It is indeed a Michelin and Black Pearl restaurant. The elderly ordered a meal for their birthday. A family of five had enough food and tasted good, which was in line with the taste of Laoguang. Especially the cold melon ice cream, the old man loves it! Open kitchen, food is made now. Except for the chicken product of white cut chicken, the other adjustments are very good.

Yue Jing Xuan

不愧是米其林和黑珍珠餐厅，老人家过生日订了餐，一家五口，吃的足够，味道不错，很符合老广口味。特别是凉瓜雪糕，老爷子超爱吃！开放式厨房，食物都是现做的。除了白切鸡的鸡品差了点，其他调都很好。

【环境】餐厅环境优美，装修漂亮，典雅舒适【服务】服务不错，热情周到【口味】冰烧三层肉：造型优美，外脆里嫩，口感极佳蜜汁熏笋壳鱼：酥脆可口，鱼肉鲜嫩，蜜汁满满，味道鲜美

[Environment] The restaurant has a beautiful environment, beautiful decoration, elegant and comfortable [Service] Good service, warm and thoughtful [Taste] Three layers of ice-burned meat: beautiful shape, crispy outside and tender inside, excellent taste Honey juice smoked shellfish: crispy and delicious, fish meat is fresh and tender, honey juice is full, delicious

自从认识Peter周宏斌先生之后，我多了些接触凯悦系酒店餐饮的机会。可以毫不夸张地说，高手如林，从未失手。年前与国际名厨欧锦和大师相约一聚，柏悦酒店大厨黄远奖师傅作为和哥的弟子，亲自设了一顿师徒相聚宴。作为湛江人的黄师傅动了不少脑筋，表皮金黄油脂芳香的湛江鸡必不可少，用被陈晓卿称之为&ldquo;湛江菜灵魂&rdquo;的沙姜来焗的大头鱼鱼嘴更是香滑的下酒之物。在传统的粤菜功底之外，黄师傅也有一些跨界的创意菜，比如说借鉴了川菜的红油汁，来搭配粤菜火候调教过的基围虾，确实是不错的下酒凉菜。蟹黄做的酥皮烧饼当然是江南风韵。但宴席最后怎么会上来一个法餐里的酥皮汤呢？打开酥皮，里面是传统中餐的杏汁桃胶，黄师傅借鉴了西餐的酥皮，把杏汁的香气小心翼翼地封存了起来，颇有心思。

Since meeting Mr. Peter Zhou Hongbin, I have had more opportunities to meet the Hyatt hotel dining. It is no exaggeration to say that the master such as Lin has never lost his hand. Years ago, I met with international chef Ou Jin and master, and Park Hyatt Hotel chef Huang Yuan Award Master, as a disciple of his brother, personally set up a teacher and apprentice gathering banquet. As a Zhanjiang person, Huang master has a lot of brains, the skin of the golden butter aroma of Zhanjiang chicken is indispensable, and the big head fish mouth of Shajiang, which is called by Chen Xiaoqing as the &quot;Zhanjiang cuisine soul&quot;, is even more fragrant. In addition to the traditional Cantonese cuisine, Master Huang also has some cross-border creative dishes, such as drawing on the red oil juice of Sichuan cuisine to match the basic shrimps taught by Cantonese cuisine. It is indeed a good cold dish. The bran biscuits made by crab yellow are of course Jiangnan style. But how did the banquet finally come up with a French meal of suede soup? Open the suede, which is apricot juice peach gum in traditional Chinese food. Master Huang borrowed from the western suede and carefully sealed the aroma of apricot juice.

