Last month, the first-ever MICHELIN Guide Guangzhou was revealed, featuring eight restaurants with one-star distinctions, 20 Bib Gourmand eateries and 35 restaurants with Michelin plates.
“Guangzhou has a wealth of astonishing restaurants with a strong and historical Cantonese background,” says Michael Ellis, International Director of the MICHELIN Guides, of the area’s cuisine.
As such, we shined the spotlight on some of the very best that Guangzhou has to offer. Here’s where to get the best of the best in the area, and what our inspectors had to say about them:
Lai Heen
“With years of experience, chef Gordon Guo believes wok hei matters most in Cantonese cooking. That's why he stir-fries in a small cast iron pan. He uses only the best ingredients and stock is made with chicken skinned, deboned and simmered in water for hours. Try his steamed sunflower seed-fed chicken; fish maw black garlic soup; and star grouper poached, steamed with egg white, and wok-fried with celery and onions.”BingSheng Mansion
“The main dining room and the 32 private rooms exude an understated glamour. Championing innovative and refined Cantonese fare, it serves hand-crafted dim sum at lunch, such as sachima with olive nuts which is rarely seen these days. Special char siu uses pork belly that is marinated overnight and grilled till crispy. Other must-try items include stir-fried flat rice noodles with sliced beef, signature pineapple buns and roasted juicy goose.”Jiang by Chef Fei
“Its classic Cantonese fare prepared with a modern twist makes this restaurant one of the most popular among locals. Chef Fei bases his cooking on time-honored traditions, but revolutionizes them with touches of creativity. Try his versions of Peking duck and char siu pork—juicy meat enrobed in crispy skin and crust. Dim sum is nicely presented, especially the dessert that includes a deep-fried bird-shaped rice dumpling with coconut milk.”Jade River
“Diners unwind here with a cup of tea freshly brewed by tea masters. The traditional garden, water features, exquisite wood work and artisan Manchurian windows give it a serene feel. The food is, of course, no less impressive. Steamed sunflower seed-fed chicken is delivered straight from the farm daily. Baked pigeon with lemongrass and salt is another proud creation of the chefs. Also try various poultry and meat in white marinade.”Wisca (Haizhu)
“The kitchen crew has been here for a long time and they follow ancient recipes passed down through generations for their quality Cantonese food that is very reasonably priced. Apart from the sizzling swamp eels in claypots (known as Che-che eels), the restaurant is famous for healthy soups that are double-boiled for over four hours. The mantis shrimps are fleshy and bursting with sweetness. Reservations are recommended.”Lei Garden (Yuexiu)
“It may be an outpost of the Hong Kong-based chain, but it is a household name among locals and tourists alike. The menu is similar to other branches, with the emphasis on traditional Cantonese fare, long-boiled soups and double-boiled soups. The chic dining room adorned with elegant chandeliers, beige textured walls and embroidery art, is always full. Regulars usually pre-order popular items when booking a table, such as crispy roasted pork belly.”Yu Yue Heen
“Helmed by Chef Mai with over 30 years of experience, this restaurant serves exquisite Cantonese dishes. Every course embodies the utmost finesse and detail-oriented approach the chef insists on. The signature pan-fried minced shrimp stuffed sliced lotus roots with crab meat looks effortless, but captures the heart and soul of Cantonese cooking in its entirety. The expansive view and the chic and very comfortable ambience is also a plus.”BingSheng Private Kitchen
“The décor re-creates the old-time charm of luxury mansions in Xiguan district, while the art and cut flowers add a tasteful touch. The menu focuses on healthy cooking with seasonal organic ingredients. Double-boiled soups are made with mountain spring water. Signature dishes include fried Boston lobster with black pepper and chilli, braised gourd with female mud crab, and street-style stir-fried flat rice noodles with sliced beef. Reserve a table two or three days ahead.”
