This &quot;keysmith&quot; in the new village of overseas Chinese is already considered to be the old-fashioned high-end Japanese material. It is not as noisy as the Pearl River New Town. It is located in the secret orange crystal hotel. It suddenly remembered that it was not the famous sleeper bar before this place? The famous teacher Mu Zimei from the country was here to turn red dust and wrote the &quot;Love Letter&quot;. The red dust turned heads were empty. Today&#39;s masters do not have the new expensive wind and clouds, but have a few minutes of the lonely ancient temple in the mountains. The tableware is not as luxurious as the fashionable new human, but it seems a little simple, of course, too simple and there is a problem, such as wine sommelier service. In the current rapid iteration of the back waves, the front waves have to do their best to maintain competitiveness. The price of 18 per capita is of course the best way, but in addition to the basic plate, it has to be a little pushed out of the new things. The sea urchin mash sauce and peony shrimp are a small improvement. Direct roasting of Japanese squid is also a rare taste.

Trip Gourmet Awards 2023

UMASHOU

The Garden Hotel double package (the first time the Chinese and English menu is so long), the portion is enjoyed by four people. Everyone charges: tea room fee, service fee, some restaurants packing boxes are also charged, and the Garden Hotel packing is free, and the quality and style of the packaging box and bag are better; Shun brought children popularized Cantonese writing: file.

Trip Gourmet Awards

Taianmen Guangzhou&#39;s first menu is the Shanghai season menu based on the comprehensive adjustment for Guangzhou, using a lot of local ingredients and flavor elements, the overall flavor is more light and delicate than Shanghai, presenting a precise and perfect feast. Like Shanghai, each guest&#39;s Tai&#39;anmen experience starts with an 8-course tasting package, while the restaurant prepares another 8 Tai&#39;anmen classic and innovative dishes for guests to add some tasting on the basis of the tasting package. First of all, the tomato cold soup and welcome appetizers that are praised by people clapping hands, and then the fish from the bamboo shoots that have the charm of the south start the formal taste roaming journey. Tuna belly oil rich, delicious and easy to get greasy, it and the Dutch calf willow together to make Tata, add the fresh and rich black fish to further increase fresh, hidden in the fried fish skin let the aroma further strengthen, love. Local smoked salmon, cushioned Shanghai moss French bread, seasoned with vanilla butter, seemingly simple but flavor layered, like a round of French wet kiss on the taste buds, how moving. The white asparagus is sweet and delicious in the season, and the good lamb belly fungus is delicious and subtle. It not only forms an excellent flavor combination with Atlantic lobster from Canada, but also cleverly blends the taste and shows the true color of the master. Fried duck liver will be just right, for this level of restaurant is right, its combination of slow-cooked wind-proof root, thin pear slices, chopped dumplings and order-to-stop sauce is even more impeccable. These two dishes are like a famous chef textbook, and deserve to be studied seriously by Western chefs. On the a la carte menu, you will not miss the tender and unsalted Te Mana lamb from New Zealand. The chef discards the usual lamb stew practice, and the lamb is seasoned and fried until crispy, seasoned with mint, black garlic and yogurt, and seasoned with fresh sweet beans, which are meticulous and rich in flavor. Chef Stefan did not bring the amazing week in Shanghai to Guangzhou as a Guangdong pigeon breast main course, and added a pigeon clear soup in the a la carte menu, dare to present such a soup in Guangzhou, it can be seen that his confidence. Take the local mature pigeons into the food, the pigeon bone roasted incense, with mushrooms, kunbu to make clear high soup, injected into the deep dish with thick fried pigeon stew, duck liver Italian stew. This soup dish can be described as amazing, every detail is perfect, eat the stew plate. Tai&#39;anmen&#39;s chef team has accumulated deep accumulation, and the R&amp;D ability is terrible. Shanghai has been updated to the 31st version of the menu. Guangzhou currently presents the first menu, and it is constantly developing and launching new dishes, which can stand the repeated tests of diners. #Ctrip Food Forest

As the Michelin restaurant and Black Pearl restaurant that continues to be listed under Tai&#39;anmen, Stiller can still represent a certain level of Western food... The pre-dinner snacks and pre-dinner bread are of good standard. Ma Oren selected No. 5 oysters, fresh and sweet, and personally like to match lemons, so that the taste buds are fully opened. Beef Tata, white asparagus salad is OK, fried Hokkaido scallops with sauce, great. The charcoal grilled octopus and roast pork chops are generally average. The desserts are a small surprise again after the meal. Every taste is very memorable...Praise. The picture is in the order of serving #Michelin Restaurant #Discover the color of the journey

Top 35 Fine Dining 

The first time I came to the Garden Hotel to eat, I didn&#39;t expect to attend someone else&#39;s wedding. The banquet hall is beautifully furnished, and the waiters are also very eye-catching, helping you make tea and hand over water to change the bone dish, and the whole process is smiling, and the service alone can win.

