The Huaiyang Garden

Every time I come to Macau, scouting for restaurants and tasting food is always an indispensable part. The restaurant I picked today is Huaiyang Xiaoyan located in the Londoner Hotel. It is named after the intangible cultural heritage inheritor, Chef Zhou. I think there should be some differences. The front is not big, but the interior is full of mystery. The environment of this restaurant is the dark style that I personally like very much. It is tasteful and has won my heart. The main dish of this restaurant is Huaiyang cuisine, which is produced online. From the selection of utensils, the selection of ingredients, the presentation of the dishes, the color matching, and the taste, it is all excellent. No wonder it has won a Michelin star in Macau, the food capital, after just one year. The whole experience is excellent. However, the most impressive thing about this restaurant is not the food, but the people. The service of this restaurant is really great. I have to mention it. The lady who served us is called Yoyo, a girl from Zhuhai who loves to talk and laugh. The whole experience, whether it is the introduction of the dishes or the adjustment of the atmosphere, is well controlled, leaving a deep impression on people.

Very yummy food & superb service from Ms Kelly & Xiao Ye, who helped explained the various dishes to us! will be back to try out other dishes!

The dishes are very exquisite, good and worth tasting

🍴Huaiyang cuisine is one of the four major cuisines in China! I rarely eat this kind of traditional cuisine. My friend in Hangzhou said that I might not be able to get used to it, but I actually like it a little bit. 😄It seems that Huaiyang cuisine is still charming if it is well cooked! 1️⃣Crab meat and egg white Wensi tofu soup 💰208mop A small bowl of Wensi tofu, a classic dish that tests knife skills. The tofu is cut into thin and soft threads and spread on the smooth egg white (I sigh again at the degree of demanding knife skills). It is served with childhood memories of sashimi 😊It goes down your throat with a light sip. Must order! 😍😍 2️⃣Steamed Sanmen Green Crab with Huadiao Meat Patties💰758mop Signature dish is expensive but tastes ordinary. I think meat patties are better than crabs.😅The Huadiao wine flavor of meat patties is mellow and strong, with rich and distinct layers. On the other hand, after the crab is steamed, the crab roe becomes too old and the taste is greatly reduced. It is not as good as expected! 3️⃣Dried shredded vegetables cooked with chicken soup and eight delicacies💰288mop I ordered this dish because dried shredded vegetables are a representative dish. The chicken soup is delicious. It is suitable for reducing fat. It is light and elegant, but I can't like it. It is too bland. No wonder my friends in Hangzhou are afraid that I can't get used to it😂 · 4️⃣Baked rice with eel💰218mop When I ordered it, I was afraid that the portion would be too large and I couldn't finish it. I was very hesitant. I specifically asked the waiter about the portion. As a result, the waiter said directly that the baked rice was just enough for two people in order to make us order more☺️. As a result, when a large pot was served, everyone was stunned. Haha, waiter, look at it yourself. Is this just right? Can you say it? ❓❓The behavior of lowering your head! However, the rice of the baked rice with eel is distinct and the onion fragrance is rich. It is worth a try! When the chef came out to ask about the dining experience, I complained clearly. He said that this baked rice is usually for about 4 people. He also said that if there are two guests dining in the future, the baked rice will be reduced to a special two-person portion accordingly✌ 5️⃣Nanjing Salted Duck💰178mop is not bad as an appetizer, but the price is a bit expensive. The duck meat is tender and the duck skin is smooth and moist. It is delicate and not greasy. You can tell that it is a young duck instead of an old duck😆 Including the service charge, the total is💰1800mop. If you don’t order Huadiao crab, the average per person can be controlled at around 4-500mop😄The taste is elegant. While pursuing the original taste, the dishes must be kept exquisite. The freshness and processing requirements of the ingredients are also high standards! The interior decoration has brought Chinese aesthetics to the extreme. There is an inexplicable relaxation when eating. Overall, it is worth a second visit~👍👍

