城市餐厅榜单
111 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
Well-honed European techniques are put to use in the display kitchen to turn the best ingredients from around the world into creative, contemporary works of art. There is just one eight-course tasting menu and it changes bi-monthly, with a "best of" menu at the end of each year. Two wine pairing options are available at different price points. The wine list is well curated and the knowledgeable sommelier has some great tips for you.
官网As in other branches of this Singapore-based chain, the kitchen team never fails to deliver quality dishes thanks to inspired insights and honed skills. The must-try black pepper mud crab exudes an intoxicating aroma and seafood flavour, while double-boiled fish maw soup with shark bones warms the heart and soul. Their dim sum lunch is to die for – deftly crafted translucent rice noodle rolls and tofu skin rolls stuffed with shrimps and chives.
官网中餐
TripAdvisor 评论样本 · 4.5/5 · 80 条
江餐厅由辉师傅主理，获米其林二星及黑珍珠双认证，位于广州文华东方酒店三楼。菜品以精致粤菜为主，亚麻籽烧鸡、和乐蟹蒸肉饼及烧鹅备受好评，食材新鲜，口味咸香入味。环境低调雅致，暗调灯光营造私密氛围。服务总体专业细致，部分顾客提及员工贴心且懂茶酒知识，但也有反馈指出高峰期可能人手不足导致上菜缓慢或体验打折。整体而言，这是一家风格沉稳、出品稳定的高端粤菜选择，适合追求传统与创新平衡的食客。
适合商务宴请或重视菜品稳定性与私密环境的粤菜爱好者。
中餐
TripAdvisor 评论样本 · 4.5/5 · 80 条
丽轩获米其林一星及黑珍珠两星，综合评分4.5/5。食物方面，烤鸭、蓝龙虾、鱼子酱及葵花鸡等菜品备受好评，部分食客认为其融合现代技法且食材讲究；亦有少数反馈上菜顺序或口味未达预期。服务整体专业细致，但偶有响应迟缓或解释不足的情况。环境奢华雅致，设有半私密隔断及古筝演奏，但部分座位间距较近。性价比评价两极，有人觉得物有所值，也有人认为价格偏高且服务与星级不符。
适合追求精致粤菜体验、重视用餐环境且预算充足的食客。
中餐
官网Besides river views and stunning murals, Hongtu Hall is prized for its exquisitely crafted dim sum ranging from the classics to novel creations, as well as velvety congee and juicy roast meats. Make sure to try their shrimp dumplings and shrimp shaomai. Tableside tea service is also a nice touch. The restaurant is always busy during opening hours and reservations are accepted for guests staying in the hotel only. Other customers have to simply join the queue.
官网The chain started life as a stall, before this hugely popular outpost opened in 1996. The veteran crew follows ancient recipes to craft its reasonably priced Cantonese fare. The signature Ze Ze eels are swamp varieties served sizzling in a claypot; the fried mantis shrimp in spiced salt bursts with sweetness; and the house-made ice cream is a must. Only private room reservations are accepted. Otherwise, come early to beat the long wait at peak hours.
官网This street was once known for the sheer number of seafood restaurants on it. Though most of its competitors were shuttered for good, Xin Ji is still going strong after over 30 years of service. And of course, picking live critters from the fish tank at the door is part of the ritual. If you have no idea what to pick, try their signature eel dishes – freshwater eel braised with roast pork and swamp eel rice, both boasting fatty, firm flesh.
This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake.
TripAdvisor 评论样本 · 4.0/5 · 63 条
利苑酒家（越秀）提供地道粤菜与精致点心，整体评分4.0/5。食物质量获高度认可，蒸鱼、叉烧、炖汤及虾饺等菜品备受推崇，食材新鲜且火候精准。然而，部分顾客反映服务存在不足，包括预订记录缺失、员工英语沟通能力有限以及个别情况下的餐具卫生问题。氛围舒适，适合家庭聚餐或商务宴请。尽管有正面评价，但也有声音指出性价比一般，且晚餐价格较高。总体而言，这是一家注重传统风味与用餐体验的老牌餐厅，适合追求正宗粤式美食的食客，但需留意服务细节。
适合追求正宗粤菜和精致点心的家庭或商务旅客，建议提前确认预订并留意服务细节。
This multifaceted dining concept in a heritage building is supervised by celebrity chef Lan Guijun. It hits the spot every time, thanks to quality ingredients, deft execution and thoughtful service. A few set menus are available – all require pre-ordering. The assortment of six small plates in a silver box highlights the varied taste profiles in Sichuanese fare. Try also the five-colour cold noodles with spiny lobster, and golden thread noodle soup.
Named after the owner-chef who also runs Taian Table, Stiller is a different dining concept altogether. Start the meal with a personalised cocktail at the bar or the lounge area by the floor-to-ceiling windows. Then head to the colourful dining room with comfy couch seating. The menu features seasonal offerings alongside some German-inspired dishes which are rare to find in the town. Also ask servers for recommendations.
官网The head chef, who hails from Guangdong, has been cooking professionally since the age of 15 and has extensive experience at hotels in Shanghai and Nanjing. Each dish embodies the utmost finesse and attention to detail. The range of dim sum at lunch is dazzling – especially the deep-fried taro dumplings with shrimp and chicken filling. His signature crispy-skin chicken, made with birds from Qingyuan, boasts robust flavours and a velvety texture.
