凯撒大酒店 广州 欧庄

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.

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.

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.

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.

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.

中餐

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.