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.

Trip.Gourmet 2024

LINGNAN HOUSE

It is indeed a Michelin and Black Pearl restaurant. The elderly ordered a meal for their birthday. A family of five had enough food and tasted good, which was in line with the taste of Laoguang. Especially the cold melon ice cream, the old man loves it! Open kitchen, food is made now. Except for the chicken product of white cut chicken, the other adjustments are very good.

Trip Gourmet Awards

No.18 of Fine Dining  in Guangzhou

The Ritz-Carlton, Guangzhou officially opened in Zhujiang New Town on March 11, 2008. It is a hotel project jointly developed by the Ritz-Carlton Group, the world&#39;s most prestigious luxury hotel management company, and Guangzhou R&amp;F Properties.

No.10 of Fine Dining  in Guangzhou

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

No.17 of Fine Dining  in Guangzhou

Guangzhou people are so lucky. There are really delicious food everywhere. After Yutang Chunnuan and Bingsheng Mansion, I will continue to check in at the delicious restaurant Yuyuexuan today. The restaurant is located on the 71st floor of the hotel. The guest room cannot be reached directly. I have to change an elevator. It is a bit troublesome. The room was delayed to 2 o&#39;clock. I still have 100 dollars to come here for a simple meal. To be honest, I just finished breakfast at 10 o&#39;clock. I am not hungry at this time. I really want to eat for the purpose of checking in. Guangzhou people know how to eat. The lobby is packed with people. Although it is a high-rise restaurant, it is foggy and rainy outside today. It is basically white and there is no scenery. I like to eat, but I hate to look at the menu. I simply ordered a set meal with a bit of expectation of opening a blind box. The catering is quite satisfactory. There is no surprise and no thunder. The service is not bad. There was a small episode during the period because of the room bill. It was solved smoothly. Overall, it is not bad.

No.13 of Fine Dining  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

2024 Asia 100 - Fine Dining 

The presentation is what I like, not fancy but regular, very Sichuan flavor, I think it&#39;s OK for someone who has been eating Sichuan cuisine for a long time, because many Sichuan dishes are spicy and have no flavor when you go to other places, but here they are all there. There is absolutely no problem with the taste, just a small suggestion, I hope the store will see it. The boiled cabbage soup is very good, the base flavor is mellow and not greasy, but the cabbage is kept in the shape of the cabbage to make a flower, the taste will be greatly reduced, after all, the traditional boiled cabbage is the most tender part of the cabbage heart, which tastes the best.

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.

广州市酒店广州瑰丽酒店矗立于繁华的天河CBD商业区中心，珠江东路6号，楼高 530 米的广州周大福金融中心95层，是广州崭新地标，

酒店的菜品有一个好处就是选择性比较多，无论是中餐还是西餐，都是非常精致的。环境优美，交通便利，景色宜人，美食的构成需要因素很多。

One advantage of the hotel&#39;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.

广州第一位年轻的厨师获得米其林年轻厨师后 本来就以精品粤菜而广受欢迎的广御轩现在更为广州人喜爱 这里的环境以广州中式精品茶楼为主 特别露天的设计 闲时约约一众好友来喝顿早茶聊天特别惬意 茶点精致 浓浓的粤式点心再加上精美的摆设 原来生活是如此惬意

After the first young chef in Guangzhou won the Michelin Young Chef Award, Guangyuxuan, which was already popular for its exquisite Cantonese cuisine, is now even more popular among Guangzhou people. The environment here is mainly based on Guangzhou Chinese boutique teahouses, especially the open-air design. It is very pleasant to invite a group of friends to have morning tea and chat in your spare time. The tea and snacks are exquisite, the strong Cantonese dim sum and the exquisite decorations make life so comfortable.