[Environment] Mr. Bei Xuming designed the waterfall restaurant. The most famous steel structure + glass design. The experience of dining at the waterfall is great. It feels like a Southeast Asian restaurant. [Service] Very good waiter collects the plate quickly [Taste] After dinner and breakfast, there are actually not many types of choices. But the taste is still ok. The evening burdock is good. It is almost the New Year. I also sent us a pot of small dishes. But there are too few types of seafood. Basically, there is no grilled shrimp or a limited amount of general dessert. Not bad. In the morning, the soup rice noodles are ok. Others are not lost. I heard that in the afternoon. Tea is more popular. I have seen a long queue when I come to stay in two hotels.

Down from Baiyun Mountain, tired and half dead, take a taxi here to fill your stomach. On the third floor, the guests greeted warmly. The group of 4 people had a meal. I thought that we didn&#39;t eat enough. Who expected to be old and couldn&#39;t eat it. The twelve were just right, and the food was delicious and not wasted.

位于华侨新村的这家&ldquo;旨匠&rdquo;已经算是元老级的高端日料了，没有珠江新城那么喧嚣，坐落于隐秘的橘子水晶酒店，突然想起这里之前不正是那个大名鼎鼎的枕木酒吧吗？当年名震全国的木子美老师就是在这里辗转红尘，写出了《遗情书》。红尘转头皆是空，如今的旨匠没有新贵的那些风云际会，反而有几分山中古寺的寂寥。餐具也不像时尚新人类那般奢靡华贵，反而显得有些朴实，当然太朴实了也存在一个问题，比如说葡萄酒的侍酒服务。在后浪快速迭代的当下，前浪也得竭尽所能保持竞争力，人均一千八的价格相对优惠当然是不二法门，但除了基本盘扎实之外，也得有点推陈出新的东西，海胆捣酱拌牡丹虾算是小改进，直接烤日本带鱼奉上也是不多见的口味。

在这铺天盖地宣传的餐饮界，还有神秘低调的餐厅？就是这家靠口碑相传的omakase天花板，旨匠&nbsp;。非常感谢携程美食林旬味会的邀请～🍽️参加旨匠omakase晚宴，一场味蕾的盛宴！🥢对于几乎刷遍广州高端omakase的我也算是一次刷新感受de体验。店位置虽然非常低调，但里面的装修确是屡屡斩获大奖的设计，中日结合的美学～充满木调的静谧，特别解压Menu😋都是甄选应季新鲜食材，元老级的师傅根据食材的特性结合特别的工序，呈现给我们的是一次次惊艳味蕾的享受！🥰印象很深刻的是招牌的二十年古酒牡丹虾🦐和特色的白虾玉米冻。这两个菜式对寿司温度控制，鱼米融合度，舍利的空气感都把握得恰到好处。食材的处理诚意满满的，很独到！吃得出为我们准备食材的团队他们的匠心和对品质的追求。立鳞烧吃到的鱼皮好香脆！@旨匠-华师傅用的是碳烤而不是火炙的方式来处理&hellip;感动！🥹 #携程美食林 #美食旬味会 #广州Omakase

In this world of food and beverage promotion, there are mysterious low-key restaurants? It is this okase ceiling that is passed down by word of mouth, the mastermind. Thank you very much for the invitation of Ctrip Food Lin Xunweihui to participate in the mastermind okase dinner, a feast of taste buds! 🥢 For the high-end makase that almost brushes all over Guangzhou, I can also be regarded as a refreshing experience. Although the location of the store is very low-key, the decoration inside is indeed the design that has won awards repeatedly. The aesthetics of China and Japan are full of wood-toned tranquility. Special decompression Menu 😋 are selected for fresh seasonal ingredients. The master of the old grade combines special procedures according to the characteristics of the ingredients. What is presented to us is the enjoyment of amazing taste buds! 🥰 I was very impressed by the signature 20-year-old wine peony shrimp 🦐 and the special white shrimp corn frozen. These two dishes control sushi temperature, fish and rice fusion, and Shelly&#39;s air sense. The processing of ingredients is full of sincerity, very unique! Eat the team who prepared ingredients for us with their ingenuity and pursuit of quality. The fish skin eaten by Lilin is so crispy! @The craftsman-Hua master uses carbon roasting instead of fire simmering to deal with... moved! 🥹 #Ctrip Food Forest #Food Xunweihui #Guangzhou Omakase

