City dining guide
79 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
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.
WebsiteWell-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.
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TripAdvisor review sample · 4.5/5 · 80 reviews
Chef Fei's Jiang, located on the third floor of the Mandarin Oriental Guangzhou, holds dual certifications for Michelin two stars and Black Pearl. The cuisine focuses on refined Cantonese dishes, with signature items like flaxseed roasted chicken, steamed hairy crab with pork patty, and roast goose receiving praise for their fresh ingredients and balanced flavors. The ambiance is understatedly elegant, featuring dark lighting and wood accents that create a private setting. Service is generally professional and attentive, with staff knowledgeable about tea and wine, though some guests noted occasional delays during peak times due to staffing issues. It offers a stable, sophisticated dining experience suitable for those seeking high-quality traditional and innovative Cantonese food.
Suitable for business dinners or Cantonese food enthusiasts valuing stability and privacy.
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TripAdvisor review sample · 4.5/5 · 80 reviews
Lai Heen holds a Michelin star and Black Pearl two-star rating, averaging 4.5/5. Food quality is generally praised, with highlights including roast duck, blue lobster, caviar, and sunflower chicken, though some diners noted pacing issues or unexpected serving orders. Service is largely professional but occasionally criticized for being slow or lacking dish explanations. The ambiance is luxurious with semi-private wooden partitions and guzheng performances, though tables can feel close together. Value perceptions vary; while many find the experience justified, others consider the high price inconsistent with occasional service lapses.
Suitable for diners seeking refined Cantonese cuisine and a luxurious atmosphere with a higher budget.
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.
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.
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.
WebsiteIn 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.
WebsiteThe 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.
WebsiteChristened 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.
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.
WebsiteThe 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.
WebsiteThe 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.
WebsiteThis 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.
WebsiteThis 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 review sample · 4.0/5 · 63 reviews
Lei Garden (Yuexiu) offers authentic Cantonese cuisine and dim sum, averaging 4.0/5 stars. Food quality is highly praised, with steamed fish, char siu, stewed soups, and shrimp dumplings noted for freshness and precise cooking. However, service inconsistencies are reported, including booking record errors, limited English proficiency among staff, and occasional hygiene issues like crockery on tables. The atmosphere is comfortable, suitable for family gatherings or business dining. While many appreciate the traditional flavors, some find the value for money lacking, particularly for dinner. Overall, it is a reputable establishment for those seeking genuine Cantonese culinary experiences, though guests should be aware of potential service variances.
Ideal for families or business travelers seeking authentic Cantonese cuisine and refined dim sum, with advance booking confirmation recommended.
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 review sample · 3.5/5 · 79 reviews
Located in Ocean Terminal, Yi He Roast Duck offers stunning Victoria Harbour views and refined decor, particularly from its outdoor seating. The signature Peking Duck is carved tableside, featuring crispy skin paired innovatively with popping candy or hawthorn. Dishes like foie gras and abalone are elegantly presented. However, service is inconsistent; while some praise the attentiveness, others report untrained staff, rushed dining experiences, and booking issues involving price hikes. Food quality is generally high, but value for money is debated due to portion sizes relative to cost. It suits diners prioritizing ambiance and unique culinary presentations over consistent service or budget concerns.
Suitable for diners prioritizing harbor views and creative duck experiences who can tolerate service inconsistencies.
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.
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.
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.
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.
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’.
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.
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).
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.
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.
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.
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.
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.
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.
Dripping with vintage charm and festive vibes, this long-standing restaurant is decked out in red and gold for a joyful and luxurious feel. On the menu, Cantonese classics and dim sum brush shoulders with walled-village-style dishes, such as five-flavour chicken featuring flavoursome velvety meat. Other specialities include roast duck with bean paste and coriander, steamed mullet with salted lemon and, first and foremost, the steamed sponge cake.
TripAdvisor review sample · 3.8/5 · 80 reviews
Tai Wing Wah in Tuen Mun offers Cantonese cuisine with an average rating of 3.8/5. Reviewers frequently praise the nostalgic atmosphere and diverse dim sum selection, highlighting dishes like caramelized pork, fried oysters, and fluffy custard buns. The lard rice is also noted for its flavor. However, criticisms include cramped and dated interiors, inconsistent service such as slow pacing or poor attitude, and occasional issues with food freshness or billing errors. Some guests feel the value has declined compared to past experiences. While suitable for those seeking traditional flavors and a retro vibe, visitors prioritizing modern service standards or hygiene may find it lacking.
Suitable for diners seeking a nostalgic atmosphere and traditional dim sum; those expecting high service efficiency should proceed with caution.
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.
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.
Traditional shops that make their own noodles from scratch are becoming scarce. Founded in 1946, this household name is among the remaining few. It is famous for its bouncy noodles that impart rich eggy flavour and, although the signature is wonton soup, zhajiang noodles and beef brisket noodle soup are also popular. Try the braised white radish with shrimp roe for the deep umami and briny-sweetness. Expect to share a table when it's busy.
