CHAO YUE

At Guangyue Tiandi, the facade is very low-key and simple. After entering, you will find a different world. The high-end and simple line decoration style is slightly grand and unique. It has a fashionable style and the dishes are served by seat. The service is basically one-to-one. The staff are very enthusiastic and there is a story behind each dish. Exquisite products and carefully selected ingredients provide a feast for both vision and taste. Three kinds of raw marinated shrimps. Shrimp of different methods and varieties are eaten raw and marinated. The method is so unique🤙🏻 The sauce is unique and the shrimp meat is very fresh and delicious 🧆Kandong Sea Cucumber The sea cucumber is of high quality, large in size, and the meat is transparent and thick✨ It is chewy and crispy, and the seasoning is very surprising 🦀Crab King Noodles Alaska king crab meat🦀with boiled crab soup Very sweet and rich🍜The noodles are very tasty and chewy, and the aftertaste is endless 📍No. 36, West Gate of Guangyue Tiandi, No. 6 Qingfeng Street, Zhujiang New Town 🚇830 meters from Exit A of Tancun, Metro Line 5

🤍This modern Cantonese restaurant that incorporates Chaoshan elements really brought me back with a full load. I experienced the unique, exquisite and high-end dining environment. The meticulous and professional service. I look forward to the new menu next time. 📄 I will bring everyone to experience the unique food culture again.

The environment of Chaoyue is very comfortable, and the immersive dining experience really makes you feel at home. The surprise menu is super good, and every dish takes into account both appearance and taste.

It is indeed a very high-end restaurant. The sense of ceremony, appearance and concept are very cool. The feeling of meticulous craftsmanship is superb. It is really attentive. The appearance is really super high. The design of the flower petals and green leaves is really attentive. The crab legs can also have delicate small designs. It looks very good. The taste is also remarkable. It is generally light, but the seasoning is not bland at all. There is a sense of hierarchy. The fish, shrimp, crab and desserts are all different. The diversity of taste is very good! It is delicious and the service is also very attentive, never letting go of every detail.

The restaurant is located in Guangyue New World and is open only at night. The restaurant has a gray and white design tone, and each table is separated by a white artistic "fence", which provides a certain amount of privacy. This time, I booked to sit at the bar, where I could see the chefs working in the kitchen up close. There is a dedicated chef service, and each dish is professionally introduced. If you have any questions, you can communicate and adjust at any time. The dishes are fixed in a set, with a total of ten. Each portion is more delicate, and you need to eat one portion before serving it. You should reserve about 2 hours of dining time. First, the tangerine peel goose soup, which is served in a goose paw-shaped cup, is very special and has a strong taste. You can tell that it is an old fire soup. Appetizer: Chaoshan traditional marinated goose platter: goose treasure, goose intestines, goose paws, goose liver. The goose paws have been deboned, and the meat and skin are concentrated and wrapped in sauerkraut. The goose liver is placed in a crispy cone, and the cone tastes like D snatched the taste of the goose liver. The other marinades are all good. Fish rice: This dish is quite special, just like the feeling of a fish leaping out of the water. The fried fish skin is cut into the shape of a fish, and three pieces of fish meat are placed underneath. The black seawater shape is cuttlefish ink, and the green one is coriander juice. The fish meat is silver cod, and the meat is relatively refreshing. The first piece is eaten in its original flavor, the second piece is dipped in cuttlefish ink, and the third piece is dipped in coriander juice, each with a different flavor. Raw marinated ark shell: The meat is thick and crisp, and there is a "pearl" hidden inside, which is actually a "vinegar egg" with a strong taste. Salt-baked pigeon leg: Bite the small pigeon leg and eat the meat. The chef removes the bones of half a pigeon and stuffs it into the leg, so the leg meat is full of essence. It's just that the dish is a bit monotonous. Cross-bridge pork offal soup: Pour boiling sugar water on the pork offal and pork loin. The pork loin is very crisp and has no fishy smell. It tastes good. Yellow croaker: It looks like sushi or sashimi. The fish is made from the belly of yellow croaker, which is tender and boneless. Rice is served under the fish. Steak: It uses Australian M7 beef, cooked to medium rare, and served with butter shacha sauce. The steak is cooked to the right degree. If you feel sick, you can try the accompanying kale. Spanish ham and bitter melon: I tried both of them even though I don't like bitter melon very much. The bitter melon was stewed in broth and was very soft, not very bitter. The last main dish, crab roe noodles: The noodles were a bit too soft Dessert after the meal: Lychee syrup: It looks like lychee, but it is actually eel fish glue. The thick glue has a faint rose scent. The large Dandong strawberries and green mango sorbet are very refreshing. The overall service and taste are very good. If the plating can be more delicate and beautiful, it will probably be more attractive.

It is really addictive new-style Chaoshan cuisine. I want to come here every month to check in, because the menu is adjusted according to seasonal ingredients, and there will be a different menu every time I come. The environment is high-end and simple, with gray, white and black as the main colors. What's more worth mentioning is that the service here gives people a warm feeling. Highly recommended!