A palm-sized piece of tofu is cut 200 times horizontally and 400 times vertically to make a crab leg Wensi tofu soup thinner than a hair. After the shad 🐠 is boneless, one of Zhang Ailing's three regrets is solved. Paired with Kagoshima Wagyu and Australian lobster 🦐, the Huaiyang cuisine with unique skills is eye-catching wherever it is. Hello everyone, I am Junjun. Today I am at the Huaiyang Xiaoyan at the Londoner Macau, eating a state-class Huaiyang dinner led by Chef Zhou Xiaoyan. Open the appetizer box inspired by the traditional Jiangsu window paper-cut design. Shrimp and whitebait 🐠, Huaiyang pickled radish 🥕, and scallion oil lettuce are exquisite and unique. The sea urchin pomegranate bun contains shrimp, honey beans and ham puree, topped with fresh Japanese sea urchin, the scallion oil abalone crispy tower selects South African five-head abalone, topped with the chef's secret grapefruit egg sauce, and the Suzhou-style smoked cod🐠 made from South American silver cod is sweet and salty, and salty and fresh. The crab leg Wensi tofu soup, named by Emperor Qianlong, has long been famous. It costs more than 10,000 knives to cut the tofu into the thickness of a hair, which tests the chef's knife skills. In terms of the selection of ingredients, it is decorated with big red flower crab claws and crab meat🦀, a combination of Chinese and Western, with milk protein as the base. One spoonful of it is smooth, sweet, tender and delicious, paired with Jiangsu's famous snack, sesame oil seeds, one soft and one hard, complementing each other. The seasonal vegetables of Jiangnan, broad beans, spring bamboo shoots, amaranth, Chinese toon, and conch slices, constitute a colorful garden in spring, full of spring. Selected six-month-old pressed duck, Jinling salted duck made by soaking more than ten kinds of ingredients at low temperature, is tender and delicate, and leaves a lingering fragrance on the lips and teeth. The famous Huaiyang dish, crab roe stewed lion's head, is made in two days according to the ancient method. First, it is shaped with clear water, then stewed with thick black chicken soup, and finally rinsed with old chicken and pork bone 🍖 broth. The soup base is clear but not bland, thick but not greasy. The granules of the lion's head are cut out one by one with a knife. The fat-to-lean ratio is the golden ratio, and it melts in the mouth. If Zhang Ailing saw this dish in the world, she would also be amazed. The chef removed all 164 shad bones, stuffed bamboo shoots, and kept the fish shape. The top layer is placed with crispy fish scales, poured with 20-year-old Huadiao wine and steamed. The moment the bamboo fishing net is opened, the fish jumps out of the water and the wine aroma bursts. The lobster slices are made of Australian lobsters🦐, fried with rice wine lees, with a springy texture. The Huaiyang cuisine lees flavor interprets lobsters, which is a perfect match. The treasure ingredient Kagoshima Wagyu🥩 is presented with a sour soup taste, which is a must-try. Wagyu melts in the mouth and is paired with sour soup, which is sour and appetizing. Eat it from time to time. The small honey beans from Yunnan are made into jade, and the white radish is made into white jade. After steaming, add the ham soup that has been boiled for three hours. It is a good jade and white jade. Every bite is the essence of ham soup. The main dish eel rice🍛 uses Jiangsu original ecological eels as the "topping", and the rice base follows the traditional method of Yangzhou fried rice. The moment the rice is mixed, the fragrance is shocking to the soul. Top it with a sauce made of rock sugar, red dates, and pears🍐. The pears are colored with saffron. The dessert rock sugar and snow pear stewed official bird's nest replenishes qi and moisturizes the lungs. Finally, the gold ingot-shaped peach blossom cheese ended perfectly. #Huaiyangcai #MacauFoodExploration #FoodExplorationRecord #Let'sGoExplorationTogether #MyFoodDiary