Michelin Dining Journey

As winter begins, the north wind blows and all things are hidden. It is the perfect time to taste the flavors of winter. The Park Hyatt Guangzhou's Yue Jing Xuan presents a new winter menu, with Chef Huang Yuanjiang selecting seasonal ingredients and using authentic Cantonese cooking techniques to create a warm and delicious winter Cantonese flavor. Chinese restaurant chef Huang Yuanjiang has extensive experience in Cantonese cuisine, combining classic cooking techniques with innovative dish designs to showcase his craftsmanship and skills. Chef Huang uses marinated ingredients and presents them in a nourishing and pure Cantonese style, awakening the dull taste buds of winter and leading guests on a journey of warm winter delicacies. "We believe that through a variety of surprising ingredients and traditional Cantonese cooking techniques, we can combine the natural flavors and balanced nutrition of food. The seasonal changes conveyed by each dish bring a unique dining experience to our guests," said Chef Huang. Flame-roasted Dongshan Lamb As winter approaches, lamb is a sweet and warm food, making it the perfect time to enjoy it. The lamb is selected from the local specialty of Dongshan in Hainan, with thin skin and tender meat. The lamb is combined with the rich flavors of star anise and cinnamon, and the chef interacts with the guests at the table, igniting the flame and creating a steaming hot dish with a festive meaning. Caviar and Avocado with Scallion Pancake High-end ingredients do not require excessive seasoning or decoration. Chef Huang skillfully interprets the unique caviar and avocado with scallion pancake. The scallion pancake is fried until slightly puffed, forming a hollow shape, with a delicate and novel appearance, like a beautiful dim sum gift box. The crispy pancake is topped with luxurious salty caviar and rich avocado puree, creating a multi-layered taste that satisfies the taste buds. Dried Snowflake Beef with Preserved Vegetables and Ginger Chef Huang selects premium snowflake beef and preserved vegetables, which are dried and marinated in the Yue Jing Xuan kitchen for several days. The salty and fragrant flavor naturally permeates from the inside out after steaming, making it particularly appetizing. The dried beef is cooked with ginger to enhance the aroma and add a touch of freshness, making it irresistible. Abalone Sauce with Sea Cucumber and Conch This classic winter dish is loved by Yue Jing Xuan guests for its unique texture and rich flavor. The pumpkin is carefully cooked until soft and sweet, and Chef Huang skillfully carves it into a delicate bowl, filled with crispy abalone sauce with conch and tender sea cucumber. The sweetness of the pumpkin perfectly balances the richness of the abalone sauce, while the juicy seafood enhances the flavor, bringing nourishment to the dry winter. Yue Jing Xuan's winter tasting menu also includes other delicious winter dishes such as ginger and golden vegetables with conch slices, watercress and almond soup with dried kidney, pickled cabbage and pork belly with oysters, and scallop and duck with radish pastry.