此番受邀参加携程美食林旨匠旬味会活动除了一个开放式料理区和两个私密的包间外店内将大片的空间用于装置铺设其中&ldquo;竹&rdquo;的元素变成为了空间里娓娓道来的主角极具延伸感的竹编，不偏不倚，顺势而为或明或暗的灯光设计，更像是一种隐秘的能量步入旨匠后，感觉时光都慢了下来-二十年熟成古酒渍牡丹虾经由长时间的腌制和熟成的牡丹虾充分吸收了古酒的独特香气酒的醇厚和虾的鲜美相互融合，锥以浓郁的海胆各中风味的微妙和层次，妙不可言-石垣贝贝肉丰满细腻，口感鲜嫩脆爽天然的甜感和淡淡的海水香气正是吃石垣贝的好季节，又怎能错过?-甘鲷立鳞烧配胡麻酱炉火碳烤的甘鲷，外层是香脆的鱼鳞内部则保持着鱼肉的柔软和多汁，质地鲜嫩与胡麻酱的浓郁和滑润相互融合，丰富且独特-酒足饭饱，以一碗鱼汤结束了晚餐部分昆布为汤底提供了一种淡雅的海洋风味松茸更是为汤品增添了一种独特的香气充满了海洋和山林的自然香气，暖笠笠-应季而食，每道菜肴都有其独特的风味和特点精美的摆盘和食材的处理，惊喜满满的味觉冒险是一次独特而难忘的美食之旅，感谢华师傅的细心款待 #美食林旬味会 #美食林餐厅打卡 #携程美食林 #浪漫约会餐厅 #尝一尝地道老字号

This time, I was invited to participate in the Ctrip Food Forest Zhijiang Xunweihui event. In addition to an open cooking area and two private private rooms, the store will use a large area of space for the installation of the elements of &quot;bamboo&quot; to turn into a bamboo fabric with a sense of extension for the protagonists in the space. , Unbiased, Designed for light or dark, it is more like a secret energy after entering the craftsman, feeling that time has slowed down - twenty years of ripe old wine stained peony shrimp through long-term pickling and ripe peony shrimp fully absorbs the unique aroma of ancient wine wine and the deliciousness of shrimp Mixed with each other, cone with rich sea urchin flavors of subtle and layer, wonderful - stone mussels meat full and delicate, fresh and crisp natural sweetness and light sea aroma is the good season to eat stone mussels, how can you miss it? -Ganzi stand scale roasted with flax sauce stove carbon grilled ganzi, the outer layer is crispy fish scales, the interior maintains the soft and juicy fish meat, the texture is tender and the rich and smooth blending with the flax sauce, rich and unique - full of wine and rice, ending with a bowl of fish soup for dinner, part kunbu for the soup For a light ocean flavor, Matsutake adds a unique aroma to the soup, filled with the natural aroma of the ocean and mountains, warm and seasonal, each dish has its unique flavor and characteristics of exquisite dishes and ingredients treatment, Surprise full taste adventure is a unique and unforgettable food trip, thank Master Hua for his careful hospitality #Food Lin Xunweihui #Food Lin Restaurant punch card #Ctrip Food Lin #Romantic Dating Restaurant #Taste an authentic time-honored brand

感谢携程美食林的盛邀参加了今年的美食旬味会品尝不一样的Omakase🥢餐厅环境是我喜欢的高级黑风格全程每上一件美事料理师傅都会仔细地介绍食材的来源和吃法最重要的还是让味蕾得到了极致的满足-🦐二十年熟成古酒渍牡丹虾淡淡的酒香味搭配着鲜甜的牡丹虾酒香味恰好地提升了虾味鲜味口感清甜爽口🌟鲍鱼配肝酱鲍鱼的个头非常大&nbsp;口感特别细腻爽口搭配特制的肝酱吃起来更加鲜&nbsp;一点腥味都没有🍣海胆穴子口感清甜&nbsp;略带点回甘一点也不会涩口可见海胆的品质和新鲜程度非常高-每一天的菜单都是根据当天的新鲜食材而定制所以食材是相当的新鲜还能亲眼看着师傅料理食材的过程真的增添的了不少食欲🏮旨匠Omakase📍广州市越秀区环市东路华侨新村光明路28号 #携程美食林 #旬味会

