Cantonese Chinese restaurant, antique, first-class environment, sister restaurant is Michelin, small green tea is sweet and delicious, lobster rice and chicken skin are crispy and crispy. To make an appointment early, count by position. Lobster must be eaten.

Trip Gourmet Awards 2023

Ming Court

Flower non-flower fog non-fog ‼️ Modern Cantonese cuisine inheritance and subversion 💡 New Year 🎉 Taking the opportunity to let my husband reward himself for hard work and serious life 😆! Following [Chaoyue], come and punch in another one in the three steps of Yue Yue Modern Cantonese Cuisine] 🍝 Yue Yu&egrave;, which is both a leap &quot;leap&quot; and a &quot;Yu&egrave;&quot; of Cantonese cuisine... It is intended to develop innovative modern Cantonese cuisine with a leaping mind. Ingredients ＝ inheriting classics and constantly subverting the cognition of diners~ This food exploration experience full of unknowns and surprises is really interesting 🥰🟠 Flower Non-flower Maotai is sweet ⁉️ Head oyster soup at first glance almost thought it was Maotai... I drank it but found that it was sweet and moisturizing~ It turned out to be a Cantonese tradition Mao Gen Soup 😄! 🟢 Fog Non-fog Stone can eat the inconspicuous stone in the caviar plate, which turned out to be a carefully prepared surprise &quot;Eastern Eggs&quot; 🎉! What is the specific thing? Waiting for you to explore for yourself 😝 can only say that the taste is too appetizing to me! The experience during the meal is very good. 💯 There is a special person to explain each dish throughout the whole process. The most impressive thing is that before the main dish, in order to create the atmosphere of the sea, it will specially put Shanghai snail decoration on the table 🐚...and play the soft sound of the waves at the same time. Then create the taste of the sea through the shrimp sauce in the dishes~ bring layers of progressive sensory experience to diners from vision, hearing, smell and taste~💝! Even the seasonings in the dishes have been carefully designed and innovated, and appear in front of them in a completely unexpected form~ You can see the 👍🏻┅┅┅🟡 Restaurant Honor 🔵┅┅┅✅2021-2022 won the &quot;Black Pearl Two Diamond Restaurant&quot; 🏅 and &quot;Michelin Meal Plate Award&quot; for two consecutive years. 🛎️ and other ✅ Dom P&eacute;rignon Society is the first (58th) member restaurant in mainland China, and its founder, Tang Peilixuan (Dom Pierre P &eacute;rignon), has the reputation of &quot;father of champagne&quot; 🍾🎊┅┅┅┅┅┅┅┅┅┅┅┅🏠 Yue Yu&egrave; Modern Cantonese cuisine 📍 4th Floor, Nanfenghui, No. 618, Xingang East Road 🈺18:00-22:30

Trip Gourmet Awards

Top 35 Fine Dining 

This is a restaurant that has been awarded Michelin plates for 5 consecutive years. [Environment] The dining environment has a relatively independent partition, which is especially suitable for the current epidemic. It is not secretive and can be eaten independently. [Taste] The taste of the dishes is very good. When I want to use the double package with a great experience, I specially ordered the signboard. The flaxseed crispy skin roast chicken. The taste of the roast chicken is really good and the taste is excellent. [Service] The service here is also in place and intimate, it is a good dining experience

