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

Excellent Cuisine

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

#10 of Fine Dining  in Guangzhou

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.

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.

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.

Saying that the paix coffee has accompanied us through a year 😘 in Guangzhou, this land of its first year of life, what new ideas will there be?💡paix coffee &amp; Pearl River Beer, which is a local brand, has actually launched a joint flash store! Just in Wanhui! [Color] Three joint special notes 😉 As an alcoholic and coffee person, of course I am all! Department! all! want! 😘😘😘 Fashion peanuts are good peanuts with dense hearts 🥜 Flavor paix signature venom espresso with a refreshing Pearl River 0-degree beer clean and neat taste, but with a nutty aroma 🉑️～ Don&#39;t be afraid to blow the waves in the season の Litchi orchid soe crashes into the arms of fresh peach juice 🍑 0 alcohol it actually has beer The breath of hops and malt whiskey is that the alcoholics who drive safely are happy. 😘 tips😇 Buy 3 cups of joint special adjustment and each cup will be given a PAIX COFFEE roaming map~! 😘 The double anniversary gift box exchange is also full of expectations. From July 23 to September 30, the designated 6 PAIX stores recommended by the punch card map will spend more than 50 yuan per store. A PAIX store chapter can be collected and 6 store chapters can be redeemed for a large gift box at the sixth store with the collection map. The redemption method is the same as the above ～paix coffee x Pearl River Beer &quot;Play Beer Big Cake&quot; flash store 📌7.23~8.1 limited time flash! ⚠️ Chong Chong Chong 🐛

Langham Place Guangzhou Nanfeng is my favorite hotel. It is simple and stylish. The color is soft. The materials are exquisite. The service staff is very professional and enthusiastic. It gives people a very comfortable feeling. The lobby lounge is very spacious, with a drink and a pleasant feeling. The room is ready every time I like Paris water, it seems to be home, especially intimate

情人节、生日、周年纪念日刚好都在这个月&hellip;&hellip;这么重要的时刻，和他相约&ldquo;美食林&rdquo;旗下餐厅～焯跃，来场味蕾间的约会，总要有一些仪式感，N年之后，回忆也是美好且深刻的。&nbsp;&nbsp;&nbsp;&nbsp;跃即跳跃的&ldquo;跃&rdquo;，跃系列有四大餐厅～「跃」、「焯跃」、「潮跃」、「月炉」不同美食风格，在各自的领域独领风骚。今天来到以&ldquo;焯&rdquo;为主题的焯跃，见识和品味到运用不同烹调方式的焯～冰焯、水焯、汤焯、味焯、油焯、炭焯、火焯、白焯&hellip;&hellip;冰焯加拿大象拔蚌：大厨改🔪进行0℃冰焯，厚切的口感真的是令人感觉爽脆，齿颊回味无穷。油焯花胶：作为潮州人对焯跃精选的鳘鱼胶真的很熟悉，用高温令食材产生美拉德反应，用油为食材带来酥脆和香气，而花胶仍然保持软糯Q弹。味焯潮汕鹅肝：精选狮头鹅大鹅肝，密调香料卤汁，正是最为地道的潮州味道香滑嫩口，配搭澄海酸菜和指橙，提鲜醒味。数道&ldquo;焯&rdquo;越的精美粤式佳肴，带来味蕾的视觉享受和味觉盛宴。焯跃提供板前、包房的一对一服务，对烹饪的演绎，对美食的解说，让我感受到一次真正的美食精髓尝味之夜，如果您也想有一个回味悠长的美好之宴，提前预订将会获得更好体验感受。现代粤菜料理探索者，焯&middot;跃等着您！🍴：焯跃📍：新港东路618号南丰汇4楼401

单身狗吃饭也不尴尬的餐厅🍴没有拘束感，一切都只管沉浸在美食海洋就👌了焯跃料理&mdash;&mdash;以中西日火锅料理结合的融合菜系，菜单中的食材主要是世界各地的优质海鲜为主，再辅以刺身，海胆，和牛等食材组成，由于是季节菜单，菜单无法调整。还比较贴心询问有没有海鲜或其他食物过敏，用餐过程一直是厨师带动气氛，第一次遇到厨师不是只是做菜，还要有颜值，有厨艺，还能说会道的幽默人设。

Single dogs are not embarrassing to eat in the restaurant 🍴 There is no sense of restraint, everything is just immersed in the food ocean 👌 Yuejuan cuisine ~ a fusion cuisine combining Chinese, Western and Japanese hot pot cuisine, the ingredients in the menu are mainly high-quality seafood around the world, supplemented by sashimi, sea urchin, The ingredients such as cows are composed, and the menu cannot be adjusted because it is a seasonal menu. It is also more intimate to ask if there is any seafood or other food allergies. The meal process has always been a chef driving the atmosphere. The first time I met a chef, I didn&#39;t just cook, but also had value, cooking skills, and a humorous person who could speak the way.

