[Environment] The restaurant is elegantly designed and decorated with oriental artworks, and the dining environment is very comfortable. [Service] The service is thoughtful and meticulous, the attitude is good [Taste] Flax Seeds: the skin is crisp and fragrant, the chicken is tender and smooth, with sour and sweet sauce, right! Pepper and sesame sauce fragrant beef exhibition: meat slices are very thin, the beef tendon texture is clear, very delicious!

Jiang by Chef Fei

【环境】餐厅设计高雅时尚，装饰以具有东方风情的艺术品，用餐环境非常舒服。【服务】服务周到细致，态度好【口味】亚麻籽烧鸣：皮又脆又香，鸡肉嫩滑，配上酸甜酱，正！椒麻酱香牛展：肉片切得很薄，牛筋纹理清晣，很好吃！

又来又来！文华早茶菜单在我印象中几乎三年没变过。这次点的还不错，出品快，水墨那个是芋头泥小甜点，另外点菜了鱼子酱乳猪，一口一百多，高贵的鱼子酱，其它感觉没太多了。最喜欢的是白灼生菜，酱油好好味，会员用了6折券，五百多埋单。

Come and come again! The Mandarin morning tea menu has not changed in my impression for almost three years. This time I ordered it not bad, the product is fast, the ink is a taro mud dessert, and the caviar suckling pig is ordered, a mouthful of more than 100, noble caviar, and there is not much other feeling. My favorite is the white burning lettuce, soy sauce is delicious, members used a 40% discount coupon, more than 500 orders.

Expensive but worth it. the service is exemplary and the food is flavorsome.

这些菜品不但漂亮精致，味道更是好吃各具特色，服务要特别赞一下，第一天我是一个人去的，龙虾本来是两份点起所以没有办法点，可吃了其它三样后还感觉差了一点点，后来服务员看我意犹未尽的样子，就去后厨帮我申请做了一份，当时甜品已经上来了，服务员说拿下去先保温，等吃过龙虾后再上甜品，我不好意思说不用太麻烦了，结果服务员告诉厨师这样的情况，给我加快做了龙虾，要保证我吃完龙虾后甜品还是热的，这样的服务太贴心了让人感动！第二天我又约了朋友再去换些另外的菜品，依然是那么好吃，更让人感动的是，服务员看我想多品尝几个菜品，那个天鹅酥本身也是半打6个点起，结果他帮我点了4个还是黑白天鹅搭配上的，真是贴心的让人感觉幸福！遗憾的是忘了问那个帅哥服务员的名字，连续两次为顾客着想贴心的服务，必须一下，下次来广州的时候你家是首选，谢谢厨师们，谢谢服务人员有你们让我感到无比的幸福

These dishes are not only beautiful and exquisite, but also delicious. The service should be especially praised. On the first day, I went alone. The lobster was originally ordered in two, so there was no way to order it. After eating the other three, I felt a little worse. Later, the waiter saw that I was still not satisfied, so I went to the back kitchen to help me apply for a copy. At that time, the dessert had already come up. The waiter said that he would take it down and keep it warm. After eating lobster, he would go to the dessert. I was embarrassed to say that I didn&rsquo;t have to be too troublesome. As a result, the waiter told the chef that such a situation, I accelerated the lobster, to ensure that I finished the lobster dessert is still hot, such a service is too intimate and moving! The next day I made an appointment with a friend to change some other dishes. It was still so delicious. What was more moving was that the waiter saw that I wanted to taste a few more dishes. The swan itself was also half a dozen from 6 points, and he helped me order 4 or black and white swans. It&#39;s really intimate to feel happy! Unfortunately, I forgot to ask the name of the handsome waiter. I have to serve the customers twice in a row. I must. When I come to Guangzhou next time, your home is the first choice. Thank you chefs. Thank you service staff. You make me feel extremely happy.