官网Perforated windows, ceiling fans and chandeliers impart retro Lingnan flair. Chef Feng also bases his recipes on Lingnan traditions and seasonal local produce, but slightly tweaked to the local palate and spruced up with unique creativity. His Shunde minced fish soup perfumed by makrut lime leaves, and roast goose that takes 45 minutes to cook in the oversized grill, tend to sell out fast. End the meal with silky ginger milk curd in Shawan style.
官网In a main dining room and 32 private rooms, all exuding understated glamour, this place champions innovative and refined Cantonese fare. It serves hand-crafted dim sum, a rare thing these days. The menu has an array of double-boiled tonics, such as fish maw and ginseng soup. Pre-order to avoid disappointment. Round off the meal with black sesame sweet soup over milk custard for double indulgence. Other signatures include stir-fried flat rice noodles with beef, and juicy roasted goose.
官网Christened after the dynasty and a nod to the owner's name, this award-winning place has pillars covered with stainless steel bricks and gigantic glass-feathered wings hung from the mirrored ceiling that lend an eerie sense of space. Standouts on the predominantly Sichuanese menu include spicy boiled tiger grouper, jujube wood-roasted 42-day Peking duck, and spicy crab. Try the Sichuan street food, too – such as stuffed pancake, and Zhong's dumplings.
TV may well have changed the life of the Hong Kong chef who helms Chōwa – after honing his skills in Western cooking, Louis Tam was inspired to explore Franco-Japanese fusion food by a Japanese TV drama. The seasonal six- and eight-course tasting menus embody his vision, and everything is made from scratch: the sauces, pickles, even the plum wine. The piping hot brioche has a springy texture thanks to the yudane recipe. Ask about wine and sake pairings.
官网The Singapore-based chain opened its first outpost here in 2019. The head chef from Hong Kong ensures that Chaozhou traditions are respected in the kitchen, while adding a refined touch to his repertoire. The fried tofu skin roll in sweet and sour sauce is filled with ground pork, water chestnuts, shiitake and dried shrimps, delivering a variety of textures. The pork tripe soup with salted mustard greens and peppercorns warms the heart and soul.
官网The decor mimics quaint mansions in the Xiguan district, with prints depicting Cantonese opera stories on the walls. The menu focuses on healthy cooking with seasonal, organic ingredients. Signature dishes include braised Doumen mud crab with hairy squash, which imparts robust seafood flavour, and juicy roast lemongrass-scented squab. To avoid disappointment, pre-order signature dishes and seasonal specials when booking your table.
官网As an art lover, Chef May chose to open her place away from the city, in an airy space adorned by artworks on loan from the gallery nearby. Tables are well spaced out, but consider booking a private room for special occasions. Fujian cuisine prevails on the menu and most ingredients are shipped straight from the province. Specialities such as the umami-loaded sea worm jelly and the aromatic Xiamen ginger duck stew are well executed.
This restaurant on the same premises as a furniture shop and a Japanese tearoom is helmed by the experienced Chef Fai. The kitchen delivers refined Chaozhou dishes, with menus tailored to availability of ingredients, as well as guests' budget and preferences after reservations are made via the texting app. The deep-fried Puning tofu stuffed with minced shrimp and chives is golden and aromatic, and best enjoyed with the boneless crucian carp congee.
The rows of stoneware pots on charcoal stoves not only look spectacular, but their contents also smell heavenly. It is precisely these slow-boiled soups that draw diners day and night. Each pot takes four hours to make and they tend to sell out early. The chef, who has been crafting Cantonese fare for over 20 years, also makes a mean Cantonese barbecue, as well as stir-fries and claypot dishes. Try the live seafood from the fish tank, too.
This is not only a noodle shop, but also a factory that makes bouncy noodles for various restaurants in Guangzhou and Hong Kong. These famous strands made with duck eggs are dried outside the shop, which is nestled in a picturesque park. Dried plaice toasted on charcoal is added to the broth alongside pork backbones and dried shrimp for depth. Plump and brimming with filling, the flying fish roe wontons have umami-laden beads that pop in the mouth.
This joint expanded in 2020, adding a dining room across from the original shop. Its signature Yixin chicken remains the key draw – birds from Qingyuan weighing about 1.8 kg are slow-cooked in a white marinade with herbs and dried scallops, boasting juicy, silky flesh and glistening, springy skin. Also try its osmanthus roll, an ancient very rare recipe, consisting of fatty pork and salted egg yolk in a duck intestine casing, sliced and doused in honey glaze.
Still going strong after 30+ years, this branch may lack the views of its Lizhiwan counterpart, but the food tastes just as good. Springy duck egg noodles are made in its Lizhiwan factory, blanched à la minute and tossed either in shrimp roe or in a flavourful broth made with dried plaice, pork bones and dried shrimp. Don't miss the beef offal soup – the thinly sliced organ meats are rid of any odd taste and boast velvety textures.
After moving along the street to a corner unit, this place now has an updated room equipped with a live fish tank of seafood from the Chaoshan area, such as lobsters and tuatua clams – ask the owner about the catch of the day. Their signature remains Chaoshan-style fish congee featuring various marine fish and dried seafood in a flavoursome pork bone broth. The rice noodles from Tongkeng town are another speciality. The snacks are worth ordering too.
Tucked away in an alley, this two-storey, no-frills joint has been around for over 30 years. You're not here for the ambience, but for the poached chicken – only free-range pullets (that have not yet laid an egg) are used, for their springy skin, oily richness, silky flesh and robust flavour. The creamy chicken congee is loaded with juicy, velvety meat. Seasoned with soy sauce, the stir-fried ribbon rice noodles with beef seduces with smoky wok hei.
