Chef: Huang Dazhi, a Hong Kong native, started as a Michelin-starred restaurant, paying attention to the ingredients, seasons, cooking details of Cantonese cuisine and being good at innovation and integration.

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

Huang Dazhi, chef of Longting Restaurant in Magnificent Hotel, started from Michelin-starred restaurant Fulinmen, Kowloon, and has been in business 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, Cantonese stew is usually controlled at 3-4 hours, but it will be adjusted by 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 where he is in charge. Orange foie gras, crispy fried tiger and 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 beautiful and full of beauty.

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 golden sand crispy fried tiger shrimp ball filled with it? Accident? The mix 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, and they are gathered in a steaming bowl of fried rice. Isn't it too? Luxury? .

The signature dessert chocolate tart here was created by Huang Da Zhihe and dessert chef Thomas? Delicate and mellow Belgian dark chocolate, combined with egg tart making technology, has a wonderful taste, which is a pleasant 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 integrating western food ingredients and techniques into the cooking of Cantonese cuisine. 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.