江-由辉师傅主理，属于名厨餐厅，坐落于广州最高档次购物中心太古汇旁，文华东方酒店三楼。太古汇与文华酒店之间可以从文华蛋糕坊直通。先说菜品味道：【白切文昌鸡】168元一份，拌碟有沙拉菜及西红柿，上菜前鸡肉有加热带微温，总体来说不过不失，酱汁是酱油+甜辣酱双拼，海南餐厅一般都有不次于其文昌鸡出品，个人更喜欢搭配青柠。【窝烧鲜虾牛仔排】168元，牛仔骨略咸，虾普通，不是带膏大头虾，略次。【云来焖粗斋】98元，个人推荐，简单而有层次的食材，健康营养有保证，味道也刚刚好，色香味俱全。【黑松露鹅肝炒饭】168元，比较香，云南黑松露，鹅肝炸过取其香味，配上扬州炒饭的风格，总体可以，比较有档次特色的主食。环境来说：20元茶位，酒店一体风格，带中式元素，有桃花、中国结等饰物，分二边大厅，各十多桌位置，有卡座，有普通围桌，摆设有一定品位，晚上7点后基本满座。服务：穿着黑色服务西装或西式小背心，随传随到，有及时添加茶水，清理桌面垃圾，更换骨碟、餐具、用具等，15[%]服务费，总体服务满意，适合宴请场合（商务、朋友、家庭）。餐厅荣誉：主厨曾获粤港澳十大名厨、BEST50中国顶级名星厨师、中国饭店业十大名厨等荣誉；《TARGET》杂志2013、2016年度最佳中餐厅。

Jiang - Master Hui is a famous chef restaurant. It is located on the third floor of Mandarin Oriental Hotel next to Taikoo Hui, the most upscale shopping center in Guangzhou. The Mandarin Cake Shop can be directly connected between Taikoo Hui and Mandarin Hotel. Let me talk about the taste of the dishes: [Baiqi Wenchang chicken] 168 yuan a piece, mixed dishes with salad dishes and tomatoes, the chicken has a heating and slightly warm before serving, overall, but not lost, the sauce is soy sauce + sweet and spicy sauce double, Hainan restaurant generally has not inferior to its Wenchang chicken products, Personally prefer to match lime. [Woshiba fresh shrimp denim row] 168 yuan, cowboy bone slightly salty, shrimp ordinary, not with paste big head shrimp, slightly. [Yunlai Xuanzhai] 98 yuan, personal recommendation, simple and layered ingredients, healthy nutrition is guaranteed, taste is just right, color and fragrance. [Black truffle foie gras fried rice] 168 yuan, more fragrant, Yunnan black truffle, foie gras fried over its fragrance, with the style of Yangzhou fried rice, overall, more high-grade specialty staple food. Environment: 20 yuan tea seat, hotel style, with Chinese elements, peach blossoms, Chinese knots and other accessories, divided into two-sided halls, more than ten tables each, there are card seats, there are ordinary round tables, there is a certain taste, after 7 pm Basically full seat. Service: Wear a black service suit or a Western-style small vest, follow-up, timely add tea, clean up table top garbage, replace bone dishes, tableware, utensils, etc., 15[%] service fee, overall service satisfaction, suitable for banquet occasions (business, friends, family). Restaurant honor: The chef has been honored by the top ten famous chefs in Guangdong, Hong Kong and Macao, BEST50 China&#39;s top famous chefs, and the top ten famous chefs in China&#39;s hotel industry; the best Chinese restaurant in 2013 and 2016 in TARGET magazine.

环境不错，比较安静，桌子很少，所以不同接太多客气。价格比较贵，随便一个点心都几十元，与白天鹅差不多，茶位服务费也不便宜，但点心的味道确实不错，吃着吃着就点了很多品种。虽然贵，但下次还会来尝试的。

The environment is good, quiet, and there are few tables, so there are too many different polite. The price is more expensive, any snack is dozens of yuan, similar to the white swan, the tea service fee is not cheap, but the taste of the snack is really good, eating and eating a lot of varieties. It&rsquo;s expensive, but I&rsquo;ll try it next time.

