Rosewood Guangzhou Hotel Guangzhou stands in the center of the bustling Tianhe CBD business district, No. 6 Zhujiang East Road, the 95th floor of Guangzhou Zhou Dafu Financial Center, 530 meters high. It is a brand new landmark in Guangzhou.

LINGNAN HOUSE

广州市酒店广州瑰丽酒店矗立于繁华的天河CBD商业区中心，珠江东路6号，楼高 530 米的广州周大福金融中心95层，是广州崭新地标，

酒店的菜品有一个好处就是选择性比较多，无论是中餐还是西餐，都是非常精致的。环境优美，交通便利，景色宜人，美食的构成需要因素很多。

One advantage of the hotel&#39;s dishes is that there are more choices, whether it is Chinese or Western food, it is very exquisite. The environment is beautiful, the transportation is convenient, the scenery is pleasant, and the composition of the food needs many factors.

广州第一位年轻的厨师获得米其林年轻厨师后 本来就以精品粤菜而广受欢迎的广御轩现在更为广州人喜爱 这里的环境以广州中式精品茶楼为主 特别露天的设计 闲时约约一众好友来喝顿早茶聊天特别惬意 茶点精致 浓浓的粤式点心再加上精美的摆设 原来生活是如此惬意

Guangzhou&#39;s first young chef after winning Michelin&#39;s young chef, the popular Guangyuxuan, which was originally popular with Cantonese cuisine, is now more popular with Guangzhou people. The environment here is mainly Guangzhou Chinese boutique teahouses. Special open-air design. I have a group of friends to have a morning tea and chat. Especially comfortable, exquisite refreshments, strong Cantonese dim sum plus exquisite furnishings, life is so comfortable

bill的心思与新思某次在一个饭局上，大家讨论起广州珠江新城的这些五星级酒店里面，最好吃的中餐是哪一家？很快大家有了一致性的答案：瑰丽酒店的广御轩。而且大家的理由都非常一致，因为这里的厨师bill是一个天资聪慧且极有学习精神的年轻厨师。瑰丽酒店现在不仅是广州最高的酒店，而且还拥有全球最高的宴会厅，驾驭这样的巅峰酒店中餐厅，倒真是要考验一下bill的好手段。菜单上的溏心濑尿虾本来是广州潮州私房菜&ldquo;一记味觉&rdquo;得招牌名菜，bill的改动是加入了鲑鱼子和江南醉蟹的黄酒汁，这种韵味就大不一样了。我曾经用吃完醉蟹剩下的醉蟹汁来烧红烧肉，滋味不错，但是用来给濑尿虾入味却不曾想过。，黄酒里的话梅带来了优雅的果香，搭配清甜的濑尿虾肉并不唐突。广州人每天光顾的烧腊档里，猪肉通常是以三种面貌出现：叉烧、烧排骨和烧猪肉。市井的味道如何登山酒店的大雅之堂呢？bill的手段是寻来上好的黑毛猪，取出三个部位，可谓一猪三吃，点睛之笔是搭配酥脆的烧猪皮不再是传统的甜酱，而是有几分辛辣的日式胡椒柚子盐，开胃解腻，香味持久，其实我之前并不太接受广东人吃烧猪肉和烧乳猪时点蘸甜酱的习惯，我觉得过分的甜反而会加重猪肉的油腻感，而辣椒酱则会抹杀猪肉的香气，所以胡椒柚子皮的适度辛香刚好能激活味蕾，没有掩盖而是在烘托猪肉的香气。主食也是让人惊艳的大杀器，海胆和厣仔蟹拆肉来捞饭，粘稠香滑的口感让戒碳水的人也招架不住，我以前很喜欢吃日本料理店里的鱼生盖饭，做好鱼生盖饭的关键是米饭里要加入淮山汁，正是这不易察觉的植物粘液让米饭多了异常舒适的口感，用海胆来捞饭也是这个道理。其实，我们中国人最喜欢那种带着肉汁的热米饭质感，这是陈晓卿老师通过大数据分析得出来的结论。我认识bill很多年了，除了不断品尝他的手艺外，也经常和他在各种私人饭局里面相聚，有人说他的成功是因为被电视节目宣传报道过，我却以为他是那种极有天赋却好学不倦的难得星厨。多年前广州烹饪学校校长陈实曾痛心疾首的和我说粤菜可能要完了，理由是本土子弟都不愿意再当厨师，学粤菜的基本上都是外乡甚至外省的年轻人。广州本地仔bill的出现使得一种需要从小耳濡目染才能形成的味觉认知感受得到了良好的传承奇迹，而且bill还长得很帅，&ldquo;珠江新城张智霖&rdquo;的外号已经不胫而走，期待他未来在厨坛的更大发挥。