总评：     出品总归中规中矩，没毛病，但是缺少惊喜感，所以略感失望。     服务还算积极，但是效率并没有很高，后追加的菜，迟迟不来。     高楼层，但是景观不是特别好，看不到小蛮腰。      生意多好的，还有翻台哦，所以最好提前预订，特别是窗边位。 评分：80分性价比：❤❤❤ 因为有提前预约，所以很顺利的入坐了，6点左右，客人还不多，点了菜很快就陆续上桌了，但是后面额外的加的素菜，大概40分钟吧，才送来，也是等得有些毛躁了。 【樱桃鹅肝】180元这个算是每桌必点菜吧，至少你如果是第一次去这家店，这道菜肯定要点吧。造型别致新颖，忍不住的也会多吃几颗。因为外形太好，所以预期有些高，吃了第一颗感觉有点平庸，但是吃了别的菜再来吃这个，感觉还多满意的呢，外皮酸甜内里细腻绵密，一点儿不腻，香味也很醇正。蛮好的。 【蜜汁熏笋壳鱼】190元有点类似于本帮菜里的熏鱼，但是酱色要淡点，甜度要低点，所以吃的时候有点没切换过来。个人还是更喜欢吃上海的那种熏鱼，感觉味道更重，更过瘾，这个算是改良版？ 【青榄炖响螺片汤】150元一位之前在上海【唐阁】餐厅喝过他们的招牌&ldquo;海螺汤&ldquo;，至今有些念念不忘，看见这儿的螺片汤就想试试看。汤头还是不错，鲜而浓淡适宜，可是螺片的口感稍差，也比较小片，比预期的差了些。 【当日老火例汤】90元说当日例汤都是餐厅花费了最多心思熬的那一盅，如果不知道点什么，这个准没错啦。当日的例汤是什么什么炖的鸡汤，汤色呈奶白色，挺浓香的，喝起来温润暖胃。 【冰烧三层肉】180元真的做得蛮好的，货真价实三层肉，一层是焦黄香脆的肉皮，像小米锅巴一样的口感，甚是喜人；第二层是丰富的油脂层，看着晶透肥美，但是不腻；第三层是细腻的瘦肉部分，柔嫩不柴，略带嚼劲，配着上面的香脆肥美一起，搭得妙不可言。 【蜜汁黑毛猪叉烧】180元叉烧切得很小片，一条一条又很细长，总觉得每次吃一片不过瘾，肉偏肉，油脂不够，叉烧的酱汁味也略显不足，吃起来有些乏味； 【百味乳鸽】85一只乳鸽做得蛮好，皮脆肉嫩，还肉汁饱满丰盈。摆盘虽简单，但是切块干净利落，拼得活灵活现。 【黑芝麻蛋挞】45元黑黝黝的蛋挞，看着很特别，但是黑芝麻的味儿并不浓郁，感觉还不如南方黑芝麻糊来的香醇，挞皮口感还行吧，总体来说普普通通的。

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&#39;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&#39;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&#39;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 &quot;Conch Soup&quot;, 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&#39;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.

环境没的说，居高临下一览无余。菜式新鲜可口，关键是美味还服务好👍适合一家三口亲子品尝，强烈推荐此地，值得点赞👍👍👍

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 👍👍👍

槟缘一个人或一座城，都会有与之匹配的性格调性，一座酒店当然也不例外，我对柏悦酒店的印象很好，提到北京柏悦我就想起当年欧阳师傅做的面包，提到宁波柏悦我就想起和沈宏非沈爷一起去吃到的呛蟹。而说到广州柏悦呢，我印象最深的居然是一个香槟天台。广州的酒吧文化比北上深要弱一些，连威士忌酒吧都才刚刚起步，更不要说香槟吧了，因为各种机缘巧合，我在广州柏悦的香槟天台上度过了许多美好的夜晚，所以每次提到广州柏悦，就会联想起那种香槟般轻盈的升腾。我第一次去广州柏悦酒店吃饭是参加一个香槟的发布会，而昨天又是因为富隆酒业菲丽宝娜香槟的机缘，又参加了柏悦酒店美食美酒的品鉴晚宴。四位柏悦的师傅八手联弹，纵横东西，精心烹饪了一局香槟晚宴。香槟佐餐，当然不能酒入豪肠，须得晓风残月，才不辜负这柔肠的月光。之前因为轩尼诗皇禧晚宴的筹备工作，我曾经帮柏悦酒店设计过菜单，对这里师傅的功力颇有信心，当晚的菜肴都是应景创新之作，不乏心思巧妙的亮点，比如说醉蟹石榴包，熟悉粤菜的人对石榴鸡不陌生，但这却是我认为乏善可陈的菜肴，味道没有亮点，口感太过单薄，然而柏悦师傅的醉蟹石榴包却让我的印象大为改观。熟醉的螃蟹拆肉以后再酿入蛋皮之内，梅子与黄酒的味道使得呆板的石榴包变得隽永起来，我以为这是比蟹酿橙更好的品蟹佳肴。压轴的配酒是菲丽宝娜1522年的纪念版，这当然不是说喝500年的老酒了，这属于创始人纪念版系列，我很喜欢和这一类的老香槟，尤其是当我去过欧洲的面包房以及去乡下看过祖母做馒头以后，对这种酵母的香气从熟悉就变得依恋起来，1522这个年头刚好是中国的明代中期，因此晚宴又被命名为&ldquo;梦回明朝&rdquo;。写《中国人史纲》的柏杨先生不太喜欢明朝，1522年正好是游龙戏凤的正德皇帝把权力移交给了后来被海瑞怼的嘉靖皇帝。盛世风平浪静，一切岁月静好，白山黑水的枭雄，还在暗自生长。万事莫若杯在手，一生明月几当头？

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&#39;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&#39;s Dinner, I once helped the Park Hyatt Hotel design the menu. I was quite confident in the master&#39;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&#39;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 &quot;Dream Back to the Ming Dynasty&quot;. 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?

Yue Jing Xuan

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