For over 50 years, this shop has attracted a faithful following not only for its house-made E-fu, but also its freshly made egg noodles. The soft and springy E-fu has a faint egg aroma. For toppings, choose between beef brisket, zhajiang, pork hock or intestine. The flavourful broth made with dace, pork bones, shrimp roe and dried shrimp pairs perfectly with the noodles. Congee and lai fun noodles are served in the morning only.
The room isn’t any different from your typical noodles joint, but its glazed noodles ‘factory’ definitely puts on a great show. Watch the skilful noodle-maker knead the dough with a bamboo pole to develop ultra-bouncy texture. House-made duck egg noodles can be paired with shrimp wontons, pork wontons, braised beef brisket, pork trotters. Also try those tossed in lard and shrimp roe.
The dimly lit space is dotted with red lanterns and bamboo screens; the sizzling sounds and intoxicating smells from the semi-open kitchen prime diners for a feast that engages all senses. The menu features around 30 dishes served in claypots, complemented by an array of home-made sauces – try the rice paddy eel variety with firm, flavoursome meat. The double-boiled soups and home-made ginger juice milk curd ice cream are also worth trying.
官网Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out.
Nestled in an old neighbourhood, this shop has kept regulars coming back for almost three decades with their no-frills, tasty food at frugal prices. Come early for their double-boiled soups which tend to run out early. Fish head soup particularly entices with succulent flesh and a hint of Chinese herbs; brace yourself for the heady aromas when you lift the paper lid. Steamed chicken, roast goose and steamed pork patties are also popular choices.
For over 40 years, the owner has been insisting on shopping for fresh beef offal daily, painstakingly preparing and braising it in a rich stock made from scratch with beef and lamb bones. His beef bone marrow boasts a creamy texture and is a perfect match with the house-made radish pickles. Beef tripe tip is another premium cut, available only after 11am. As well as beef offal, also try wonton noodle soup, braised beef brisket and tendon.
Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh.
The owner was behind a legendary, now-shuttered restaurant, and opened this much smaller spot, keeping some of the menu's most popular items. The chef has decades of experience and his Hakkanese cooking is a pure delight. The signature poached chicken, using birds from Qingyuan, boasts robust flavour and juicy flesh; scallion and sand ginger dips elevate the dish further. The house-made pickles and white radish pork balls, are also recommended.
Since opening in the 1990s, this has been a popular place among locals who can’t seem to get enough of the kitchen's Cantonese home-style cooking, especially the double-boiled tonic soups. The signature “real-taste” chicken is free-range from Shunyi and is prized for its firm, flavoursome meat and silky, gelatinous skin. Large fried pork intestines with basil, and live seafood cooked-to-order are also excellent. Reservations recommended.
This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup.
This restaurant with wood-rich finishes primarily serves dishes made with soybean products or mushrooms – no dairy, eggs, garlic or onion are used. Sweet and sour monkey head mushrooms and vegan meat with pickled cabbage are both tangy creations with layers of textures. The house-made mugwort-scented dumplings and plant-based yoghurt are also popular. Reservations recommended on the 1st and 15th day of every lunar month, when Buddhists go meat-free.
A hawker-stall-turned-restaurant now with two branches – this casual, bustling three-storey joint is prized for its authentic Cantonese food. The juicy, flavoursome roast goose has been a big hit for the past 20 years. Other specialities include salted pork trotters, Zhu Ji steamed chicken, and blackened barbecued pork. Pastured pork soup with mung bean-stuffed lotus root tastes delicious and delivers interesting textures.
This friendly neighbourhood shop specialises in sourdough rice noodles. While preserving her hometown culinary tradition, the owner also dials down the sourness to cater to local tastes. Noodles are made to order – fermented rice batter is squeezed into boiling water and then drenched in soup, or tossed with pickled string beans, ground pork and deep-fried tofu. You can also opt for the beef brisket version. Prepare to wait after placing orders.
This long-standing institution boasts a classical landscaped garden complete with pavilions, bridges and water features. It makes the perfect backdrop for a dim sum lunch. The food is mostly Cantonese, with the odd dish from other provinces. Try their banded grouper two ways – steamed fillet rolls are silky and juicy; deep-fried bones are spiced up with peppered salt. Private rooms are worth splurging on for special occasions.
Shi shi chicken – steamed chicken served with fermented clam dip – ranks among the top 10 chicken dishes in Guangzhou, but it’s hard to come by these days. The chef, who once worked in a prestigious hotel, uses Qingyuan birds for this dish because of their bouncy skin and silky flesh. Besides the clam dip, it comes with soy sauce and ginger scallion dip. Also try the rice noodles made from scratch in-house and dressed in a secret soy blend.
You can't miss the long queue at the door, but that doesn't put avid foodies off coming here. Available in both Singaporean and Malaysian styles, bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bone. You will even find Thai and Vietnamese classics on the menu – the sautéed Chinese violet buds in Vietnamese fermented shrimp paste taste floral and pungent at the same time.
Since 1989, this household name has been building a loyal fan base with its signature swamp eel rice. Of all its branches, this two-storey one in the old part of town is the flagship. As well as its famous rice dish topped with crisp, tasty eel that imparts wok hei, the kitchen recommends fatty roast char siu, Guangzhou-style stir-fries, and eel dishes such as sautéed mottled eel slices with capsicums, which promise firm meat in a savoury sauce.
The room is divided into zones with different ambiances – satin tablecloths signal a chic, formal vibe, while distressed wooden tables feel hip and casual. The culinary highlight is undoubtedly the piping hot congee claypot loaded with fresh seafood, from sand shrimps to mud crab. You can also pick your own fish from the tank and ask servers the best way to have it cooked. Cantonese stir-fries and sizzling claypot dishes exude exceptional wok hei.