位上的粤菜还是第一次尝试～颠覆了广州人吃粤菜必须是圆桌围餐的氛围！最后很感激厨师团队保留了粤菜灵魂又致力于创新精神。讲一下印象最深刻的的两道菜，汤焯响螺扒：用的是潮汕响螺 点缀的小花是紫苏花～旁边沾的酱是紫苏酱。食材本身鲜甜可口～ 配上紫苏酱立即注入灵魂厨师说紫苏炒田螺是基本每个人都吃过的记忆味道～ 大排档中锅气满满都菜换到不同氛围里，用高端的食材呈现出不一样的感觉，同样是紫苏，同样是螺肉。 保留了粤菜回忆中的味觉 升级了感官和体验。油焯花胶：颠覆了传统吃法。花胶本身是没有味道的食材～ 广东人喜欢用鲍鱼汁焖煮，实际一直吃到的是鲍鱼汁的味道。这道菜用煎炸方法让花胶外酥里嫩～ 配的酱汁是黑醋。有点粤菜里酸甜精髓 却吃出完全不一样的感觉～ 不沾酱吃跟沾酱吃都很值得一试。最最喜欢的一道 甜品！简直上天了单枞燕窝奶冻：一勺子到底 三重风味～ 有层次的口感 英红九号配燕窝奶冻。茶香在口腔弥漫，非常解腻  奶香扑鼻。啊如果平时也能吃到就好了！！这个甜品真是今晚最爱没有之一总结：Vito很健谈～ 很细致的介绍食材出处，配料和创作灵感。看见他纠正其它厨师上菜的位置方向，很偏执很细致！每道菜只给5秒钟拍照～ Vito说很怕我们一直拍拍错过最佳温度。对于他的小执着我们都很理解也很配合！ 服务很细致～ 没吃完一道菜都会更换餐具和小卡片～ 连洗漱间的用品都很有档次。看见他们团队 让我想起之前看那部日剧&ldquo;东京大饭店&rdquo;一群年轻人为了摘星而奋斗的日子。 一群90后年轻厨师～ 为了创新粤菜所作出的努力也让我振奋。口味的东西很主观，总体我的体验是非常好。特别是get到厨师们创作理念～ 感觉可以值回票价。

The Cantonese cuisine on the table is the first time I have tried ～ to subvert the atmosphere that Cantonese cuisine must be a round table dinner! Finally, I am grateful that the chef team has retained the Cantonese cuisine soul and is committed to innovation. Tell me about the two most impressive dishes, the soup snails: the small flowers embellished with the tide snails are purple sour flowers ～ The sauce next to it is purple sour sauce. The ingredients themselves are fresh and sweet and delicious ～ with the purple su sauce immediately injected into the soul chef said that the purple su fried snails are basically the memory taste everyone has eaten ～ The food stalls are full of dishes and replaced with different atmospheres. The high-end ingredients show a different feeling, the same is purple su, The same is snail meat. Keep the taste in Cantonese cuisine memories and upgrade the senses and experience. Oily flower glue: subverts the traditional eating method. The flower glue itself is a tasteless ingredient. Cantonese like to cook with abalone juice, but what I actually eat is the taste of abalone juice. This dish is fried to make the flower glue outer and inner tender. The sauce is black vinegar. A little sweet and sour essence in Cantonese cuisine, but it feels completely different.～ It is worth a try to eat without sauce and sauce. The favorite dessert! It&#39;s almost heaven to single-sweet bird&#39;s nest milk frozen: a spoonful to the end, triple flavor ～ There is a layer of taste Yinghong No. 9 with bird&#39;s nest milk frozen. The tea fragrance is diffused in the mouth, very greasy and the milk is fragrant. Ah, it would be great if you can eat it at ordinary times! ! This dessert is really one of my favorites tonight: Vito is very talkative ～ Very detailed introduction of ingredients, ingredients and creative inspiration. Seeing him correct the position direction of other chefs to serve, he was very paranoid and meticulous! Each dish only takes 5 seconds to take pictures ～ Vito said that he was afraid that we would always miss the best temperature. We understand and cooperate with his small attachment! The service is very meticulous ～ Tableware and small cards will be changed before a dish is finished. Even the toiletries are very high-grade. Seeing their team reminded me of the days when I watched the Japanese drama &quot;Tokyo Hotel&quot; a group of young people fighting for star picking. A group of young chefs in the 90s ～ made me excited by the efforts to innovate Cantonese cuisine. The taste is very subjective, and my overall experience is very good. Especially get the chefs&#39; creative ideas ～ and feel that it can be worth the fare.