Valentine&#39;s Day, birthday, anniversary just happened to be this month... such an important moment, he met with the restaurant under the &quot;Gourmet Forest&quot; ～, come to the date between the taste buds, there must be some sense of ritual, N years later, the memories are also beautiful and profound. The leap is the leap of the leap, the leap series has four major restaurants ～ &quot;leap&quot;, &quot;leap&quot;, &quot;tidal leap&quot;, &quot;moon stove&quot; different food styles, in their respective fields. Today, I came to the leap with the theme of &quot;cooking&quot;, and I saw and tasted the use of different cooking methods of ice, dumplings, soup dumplings, flavor dumplings, oil dumplings, anthrax, fire dumplings, white dumplings...Iceland Canada elephant pull dumplings: chef changed 🔪 to 0 ℃ ice dumplings, The thick cut taste is really crisp, the teeth and cheeks have a endless aftertaste. Oily flower glue: As Chaozhou people are really familiar with the selection of salmon gum, the high temperature to produce the Merad reaction, the oil to bring crispness and aroma to the ingredients, and the flower glue still maintains a soft Q bullet. Taste of Chaoshan foie gras: Selected Lionhead Goose Goose Liver, densely spiced braised juice, is the most authentic Chaozhou flavor, with Chenghai sauerkraut and finger orange, fresh and refreshing. Several exquisite Cantonese cuisines of &quot;Yu&quot; Yue, bring visual enjoyment and taste feast of taste buds. We are eager to provide one-to-one services in front of the board and private rooms, interpretation of cooking, and explanation of food, let me feel the true essence of food taste night, if you also want to have a long aftertaste of beautiful banquet, booking in advance will get a better experience. Modern Cantonese cuisine explorer, Yu Yue is waiting for you! 🍴: Yu Yue📍: 401, 4th Floor, Nanfenghui, No. 618, Xingang East Road

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 &quot;hundreds&quot;, 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 &quot;a certain season hotel&quot;, 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.

My friend also ordered a sushi roast. I thought I was going to do it myself. The original intimate here was actually sitting there, and I have already done it for you in advance, so I really just eat here. I really don&rsquo;t need to do it. It&rsquo;s too satisfying.

This shop tastes good, the pasta is delicious, but the portion is relatively small, the pizza is also ok, the portion is very large, it may be in the big hotel, so the price feels a bit expensive.

粤式中餐厅，古色古香，环境一流，姐妹餐厅是米其林，小青柑茶香甜可口，龙虾泡饭和鸡皮爽脆肉脆鲜香。要提早预约，按位算。龙虾一定要吃。

Ming Court明阁，广州南丰朗豪酒店中餐厅。这是一家米其林星级食府，以新派粤菜最为著名。古色古香的屋檐、七彩斑斓的满州窗，大厅装潢处处章显广州本土的西关大楼的韵味。大厅内还设有李白的《将进酒》与孟浩然的《过故人庄》两幅大型字画，寓意以酒款待四方宾客，以美食结交各路友人。迎宾彩碟：叉烧多汁香甜，五香牛展醇厚浓香，一味捞鸡鲜嫩可口，翡翠海蜇卷清脆嫩滑，和风云耳爽口香脆。汤品：竹丝鸡螺头炖菌后竹笙，菌中皇后--竹笙，被列为&ldquo;四珍&rdquo;之首；&ldquo;宁可食无肉，不可食无菇&rdquo;，描述菌类对人体健康的重要性，超高的营养价值，香味浓郁，是广东靓汤的精选用料。浓汤花胶鸡丝羹，海八珍之一的花胶，与燕窝、鱼翅齐名，采用上等鱼类的鱼鳔干历而成，具有相当的滋补作用和药用价值。点心：三丝炸春卷、黑松露杂菌素饺、蟹籽鲜虾烧卖、蜜汁叉烧酥、明阁鲜虾饺、猪仔流沙包、XO酱炒萝卜糕、金腿咸水角等等；明阁也是通过传统点心结合自主研发创新呈现了广东茶点的文化，各式点心口味也是让人赞不绝口。龙虾汤响米海鲜泡饭：这是套餐中的重头戏，浓郁的龙虾汤鲜味十足，龙虾肉也是粒粒饱满，令人无法抗拒。用了超多的材料精心熬制的汤底，再配上脆脆的响米，大口大口的吃饭，鲜香味在嘴里散发出来，令人回味无穷。餐后甜点：雪燕流沙芝麻球拼时令鲜果，雪燕是苹婆树树干木髓分泌物，具有美容养颜、抑制蔗糖吸收、减少血糖升高多种优点，因价格昂贵，也被养生人士誉为植物珍馐。配咸蛋黄做成的流沙，入口即化的感觉。鱼跃龙门香芒布丁拼甜梦鲜果，由芒果、西柚等多种材料制作成鲤鱼形状的布丁，口感香甜嫩滑，男女老少皆宜。#套餐人均一百多元就能吃上一顿五星级酒店米其林餐厅的点心餐，超高的性价比。优雅的装潢、贴心的服务、高品质的出品，这是明阁对每一位宾客的负责。餐厅于2019年《广州米其林指南》中荣获&quot;米其林餐盘奖&quot;，这是对明阁整个团队的认可，这也将会促使你们在前进的道路上做得更好。

