Guangzhou Restaurant (Main Branch)

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Guangzhou Restaurant at No. 2 Wenchang South Road opened since 1935, is housed in a 3 storey building.

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This famous Cantonese restaurant has on the ground floor central courtyard, a water pond.

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On the 2nd floor, there are private rooms & an open space for smaller groups to dine.

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Guangzhou Restaurant has a nice ambience & is spacious & not rowdy, making the dining experience pleasant.

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The open area for smaller groups to enjoy dining. The restaurant serves dim sum even at night though many go there early in the mornings for it’s Yum Cha!

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The restaurant is clean & their service relatively good on the day we visited.

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“Tŏng Zĭ Chi Yόu Ji” – Half a Chicken RMB¥65. This chicken comes with a rather oily & salty garlic sauce but my preference is for a grated ginger with freshly pounded chilli & garlic condiment. Like those we have with Hainanese Chicken Rice.

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“Hei Zong Cuì Pí Shao É” – Half a Roasted Goose RMB¥165. Black &am; White – Goose Wing verses Chicken Wing. The goose we ordered was not oozing oil like the famous one from Yung Kee Restaurant in Hongkong but I like it this way. Though both were tasty, they were not tender enough or prepared to the doneness that I would find delectable.

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“Lăo Tán Suan Cài Hόng Shao Ròu” – RMB¥48. This fatty pork dish with lots of Capsicum, Onion & sourish Mustard leaves was pleasing enough & the pork-lovers amongst us certainly relished it.

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“XO Jiàng Niàng Dòufu” RMB¥38. This Fried Doufu dish was tasty & thankfully not ‘sweet’; as I thought when I first spied the reddish coloured sauce. This goes very well with steamed white rice.

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“Yăng Shen Hua Jiao Tang” RMB¥98 serving for 1 person. This soup is delicious & I believe nutritious as it has Dried Scallop, Dried Octopus, Shitake mushroom, Chicken, Fish maw, Red dates & Shan Yao (Rhizoma Dioscoreae – long used as a tonic, earning the name ‘fairy food’) nicely melded together. It would have been perfect if the layer of oil was strained away.

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“Bái Yún Shàng Sù” RMB¥ 68. This vegetarian dish went down well with most of us. Black Fungus, Baby Pak Choy (Chinese Cabbage), White Chinese Cabbage, Carrots, King Trumpet Mushroom (Pleurotus eryngii), Straw Mushrooms & Pine Nuts. Perhaps the chef could go lighter with the use of Cornstarch as a thickener for the sauce, as it is a tad gooey.

The overall dining experience at Guangzhou Restaurant was pleasant but unfortunately it has been overhyped & my expectations were raised very high. The prices & quantity was reasonable & compensated somewhat for the just slightly above-average cuisine.

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