城市餐厅榜单
10 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。
The young chef from Chaoshan region opened this cosy joint after working in some upmarket eateries. The room is decorated with wooden moulds for making stuffed dumplings, alongside coffee table books on Chaoshan cooking. The menu spins with the season, but staples such as marinated goose and the catch of the day like steamed silver whiting with chicken broth, are always on the menu. Make sure you book and pre-order your food.
From its lake-side location and lush garden, to private rooms with spaces for chess playing, flower watching and incense burning, every nook and cranny of Silver Cottage exudes an elegant aura à la Song Dynasty. The menu features Sichuan classics, like the painstakingly prepared dish snowflake minced chicken, all prepared with the freshest produce. Diners must book a private room and live Chinese zither recitals make the experience unforgettable.
Since graduating from culinary school, the owner-chef always wanted to open a one-of-a-kind establishment like this. The room is furnished in a rustic country style and is divided into zones, while food-related artefacts add interest to the experience. Traditional Sichuanese flavours are re-invented with Western techniques, witty word play and arty presentations. Standouts include fish head with artisan gluten noodles in a golden pea soup.
In 2021, the Hongkong owner opened Nan’s Gourmet at this dining hub. In the F&B business for over 40 years, he convened a kitchen team of mostly Guangdong natives to capture the essence of Cantonese cooking. The menu features classics like dim sum, Cantonese barbecues, double-boiled soups and sizzling claypot dishes. Try the steamed pork patty with sweet dried cabbage – the springy half-fatty pork in a briny-sweet seasoning is simply addictive.
The Taiwanese vegetarian restaurant chain chose a verdant location by the river for their first outpost in mainland China. The lofty interior is inspired by Japanese Zen Buddhism, imparting a calming vibe. Three set menus are offered, with thoughtfully named and meticulously plated courses inspired by kaiseki cuisine. Vegetables and mushrooms take pride of place on the menus; some dishes are given a Sichuanese twist with mala seasoning.
官网The culinary score offers novel twists on Sichuanese cooking. The dishes taste authentic, but also explore dimensions that differ from typical Sichuanese fare. The plating is minimalistic and contemporary. Try kung pao bird’s nest inspired by the 24 taste profiles of Sichuanese cuisine – velvety bird’s nest enrobed in a crunchy shell of kung pao sauce. White ferula mushroom and abalone are laced in Sichuan pepper oil loaded in numbing goodness.
Once a protégé of the Sichuan culinary master, the young owner chose to open her first venture in a secluded, serene hotel. She aims to re-create ancient Sichuan recipes, using precise techniques and premium ingredients from around the world. Braised mandarin fish topped with chillies boasts tender flesh in an aromatic, spicy sauce. Guaiwei chicken is dressed in a blend of over 20 condiments for layered, complex flavours.
TripAdvisor 评论样本 · 4.1/5 · 80 条
位于耶拉达的Hidden Place是一家氛围喧闹的酒吧，以摇滚音乐和卡拉OK为特色。食物质量评价两极分化，部分顾客认为尚可，但也有关于卫生（如发现害虫）和服务态度不佳的投诉。环境拥挤，桌椅摆放紧凑，噪音极大导致交谈困难，且存在入场限制（如禁止穿凉鞋）。尽管有快乐时光优惠，但价值感因排队、预订混乱及体验落差而受损。整体适合寻求热闹社交的年轻群体，但对安静用餐或高标准服务者不友好。
适合喜欢热闹摇滚氛围、能容忍嘈杂环境的年轻朋友聚会，不适合追求安静用餐体验的顾客。
The on-trend decor feels laid back; the menu showcases an array of home-style Taizhou classics, including seafood from the East China Sea, which can be steamed, braised, served in a sizzling claypot or even fried with chillies and aromatics. The pork tripe and chicken in gingery broth, a winter favourite, is served piping hot in a claypot for exceptional flavours. Try also shi bing tong – a pancake roll filled with pork, eel and vegetables.
The Hunanese brand manager and kitchen team strive to re-create specialities from their home province as authentically as possible. The must-try fish head steamed with five different chillies flown in from Hunan mesmerises with a complex depth of spiciness, remarkable umami and punchy tartness. The 18-second stir-fried Xiangxi yellow beef uses the clod cut, rife with meaty flavour, in conjunction with chillies and aromatics for a real kick.
This restaurant in an upmarket shopping mall serves an array of Fujian dishes with a Sichuanese twist. Most produce and seafood is shipped from Fujian, including squid from Zhangzhou, which is cooked in typical Sichuanese shuizhu style. The nourishing soup "Buddha jumps over the wall" is made with gourmet dried seafood for briny-sweet richness. For dessert, panna cotta with dai hong pao oolong tea melds velvety texture with floral earthiness.