share一家让我流连忘返的高端料理店&mdash;&mdash;焯跃料理～之前打卡过跃系列餐厅的两家，更是对焯跃充满期待❗吃完果然超出预期，不仅有各种珍稀食材，更是用创新的冰焯、汤焯、水焯、味焯、汽焯、油焯等各种焯法烹饪，将食材的美味发挥到了极致✌环境优雅奢华，非常具有仪式感，特别适合情侣约会，周末和朋友聚会和商务宴请也是非常好的选择，让人非常轻松自在🎈🌈冰焯这道菜将象拔蚌与冰块完美结合，在冰水中倒入紫苏酱油，使象拔蚌保持了原有的鲜嫩脆爽口感，同时又增添了一丝冰凉的清爽。再撒上用液氮急速冷冻后研磨的金不换，咬上一口，就能感受到清甜鲜美的味道在舌尖跳跃～🌈汤焯选用上等的响螺，搭配特制的鸡汤底，通过高温快速煮制，让响螺的鲜美与汤底的浓郁完美融合，口感细腻醇厚。🌈水焯帝王蟹腿也是这里的招牌之一！选用新鲜的帝王蟹腿，水焯的做法保持了蟹腿的鲜嫩多汁，再搭配上特制的蟹黄做成的酱料，一大口都是满满的幸福感🦀🌈汽焯这道菜选用的是东海的优质大黄鱼，通过蒸汽烹饪的方式，使鱼肉更加鲜嫩细腻。表面还覆盖了黑松露模拟鱼皮的模样，香气浓郁非常吸引🤩整体用餐的感受是在这不仅能品尝到各种珍稀食材的美味，还能感受到焯跃对食材的尊重和创新的烹饪方式✌ 不妨来焯跃一探究竟吧～记得提前预跃哦！📍地址：新港东路618号南丰汇4楼401

人均3000+，享受舌尖上的味蕾大满足是一种怎样的体验？👉仪式感满满，高级环境私密性好，品尝来自世界各地的优质海鲜食材，大厨在你眼前专注食材烹饪，温控掌握，碰撞出美食新境界⭐人生建议，重要的纪念日记得带TA来试试！PS:&nbsp;情人节、闺蜜约会、周年纪念日、商务、春节&hellip;&hellip;💗提前订位！提前订位！提前订位！从0&deg;到600&deg;的温控，&ldquo;焯&rdquo;一个动作，瞬间锁住食材原汁原味感知焯跃的九步⬇✔焯头、✔冰焯、✔味焯、✔水焯、✔汤焯、✔白灼、✔汽焯、✔油焯、✔火焯🥢&nbsp;火焯：M7和牛随着火焰的燃烧，桌面上的黑色卡在片温度助力下，呈现红色火焰图案，这个心思很巧妙！一边炙烤一边散发香料味道，熏香裹🈵在和牛表面，口感丰富！🥢&nbsp;水焯：阿拉斯加帝皇蟹脚这股颜值，谁都拒绝不了！在80&deg;-90&deg;鱼汤里浸泡，完全锁住蟹肉鲜美，淋上海胆蟹膏酱提鲜，简直让人垂涎欲滴🥢&nbsp;汤焯：潮汕本港响螺&nbsp;食材取自潮汕大响螺，取螺肉中最嫩片块浸泡在90&deg;-95&deg;鸡汤里，断生后捞出第1️⃣口原汁原味，鲜味爽口脆脆嫩嫩第2️⃣口du特紫苏花特调酱汁，有种紫苏炒螺的粤菜味道📍焯跃料理(南丰汇店)&nbsp;🚇&nbsp;新港东地铁D出口60米南丰汇四楼🈺&nbsp;周一至周六&nbsp;18:00-22:30🗒&nbsp;预约制餐厅，食材难得，提前预约 #浪漫约会餐厅 #私房菜 #高端粤菜 #我的深夜食堂 #吃一顿海鲜大餐

