YUE JING XUAN

The restaurant industry is transitioning from high-risk venture capital to high-risk, and chefs are shifting from high salaries to high-pressure jobs. Everyone hopes for a better tomorrow, but before that happens, they must forge their own path. When operating under immense pressure, it's easy to lose composure. The most obvious manifestation is the proliferation of "creative dishes" with unstable foundations and unwieldy ideas, ultimately resulting in a "big-headed Buddha." "Without innovation, there's no life." Another way to think about it is the inability to create classics. The value of life lies in both pioneering and persevering. This was my first time dining at Brother Jiang's restaurant in the second half of the year. Brother Jiang has been at Yue Jing Xuan in the Park Hyatt Guangzhou for many years, and their Black Pearl Michelin awards adorn the entire wall. But my praise for Brother Jiang is that he maintains a solid horse stance and a steady footwork, avoiding unrealistic gimmicks. Following the kitchen techniques of his master, the Cantonese cuisine master Ou Jinhe, he has ushered in his own "glory days," where he "holds soy sauce tightly in the face of storms." In reality, a typical Guangzhou meal is simple: boiled chicken, steamed fish, a stir-fried vegetable, a bowl of soup, and a staple food—that's about it. However, mastering these basics is a real test of skill. New, gimmicky concepts and fancy technology can fool the uninformed public, and people won't dare to comment. But these everyday flavors, commonplace throughout the year, are a source of comfort for Guangzhou residents. Everyone has a say, and the public's eyes are sharp. Jiang Ge's signature dishes, one by one. As a native of Zhanjiang, of course, boiled Zhanjiang chicken must be exceptional. Although Jiang Ge adapted to the season and prepared stir-fried chicken slices with matsutake mushrooms, I still told him sternly: The boiled chicken at Yue Jing Xuan at the Park Hyatt Guangzhou is now the best in Guangzhou, and that's more than enough. A big meal always requires an extra piece of fish, as the Cantonese say, "more fish." The art of cooking fish begins with selecting the ingredients. Cantonese people are experts at both "finding chickens" and "catching fish." Brother Jiang somehow managed to find a large, plump dragon tongue, resulting in two dishes: the juicy, succulent roe was steamed with local salted lemon, while the head and tail were braised in a bitter melon stew. Even the most upscale Cantonese cuisine adheres to the principle of thriftiness, ensuring optimal use of ingredients. "Goods don't have to be expensive, but they must be good"—this is the professional ethic of a good chef. Brother Jiang's tofu and beef noodles are both delicious, thanks to the tofu he makes and the rice noodles he grinds and steams himself. He was able to incorporate scallions into the tofu and bake it in a grilled form, which is quite ingenious. And the standard stir-fried beef noodles are like a traditional, authentic Tai Chi Baguaquan performance, each step steady and precise, each move powerful and effective. This stir-fried beef noodles will remain etched in my memory. Adding unnecessary flair to beef noodles is like a Tai Chi practitioner insisting on practicing Master Ma Baoguo's Hunyuan Thunderbolt Whip technique. Of course, due to his responsibility to generate profits for the hotel, Brother Jiang's soups are somewhat upscale. The "pigeon swallowing swallow" soup is crystal clear, just like the yellow-skinned sorbet after the meal, reflecting the mysophobic chef's dedication to prioritizing cleanliness. In life, being yourself is worse than being anyone else. Chefs who rack their brains daily to come up with innovative dishes should also reflect on themselves: Can they create a few classic dishes in their lifetime?

It is worthy of being a Michelin and Black Pearl restaurant. My old man ordered a meal for his birthday. The family of five had enough food. The taste was good and it was in line with the Cantonese taste. Especially the bitter melon ice cream, which my old man loved! The open kitchen makes all the food fresh. Except for the white-cut chicken, which was a little off, the other seasonings were very good.

[Environment] The restaurant has a beautiful environment, beautiful decoration, elegant and comfortable [Service] Good service, warm and thoughtful [Taste] Ice-roasted pork belly: beautiful shape, crispy outside and tender inside, excellent taste Honey-smoked bamboo shoot shell fish: crispy and delicious, tender fish meat, full of honey, delicious taste

Since I met Mr. Peter Zhou Hongbin, I have had more opportunities to get in touch with Hyatt hotel catering. It is no exaggeration to say that there are so many masters and no one has ever failed. A few years ago, I met with the internationally renowned chef Master Ou Jinhe. As a disciple of Hege, Chef Huang Yuanjiang of Park Hyatt Hotel personally set up a master-disciple reunion banquet. As a native of Zhanjiang, Chef Huang has put a lot of thought into it. The Zhanjiang chicken with golden skin and fragrant oil is indispensable. The bighead carp mouth baked with sand ginger, which Chen Xiaoqing calls "the soul of Zhanjiang cuisine", is even more fragrant and smooth. In addition to the traditional Cantonese cuisine, Chef Huang also has some cross-border creative dishes. For example, he borrowed the red oil sauce of Sichuan cuisine to match the prawns that have been cooked in Cantonese cuisine. It is indeed a good cold dish to go with wine. The crispy sesame cake made with crab roe is of course the Jiangnan style. But why did the French crispy soup come up at the end of the banquet? When you open the puff pastry, you will find apricot juice and peach gum from traditional Chinese cuisine. Chef Huang borrowed the puff pastry from Western cuisine and carefully sealed up the aroma of apricot juice, which is quite thoughtful.

