Changlai 常来小聚 @ Guangzhou

We set off to our first gourmet meal right after we checked into the hotel. The concierge recommended that we came here for dinner, as it was the best bang for the buck around here in downtown Guangzhou.

In a city where all the restaurants are very good (or they will not survive the tough competition), the Michelin guide is not very authoritative in selecting the best. Changlai has been rated Bib Gourmand from 2018-2023 for its high quality and yet value-for-money Cantonese cuisine.

香酥菠萝油 Crispy Hot Cross Bun

The quintessential item in a Hong Kong chachaateng, I didn’t expect it to be on the menu in this Cantonese eatery. Came with a piece of ice cold butter for you to add into the hot bun just before eating.

桂姐豉油碌鹅 Signature Braised Goose

First, the goose was slowly fried on low heat, forcing out the excess fats under the goose skin. It was braised for 40 minutes and during this period, they kept turning to make sure every part was properly infused with flavours. It was pan fried one more time before serving to thicken the gravy and making sure the goose meat locked in the flavours. I was surprised how tender it remained despite being cooked for so long.

青榄螺头煲猪肺汤 Double Boiled Pig Lung, Sea Whelk and Green Olive Soup

Because there’s no more abattoir in Singapore, the availability of pig lungs is restricted. This organ is very good as an ingredient of the Cantonese double boiled soup as it is not musky like the rest of the organs. The umami was provided by the introduction of dried sea whelk. Paired with green olives and bits of almonds, this soup was perfect for the cold evening.

惹味生蚝鸡煲 Chicken Casserole with Fresh Oysters

This is a very rare combination – chicken and fresh oysters. The sauce was a thick and delicious mix of chu hou paste 柱侯醬, garlic and sesame oil. The casserole was perfect for this dish as it maintained the temperature from getting cold. IT was paramount that the oyster did not turn cold or it will get very fishy. Neither can it be too hot and get overcooked.

咸蛋手打肉饼焖节瓜煲 Wax Gourd with Handmade Meat Patty and Salted Egg Casserole

And the second casserole for the evening was a great compliment with steamed white rice. The salted egg provided the savouriness wile the wax gourd was sweet and flavourful with the meat patty.

Overall a great place for a simple and delicious meal that would not break the bank. Several branches across town, but this one in GT Land Plaza is the original Michelin awarded one.

Changlai 常来小聚 (花城大道)
天河区花城大道85号高德置地广场春广场4楼420-421号铺
Tel : +86 20 8852 0717

Visited Mar 2024

Michelin Guangzhou Guide Bib Gourmand 2018-2023