依舊媽媽不在自己搞定，跟舅舅來吃飯！廣州文華東方中餐廳，他家這道青花龍蝦是主打，醬汁是師傅秘訣！加拿大紅珊蚌也是每次必點，下面搭配脆脆的芥蘭！螺片手撕雞是這幾個月新上的菜式，適合夏天吃，很爽口！上湯辣椒葉好吃！超級驕傲的黑天鵝，[哈哈][哈哈]新推出的菜式，裡面是黑椒味道的鵝肉和菇菇！天山雪蓮燉安南子對喉嚨很好，很適合入秋吃！

Still, my mother is not doing it by herself, come to eat with my uncle! Guangzhou Mandarin Oriental Chinese Restaurant, his blue and flower lobster is the mainstay, and the sauce is the master&#39;s secret! Canadian Hongshanxuan is also a must every time, with the crispy oysters below! Snail slices hand-teared chicken is a new dish in the past few months, suitable for summer, very refreshing! The soup pepper leaves are delicious! Super proud black swan, [haha] [haha] newly launched dishes, with black pepper-flavored goose and mushrooms! Tianshan Snow Lotus Annanzi is very good for the throat, very suitable for autumn!

蚌扒棒棒的！前两天写一篇关于厚切的文章，我深深怀念了一下当年吃厚切象拔蚌的往事，我其实挺喜欢吃象拔蚌，喜欢那种清甜多汁的纤维质感，但除了去老友的餐厅里吃厚切象拔蚌条以外，江湖相遇的食肆还是一如既往喜欢薄切。前几天人民群众喜闻乐见的董克平老师来广州慰问边疆群众，中午做局广州唯一的米其林两星餐厅&ldquo;江&rdquo;，在老友欢聚之余，也品尝了一下黄景辉师傅的创新菜，当中有一款象拔蚌扒让我吃了个如沐春风。称其为扒，是因为这象拔蚌像牛排一样大块厚切上来，根据个人的牙口好坏，用刀叉自己切割，辉师傅的精妙之处在于这块象拔蚌经过了预处理，实际上已经有三四分熟，而且有了素颜淡妆的些许调味，不用在芥末酱油的浑浊世道里沉沦了。这一份断生之前的火候，让象拔蚌的纤维质感更加细腻，既如丝绸，又如脆笋，色泽绯红，不仅形态婉约，入口的自然回甘也清新得体，不得不夸一声，&ldquo;老司机果然好手段&rdquo;。作为现时城中粤菜翘楚，辉师傅的创新步伐未曾懈怠，开心果仁鹅肝和蟹黄迷你冬瓜盅都非常时尚应景，但同时辉师傅的传统基本功也更加炉火纯青，玻璃脆烧乳鸽用手撕开表皮时竟还能有肉汁磅礴四射。美食其实是一件很简单的事，让好食材碰上好手艺，这就是餐桌上最美妙的机缘了。能够躬逢其盛，我与有荣焉。

Awesome! I wrote an article about thick cutting two days ago. I deeply miss the past of eating thick cutting like plucking. I actually like eating like plucking, like the sweet and juicy fiber texture, but in addition to going to the old friend&#39;s restaurant to eat thick cutting like plucking sticks. The restaurants where the rivers and lakes meet still like thin cuts as always. A few days ago, the people liked Mr. Dong Keping to come to Guangzhou to condolence the border masses. At noon, he made the only Michelin two-star restaurant in Guangzhou, &quot;Jiang&quot;. After gathering with old friends, he also tasted Master Huang Jinghui&#39;s innovative dishes. There was a piece of elephant plucking let me eat a Rumuchun. Wind. It is called squash because it is cut up like a steak. According to the personal teeth, it is cut by itself with a knife and fork. The exquisiteness of Master Hui is that this elephant squash has been preprocessed. In fact, it has been three or four times cooked, and it has a little seasoning with plain makeup. Don&#39;t sink in the muddy world of mustard soy sauce. This fire before the break, let the fiber texture of the elephant pull more delicate, both like silk, but also like crispy, color red, not only the form is gentle, the natural return of the entrance is also fresh and decent, have to boast, &quot;old driver really good means&quot;. As the current leader of Cantonese cuisine in the city, Master Hui&#39;s pace of innovation has not slackened. Pistachio nut foie gras and crab yellow mini winter melon are very fashionable, but at the same time, Master Hui&#39;s traditional basic skills are also more pure green, and the glass is crispy and burning pigeon can still have gravy when tearing open the skin with his hand. Shoot. Food is actually a very simple thing, let good ingredients meet good craftsmanship, this is the most wonderful opportunity on the table. I can bow to its fullness, I and have pride.

Jiang by Chef Fei

Tempat Menarik Berdekatan Jiang by Chef Fei

Hotel Berdekatan Jiang by Chef Fei

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