本人一直在探索跃系列餐厅的路上&hellip;今天终于如愿预约到了跃系列的🔝级餐厅&mdash;&mdash;焯跃&middot;🍴店名：焯跃料理(南丰汇店) 📍地址：海珠区新港东路618号南丰汇4楼401🚇交通方式：地铁新港东站F口步行50m🈺时间：18:00-22:30&middot;🪨环境：这家餐厅走的是当下年轻人所喜爱的暗黑风，黑金的轻奢配色显得时尚有格调。这里设有几个不同size的包间，私㊙️感hin棒，灰常适合情侣约会纪念日、商务宴请等～是个聚餐的好地方&middot;🍴出品：致力于持续探索粤菜的基础烹饪方式&mdash;&mdash;&ldquo;焯&rdquo;～通过不同的温区和媒介烹饪出各种不同的美味～真真儿是视觉、味觉、听觉、嗅觉的感官盛宴‼️食材选自世界各地，新鲜且优质、色香味俱佳、摆盘精致美观（连餐盘都是根据菜品的色彩来精心设计搭配的）🔹火焯牛舌菠萝m7和牛｜给到我惊喜的一道美味‼️惊喜先从温感🔥的菜单卡片开始&hellip;随着&ldquo;生命之水&rdquo;的倒入&hellip;温度逐渐上升～五彩的火焰仿佛在舞蹈！再将迷迭香、百里香以及薄荷叶的香气焯入安格斯牛舌、菠萝及m7和牛中&hellip;口感咸甜适中，爽口弹牙🍢🔹汤焯响锣｜选自潮汕的八年老响锣，食材灰常珍贵！色泽洁白如玉，通过汤焯30s后口感达到蕞佳状态！鲜美清甜，爽脆可口，搭配㊙️制紫苏酱一起入口～口感层次丰富🔹水焯阿拉斯加蟹脚｜将肥美的蟹脚放入事先熬好的80℃鱼汤之中🦀通过不断测温，控制肉中间恰好为55℃时&hellip;为肉质蕞鲜美的时刻！这个时候趁热品尝&hellip;直接好吃到起飞&middot;不多说了，焯跃&hellip;真的值得👍🏻不信你来试试看 #吃一顿海鲜大餐 #氛围感餐厅 #浪漫约会餐厅 #高端餐厅

新春伊始来到跃中人均蕞高的粤菜『焯跃』和味蕾来场浪漫约会💕以『焯』为题，融合多种创意烹饪手法从0℃至600℃令高端食材鲜味无限延伸🌡装修风格暗黑大气🉑选配香槟美酒佐餐！约会宴请够体面！餐具更是由老板从各国精心搜罗回来用餐仪式感满满❤当晚用到冰焯、汤焯、水焯、油焯、味焯、汽焯、火焯、白焯共八种焯法呈现实在大开眼界🧊冰焯--加拿大象拔蚌厚切象拔蚌置于冰碗倒入整支秘制金不换酱油腌制入味，颇有潮汕生腌既视感急冻过后的象拔蚌尤为清甜爽脆搭配液氮急冻磨碎的金不换更是增添风味，齿颊留香🫕汤焯--潮汕本港响螺俗话说：&ldquo;鲍参翅肚易得，而响螺不易得&quot;能吃上这一口十分珍贵以鸡汤焯熟响螺片再淋上鸡油搭配的紫苏螺尾酱有如升级版的紫苏炒田螺风味有『头』又有『尾』💧水焯--阿拉斯加帝王蟹腿取整只蟹蕞精华的蟹腿部位在80~90℃的鱼水中汆烫更好地保留了蟹肉本身的鲜甜淋上蟹黄酱一同品味，口感层次更丰富🔥火焯--M7和牛新年就要红红火火牛舌、菠萝、M7和牛串在伏特加高温火焰上炙烧房间逐渐弥漫着迷迭香和香草的气息蜜糖的加持下和牛外焦里嫩🍮甜品也有惊喜单枞燕窝奶冻茶香奶香相互融合冰冰凉凉细腻柔滑细致的服务，用心的出品可谓是视觉、味觉、嗅觉盛宴因焯跃又对粤菜多了新理解和美好回忆💕焯跃料理(南丰汇店) 记得提前预约💕地址:新港东路618号南丰汇4楼营业时间:周一~六18:00~22:30 #粤菜 #当地才能吃到的美食 #美食旬味会 #浪漫约会餐厅

Excellent Cuisine

Attractions Near Excellent Cuisine

Restaurants Near Excellent Cuisine

Hotels Near Excellent Cuisine

Contact Us

About

Other Services