Chef: Huangxiang Hong Kong people, who started as a Michelin-starred restaurant, pay attention to the ingredients, seasons and cooking details of Cantonese cuisine, and are good at innovation and integration.

Signature dishes: orange foie gras, Jinsha crispy fried tiger shrimp balls, black truffle foie gras fried rice with mushrooms.

Huang, the chef of Longting Restaurant in Gorgeous Hotel, started his career as a Michelin-starred restaurant in Fulinmen, Kowloon, and has been there for more than 20 years. He knows the essence of Cantonese cuisine and is very particular about ingredients, cooking time and cooking skills. For example, Guangdong stew is generally controlled in 3-4 hours, but it will be adjusted to 1 hour. Now the raw fiber is thicker than before, if the umami flavor is not fully released according to the previous time requirements. ?

If you want to taste authentic Hong Kong-style Cantonese cuisine, you must come to the Longting restaurant he is in charge of. Orange-flavored foie gras, crispy fried tiger shrimp balls in Jinsha, and 8-hour slow-stewed beef ribs are all signs of the chef's new menu, which won the skill of Master Huang. You will be pleasantly surprised to find that, unlike traditional Cantonese cuisine, these dishes are extremely exquisite and beautiful.

First order a sweet and delicious orange foie gras to open the taste buds. Goose liver is like a small orange, drenched with fresh orange juice, cool, sweet and salty, very comfortable. There is also a kind of Jinsha crispy fried tiger shrimp balls? Accident? The combination of salted egg yolk and tiger shrimp is crisp outside and tender inside, full of deep happiness. Try fried rice with black truffles, foie gras and mushrooms as the staple food. Black truffles, foie gras and mushrooms are the most delicious ingredients in autumn, gathered in a steaming bowl of fried rice. Isn't it? Luxury? .

The signature dessert chocolate tart here is made by Huang Da He Zhi and dessert chef Thomas? Delicate and mellow Belgian dark chocolate, combined with egg tart making technology, has a wonderful taste, which has drawn a happy ending for this Cantonese cuisine experience.

The purple restaurant of Mandarin Oriental Hotel Wangfujing recently launched a Cantonese seafood menu. Chef Li Shengqiang interprets seafood ingredients in various ways, such as ancient cooking, steaming, garlic and soy sauce. He is good at blending western food ingredients and techniques into Cantonese cooking. He can often see western food ingredients such as black truffle, Australian beef, caviar, grapefruit and seasoned mayonnaise on the menu. What is rare is that he has achieved a balance between different cuisines and Chinese and Western cuisines.