Overall review: The product is generally good, but it lacks surprises, so I am a little disappointed. The service is quite positive, but the efficiency is not very high. The dishes that were added later were delayed. It is on a high floor, but the view is not very good, and you can't see the slender waist. The business is so good, and there is a turnover, so it is best to make a reservation in advance, especially for the window seats. Rating: 80 points Value for money: ❤❤❤ Because I made an appointment in advance, I sat down smoothly. At around 6 o'clock, there were not many customers. The dishes were served quickly after I ordered them, but the additional vegetarian dishes were served after about 40 minutes, which made me a little impatient. [Cherry Foie Gras] 180 yuan This is a must-order dish for every table. At least if you go to this restaurant for the first time, you must order this dish. The shape is unique and novel, and you can't help but eat a few more. Because the appearance is so good, my expectations are a bit high. I felt a bit mediocre after eating the first one, but after eating other dishes, I felt more satisfied with this one. The skin is sweet and sour, and the inside is delicate and dense, not greasy at all, and the fragrance is also mellow. It's pretty good. [Honey smoked bamboo shoot shell fish] 190 yuan It's a bit similar to the smoked fish in local cuisine, but the sauce color is lighter and the sweetness is lower, so I didn't switch when I ate it. Personally, I still prefer the smoked fish in Shanghai. I feel that the taste is stronger and more addictive. Is this a modified version? [Green olive stewed conch slices soup] 150 yuan per person I had their signature "conch soup" at the [Tangge] restaurant in Shanghai before, and I still miss it. I wanted to try the conch slice soup here. The soup is still good, fresh and the right thickness, but the conch slices taste a little worse and are also smaller, which is worse than expected. [Soup of the Day] 90 yuan The soup of the day is the one that the restaurant has spent the most time to cook. If you don't know what to order, this is the right one. The soup of the day is a chicken soup, the soup is milky white, quite fragrant, and warms the stomach. [Ice-burned Pork Belly] 180 yuan It is really well made, genuine pork belly, the first layer is the browned and crispy skin, the taste is like millet rice crust, very pleasing; the second layer is the rich fat layer, which looks crystal clear and plump, but not greasy; the third layer is the delicate lean meat part, tender and not dry, slightly chewy, with the crispy and plump above, it is a wonderful match. [Honey-glazed black pork barbecued pork] 180 yuan The barbecued pork was cut into small pieces, each one very thin and long. I always felt that I couldn't get enough of it every time I ate one piece. The meat was meaty and not fat enough. The barbecued pork sauce was also slightly lacking, and it tasted a bit bland; [Baifawei pigeon] 85 per piece The pigeon was well cooked, with crispy skin, tender meat, and rich gravy. Although the plating was simple, the pieces were cut neatly and vividly. [Black sesame egg tart] 45 yuan The black egg tart looked very special, but the black sesame flavor was not strong. It felt not as fragrant as the black sesame paste in the south. The tart crust tasted okay, but it was generally mediocre.

The environment is great, and you can see everything from a high place. The dishes are fresh and delicious, and the key is that they are delicious and the service is good👍 Suitable for a family of three and children to taste, highly recommend this place, it deserves a thumbs up👍👍👍

Penang A person or a city will have a personality that matches it, and a hotel is no exception. I have a very good impression of Park Hyatt. When I mention Park Hyatt Beijing, I think of the bread made by Master Ouyang. When I mention Park Hyatt Ningbo, I think of the spicy crabs I ate with Shen Hongfei and Mr. Shen. When it comes to Park Hyatt Guangzhou, what impressed me most was the champagne rooftop. The bar culture in Guangzhou is weaker than that in Beijing, Shanghai and Shenzhen. Even whiskey bars are just starting out, let alone champagne bars. Due to various coincidences, I have spent many wonderful nights on the champagne rooftop of Park Hyatt Guangzhou, so every time I mention Park Hyatt Guangzhou, I will think of the light rise of champagne. The first time I went to the Park Hyatt Hotel in Guangzhou for dinner was to attend a champagne launch conference, and yesterday, because of the opportunity of Fulon Wines Philipponna Champagne, I attended the Park Hyatt Hotel's food and wine tasting dinner. Four Park Hyatt chefs played the piano together, combining their skills in both East and West, and carefully prepared a champagne dinner. Champagne can be enjoyed with meals, but of course it cannot be drunk into the heart. It must be accompanied by the morning breeze and the waning moon, so as not to let down this gentle moonlight. Previously, because of the preparation work for the Hennessy Royal Jubilee Dinner, I helped the Park Hyatt Hotel design the menu. I had great confidence in the skills of the chefs here. The dishes that night were all innovative and suitable for the occasion, with many clever highlights, such as the drunken crab and pomegranate buns. People who are familiar with Cantonese cuisine are no strangers to pomegranate chicken, but I think this is a mediocre dish. The taste is not outstanding and the mouthfeel is too thin. However, the drunken crab and pomegranate buns made by the chef of Park Hyatt have greatly changed my impression. The meat of the cooked and drunk crab is removed and stuffed into egg skin. The flavors of plum and rice wine make the dull pomegranate buns more elegant. I think this is a better crab delicacy than crab stuffed with orange. The finale wine was the commemorative edition of Philipponna 1522. This certainly does not mean drinking 500-year-old wine. This belongs to the founder's commemorative edition series. I really like this kind of old champagne, especially after I have been to European bakeries and watched my grandmother make steamed buns in the countryside, I have become attached to the aroma of this yeast from being familiar with it. The year 1522 happened to be the middle of the Ming Dynasty in China, so the dinner was named "Dream Back to the Ming Dynasty". Mr. Bai Yang, who wrote "Outline of Chinese History", did not like the Ming Dynasty very much. In 1522, the frivolous Emperor Zhengde transferred power to Emperor Jiajing, who was later opposed by Hai Rui. In the prosperous times, everything is peaceful and good, and the heroes of the white mountains and black waters are still growing in secret. Nothing is better than having a cup in hand; how many times in your life will the bright moon be overhead?