Ming Court Ming Pavilion, Langham Place Guangzhou Nanfeng. This is a Michelin-star restaurant, most famous for new Cantonese cuisine. The antique eaves and colorful Manzhou windows are decorated everywhere, showing the charm of Guangzhou&#39;s local Xiguan Building. There are also two large-scale calligraphy and paintings of Li Bai&#39;s &quot;Will Enter Wine&quot; and Meng Haoran&#39;s &quot;Passing the Former Renzhuang&quot; in the hall, which means to entertain guests from all directions with wine and make friends with food. Welcome color dish: roasted juicy sweet, five-flavored beef show mellow and strong fragrance, one taste of chicken fresh and delicious, emerald sea oyster crispy and smooth, and wind and clouds ear refreshing crispy. Soup: bamboo silk chicken snail head mushroom back bamboo shoot, the queen of the fungus - bamboo shoot, is listed as the first &quot;four treasures&quot;; &quot;Better to eat no meat, not eat no mushrooms&quot;, describing the importance of fungi to human health, super high nutritional value, strong aroma, is the essence of Guangdong soup selection. The soup of the chicken silk scorpion, one of the eight treasures of the sea, is famous with bird&#39;s nest, shark fin, and the fish of the first class fish dried history, has a considerable tonic effect and medicinal value. Dim sum: three-slice fried spring rolls, black truffle heterococtin, crab seed shrimp siu mai, honey sauce fork roasted dumplings, Ming Pae fresh shrimp dumplings, pig quicksand buns, XO sauce fried radish cake, golden leg salt water corner, etc.; Mingge also presents the culture of Guangdong refreshments through traditional dim sum combined with independent research and development innovation, and all kinds of dim sum tastes are also full of praise. Lobster soup rice seafood rice: This is the main scene in the package, the rich lobster soup is full of flavor, the lobster meat is also full of grains, irresistible. With a lot of materials carefully brewed soup base, then with crispy rice, big mouth eating, fresh fragrance in the mouth, it is endless aftertaste. Dessert after dinner: Xueyan quicksand sesame balls fight seasonal fresh fruit, Xueyan is the pulp secretion of the tree trunk of Pingpo tree, with beauty, inhibit sucrose absorption, reduce blood sugar increase a variety of advantages, because of the price is expensive, is also known as a plant treasure by health people. Quicksand made with salted egg yolks, the entrance is immediately transformed. Fish Yuelongmen fragrant mango pudding sweet dream fresh fruit, made from mango, Xiyu and other materials into a pudding in the shape of salmon, sweet and tender taste, suitable for men, women and children. #Package per person of more than 100 yuan can eat a snack meal at a five-star hotel Michelin restaurant, super cost-effective. Elegant decoration, intimate service, high-quality production, this is Ming Pavilion is responsible for every guest. The restaurant won the Michelin Plate Award in the 2019 Guangzhou Michelin Guide, which is an recognition of the entire team of Mingge, and it will also encourage you to do better on the way forward.

