The MICHELIN Bib Gourmand distinction was first introduced in 1997 and is the symbol for highlighting ‘good quality, good value cooking—in the Guangzhou guide, this means three courses (excluding drinks) for less than ¥200 ($29).
The city’s dynamic dining scene continues to evolve, evidenced by the wide variety of cuisine types in the new additions, including Chao Zhou, Indonesian, Sichuan, Singaporean, Thai and vegetarian cuisines.
Three of the new additions showcase Southeast Asian cuisine. Singaporean cooking gets a nod at FT • Bak Kut Teh where the pork rib soup and other Singaporean dishes are made from sauces and ingredients imported from the Lion City. Authentic Indonesian cuisine is served up at restaurant Pandan by its Indonesian head chef and kitchen team while the dining room decorated with Indonesian handicrafts lends an exotic air to the place. At Thai eatery A Roi, the Thai owner uses ingredients imported from Thailand to cook up authentic Thai cuisine at fair prices, including a must-try tom yum goong that is robust and generously portioned.
Restaurants Cheungloi Cook and Dong Xin in Tianhe fly the flag for Cantonese cuisine while Hai Men Yu Zi Dian on Yanling Road and Kai Xiaozao serve up regional delicacies from Chao Zhou. Ease in Yuexiu serves up simple fare with a Sichuan touch in a modern faux-industrial setting while Szechwan Lane showcases the spiciness and aroma of Sichuan cuisine without MSG and a lighter hand with oil and salt. Finally, stylish vegetarian restaurant Soodle serves a Western-centric menu focusing on fresh vegetables and fruit using natural ingredients, such as a wide variety of mushrooms, to showcase the original taste of the vegetables with no additives.
The full list below:
* Represents a new addition.