Since opening in 2018, this tiny shop has been jam-packed with diners, so expect to share a table with strangers at peak hours. It is named after a street in the owner's native Hong Kong and has nearly 30 types of claypot rice in dai pai dong style, plus three kinds of double-boiled soups. Try their claypot rice topped with assorted Cantonese preserved meats – and savour every grain enrobed in perfumed oil and the crispy crust on the base.
TripAdvisor 评论样本 · 3.0/5 · 80 条
位于九龙庙街的中餐馆，整体评价中等。食物方面争议较大：部分食客称赞辣蟹、炒肉末豆角及海鲜新鲜美味，但亦有大量投诉指出蟹肉稀少、分量不足，且存在针对非本地人的服务问题。服务态度两极分化，既有快速友好的体验，也有被驱赶或态度恶劣的情况。环境为典型街头大排档风格，露天座位氛围热闹但设施简陋。性价比见仁见智，虽有人觉得物有所值，但亦有消费者认为遭遇价格欺诈。
适合寻求地道街头风味且能包容简陋环境的食客，建议结伴同行并谨慎点选海鲜。
Since 1983, Dayang has been synonymous with double-boiled soups, which dominate its menu. Three stacks of steel steamers in the corner turn out tasty health tonics every couple hours and you never know in advance exactly what will be available. In the top-selling silkie chicken soup in whole coconut, meaty and nutty flavours mingle. The quail soup is also popular. Adventurous eaters might like to try the turtle jelly with milk and honey.
Since 1985, this tiny gem has been specialising in double-boiled soups. The menu boasts some 20 health tonics that are grouped by medicinal properties – some nourish the lungs; others boost energy levels. Those slow-cooked in whole coconuts are especially loved by customers, like the coconut chicken soup that imparts sweet aromas. Steamed rice with pork patty and pickled mustard greens entices with briny umami and juicy, silky pork.
As the name suggests, Laifen noodle soup is the main item sold at this rustic shop, and is served alongside ingredients such as barbecue pork, beef balls or octopus. The creamy rice soup has hints of mushroom and dried shrimp flavours. "Water caltrop", consisting of rice noodles shaped like bite-size buffalo nuts topped with shredded egg, preserved cabbage, cracklings and peanuts, is an old-time dish that is hard to find elsewhere.
This three-storey building is the brand's first outlet, dating back to 1981. Known for traditional Cantonese food at bargain prices, the restaurant prides itself on meticulous cooking techniques and attention to detail. Their speciality of steamed chicken uses only free-range birds from Qingyuan for their firm, silky flesh and fine, springy skin. The goose intestines blanched in soy sauce are also impeccably made.
In the 1940s, the founder opened a shop on Enning Street that made noodles with duck eggs and flour only. Nowadays, his successors honour this heritage and make everything like in the olden days. In the signature shrimp wonton noodle soup, bite-sized wonton packed with springy shrimps come in a clear broth flavoured with dried plaice, dried shrimps and yellow chives. The blanched noodles tossed in lard, another must-try, are simple but addictive.
Tucked in an alley filled to the brim with halal restaurants, this two-storey establishment has a dining room on the ground floor and some private rooms upstairs. Lamb is big on the menu, such as the juicy boiled premium version, which is chopped into chunky pieces with skin on and bone in. Pair it with garlic for extra pungency. Heyan flat noodles and Dongxiang stir-fried chicken are also worth ordering. For drinks, the eight-treasure tea is a must.
The two chefs previously worked in the kitchens of a prestigious hotel, and their skills are unquestionable – which is why it's so hard to get a table here. Try the "premium trio", which used to be reserved for state banquets: buttery foie gras, squab with crispy skin and the tanginess of plum, and springy goose webs and wings in white marinade. Meat is barbecued daily in limited servings. Go with a group to enjoy the generous portions.
Nestled in a printing plant-turned-cultural park, the two-storey restaurant boasts an airy, high-ceilinged dining room. Faux-industrial elements work well with wood and bamboo accents for a relaxed ambience. The menu features simple dishes with Sichuanese touches, such as the must-try poached fish with peppercorns on the vine – layered flavours contrast nicely with the velvety fish. Friendly service and sensible prices are also reasons to visit.
Since 2018, Fa Sing Garden has been serving home-style Cantonese fare to hotel guests and other foodies. The brightly lit space boasts a tasteful decor, and there are a number of private rooms of various sizes. Along with signature dishes such as double-steamed chicken, lotus root starch pancakes, and soy-marinated chitterlings, the fried pork ribs in Worcestershire sauce are a must – the tangy sauce perfectly complements the tender, juicy meat.
Commanding spectacular city views, the sun-drenched, plant-filled space caters to a well-heeled business clientele. The Western-centric menu focuses on vegetables and mushrooms, as opposed to typical Chinese vegetarian cuisine based on soy faux meats. The bamboo fungus with pickled radish, chilli and rattan pepper has a wonderfully crisp texture and tingling tanginess. The deep-fried Yunnan eggplant with vegan demi-glace is also unmissable.
Furnished like a vintage staging post, this restaurant whisks you back in time. Feel free to join the servers and dress up in period costume for a selfie. The Sichuanese head chef feeds hungry patrons with Chongqing-style cooking characterised by rich, intense flavours. Stir-fried dried pork with smoked bamboo shoot packs serious wok hei and a hint of smokiness. On the shelves, local liquors are on display, including some brewed in-house.