Bill&#39;s mind and Xinsi at a dinner party once, everyone discussed which of the best Chinese food in these five-star hotels in Guangzhou Pearl River New Town? Soon everyone had a consistent answer: the Guangyuxuan of Rosewood Hotel. And everyone&#39;s reasons are very consistent, because the chef bill here is a talented and very learning young chef. Rosewood Hotel is not only the tallest hotel in Guangzhou, but also has the world&#39;s tallest banquet hall. It is really a good way to test bill to navigate such a peak hotel Chinese restaurant. The menu&#39;s heart-throb shrimp was originally a signature dish of Guangzhou Chaozhou private kitchen &quot;a taste&quot;. The change of bill is to add the yellow wine juice of squid and Jiangnan drunk crabs. This charm is very different. I used to burn braised meat with drunk crab juice left over from drunk crab juice, which tasted good, but I never thought about it for the urinary shrimp. The plum in the yellow wine brought elegant fruit fragrance, and the sweet urinary shrimp meat was not abrupt. In the roasted pork stalls that Guangzhou people visit every day, pork is usually presented in three ways: pork roast, pork ribs and pork roast. How does the taste of the city taste the elegant hall of the mountaineering hotel? The means of bill is to find the best black hair pig, take out three parts, can be described as a pig three to eat, the finishing touch is to match the crispy roast pork skin is no longer a traditional sweet sauce, but a few spicy Japanese pepper dumpling salt, appetizer greasy, fragrance lasting, In fact, I did not accept the habit of Cantonese people eating roast pork and roast suckling pigs when ordering sweet sauce. I think too sweet will aggravate the greasy feeling of pork, and the chili sauce will wipe the aroma of pork, so the moderate spicy aroma of pepper dumpling skin just can activate the taste buds. Not covering up but roasting the aroma of pork. The staple food is also a stunning big kill, sea urchin and clam crab to remove meat to fish for rice, the sticky and sleek taste makes people who quit carb water can not stand it, I used to like to eat fish raw rice in Japanese restaurants, the key to do a good job of fish raw rice is to add Huaishan juice to the rice, It is this imperceptible plant mucus that makes rice more comfortable and comfortable, and it is the same reason to fish for rice with sea urchins. In fact, we Chinese like the texture of hot rice with gravy the most, which is the conclusion that Mr. Chen Xiaoqing analyzed through big data. I have known Bill for many years, in addition to constantly taste his craft, but also often meet with him in various private dining tables, some people say his success because of the TV program publicity, but I think he is the kind of talented but tireless rare star chef. Many years ago, Chen Shi, the headmaster of Guangzhou Culinary School, told me that Cantonese cuisine may be over, because local children are unwilling to be chefs anymore. Basically, the young people who learn Cantonese cuisine are young people from foreign towns and even from other provinces. The emergence of Guangzhou local bill makes a taste cognitive feeling that needs to be dyed from a small ear to form a good inheritance miracle, and bill is still very handsome, the nickname of &quot;Zhujiang New Town Zhang Zhixuan&quot; has gone, looking forward to his future in the kitchen.

六星级酒店的中餐厅，朋友特意邀请，期望太高，不如预期。【环境】🌳🌟🌟🌟🌟🌟珠江新城高端酒店的餐厅环境装潢自然是好的，光线调节得很舒适，窗外是图书馆和小蛮腰，还有个空中花园。【服务】💁&zwj;♂️🌟🌟🌟🌟🌟因为朋友对这里很熟，所以主管服务员都很殷勤。【口味】🍲🌟🌟🌟🌙以如此高端的酒店标准和人均800的消费，只能说出品有赞有弹。「现烧黑棕鹅（例牌）」朋友极力推荐的，确实皮相甚好，皮脆肉细，精耕细作了些。「花椒鲜虾天使面」花椒是亮点，朋友说是主厨的偶然灵感，天使面是天使味道，大虾就翻车，主要食材问题。「黑毛猪叉烧」瘦肉叉烧，色泽红亮，软嫩汁甜，但个人不喜太精瘦的。「姜茸蒸笋壳鱼」胜在姜葱，鱼不错。「鲍鱼挞」小鲍鱼挞十分漂亮，朋友交待要整只入口，一口吃掉塞满了嘴，鲍心也烫有点影响口感，鲍鱼应该还是品相完美。高端餐厅追求的精致，出品各有千秋。

The Chinese restaurant of the six-star hotel, the friend specially invited, the expectations are too high, not as expected. [Environment] 🌳🌟🌟🌟🌟🌟 The restaurant environment of the Zhujiang New Town High-end Hotel is naturally good, the light is adjusted very comfortable, the library and small waist outside the window, and there is a sky garden. [Service] 💁&zwj;♂️🌟🌟🌟🌟🌟 Because my friends are very familiar with this place, the supervisor waiters are very attentive. [Taste] 🍲🌟🌟🌟🌙 With such high-end hotel standards and 800 per capita consumption, you can only say that the product has praise and bullets. &quot;Freshly burned black brown goose (example card)&quot; friends highly recommended, really good skin, crispy meat, finely cultivated. &quot;Pepper fresh shrimp angel noodles&quot; Pepper pepper is the highlight, friends said that it is the chef&#39;s accidental inspiration, angel noodles are angel taste, prawns will turn over, the main ingredients problem. &quot;Black-haired pig fork roast&quot; lean meat fork roast, red color, soft and sweet juice, but personally do not like too thin. &quot;ginger steamed dumpling shellfish&quot; wins in ginger onion, fish is good. The &quot;Abalone&quot; small abalone is very beautiful. My friend told me that the whole entrance was full of mouths. The abalone heart was also hot and affected the taste. The abalone should still be perfect. The exquisiteness pursued by the high-end restaurant has its own advantages.

环境很棒，珠江新城夜景尽收眼底。西餐厅口味一般，推荐的牛排没有达到预期。工作人员人手似乎有点紧张，在询问我们对菜品的满意度后，得知我们对主菜感觉一般，立即送茶和咖啡☕️

The environment is great, with a panoramic night view of Pearl River New Town. The western restaurant tastes average, and the recommended steak did not meet expectations. The staff seemed a bit nervous. After asking about our satisfaction with the dishes, we learned that we felt average about the main dish. Tea and coffee were delivered immediately.

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