InterContinental Greenland is located in Zifeng Tower, the second tallest building in Chinese mainland. Yue Cui Xuan is located on the 47th floor, with floor-to-ceiling windows that provide unobstructed views of the lake and mountains, and high-rise scenery attracts countless diners. The restaurant mainly provides morning tea and Cantonese stir-fry, etc., and the level is acceptable.
The most popular among diners is the buffet-style Cantonese dim sum, which costs 138 yuan on weekdays and 20 yuan on holidays. The price is slightly higher, but fortunately, there are many types of dim sum, and all of them are unlimited.
Cantonese dim sum is basically homemade in restaurants, rather than semi-finished products, and compared with low-end morning tea shops, the materials used are more solid and of higher quality. The skin of the shrimp dumplings is thin and transparent, smooth and not sticky to the teeth. The filling is a few small shrimp and asparagus, the meat is crisp and full, the umami is rich, and there is a slight fragrance, which is worthy of the signature of the house. The black truffle siu mai is made of pork gizzard (i.e., the meat on the outside of the pig's thigh), which has many tendons and makes the taste firmer and tougher. The black truffle has some chicken ribs and a weak aroma, which does not match the taste and texture of siu mai very well. The durian crisp is worth trying, with a 26-layer puff pastry with a crispy crust and a filling full of durian pulp, which is a must-try for durian lovers.
In addition to Cantonese snacks, Yue Cui Xuan's Cantonese stir-fry and soup are also recommended. The head chef of Yue Cui Xuan, Huang Xuanyun, is a native of Guangdong and has more than 20 years of working experience, having worked in hotels such as Marriott and Shangri-La. Perilla tea fragrant shrimp is the signature dish, the fresh shrimp with open back is fried and crispy, the Tieguanyin tea is very fragrant, and the perilla is the finishing touch, adding a strong spice flavor and richer flavor. The soup is also more authentic. The aroma of the old chicken blends with the mellow mellow of the conch head, and the olives make the soup more sweet.
The scenery is wonderful, but the interior is a little rustic, but fortunately clean and spacious. The waiter's attitude is good, gentle and polite, his hands and feet are quick, and the tea is added and withdrawn in a timely manner. However, on weekends, there are more diners, the food is served a little slowly, and the staff is also much less responsive to customer needs.