The collaborative effort of two local restaurant brands focuses on local flavours and myriad techniques to make Cantonese food even better. Many diners come for the soups, which are double-boiled for at least four hours – expect deep umami but little grease. The steamed fish jaw with pickled young ginger and sweet soybean paste, and deep-fried chitterlings are also popular. Most seafood dishes are not on the menu – ask the server what is available.
Named after hawker stalls in Malaysia, this cheerful little spot in a shopping mall occupies a bold yellow room with Malaysian flags everywhere. With years of history, this is their only shop. The owner also rolls up his sleeves to prepare the country's national dishes, such as laksa (seafood noodle soup) and nasi lemak (coconut rice) served with juicy fried chicken and house-made sambal. For drinks, try the teh C special (three-layer milk tea).
A wall map and backlit illustrations lend the rustic interior an artistic flair. The owner and the staff, who all hail from the Chaoshan area, pay homage to the kaleidoscopic food culture of this region using mainly ingredients and seafood from their homelands. ‘Floating’ on dry ice fog, marinated raw crab boasts gelatinous roe loaded with umami and winey aromas. It even comes with hot ginger tea to balance the crab’s ‘coldness’.
Next to a glass-walled kitchen where a veritable army of chefs may be seen at work, this high-ceilinged bi-level dining room was remodelled to have entrances on both ends, thereby making it feel even more comfortable than before. It’s essentially an up-market hawker stall experience in an air-conditioned space. Diners pick their food at the entrance, where fresh seafood delivered daily from Swatow is laid out neatly on ice. First-timers may also refer to the menu for recommendations.
The chain operates branches in Hunan and Guangdong, but everything started in this flagship venue with a landscaped garden and a running stream. Its namesake signature dish is rice cooked in a pigeon and pork bone broth, boasting a crispy golden crust on the bottom and topped with steamed pigeon or a combo of pigeon meat and gizzards. Besides deep-fried or salt-baked fowl, the sautéed squid with cucumber is also a must.
This design-forward restaurant is located within an industrial park of remodelled factory buildings. Aptly, the décor exudes an industrial chic that complements the origami art hung from the ceiling. Trained as a designer, the owner took care of the décor and furnishings, whereas the Hunanese chef recreates classics from his home province. Dongting fish head, wotou cornbread and sweet fried dumplings are cooked with acumen and dexterity.
Yao Ji has been a household name in Panyu District for over 40 years. On the menu, classic Cantonese flavours work their magic in painstaking recipes that are a rarity these days. The sweet, steamed lotus root puree is sticky and chewy and well complemented by briny dried shrimps and aromatic scallion. Oyster sauce chicken is nicely browned and boasts an inimitable umami flavour thanks to scallion and ginger.
The three-storey room is furnished with orange tables and leather chairs that evoke 1980s nostalgia. For over three decades, Ya Yuan has been feeding hungry locals with classic home-style dishes such as slow-boiled soups and claypot rice. With its velvety flesh and gelatinous skin, the poached Qingyuan chicken dressed in scallion oil is addictively aromatic. Even the post-meal complimentary mung bean or red bean sweet soups are made with care.
TripAdvisor 评论样本 · 3.5/5 · 79 条
羲和烤鸭位于海港城，以维港景观和精致装修著称，户外座位视野开阔。招牌北京烤鸭需现场片皮，鸭皮酥脆，搭配爆炸糖或山楂条颇具新意，鹅肝与鲍鱼等菜品摆盘讲究。然而，服务评价两极分化：部分顾客赞赏其专业与 attentive，但亦有投诉服务员缺乏高端培训、催促离座及预订变更导致涨价等问题。整体而言，食物品质上乘且具观赏性，但性价比受争议，部分套餐分量与价格不符，适合追求景观与特色体验的食客。
适合重视维港景观与创意烤鸭体验，且能包容服务波动的食客。
中餐
官网Chao Yue means jumping waves, echoing the sculptural wave form on the ceiling of the spacious dining room. Three fixed price menus put the fun back into fine dining and globally sourced produce is used in impeccably presented, playful and pleasantly surprising dishes, such as eel maw disguised as sticky lychee rice balls. Chaozhou traditions and innovative techniques are melded seamlessly in dishes like boneless crispy skinned pigeon in bean sauce.
中餐
中餐
点心
Generously adorned with glass work and art, this graceful restaurant befits the famous hotel in which it is nestled. All tables have gorgeous river views that jazz up the dining experience. The menu features the best from all over China, with an emphasis on Huaiyang and Sichuan specialities, such as sunflower seed-fed chicken in rice wine sauce and scalded shredded eel in oil. Oenophiles are bound to be thrilled by the varied wine selection.
官网Situated in a popular district for late night supper, this shop is open well into the dark hours and always jammed with hungry diners. The signature Taishan swamp eel rice comes in two sizes, both with generous portions of eel despite the humble price tags. The fish is flavoursome; the chewy rice grains are easily separated and dressed evenly with sauces. Claypot dishes and home-style stir-fries are also worth a try.
Time is of the essence when it comes to cooking claypot rice. In this popular two-storey joint, both the rice and soups are made to order, so expect to wait for at least 15-20 minutes, longer at peak hours. The rice is perfectly cooked, soft but toothsome with a crispy golden crust. Choose from an array of toppings: pork liver, chicken, pork patty, preserved pork and sausage, raw or fried eggs…
This restaurant annexed to a B&B on the outskirts of Guangzhou feels like an oasis. Bamboo bushes cocoon the terrace dotted with patio tables shaded by parasols. Well-crafted dim sum are served at breakfast and lunch, and Cantonese classics at lunch and dinner time. The deep-fried pork medallions stuffed with crab and shrimp have a crispy texture and plenty of umami. River fish such as the topmouth culter from Lake Wanlu is another must-try.
