One brand, one story.
Launching a new brand is difficult, rejuvenating an old brand and breaking through existing impressions is even more challenging. Therefore, it is more important to tell your own story well.
The Zhuhai Yuecai Crown Holiday Hotel, that's the name of this hotel. The owner's strength should not be underestimated. Its predecessor was a Holiday Inn, and its location is excellent, with beautiful mountain and sea views.
After the brand upgrade, in addition to meeting the needs of business travelers, the diversity of room types has been increased, including the addition of family rooms suitable for families traveling to Zhuhai on weekends or short trips.
Spacious room, comfortable bedding, Bvlgari toiletries, after a day of running around, take a bath, relieve fatigue and feel at ease.
During the brief three-day-two-night trip, the most memorable and recommended experience was the Hong Kong-style handmade dishes from the Chinese restaurant "Caihua Xuan".
Eating in Guangdong. The competition for Cantonese cuisine in the Greater Bay Area is fierce, as one can imagine. Chefs who can bring authentic Hong Kong flavors to the mainland without any special skills really dare not take on this challenge.
Chef Yu, the executive chef of "Caihua Xuan" Chinese restaurant, trained at the renowned "Li Yuan" restaurant in Hong Kong. With nearly 30 years of culinary experience, he has won numerous awards, from the gold medal at the Hong Kong Food Awards and the creative gold medal at the Malaysia World Culinary Competition, to the Top 10 Chef Award in Guangzhou and the Knight Medal of the French Food Society, as well as the Doctoral Medal of Chinese Culinary Delights. Chef Yu's passion for cooking and creative inspiration are always present.
Deeply influenced by Hong Kong street food culture, and in order to rediscover the original taste, Master Yu brought the new season of Hong Kong handmade dishes to Crowne Plaza. As one of the lucky first customers to taste it, my taste buds were well taken care of.
Drink soup before meals, this is an old tradition of Cantonese cuisine. "Northeast Flower Mushroom Emperor Stewed Phoenix" soup base is clear and bright, simmered slowly with a gentle fire, the fragrance of flower mushrooms is fully preserved. A sip of hot soup warms both the heart and stomach.
"Four Seas Seaweed and Cuttlefish Ball Soup" is a dish that I highly recommend. It is not presented in a fancy way, but simply served in a home-style pot, steaming hot. All the cuttlefish balls are handmade on the same day to ensure freshness. The cuttlefish balls have been repeatedly kneaded to restructure the texture, resulting in a chewy and tender meat that is comparable to handmade beef balls from Chaozhou. The seasoning of seaweed and parsley further enhances the freshness of the taste.
The quality of Cantonese cuisine can be judged by its dim sum and tea drinking culture. Dim sum is a daily necessity for Guangdong people, just like hot dry noodles for people in Wuhan and small noodles for people in Chongqing.
"Saigon One Brand Western Toast" is Master Yu's innovative creation. The bread base is made of a secret blend of oatmeal and various flours, and still retains the fragrance of the grains after fermentation. It is paired with a small amount of condensed milk, which is very satisfying to eat. Even friends who are on a fitness period can indulge without any burden.
"Langham Place Chocolate Egg Tart" is irresistible and worth admiring before slowly savoring. The egg tart is baked with black charcoal powder and chocolate powder, crispy on the outside and tender on the inside, smooth and not greasy, like an upgraded version of Andrew's egg tart.
Sell a cliffhanger, there are still many surprises in the new season of Hong Kong handmade dishes, waiting for foodies to go to "Caihua Xuan" to uncover them themselves.
When traveling, it's important to eat and drink well.