bill的心思与新思某次在一个饭局上，大家讨论起广州珠江新城的这些五星级酒店里面，最好吃的中餐是哪一家？很快大家有了一致性的答案：瑰丽酒店的广御轩。而且大家的理由都非常一致，因为这里的厨师bill是一个天资聪慧且极有学习精神的年轻厨师。瑰丽酒店现在不仅是广州最高的酒店，而且还拥有全球最高的宴会厅，驾驭这样的巅峰酒店中餐厅，倒真是要考验一下bill的好手段。菜单上的溏心濑尿虾本来是广州潮州私房菜&ldquo;一记味觉&rdquo;得招牌名菜，bill的改动是加入了鲑鱼子和江南醉蟹的黄酒汁，这种韵味就大不一样了。我曾经用吃完醉蟹剩下的醉蟹汁来烧红烧肉，滋味不错，但是用来给濑尿虾入味却不曾想过。，黄酒里的话梅带来了优雅的果香，搭配清甜的濑尿虾肉并不唐突。广州人每天光顾的烧腊档里，猪肉通常是以三种面貌出现：叉烧、烧排骨和烧猪肉。市井的味道如何登山酒店的大雅之堂呢？bill的手段是寻来上好的黑毛猪，取出三个部位，可谓一猪三吃，点睛之笔是搭配酥脆的烧猪皮不再是传统的甜酱，而是有几分辛辣的日式胡椒柚子盐，开胃解腻，香味持久，其实我之前并不太接受广东人吃烧猪肉和烧乳猪时点蘸甜酱的习惯，我觉得过分的甜反而会加重猪肉的油腻感，而辣椒酱则会抹杀猪肉的香气，所以胡椒柚子皮的适度辛香刚好能激活味蕾，没有掩盖而是在烘托猪肉的香气。主食也是让人惊艳的大杀器，海胆和厣仔蟹拆肉来捞饭，粘稠香滑的口感让戒碳水的人也招架不住，我以前很喜欢吃日本料理店里的鱼生盖饭，做好鱼生盖饭的关键是米饭里要加入淮山汁，正是这不易察觉的植物粘液让米饭多了异常舒适的口感，用海胆来捞饭也是这个道理。其实，我们中国人最喜欢那种带着肉汁的热米饭质感，这是陈晓卿老师通过大数据分析得出来的结论。我认识bill很多年了，除了不断品尝他的手艺外，也经常和他在各种私人饭局里面相聚，有人说他的成功是因为被电视节目宣传报道过，我却以为他是那种极有天赋却好学不倦的难得星厨。多年前广州烹饪学校校长陈实曾痛心疾首的和我说粤菜可能要完了，理由是本土子弟都不愿意再当厨师，学粤菜的基本上都是外乡甚至外省的年轻人。广州本地仔bill的出现使得一种需要从小耳濡目染才能形成的味觉认知感受得到了良好的传承奇迹，而且bill还长得很帅，&ldquo;珠江新城张智霖&rdquo;的外号已经不胫而走，期待他未来在厨坛的更大发挥。

Bill&#39;s mind and Xinsi at a dinner party once, everyone discussed which of the best Chinese food in these five-star hotels in Guangzhou Pearl River New Town? Soon everyone had a consistent answer: the Guangyuxuan of Rosewood Hotel. And everyone&#39;s reasons are very consistent, because the chef bill here is a talented and very learning young chef. Rosewood Hotel is not only the tallest hotel in Guangzhou, but also has the world&#39;s tallest banquet hall. It is really a good way to test bill to navigate such a peak hotel Chinese restaurant. The menu&#39;s heart-throb shrimp was originally a signature dish of Guangzhou Chaozhou private kitchen &quot;a taste&quot;. The change of bill is to add the yellow wine juice of squid and Jiangnan drunk crabs. This charm is very different. I used to burn braised meat with drunk crab juice left over from drunk crab juice, which tasted good, but I never thought about it for the urinary shrimp. The plum in the yellow wine brought elegant fruit fragrance, and the sweet urinary shrimp meat was not abrupt. In the roasted pork stalls that Guangzhou people visit every day, pork is usually presented in three ways: pork roast, pork ribs and pork roast. How does the taste of the city taste the elegant hall of the mountaineering hotel? The means of bill is to find the best black hair pig, take out three parts, can be described as a pig three to eat, the finishing touch is to match the crispy roast pork skin is no longer a traditional sweet sauce, but a few spicy Japanese pepper dumpling salt, appetizer greasy, fragrance lasting, In fact, I did not accept the habit of Cantonese people eating roast pork and roast suckling pigs when ordering sweet sauce. I think too sweet will aggravate the greasy feeling of pork, and the chili sauce will wipe the aroma of pork, so the moderate spicy aroma of pepper dumpling skin just can activate the taste buds. Not covering up but roasting the aroma of pork. The staple food is also a stunning big kill, sea urchin and clam crab to remove meat to fish for rice, the sticky and sleek taste makes people who quit carb water can not stand it, I used to like to eat fish raw rice in Japanese restaurants, the key to do a good job of fish raw rice is to add Huaishan juice to the rice, It is this imperceptible plant mucus that makes rice more comfortable and comfortable, and it is the same reason to fish for rice with sea urchins. In fact, we Chinese like the texture of hot rice with gravy the most, which is the conclusion that Mr. Chen Xiaoqing analyzed through big data. I have known Bill for many years, in addition to constantly taste his craft, but also often meet with him in various private dining tables, some people say his success because of the TV program publicity, but I think he is the kind of talented but tireless rare star chef. Many years ago, Chen Shi, the headmaster of Guangzhou Culinary School, told me that Cantonese cuisine may be over, because local children are unwilling to be chefs anymore. Basically, the young people who learn Cantonese cuisine are young people from foreign towns and even from other provinces. The emergence of Guangzhou local bill makes a taste cognitive feeling that needs to be dyed from a small ear to form a good inheritance miracle, and bill is still very handsome, the nickname of &quot;Zhujiang New Town Zhang Zhixuan&quot; has gone, looking forward to his future in the kitchen.

