Trip.Best Popular Fine Dining in Guangzhou [2024]

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"Rosewood Guangzhou Hotel Guangzhou stands in the center of the bustling Tianhe CBD business district, No. 6 Zhujiang East Road, the 95th floor of Guangzhou Zhou Dafu Financial Center, 530 meters high. It is a brand new landmark in Guangzhou."

"The environment is very elegant, the service of the young lady is very thoughtful, the ingredients are fresh, the products are super beautiful, praise"

"Environment: Lingnan antique decoration sunflower chicken: chicken tender skin crispy with skin frozen abalone swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan"

"[Environment] The restaurant is elegantly designed and decorated with oriental artworks, and the dining environment is very comfortable. [Service] The service is thoughtful and meticulous, the attitude is good [Taste] Flax Seeds: the skin is crisp and fragrant, the chicken is tender and smooth, with sour and sweet sauce, right! Pepper and sesame sauce fragrant beef exhibition: meat slices are very thin, the beef tendon texture is clear, very delicious!"

"Environment: The decoration design is very good, the dining lobby is very quiet service: the waiter's observation and response are very good, the timely service of the original crystal three-flavored tofu: the tofu is very tender, with soy sauce, sweet pepper, shrimp and other tastes very comprehensive signature pineapple bag: the outer scum, There are really pineapples in the size of the filling and also accumulate glacier eggplant: eggplant is tender in the outer and inside, not greasy at all, oil control is very good (from the time of serving to paying the bill, there is almost no oil on the oil-absorbing paper) oil royal goose sausage: goose sausage is crispy, beans I beans are very tender, and the two can be used to relieve greasy fried stew fish: fish tender fish fillets are basically free of thorns, Eat with confidence, plus the taste of ginger, onion and garlic can also be roasted: not greasy, the roast taste is very good"

"2023 Kaluga caviar food map & realize caviar freedom ‼️ year-old yard pick-up restaurant and Kaluga caviar dream linkage to exquisite tide Cantonese cuisine to present the beauty, using unique creative cooking techniques, restore the original flavor of the ingredients & let us taste the ultimate opened by Kaluga Table art ～ Every dish is very artistic and tasteful to enjoy the 2023 Kaluga caviar food map will span 6 cities, reshaping the food culture on the tip of the tongue, Kaluga caviar food map Guangzhou Station tasting dinner Suijiyuan Shiyue Restaurant Chao Cantonese cuisine grand opening Let us taste the sweet aroma of caviar and the rich and full flavor; The unique caviar feast, from the selection of ingredients, the cooking technique perfects the deep integration of Guangzhou food culture and caviar, integrates ingenuity and focus into each dish, and each dish can feel the delicious and different taste enjoyment of caviar from it. The aftertaste is mellow and lasting. Unforgettable "Lemon Deep Sea Caviar Shrimp Karluga 8 Years Caviar" deep sea civet shrimp, meat is fine, elastic, smooth and sweet, with caviar fully enjoys sweet, fresh, tender, fragrant, slippery, soft, six-fold taste bud experience 👌🏻 one mouth, dreamy feeling fills the entire mouth. "Long-footed crab talk Mei yam Kaluga 7 years caviar" This dish is the best interpretation of "Fresh" and "fragrant". Caviar with seafood is my favorite way to eat; ️ Long-footed crab meat plus Mei yam, extremely sweet and delicious and meaty tender and smooth teeth "smoked pepper Chaozhou pink liver thousands of layers, Kaluga 9 years caviar" Chaozhou powder liver entrance is a endless aftertaste, delicate and rich taste! Add the salty aroma of caviar, the two are combined to make people love ❤️ "Kaluga Handmade Selected Series 18 Years of Caviar with Maotai Wine" 15 years of luxury caviar entrance burst pulp, creamy fragrance, aftertaste mellow and lasting a light bite of caviar, lightly sip Maotai, one fresh and one fragrant, The deliciousness of caviar complements the mellow aroma of Maotai. The taste level is clearly different without the dishes to match caviar in different years. All the answers are in the taste buds. After the experience, you can taste the integration of local food culture and caviar. Innovation, and the taste and production are the ultimate. Every dish can feel the chef's intentions, every detail of the restaurant is to let customers have a perfect dining experience looking forward to the next kaluga caviar food map to bring surprises and taste buds! !"