Thank you Ctrip Food Forest for inviting you to participate in this year&#39;s food Xunwei will taste a different Omakase 🥢 The restaurant environment is my favorite high-end black style. Every last beautiful thing, the chef will carefully introduce the source of the ingredients and the most important way to eat is to let the taste buds get the ultimate. Satisfaction -🦐 20 years old wine stained peony shrimp light wine fragrance with fresh sweet peony shrimp wine fragrance just improves the shrimp taste fresh taste sweet and refreshing taste 🌟 abalone with liver sauce abalone is very large, the taste is particularly delicate and refreshing with special liver sauce to eat more fresh There is no fishy smell at all 🍣 The taste of the sea urchin acupoint is sweet and a little bit back to Gan. It is not astringent to see the quality and freshness of the sea urchin. The menu every day is customized according to the fresh ingredients of the day, so the ingredients are quite fresh and you can see the chef&#39;s cooking with your own eyes. The process of materials really added a lot of appetite 🏮 Directionsmith Omakase 📍 No. 28 Guangming Road, Huashi East Road, Huanshi East Road, Yuexiu District, Guangzhou #Ctrip Food Forest #Xunweihui

📍携程美食林旬味会📍旨匠是日晚宴，由城中Omakase之王华师傅亲自出马[Tiptop]白虾玉米豆腐寿剒:鱴 縞鰺葱香鰹鱼寿司：金目鯛 墨鱼BB二十年熟成古酒渍牡丹虾鲍鱼配肝酱寿司：鰺 石堩員炸伊佐术配酒盗松叶蟹冷素面寿司：赤身 中腹甘鲷立鳞烧配辣胡麻酱寿司:海胆穴子鱼汤季节甜品今晚辛苦华师傅了👨🏻&zwj;🍳图⑤石垣贝鲜甜爽嫩，好吃得不得了！华师傅说，再来一round？真是不行，今晚量实在太大了！将粤菜烹饪和调味手法融入到日料里，华师傅已经是炉火纯青了。松叶蟹冷面的鲣鱼汤底加入了青柚，真是神了，那两片青桔更是点睛之笔。佩服华师傅的功力，我觉得华师傅的出品不单只是融入了粤菜，更是各国料理的精华都手到拿来了[Tiptop]最后一碗热乎乎的松茸味增汤，为今晚日粤融合的晚宴划上完美句号。甜品是女人另一个胃，再饱都能吃得下。静冈蜜瓜+当季的龙眼奶冻+加了黄皮酱的玉子烧＝华师傅独一无二的甜品创意idea[StarEyes]太赞了[Awesome] #美食旬味会 #携程美食林 #我的深夜食堂 #omakase

📍 Ctrip Food Lin Xunweihui 📍 The Author is a Japanese dinner, and the master of the Omakase Wang Hua in the city personally went out [Tiptop] White shrimp corn tofu sushi: scallion fragrant squid sushi: Golden Mud squid BB 20 years old cooked into ancient wine stain peony shrimp abalone with liver sauce sushi: Shiqiyuan fried Izuoshu with wine stealing pine leaf crab cold plain noodles sushi: naked, middle-belly Ganzi Lili with spicy flax sauce sushi: sea urchin acupoint fish soup season dessert tonight, master Hua worked hard 👨🏻&zwj;🍳 picture ⑤ Shiqi shellfish is fresh and sweet and tender, delicious! Master Hua said, come back again? Really not, tonight is too big! Combining Cantonese cooking and seasoning techniques into Japanese ingredients, Master Hua is already pure green. The bass of the cold-nooded mackerel soup with pine leaf crabs has added green oysters. It is really a god. The two green oranges are the finishing touch. Admiring the skills of Master Hua, I think Master Hua&#39;s products are not only integrated into Cantonese cuisine, but also the essence of various cuisines have been brought to the last bowl of hot Matsutake Mizuno soup, which will end the dinner of the Japanese and Cantonese integration tonight. Desserts are another stomach for women, and they can eat them if they are full. Shizuoka honey melon + longan milk jelly in the season + jade roast with yellow skin sauce ＝ Master Hua&#39;s unique dessert creativity idea[StarEyes] awesome [Awesome] #Food Xunweihui #Ctrip Food Forest #My late night canteen #omakase

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