If Michelin were to come to Guangzhou, Chef Jiang-Youhui would be the restaurant most likely to win the star. In the 2017 Michelin Guide Shanghai, the Chinese restaurant Yongyi Ting at Mandarin Oriental, Pudong, Shanghai, won one star. In Guangzhou, there are only a handful of restaurants named after the chef. Mandarin Oriental, Guangzhou, named its Chinese restaurant "Jiang - Chef by Hui" after Chef Huang Jinghui as its signboard, which shows that its chef strength is extraordinary. Chef Huang Jinghui has been awarded the Five-Star Medal of Chinese Famous Chefs, the Top 10 Famous Chefs in Guangdong, Hong Kong and Macao, and the Top 10 Famous Chefs in China's Hotel Industry. Chef Wong King Fai brings out the restaurant's main new Cantonese cuisine to the fullest. In addition to retaining the characteristics of traditional Cantonese cuisine, a lot of Western or Japanese sauces such as XO sauce, strange sauce, mustard sauce, Nanyang sauce, fish flavor sauce and so on have been added. Through traditional cooking techniques, ingredients rarely found in Cantonese cuisine, such as Australian premium beef and Canadian red clams, are concocted to break the traditional boundaries of Cantonese cuisine. For example, boiled lobster with homemade mayonnaise and sweet fruit, or Canadian beef ribeye steak garnished with Sichuan-style pepper, chili pepper and garlic as spices, are Chef Fai's specialties. A case of scooping up the Canadian red clam, the plate is exquisite, the red and white are contrasting, and people can't bear to get down. The kale as a side dish is also carefully carved, and it is refreshing and pleasant in the mouth, not attractive in aroma, but fully reflects the original flavor of the ingredients. Pan-fried pepper sirloin replaces the common dried peppercorns with rich-flavoured fresh peppercorns, which is more chilling and exciting, and the way the plate is stacked like flowers all over the mountains, coupled with warm stones, the details can be seen. The variety of dishes here is varied, such as lobster and crab. Such as Huadiao Chicken Fat Steamed Hele Crab, Xiangwei Crab Pot Chicken, Caged Lotus Leaf Glutinous Rice Steamed Hele Crab, Jin Buchang Spicy Stir-fried Boston Lobster, Fengfan Xisha Crayfish (sold from two). Needless to say, there are stewed sea cucumber with natural seed orchid and seaweed, fish maw tube with abalone juice in the head, steamed abalone with tangerine peel, etc., the ingredients are expensive and the method is unique. In Cantonese stir-fried dishes, stir-fried large scallops with ginger bamboo shoots, stir-fried Zhangzidao snails with organic crispy melon, steamed pork cakes with yellow croaker, and crab meat and coral hydrangea, the name alone is enough to attract attention. Dim sum is also not to be underestimated, such as royal abalone crisp, black truffle chicken bun, Lingnan black swan crisp, blueberry snow lady fruit, Guanyan double skin milk, hand-ground apricot juice stewed Gexian rice, almost all of which are well received. Decorated in a palette of grey, brown and cream, the restaurant is elegant and modern in style, giving it a sophisticated and modern feel. Hardwood floors, beautifully patterned carpets, and elegant artwork with oriental influences give the restaurant a sense of understated luxury. The restaurant features eight private VIP rooms, each with floor-to-ceiling windows and stunning views of the city. Rooms vary in size and can accommodate 10 to 20 guests. The service attitude matches the standard of five-star hotels, and 15% service charge is charged. The waiter is kind and professional, from the moment he enters the store, he shows just the right amount of care, and when ordering, he will recommend it according to the customer's preferences. There are generally more people at noon because there is morning tea available. If you want to enjoy the service of a five-star restaurant in peace, it is recommended to come in the evening.