Its facade may not be grand, but regulars don’t come for the glitz.. Originally a food stall in Changdi Road over 40 years ago, it has moved to a three-story building in the old town of Haizhu district, but the chefs, the menu and the affordable food haven’t changed one bit. Specialities include deep-fried marinated pork intestine served with a homemade tomato dip, and plain steamed Qingyuan chicken.
Styled after a Zen theme, this space provides only private rooms to ensure a serene dining experience. Soybean products made with spring water are exceptional, as are specialities such as faux sea cucumber made with agar-agar and yam starch in a creamy cashew pumpkin sauce. For ovo-vegetarians, stir-fried lily bulbs with olive nuts and egg white is the must-try – the half-set egg white works magic with the crunchy lily bulbs and olive nuts.
官网The room, furnished in classic Cantonese style, affords lovely river views. Born to a family of chefs, the owner aims to pass on the art of Cantonese cooking by reviving nostalgic recipes, like crispy skinned chicken stuffed with minced shrimp, that are rarely found elsewhere. Top marks for the dim sum breakfast or lunch and the eggy doughnuts in icing sugar. The restaurant is hugely popular, so expect to share a table with strangers at peak hours.
This brand advocates a natural and mindful diet with hand-picked ingredients, slick plating and thoughtful combinations. There is just one menu available at lunch and dinner – the 24-solar-term set – and it changes every month to showcase peak-season ingredients from local sources. Seasoning is kept to a bare minimum to highlight natural flavours. The wood-rich interior adheres to an earthy palette for a serene, unmistakably Asian vibe.
The group first made its name with sashimi and, at this branch, diners may choose from sea perch, grass carp, amberjack and a myriad of live prawns. It also prides itself highly on the unmissable 'four beauties' – crispy char siu (pork belly crusted with breadcrumbs and sugar), soy-marinated pork trotters, pork tripe and goose intestines. Large parties may also try their jumbo-sized pineapple buns, to be ordered by the half dozen.
官网The dining room had a facelift in 2022 and now boasts modern décor with Beijingese motifs. For more privacy, consider booking one of their well-appointed individual rooms. Helmed by a Beijingese kitchen team, it prides itself on Peking duck — sliced tableside and served with an array of condiments and toppings. Besides traditional Beijingese cooking, novelty dishes that reinvent Cantonese flavours in unexpected manners are also worth trying.
TripAdvisor 评论样本 · 3.0/5 · 53 条
Four Seasons Pavilion · Rùn 提供中式现代自助餐与点餐服务，位于瓦卢夫。多数评论称赞食物新鲜美味，寿司选择丰富，素食选项充足，且环境安静、适合家庭。服务人员通常友好热情，老板亦被提及亲切。然而，部分顾客反映存在服务不一致、上菜节奏慢、菜品重复（如茄子过多）或温度不佳的问题。也有负面评价指出食物质量下降及体验糟糕。总体而言，餐厅氛围舒适，但用餐体验因批次而异，需留意具体时段的服务与菜品状态。
适合寻求安静舒适环境及新鲜中式自助餐的家庭游客，但建议避开高峰时段以获更佳服务体验。
The national historical site in the heart of the city faithfully replicates details of a Lingnan-style Chinese garden. Inside, diners are wowed by 14 gilded redwood vases with elaborate carvings on all sides. Opened in 1928, it is famed not only for its palatial decor but also for such Cantonese home-style dishes as Huadiao drunken chicken and its exquisitely made dim sum – try char siu puff pastry, and steamed chicken with fish maw.
官网Set in an iconic art-themed mall, this restaurant cleverly combines an artsy decor and expansive river views with a mix of traditional and modern Cantonese cuisine. Reserve a booth, or a table on the balcony to take in the vistas. Most dishes are based on the Lingnan healthy food culture; the dim sum lunch has a nice variety of small bites. The chargrilled Sakura pork belly boasts golden crackling skin and juicy, flavoursome meat.
官网This Thai restaurant on Ersha Island affords views of the city’s skyline from afar. Yet, the interior is a world apart from the cityscape – elephant motifs, triangular seat cushions and lanterns instantly whisk diners to Thailand. If you like your food hot, go for the larb lettuce wrap with ground pork or beef, perfumed by Thai basil. Yellow curry beef uses Angus cuts for tenderness, while the tom yum goong boasts balanced flavours.
Those familiar with the classic novel ‘Romance of the Three Kingdoms’ should be able to tell what inspired the name here. The interior is also decorated heavily with portraits of the protagonists and scenes from the ‘Oath of the Peach Garden’ episode. The food is home-style Cantonese with seasonal specialities, and everything is made from scratch in-house. Try the famous barbecue meat and dim sum. Private rooms are available.
官网Unlike your typical wonton noodle joint, this one sports blue and white porcelain patterns and exquisite millwork. The menu is similarly off-kilter: expect eclectic ingredients ranging from black truffle and sea urchin to hairy crab and dried abalone. The wontons made with Iberico pork are the epitome of juicy while duck eggs give the noodles a springy texture. Various beef cuts and pork liver blanched in shrimp roe stock are also worth sampling.
