As the best restaurant in Guangzhou for Spring 2017 Chinese Restaurant Week, Ebony launched a winner-take-all menu. As a food lover, how can we miss it? Taste the dishes of this night, no matter the sense of the taste, the plate and the cooking concept are very different from the experience months ago, sensitive as I asked, learned that the entire chef team has been replaced before, it really can't hide my tongue. Pumpkin coconut milk bamachen cheese stew rice is authentic and delicious, the chef's treatment of beef legs is also remarkable. Talk about a few small regrets, one is that although the duck liver is delicate and smooth, the shape is as exquisite as the cheese cut, but the duck's fishy smell has not been completely removed, if the effect of foie gras will be better. I'm willing to pay the difference. By contrast, Wynn Macau's duck liver treatment is perfect, giving people a goose liver taste. Second, the main dish beef calf with corn paste is quite new at first taste, after eating a few more mouths, the taste experience will turn to fatty, although the chef has used the lemon and pansy sauce as a palate, but the cow calf and corn paste portion is really a lot, people stomach burden. Third, the citrus savarin in the dessert is really not used to eating. I don't hide, now ebony, full of meaning and fusion style!