TripAdvisor review sample · 4.1/5 · 75 reviews
Ho To Tai is a historic noodle shop in Tuen Mun, established in 1946 and formerly Michelin-recommended. Food quality is polarizing: fans praise the chewy egg noodles and tender beef brisket, while critics find the texture too hard or mushy, and dumplings overly peppery. The ambiance retains a traditional tea house style with upstairs seating, though some find it cramped. Service varies significantly, ranging from ordinary to reported rudeness. While it offers a nostalgic experience, consistency issues persist. It suits travelers seeking authentic, old-school Hong Kong noodle culture rather than guaranteed culinary excellence.
Suitable for nostalgia seekers; visit off-peak and manage expectations regarding food consistency.
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.
Its à la minute banana roti has been reputed for its crispy skin and tender filling since 2019. The shop reopened in 2024 in this spot, with Nutella, Ovaltine, pork floss with mozzarella and new flavours in the menu. It's always busy, so expect to queue.
Popular with locals since 2001, this shop sells its signature roast goose in specific cuts, halves or whole. Geese are shipped from Foshan daily, marinated, roasted to perfection, and served piping hot. Other standouts include honey-glazed char siu, roast duck and drunken chicken. Those looking to pair the meats with a local drink should try their herbal tea. Given the reasonable prices and limited seats, it makes sense to arrive early.
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 review sample · 3.0/5 · 80 reviews
Temple Street offers a typical Cantonese street-food experience in Kowloon with mixed reviews. Food quality is polarizing; while some praise the fresh spicy crab and stir-fries, others report insufficient meat portions and potential overcharging. Service varies significantly, ranging from efficient and friendly to hostile towards non-locals. The ambiance features an open-air, bustling market setting with basic furniture, providing an authentic but gritty atmosphere. Value perceptions differ, with some finding it affordable and others feeling ripped off. Travelers should manage expectations regarding portion sizes and service attitude.
Suitable for adventurous diners seeking authentic street food who can tolerate basic conditions; dining in groups is recommended.
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WebsiteChao 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.
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(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 review sample · 3.7/5 · 80 reviews
Cheers (Ying Hei) in Kowloon offers Hunanese cuisine and dim sum, averaging 3.7/5 stars. Food highlights include Boston lobster cheese noodles, steamed turbot, and shrimp dumplings, though some find the overall quality average. Service is inconsistent; while some staff are friendly and efficient, others are criticized for rudeness or slow response. The ambiance is comfortable but crowded, with weekend waits reaching two hours. Meal pacing suffers due to high demand. Despite the lively atmosphere, visitors should expect delays and varying service levels.
Suitable for families and friends willing to book ahead and tolerate long waits.
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.
WebsiteThis 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 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 review sample · 4.4/5 · 68 reviews
Summer Palace in Guangzhou maintains a strong reputation, particularly for its Cantonese dim sum and fine dining. Food quality is generally praised, with staples like shrimp dumplings, egg tarts, and chicken feet consistently well-received. Some guests note recent improvements in dish quality, though occasional complaints cite limited availability or oily preparations. Service is mixed: many highlight attentive and professional staff, while others report slow pacing, language barriers, and management issues regarding queueing. The ambiance is elegant, with quiet areas like the Kapok Room offering pleasant views. Value perceptions vary; some find prices high relative to the experience, whereas those utilizing hotel credit card benefits or vouchers report better satisfaction. Overall, it remains a notable destination for traditional Cantonese cuisine.
Suitable for travelers seeking authentic Cantonese dim sum who can accommodate higher budgets, with advance booking recommended.
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.
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.
WebsiteSlat 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.
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 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.
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.
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.
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.
WebsiteThis 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.
WebsiteFounder 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.
WebsiteWithout 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.
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.
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.
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.
WebsiteTraditional 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.
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.
WebsiteThe 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 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.
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.
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.
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.
WebsiteSet 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.
WebsiteThe 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.
WebsiteStyled 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.
WebsiteThere’s just one item on the menu – double-steamed egg white custard with milk, boasting a silky runny centre under a firmer crust. Order the chilled ones if you’re in a rush, or wait patiently as the hot ones are made to order.
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.
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Seafood
TripAdvisor review sample · 4.4/5 · 58 reviews
Located on the 100th floor, Catch offers stunning city views, making it a popular choice for romantic dining. Guests frequently praise the attentive service, with staff members like Sunny and Yolo noted for their helpfulness and care. Food quality receives mixed reviews; while some diners appreciate the fresh seafood and exquisite presentation, others criticize certain Western dishes for being bland or poorly executed. The atmosphere is consistently highlighted as a key strength, though some find the portions small relative to expectations. It is best suited for those prioritizing scenery and service over culinary consistency.
Suitable for visitors prioritizing views and service over strict culinary consistency.
Chinese
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