Traditional Cantonese fare gets a hip, fresh update at this eatery. As you enter, two stations grab your attention – ho fun rice noodles are made at one, roast goose at the other. As you can imagine, these are the must-tries! The noodles can be fried with sliced beef, served plain with a dip or dressed in a flavoursome roast goose jus. For larger parties, consider pre-ordering the roast goose stuffed with gourmet dried seafood.
This dining concept consists of 19 generously sized private rooms, all tastefully furnished in Southeast-Asian style. The menu showcases the greatest hits of Cantonese fare, such as double-boiled soups and barbecued dishes. But Chef Wen also sources the season's best produce countrywide, now and then adding novel offerings to his repertoire. Try his sweet and sour pork with a tangy wampee glaze, and the velvety steamed pigeon with hairy fig root.
The head chef honed his skills in New Zealand and Australia before joining Emmelyn. It serves business sets at lunch and a dinner tasting menu that respects the seasons. All of which showcase dishes underscored by French tradition with fresh, modern twists. You can expect top-notch local and imported produce like Qiandao Lake caviar, French oysters and Iberian ham. The sourdough is made with homemade wild yeast that the restaurant has been fermenting since it opened.
The executive chef has years of experience in hotel kitchens and his short but sweet menu embodies the quintessence of Cantonese cooking. Think barbecue meats, seafood, stir-fries and dim sum at lunch. Certain dishes, such as honey-glazed char siu, are available in limited quantity and should be pre-ordered. Round it out with the silky egg custard in walnut milk. Ask for a table by the windows for the lovely cityscape. Reservations recommended.
官网This restaurant doubles as an immersive gallery housing some of China’s best known art and is the product of a Hainan-born owner and French curator. The signature poached chicken is made with free-range, antibiotic-free Wenchang birds that are about 180-day old; however, you may pre-order older chickens if you prefer a stronger flavour. The wholesome eight-treasure chicken soup steamed for six hours in a whole coconut is also recommended.
官网Founder Dr. Xu is a postdoc in Chinese medicine and the restaurant doubles as a museum showcasing his collection of antiques and rare herbs. Diners appreciate the tonic effects of double-boiled soups, such as the abalone liver soup with wild tangerine, which imparts citrus tartness. Most dishes combine natural health-boosters and seasonal ingredients from around the world, especially live seafood. Pre-order your favourites; ask for a table by the window.
官网This upscale brand of the restaurant group values exclusivity; its private rooms are perfect for power lunches or friendly get-togethers. The décor features a rose gold and olive green palette, punctuated by Lingnan architectural motifs. The head-chef from Hong Kong has over 30 years of experience and his steamed sunflower seed-fed chicken impresses with its juicy flesh and springy skin. Double-boiled soups and dim sum are also unmissable.
This kitchen serves well-executed Cantonese dishes with an emphasis on various breeds of abalone – Japanese, South African, Australian and Middle Eastern. All dim sum is made on the spot, but for those seeking more heat in their food, there are Sichuanese chefs to satisfy your cravings. The palatial dining room houses 60 tables for banquets. For smaller parties, 17 private rooms are available.
The founder has been in the business for over 40 years. Besides traditional Cantonese fare, his group also excels in novelty creations and seafood prepared in myriad ways. Opened in 2006, this location has its own speciality menu. Soy-marinated chicken is seasoned with luo han guo instead of sugar for extra depth. Steamed grouper fillet with pepper and salted potherb mustard is another standout. Popular dishes such as roast pigeon have to be pre-ordered.
官网Both hailing from Chaozhou, the owner and chef ensure the food is as authentic as possible. Try the crunchy pig's ear or flavourful and gelatinous pork hock in a spiced marinade. The raw marinated bivalves and crustaceans such as striped prawns and mantis shrimps should simply not to be missed! Besides the congee, claypot dishes and stir-fries, see the chef's recommendations on the blackboard. Seats are limited; call ahead to book a table.
This quaint restaurant stands in a restored 900-year-old village. It says “soup” on the sign and its double-boiled soups that take six hours to prepare are must-tries. However, the season-driven menu offers much more than soups. Scrambled egg with brisket deckle and wild chilli imparts big flavours and mild heat. Diners in private rooms may try the chef’s secret menu. Make sure you book your table and pre-order your favourite seafood.
This lavish interior is inspired by the eight categories of Chinese musical instruments, while the Longquan celadon teacups add a touch of refinement. The experienced kitchen team focuses on traditional Cantonese fare, spiced up by the clever use of gourmet ingredients, such as the signature deep-fried honeycomb taro puff stuffed with seared scallop. In addition, the menu includes regional specialties that cater to all tastes.
官网Prior to helming the kitchen of Aroma, this chef had done time in Paris and Shanghai. His short but sweet menu features well-judged European dishes made with quality ingredients from around the world. Culinary highlights include pan-seared foie gras served with fig jam and a tangy berry-port sauce that cuts through the richness. The lunch set offers exceptional value. Ask for a table by the full-height windows for panoramic city views.
官网Without the escort of a waiter, you would never spot the unobtrusive (sign-free) entrance to this eatery. Once seated at the counter overlooking the open kitchen, diners admire as the 14-course vegetarian tasting menu is unfolded. The chef excels at crafting the same ingredient with varying textures, flavours and temperatures. Nori roll stuffed with water bamboo, lotus root, water chestnut and watershield affords lovely textures.
Showcasing a ceramic theme, this restaurant doubles as a cultural hub for art making and exhibitions. The interior resembles an elegant tea house, whereas the food shows international influences and creative touches—emphasising MSG-free, healthful recipes. The signature surfer fish with pickled cabbage is cooked tableside, as the server pours scalding broth onto the raw fish. Tofu and sea urchin in claypot melds and balances all the great flavours.
