I happened to meet the Dragon Boat Festival, bring a good mood, invite good friends, and come to the cafeteria of Langham Place Guangzhou Nanfeng --The Open Kitchen Hao Chef. This is a #2018 Guangzhou Daily Ocean Network star brand recommended restaurant, and it is also a selected restaurant included by Ctrip Food Forest #2019 Trip.com Food Forest Selection. Affected by the epidemic, Hao Chef also suspended business for a while, and today the slow recovery has not stepped into Hao Chef for half a year. Today, I happened to meet the Dragon Boat Festival and come to experience the Hao Chef after the epidemic with my friends. During the epidemic, everyone attached great importance to various situations. The staff will share the first situation and response plan with customers online, and try to ensure that customer experience and rights are not affected. In order to promote economic growth, the hotel has launched a lot of preferential activities and policies, of course, it has also been included. As soon as I stepped into the "hundreds", I was recognized by Jason for the first time wearing a mask. I really want to give everyone a compliment to this special skill. It is still the original #51 station, and the location was reserved early. The details are really in place. It is the Dragon Boat Festival holiday, and Haochu also launched a live dumplings-made event. Customers can be guided by the staff on the spot, and they can also play freely. The wrapped dumplings can also be packed and taken home by themselves, bringing customers a different holiday experience. Of course, I also experienced it myself, which is very meaningful. Recently, affected by the epidemic in Beijing, all salmon sashimi in the catering industry have been removed from the shelves, but other varieties of seafood are not affected. The number of people dining is not large, so the variety of seafood is also reduced from one to two before, the most popular French imported deep sea freshly opened and Boston lobster is still very abundant, the rest also include: emerald snails, scallops, green mouth, cuttlefish, sea shrimp, crab feet and so on. Although it is not the best time to eat oysters, so there is no fatty beauty in the peak season last year, but it can still be comparable to the oysters of "a certain season hotel", and then match the specially prepared cocktail juice, a big oyster, and suddenly a face of satisfaction. The red Boston lobster, which brings a festive, is particularly excited to see the two large tongs, and it is also very delicious. Kyle also sent me two glasses of white wine from France for the first time, unexpected harvest, but also let this enjoy the food while bringing a warm. Italian pizza area, Japanese cuisine area, salad area, dessert ice cream area, hot dishes area, all kinds of dishes, forgive me for being immersed in this world of food, can not help but comment on other dishes one by one. There are also drinks: tea, coffee, juice and soft drinks. Overall, this meal is still quite good. Although the dishes have decreased compared to before the epidemic, the price is still very cost-effective. I especially like the various desserts with the hotel logo or name, which are beautiful and delicious. This should be thanks to our bakery executive chef Terrance. Thanks to the ingenuity of this team. Thank you also for the whole family of chefs who provided us with a good dining environment and each. An experience.

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