京泰丽都酒店

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.

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.

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意大利菜

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