点心整体水平很不错，虾饺烧卖排骨，一盅三件的食材挺新鲜的，不是冻肉的口感，稍微咸了一点。甜品蓝莓雪燕杏仁茶，蓝莓酱酸酸甜甜，奶冻也很Q弹，搭配吃很新鲜。贵妃醉很特别，很喜欢。

The overall level of snacks is very good, shrimp stew roast pork ribs, one or three pieces of ingredients are quite fresh, not the taste of frozen meat, a little salty. Dessert blueberry snow swallow almond tea, blueberry sauce is sour and sweet, milk frozen is also very Q-pop, and the food is very fresh. The chaise is very special and I like it very much.

出品不错，味道好，环境一流，价格不贵，比东方宾馆便宜

Good production, good taste, first-class environment, not expensive, cheaper than Oriental Hotel

久闻连续五年入选《广州米其林指南》的新派粤式中餐厅【明阁】大名，最近入住广州南丰朗豪酒店，Celia和家人也借此机会去试试出品。得知最近，中餐行政总厨周师傅带领一众明阁星厨，在致力呈献以&ldquo;啖&middot;潮&rdquo;为主题的新派春季潮菜。我们也就正好来一次沉浸式的潮菜时鲜品鉴。【五笋鱼饭】最令人难忘的一道菜。以鲜活海鱼做成的鱼饭，是潮汕传统打冷的代表之一。明阁精选肉质紧实细腻的五笋鱼做鱼饭，伴以软滑的自制黄豆酱和爆浆的鲟鱼子酱，让口感、鲜味提升，整道菜变得更有层次。五笋鱼爆皮而出的脂香鲜味瞬间充斥口腔，让人欲罢不能！【黑毛猪腩肉炆潮州珠瓜】南澳岛的潮州珠瓜厚实多汁。以高汤焖煮至软烂，五花肉的鲜香渗入其中，香甜回甘，让人久久不能忘怀。某人几乎自己把一整煲干了！所谓&ldquo;食在广州，味在潮汕&rdquo;，明阁最新菜单是以传统潮菜改良，融入新派元素，以创新致敬经典。广州的识食之人都不要错过哦！ #米其林餐厅 #美食旬味会 #春季用餐好去处

I have heard for five consecutive years that I have been selected as the new Cantonese-style Chinese restaurant [Mingge] in the &quot;Guangzhou Michelin Guide&quot;. I recently stayed at Langham Place Guangzhou Nanfeng. Celia and her family also took the opportunity to try the product. Recently, Master Zhou, the executive chef of Chinese food, led a group of Mingge Star Chefs to present the new spring trend dishes with the theme of &quot;Yuan Chao&quot;. We also came to an immersive trendy dish when tasting fresh. [Five-squid rice] The most memorable dish. Fish rice made with fresh sea fish is one of the representatives of the traditional cold of Chaoshan. Mingge selects the meaty and delicate five-squid fish rice, accompanied by soft-slip homemade soy sauce and bursting paste caviar, so that the taste and taste are improved, and the whole dish becomes more layered. The fat and fresh smell of five salmon bursting out of the skin instantly filled the mouth, which made people want to stop! [Black hair pig stewed meat Chaozhou Pearl Melon] Chaozhou Pearl Melon on Nanao Island is thick and juicy. Cooked in the soup until soft, the fresh fragrance of the pork belly penetrated into it, sweet and sweet, people can not forget for a long time. Someone almost dried a whole dry! The so-called &quot;eat in Guangzhou, taste in Chaoshan&quot;, Mingge&#39;s latest menu is improved with traditional Chaoshi cuisine, integrated into new elements, and paid tribute to the classics with innovation. Don&#39;t miss the food people in Guangzhou! #Michelin Restaurant #Food Xunweihui #Good place for spring dining

环境优雅，安静十分好，味道不错👍

团购套餐，价格不贵，性价比很高，菜式比较精致，点心价很便宜，味道不错，环境卫生非常好，大厅比较小，人不多，服务好，还送甜品，

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