The romantic and dimly lit dining space is done out in European style, but Lingnan motifs and old-time Guanxi scenes are featured for an eclectic effect. Popular items on the menu include beef tenderloin Wellington with a red wine sauce and the black truffle risotto with pan-seared foie gras. The monthly changing tasting menu keeps things fresh for regulars.
Adjacent to a convention centre, the restaurant is spread over two floors with both a main dining area and many private rooms. Bird and flower murals and marble with exquisite veining add to the contemporary Chinese chic. In addition to Cantonese barbecue and dim sum, Chef Fei and his team excel in Chaoshan favourites such as marinated raw seafood and soy-marinated meats. Must-try items include the baby pigeon with its crispy skin and juicy meat.
官网The novel industrial façade grabs the eyeballs with fluted glass, metal frames and a glowing entrance. Classic Cantonese fare dominates the concise but appetising menu; check out the blackboard for catch of the day and seasonal specials. Most of the top-notch seafood and fish is wild-caught, but meat dishes like thinly sliced beef sirloin blanched in pickled cabbage broth or pan seared pork nose tendons in black bean sauce deserve as much attention.
Slat wood panels, exquisite bonsai, a soundtrack of a flowing river – it all imparts a Zen-like ambiance. The young chef has extensive experience in plant-based cooking and the single tasting menu features the season's best produce. The course water bamboo three ways, in particular, showcases the chef's vision and meticulous skills. The plant is grilled, basted in sauce, oven baked and made into a roll, for varied textures and flavours.
It's a bit out of the way, but the tasty abalone makes the trip here worthwhile. The founder's love affair with the gastropod spans 30+ years. Each one is painstakingly prepared then slow-cooked for 156 hours, resulting in concentrated seafood umami and abalone that, while tender, retains a lovely chewiness. His flavourful abalone sauce goes perfectly with steamed rice. Cantonese stir-fries, such as sautéed winged bean with minced pork, also stand out.
官网The majestic red and gold colour scheme is a fitting lead-in to the Cantonese classics reimagined by Chef Chan with a refined touch. Try his juicy and tender char siu or the Peking duck with its dark and crispy caramelised skin. The array of dim sum on offer, such as apple sauce char siu puff pastry, is also a highlight. With vivid colour and varied textures, the steamed red yeast rice roll stuffed with minced shrimp in a crispy crust is enticing.
TripAdvisor 评论样本 · 4.4/5 · 68 条
广州夏宫餐厅整体评分较高，以粤式点心及正餐见长。食物方面，虾饺、蛋挞、凤爪等经典点心品质稳定，部分食客认为近期菜品质量有所提升；但也有反馈指出个别时段食材售罄或口味偏油。服务呈两极分化：多数评论称赞员工热情专业，如周鑫、Linda等人员获点名表扬；亦有负面评价提及上菜节奏慢、缺乏英语沟通能力及现场管理疏漏。环境优雅，红棉房等区域视野开阔，适合静心用餐。关于性价比，部分游客认为价格偏高，与体验不符，而使用酒店联名卡或优惠券者可获较好价值感。
适合追求经典粤式点心体验且能接受较高预算的旅客，建议提前预订并关注服务细节。
A must-try for spicy food lovers. Named after famous statesman Zeng Guofan of Qing Dynasty, the room pays tribute to him with his literary and calligraphic works. The menu also focusses on dishes and seasonal ingredients from Hunan province, where Zeng hailed from. The signature softshell turtle is either braised in sauces or blanched in stock, best ordered ahead of time. Also try the braised pork belly, a recipe from Shuangfeng County.
(The restaurant is temporarily closed.) The main dining room on the bottom floor evokes relaxed vibes with sheer curtains and rattan chairs while the upper level houses private rooms exclusively. The private rooms serve a special menu with keenly sought-after Hunanese ingredients in limited quantity. Try ice-chilled crisp lotus root from Dongting Lake, or Cantonese-style braised sea cucumber with premium chilies from Zhangshu Port. Pre-order these dishes to avoid disappointment.
TripAdvisor 评论样本 · 3.7/5 · 80 条
位于九龙启创大道的Cheers（迎喜）以湘菜及点心闻名，综合评分3.7/5。食物方面，波士顿龙虾芝士伊面、多宝鱼及虾饺获好评，但部分食客认为整体品质普通。服务评价两极，有员工态度友好且出餐迅速，亦有投诉响应迟缓或态度冷漠。环境舒适干净，但周末等候时间极长，有时需两小时。尽管氛围热闹，但用餐节奏常受排队和上菜速度影响，性价比因时段而异。
适合提前预约、能接受较长等候时间的家庭聚餐或朋友聚会。
中餐
官网海鲜
TripAdvisor 评论样本 · 4.4/5 · 58 条
广州Catch餐厅位于100层高空，以绝佳的城市景观和浪漫氛围著称，多数食客认为景色是最大亮点，建议预订窗边位。服务方面获得广泛好评，员工如Sunny、Yolo等被提及贴心周到，能协助安排包间或提供细致照料。食物评价两极分化：正面反馈称赞海鲜（如虎虾、西冷）新鲜精致，部分中式套餐性价比高且赠送长寿面；负面反馈则指出部分西式菜品（如牛肉塔塔、龙虾意面）口味平淡或分量不足，存在“名不副实”的失望感。整体而言，这里适合追求视觉体验与优质服务的顾客，但对菜品稳定性需有心理准备。
适合重视景观与服务、对菜品稳定性包容度较高的游客。
中餐
中餐