六星级酒店的中餐厅，朋友特意邀请，期望太高，不如预期。【环境】🌳🌟🌟🌟🌟🌟珠江新城高端酒店的餐厅环境装潢自然是好的，光线调节得很舒适，窗外是图书馆和小蛮腰，还有个空中花园。【服务】💁&zwj;♂️🌟🌟🌟🌟🌟因为朋友对这里很熟，所以主管服务员都很殷勤。【口味】🍲🌟🌟🌟🌙以如此高端的酒店标准和人均800的消费，只能说出品有赞有弹。「现烧黑棕鹅（例牌）」朋友极力推荐的，确实皮相甚好，皮脆肉细，精耕细作了些。「花椒鲜虾天使面」花椒是亮点，朋友说是主厨的偶然灵感，天使面是天使味道，大虾就翻车，主要食材问题。「黑毛猪叉烧」瘦肉叉烧，色泽红亮，软嫩汁甜，但个人不喜太精瘦的。「姜茸蒸笋壳鱼」胜在姜葱，鱼不错。「鲍鱼挞」小鲍鱼挞十分漂亮，朋友交待要整只入口，一口吃掉塞满了嘴，鲍心也烫有点影响口感，鲍鱼应该还是品相完美。高端餐厅追求的精致，出品各有千秋。

The Chinese restaurant of the six-star hotel, the friend specially invited, the expectations are too high, not as expected. [Environment] 🌳🌟🌟🌟🌟🌟 The restaurant environment of the Zhujiang New Town High-end Hotel is naturally good, the light is adjusted very comfortable, the library and small waist outside the window, and there is a sky garden. [Service] 💁&zwj;♂️🌟🌟🌟🌟🌟 Because my friends are very familiar with this place, the supervisor waiters are very attentive. [Taste] 🍲🌟🌟🌟🌙 With such high-end hotel standards and 800 per capita consumption, you can only say that the product has praise and bullets. &quot;Freshly burned black brown goose (example card)&quot; friends highly recommended, really good skin, crispy meat, finely cultivated. &quot;Pepper fresh shrimp angel noodles&quot; Pepper pepper is the highlight, friends said that it is the chef&#39;s accidental inspiration, angel noodles are angel taste, prawns will turn over, the main ingredients problem. &quot;Black-haired pig fork roast&quot; lean meat fork roast, red color, soft and sweet juice, but personally do not like too thin. &quot;ginger steamed dumpling shellfish&quot; wins in ginger onion, fish is good. The &quot;Abalone&quot; small abalone is very beautiful. My friend told me that the whole entrance was full of mouths. The abalone heart was also hot and affected the taste. The abalone should still be perfect. The exquisiteness pursued by the high-end restaurant has its own advantages.

环境很棒，珠江新城夜景尽收眼底。西餐厅口味一般，推荐的牛排没有达到预期。工作人员人手似乎有点紧张，在询问我们对菜品的满意度后，得知我们对主菜感觉一般，立即送茶和咖啡☕️

The environment is great, with a panoramic night view of Pearl River New Town. The western restaurant tastes average, and the recommended steak did not meet expectations. The staff seemed a bit nervous. After asking about our satisfaction with the dishes, we learned that we felt average about the main dish. Tea and coffee were delivered immediately.

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It is worthy of being a Michelin and Black Pearl restaurant. My old man ordered a meal for his birthday. The family of five had enough food. The taste was good and it was in line with the Cantonese taste. Especially the bitter melon ice cream, which my old man loved! The open kitchen makes all the food fresh. Except for the white-cut chicken, which was a little off, the other seasonings were very good.

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