Howard’s Gourmet Guangzhou

It is really good. The menu here is not always the same, so you can eat a lot of food with good ingredients. The level of the chef is also quite good. The environment is very good and the intimacy is good, which is suitable for chatting.

The dishes taste very good, and the environment and service quality are very good! The tableware and furniture are very good, the Chaozhou specialty Dancong tea tastes first-class, and the restaurant is in a superior location and very easy to find.

The restaurant is located on Tiyudong Road, which is quiet in the midst of the hustle and bustle. As soon as you get out of the elevator, you will see a big sign, "Good Wine and Good Cai Studio". Walking in, the decoration is antique, and you will feel that good wine is not afraid of deep alleys. The polite waiter took us to the porcelain room. The layout of the room is generous, and there is indeed a whole wall of art porcelain, which is full of charm. You can't order here. The restaurant prepares dishes based on fresh seasonal ingredients. The portions are not large and very delicate. Among them, the avocado bird's nest sounds very beautiful just by the name. It tastes smooth and long, and the fragrance lingers in your mouth. It is a feast for the taste buds with color, fragrance and taste. It is a great experience.

The facilities and privacy of the room are very good, especially the ventilation system of the new place is commendable. I didn't feel it at all after smoking three cigars. The service staff's timing of serving and introducing the dishes is very accurate. The appetizer "36-month-old goose head" is very wonderful, and the goose skin is tasty and chewy. Both main dishes are lacking: "Black Truffle and Ginseng Jelly Egg" has too much black truffle, covering all the flavors; "Old Dried Tangerine Peel Stewed Wild Sea Bass Eel" still has a clear muddy smell. Can you consider adding some ham shreds to enhance the freshness and remove the fishy smell? The presentation of the two main dishes is not good-looking, and the color in the color, aroma and taste is definitely not enough. Supporting role: Steamed winter crab with winter vegetables and ham is the dish with the best color matching, and the coriander, ham and golden garlic in the sauce are very tasty; the bones of the crispy pork knuckle are a little amazing, but the presentation is really not good-looking, and the stewed sweet potato leaves are just average. Main course: The hot and sour noodles use lemon juice instead of regular vinegar, which is very flavorful and not greasy. In summary: The ingredients are all fresh and carefully selected, but the deodorization of some ingredients is not done with enough care, and the presentation is an overall flaw. Add a suggestion: The restaurant should recommend a matching wine to the guests based on the menu of the day's ingredients to live up to Howard's name of "good wine and good food". I think it is worth it even if the per capita increase is a little bit.

Introduction Haojiuhaocai Studio is well-known in the food industry. It specializes in fine private dishes and can be called a "star restaurant". Fortunately, I was recommended by a friend and had the pleasure of trying it. The restaurant is simple and fine from the environment to the dishes. Although there is no ordering process. But the dishes arranged by the store really live up to expectations.

Today is Valentine's Day, so two of us came to taste it. The environment is very good and the service is also very good. Taste: Everyone has different tastes, I think they are all OK. The bill for two people is 2580. Remember to make a reservation in advance.

From the appetizer to the dessert, every dish is very exquisite, worthy of being called the Michelin of Chaozhou cuisine. After the attentive waiter's introduction, I learned that the combination of high-quality ingredients and scientific cooking is just right, and the research and effort behind the food is worth it even if the minimum price per person is 1,500 yuan.