"The Michelin two-star of the 6-year-old magic city has actually lowered the price since ⁉️ from now to December 31, and the working day comes to 🌟 Yubaoxuan 🌟. The lunch snacks are 20% off and the price is so affordable that many fans are silent. The parking fee is immediately saved ✌️🍤 Jinwang Crispy Shrimp Intestine Powder 🍤 I haven't eaten it in my mouth. You can see the whole shrimp from the cross section! While hot, dip in the soy sauce, the soft outer skin bites directly to the central shrimp, and the crispy gold net is rich in taste. The ingredients are really thin without breaking the crystal and transparent. Only the experienced Guangzhou master can do it. The gravy is delicious in a mouthful, and the whole shrimp is accompanied by. Two flavors mix together, diffuse the tongue end aftertaste endless. 🥐 Honey Juice Fork Burn 🥐 Milk and meat fragrant perfectly blend, the outside is evenly baked golden pastry, bite down and drop the residue, the filling is a barbecued pork cured with secret sauce, salty and sweet interwoven fragrant pulp 🍠 Honeycomb Taro 🍠 Like the honeycomb, the outer skin is crispy and the inner layer is soft and slippery. The sandy taro filling wrapped shrimp meat and winter mushrooms, a whole fresh fragrance overflows, set, soft, and simmer in one, really amazing two mouths called absolutely ‼️ In addition, there are good winter tonic products 🥘 sheep 🥘, warm sheep simmer until the taste is delicious, a big simmer full of super ingredients, There are bamboo and winter mushrooms at the bottom. After eating, you will never "freeze" hands and "freeze" feet. The environment is also super filmed. It is designed by a famous Japanese space design firm. If you need a landscape box, remember to make an appointment in advance. ～"

"Taianmen Guangzhou's first menu is the Shanghai season menu based on the comprehensive adjustment for Guangzhou, using a lot of local ingredients and flavor elements, the overall flavor is more light and delicate than Shanghai, presenting a precise and perfect feast. Like Shanghai, each guest's Tai'anmen experience starts with an 8-course tasting package, while the restaurant prepares another 8 Tai'anmen classic and innovative dishes for guests to add some tasting on the basis of the tasting package. First of all, the tomato cold soup and welcome appetizers that are praised by people clapping hands, and then the fish from the bamboo shoots that have the charm of the south start the formal taste roaming journey. Tuna belly oil rich, delicious and easy to get greasy, it and the Dutch calf willow together to make Tata, add the fresh and rich black fish to further increase fresh, hidden in the fried fish skin let the aroma further strengthen, love. Local smoked salmon, cushioned Shanghai moss French bread, seasoned with vanilla butter, seemingly simple but flavor layered, like a round of French wet kiss on the taste buds, how moving. The white asparagus is sweet and delicious in the season, and the good lamb belly fungus is delicious and subtle. It not only forms an excellent flavor combination with Atlantic lobster from Canada, but also cleverly blends the taste and shows the true color of the master. Fried duck liver will be just right, for this level of restaurant is right, its combination of slow-cooked wind-proof root, thin pear slices, chopped dumplings and order-to-stop sauce is even more impeccable. These two dishes are like a famous chef textbook, and deserve to be studied seriously by Western chefs. On the a la carte menu, you will not miss the tender and unsalted Te Mana lamb from New Zealand. The chef discards the usual lamb stew practice, and the lamb is seasoned and fried until crispy, seasoned with mint, black garlic and yogurt, and seasoned with fresh sweet beans, which are meticulous and rich in flavor. Chef Stefan did not bring the amazing week in Shanghai to Guangzhou as a Guangdong pigeon breast main course, and added a pigeon clear soup in the a la carte menu, dare to present such a soup in Guangzhou, it can be seen that his confidence. Take the local mature pigeons into the food, the pigeon bone roasted incense, with mushrooms, kunbu to make clear high soup, injected into the deep dish with thick fried pigeon stew, duck liver Italian stew. This soup dish can be described as amazing, every detail is perfect, eat the stew plate. Tai'anmen's chef team has accumulated deep accumulation, and the R&D ability is terrible. Shanghai has been updated to the 31st version of the menu. Guangzhou currently presents the first menu, and it is constantly developing and launching new dishes, which can stand the repeated tests of diners. #Ctrip Food Forest"

"The Ritz-Carlton Guangzhou was officially opened on March 11, 2008, in Pearl River New Town, a hotel project partnered by the Ritz-Carlton Group, the world's most prestigious luxury hotel management company, and Guangzhou Ritz-Carlton Real Estate."

"It is really good. The menu here is not often the same, so you can eat a lot of good ingredients. The chef's level is also quite good. The environment is very good. It is also good. It is suitable for chatting."