lamb belly pot🥘, the warm lamb belly is stewed until crispy and tasty, and the big pot of the piggy bank is super filling, with bamboo shoots and mushrooms at the bottom. After eating it, you will never "freeze" your hands and feet again~
The environment is also super photogenic, designed by a famous Japanese space design firm. If you need a landscape box, remember to make an appointment in advance~
Went there for lunch yesterday. Didn't make reservations in advance, arrived just after 11pm. Said they were fully booked, but could give us the table someone else had reserved, but had to finish eating by 12:30.
The environment inside was nice, but the table was too small, barely acceptable for fast food.
I looked at the menu, there were many kinds of Cantonese dishes, and the prices were not cheap.
The dim sum was not expensive, the barbecued pork crisps, the bean curd rolls with cordyceps flower soup, and the shrimp dumplings were all very delicious. The lava buns were average, not soft enough. The hometown fried rice noodles were disappointing, expensive and unpalatable, the rice noodles were not refreshing and greasy.
The service was the most satisfying aspect, quite attentive.
No.
10
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BingSheng Mansion
Platinum
4.7
/5
422 reviews
Cantonese Cuisine
From AU$ 90.00
Zhujiang New Town/Guangdong Museum | 2.6 km from downtown
Address: 珠江新城冼村路2号5楼
No.8 of Must-Visit Restaurants in Guangzhou
Highlights:
Enjoy Canton Tower views; exquisite New Cantonese cuisine
Saved by 109 users250 positive reviews
Verified User Reviews
Environment: The decoration design is quite good, and the dining lobby is quite quiet.
Service: The waiters are very observant and responsive, and provide timely service. Original Crystal Three Flavor Tofu: The tofu is very tender, served with soy sauce, bell pepper, and shrimp.
Ren and other flavors are quite comprehensive.
Signature pineapple buns: crispy on the outside and filled with pineapple inside.
Zhaoji Glacier Eggplant: The eggplant is crispy on the outside and tender on the inside, not greasy at all, and has excellent oil control.
Good (from the time when the food is served to when the order is paid, there is almost no oil on the oil-absorbing paper)
Royal Goose Sausage with Soy Sauce: The goose intestines are crispy and the beans are very tender. Combining the two can relieve the greasiness.
Pan-fried and baked fish: The tender fish fillets are basically bone-free, so you can eat them with confidence. Added with ginger, onion and garlic.
The taste is okay
Barbecued pork buns: Not greasy, the barbecued pork taste is very good
[Environment] The decoration is European style, the layout is spacious and bright, and the environment is very good. [Service] The service is very good, warm, thoughtful and meticulous. [Taste] Signature crispy lychee chicken: the chicken is roasted very tender, the skin is crispy, and there is no greasy feeling. It is very delicious with the dipping sauce. Soy sauce goose intestines and fatty beef: the goose intestines are very crispy and tasty, and the fatty beef is very thin and delicious.
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