YUE JING XUAN

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.

General evaluation: The products are always quite satisfactory, no problem, but lack a sense of surprise, so I feel slightly disappointed. The service is still positive, but the efficiency is not very high. The dishes added later are not coming. High floors, but the landscape is not particularly good, and you can't see the small waist. How good the business is, there is also a turntable, so it is best to book in advance, especially the window seat. Rating: 80 points Cost-effective: ❤❤❤ Because there is an appointment in advance, I entered the seat smoothly. At about 6 o'clock, there are not many guests. I ordered the dishes and they will be served soon, but the extra vegetarian dishes will be added later, about 40 minutes, only to send it, and I have to wait a little bit. [Cherry foie gras] 180 yuan is a must-order dish for each table, at least if you are going to this store for the first time, this dish must be a point. The shape is chic and novel, and I can't help but eat a few more. Because the shape is too good, so the expectations are a bit high, eating the first feeling a bit mediocre, but eating other dishes to eat this, I feel more satisfied, the outer skin is sweet and sweet inside is delicate and dense, not greasy at all, and the fragrance is also very mellow. fine. [Honey Smoked Smoked Shell Fish] 190 yuan is a bit similar to the smoked fish in this dish, but the sauce color is lighter and the sweetness is lower, so it is a bit not switched when eating. Personally, I still prefer to eat the smoked fish in Shanghai. I feel that the taste is heavier and more enjoyable. Is this a modified version? [Qinglan snail soup] 150 yuan a person in Shanghai [Tangge] restaurant has drunk their signature "Conch Soup", so far some people have not forgotten, see the snail soup here want to try it. The soup head is still good, fresh and strong, but the taste of the snail slice is slightly worse, and it is relatively small. It was a little worse than expected. [Old Fire Soup of the Day] 90 yuan said that the soup of the day was the one that the restaurant spent the most time boiling. If you don't know what to order, this is definitely correct. What is the chicken soup of the day, the soup is milky white, very strong, Drink warm and warm stomach. [Ice roasted three layers of meat] 180 yuan is really good, the goods are really three layers of meat, the first layer is burnt yellow and crispy meat skin, like the taste of millet pot bar, very pleasant; the second layer is rich in oil and fat layer, looking at the crystal fat, but not greasy; The third layer is the delicate lean meat part, tender and not woody, slightly chewy, with the crispy fat on it, it is wonderful. [Honey black hair pork roast] 180 yuan for pork roast is very small, one by one and very slender, I always feel that every time I eat a piece is not addictive, the meat is partial, the oil is not enough, The taste of the roasted sauce is also slightly insufficient, and it is a bit boring to eat; [Baiwei Dairy Pigeon] 85 pigeons are very good, the skin is crispy and tender, and the gravy is full and full. The plate is simple, but the slices are clean and neat, and they are made alive. [Black Sesame Egg Cookie] 45 yuan black Cookie Egg Cookie, It looks very special, but the taste of black sesame is not strong, it feels not as good as the aroma of southern black sesame paste, the taste of the paste is OK, overall it is ordinary.

The environment is not said, the next view is condescending. The dishes are fresh and delicious, the key is that the delicious service is good 👍 suitable for a family of three parents and children to taste, highly recommended here, worthy of praise 👍👍👍

Bingyuan a person or a city, there will be a matching character tones, a hotel of course is no exception, I have a good impression of Park Hyatt Hotel, mentioning Beijing Park Hyatt, I remembered the bread made by Master Ouyang, and when I mentioned Ningbo Park Hyatt, I remembered to eat with Shen Hongfei Shen Ye. Crab. And when it comes to Park Hyatt Guangzhou, what impressed me most was actually a champagne rooftop. Guangzhou's bar culture is weaker than the north, even the whisky bar has just started, let alone Champagne, because of various coincidences, I spent many good nights on the Champagne rooftop of Guangzhou Park Hyatt, so every time I mentioned Guangzhou Park Hyatt, It will remind me of the kind of champagne-like rise. The first time I went to Guangzhou Park Hyatt for dinner was to attend a champagne press conference, and yesterday was because of the opportunity of Fulung Wine Industry Phillip Bonna Champagne, and participated in the tasting dinner of Park Hyatt Hotel food and wine. Four Park Hyatt masters eight hand shots, vertical and horizontal things, carefully cooked a champagne dinner. Champagne dinner, of course, can not drink into the sausage, must have the wind to the moon, to live up to the moonlight of the soft sausage. Before, because of the preparations for the Hennessy Emperor's Dinner, I once helped the Park Hyatt Hotel design the menu. I was quite confident in the master's skills. The dishes that night were all innovative works. There were no shortage of clever highlights, such as drunk crab pomegranate bags. People familiar with Cantonese cuisine are not unfamiliar with pomegranate chicken, but this is a dish that I think is lackluster, the taste is not bright, the taste is too thin, but the drunk crab pomegranate bag of Park Hyatt master made my impression. The drunk crabs were removed and brewed into the egg skins, and the taste of plum and yellow wine made the rigid pomegranate bag long, which I thought was a better crab dish than the crab orange. The wine in the press is the commemorative version of Phillipina 1522. This is of course not to say that I have drunk 500 years of old wine. This belongs to the founder's commemorative series. I like this kind of old champagne very much, especially when I have been to the bakery in Europe and went to the countryside to see my grandmother make a bun. The aroma of this yeast became attached from familiarity, 1522, just in the middle of the Ming Dynasty in China, so the dinner was named "Dream Back to the Ming Dynasty". Mr. Bai Yang, who wrote the Chinese History Classic, did not like the Ming Dynasty. In 1522, the Emperor Zhengde, who was a dragon and a phoenix, handed over power to the Emperor Jiajing, who was later named Hairuiqi. The prosperity of the world was calm, all the years were quiet, and the white mountains and black waters were still growing. What is the moon in your life?