Jiang by Chef Fei

[Environment] The restaurant is elegantly designed and decorated with oriental art, and the dining environment is very comfortable. [Service] The service is thoughtful and meticulous, and the attitude is good [Taste] Flaxseed Shaoming: The skin is crispy and fragrant, the chicken is tender, and it is served with sweet and sour sauce, just right! Pepper and sesame sauce beef: The meat slices are very thin, the beef tendon texture is clear, and it tastes very good!

I come again! The menu of Mandarin Chinese Dim Sum has not changed in almost three years. The order was good this time, and it was served quickly. The ink painting was a small dessert of taro paste. I also ordered a dish of suckling pig with caviar, which cost more than 100 yuan per mouthful. The noble caviar, and the other dishes were not much. My favorite was the blanched lettuce, which tasted good with soy sauce. I used the 40% discount coupon for membership, and the bill was more than 500 yuan.

Expensive but worth it. the service is exemplary and the food is flavorsome.

These dishes are not only beautiful and exquisite, but also delicious and unique. The service is especially praised. I went there alone on the first day. The lobster was originally ordered in two portions, so I couldn't order it. But after eating the other three, I still felt a little bit worse. Later, the waiter saw that I was still not satisfied, so he went to the kitchen to apply for one for me. At that time, the dessert had already come up. The waiter said to take it down and keep it warm first, and then serve the dessert after eating the lobster. I was embarrassed to say that it was too troublesome. As a result, the waiter told the chef about this situation and made the lobster for me quickly to ensure that the dessert was still hot after I finished eating the lobster. Such thoughtful service is touching! The next day, I made an appointment with my friends to change some other dishes. It was still so delicious. What's more touching is that the waiter saw that I wanted to taste a few more dishes. The swan pastry itself was also ordered in half a dozen. 6, but he helped me order 4 or a combination of black and white swans. It was really thoughtful and made me feel happy! Unfortunately, I forgot to ask the handsome waiter's name. He provided considerate service to customers twice in a row. I must say that your restaurant will be my first choice next time I come to Guangzhou. Thank you chefs and service staff for making me feel extremely happy.

Jiang - run by chef Hui, a celebrity chef restaurant, located on the third floor of Mandarin Oriental Hotel, next to Taikoo Hui, the most upscale shopping mall in Guangzhou. Taikoo Hui and Mandarin Hotel can be directly connected from Mandarin Cake Shop. Let's talk about the taste of the dishes first: [Boiled Wenchang Chicken] 168 yuan per serving, salad and tomatoes on the plate, the chicken was heated and slightly warm before serving, generally speaking, it was just right, the sauce was a combination of soy sauce + sweet and spicy sauce, Hainan restaurants generally have Wenchang chicken that is not inferior to theirs, I personally prefer it with lime. [Steamed Shrimp Cowboy Steak] 168 yuan, the cowboy bone is slightly salty, the shrimp is ordinary, not the big head shrimp with roe, slightly inferior. [Yunlai Braised Coarse Vegetarian Stew] 98 yuan, personally recommended, simple and layered ingredients, healthy and nutritious, the taste is just right, color, aroma and taste. 【Black Truffle Foie Gras Fried Rice】168 yuan, quite fragrant, Yunnan black truffle, foie gras fried to get its fragrance, with Yangzhou fried rice style, generally OK, a more upscale staple food. Environment: 20 yuan tea seat, hotel style, with Chinese elements, peach blossoms, Chinese knots and other decorations, divided into two halls, each with more than ten tables, there are booths, ordinary tables, the furnishings are tasteful, basically full after 7 pm. Service: Wearing black service suits or Western vests, on-call, timely add tea, clean up table garbage, replace bone plates, tableware, utensils, etc., 15[%] service fee, overall service satisfaction, suitable for banquets (business, friends, family). Restaurant honors: The chef has won the Guangdong, Hong Kong and Macao Top Ten Chefs, BEST50 China Top Star Chefs, China Hotel Industry Top Ten Chefs and other honors; "TARGET" magazine 2013, 2016 Best Chinese Restaurant.

The clam steak is awesome! I wrote an article about thick cuts a few days ago, and I deeply missed the memories of eating thick cut geoducks. I actually like eating geoducks, and I like the sweet and juicy texture of the fibers. But apart from eating thick cut geoduck strips at my old friend's restaurant, I still like thin cuts at restaurants where I meet people. A few days ago, Mr. Dong Keping, who is well-liked by the people, came to Guangzhou to visit the people in the border areas. At noon, we had a meal at "Jiang", the only Michelin two-star restaurant in Guangzhou. In addition to the gathering with old friends, we also tasted the innovative dishes of Chef Huang Jinghui. One of the geoduck steaks made me feel like I was in spring breeze. It is called "braised" because the geoduck is cut into thick chunks like steak. You can cut it yourself with a knife and fork according to your teeth. The subtlety of Master Hui is that the geoduck has been pre-processed and is actually three or four minutes cooked, and it has a little seasoning of plain makeup, so it doesn't need to sink in the turbid world of mustard and soy sauce. This heat before it is cut makes the fiber texture of the geoduck more delicate, like silk and crisp bamboo shoots, with a crimson color. Not only is the shape graceful, but the natural sweetness is also fresh and decent. I have to praise it, "The old driver is really good at it." As the current leader of Cantonese cuisine in the city, Master Hui's pace of innovation has never slackened. The pistachio foie gras and the crab roe mini winter melon soup are very fashionable and appropriate, but at the same time, Master Hui's traditional basic skills are more perfect. When the glass crispy roasted pigeon is torn open by hand, the gravy is still magnificent. Gourmet food is actually a very simple thing. When good ingredients meet good cooking skills, this is the most wonderful opportunity on the table. I am honored to be able to witness this event.

As a restaurant in Mandarin Hotel, the service and environment are absolutely superb. I failed to book the restaurant run by Chef Jiang during the Guangzhou food tour in June, so I came here today to check in. Guangzhou is indeed a paradise for food. I have tried Michelin restaurants in Guangzhou intensively in the past few days and found that some dishes appear at the same time in different restaurants. If the expectations of Mi2 are taken, there are no surprises today. I like the four dishes I took pictures of the most, the one in Figure 4, the taste of the meat pie is commendable👍But as a foodie who grew up by the sea, I still have higher requirements for the variety of crabs.