Lingnan House 廣御軒 @ Guangzhou

Gourmet trip to Guangzhou continues with another Michelin restaurant.

Drawing inspiration from the regional classics of Guangdong province, Lingnan House serves exquisite Cantonese cuisine executed with carefully sourced and sustainable ingredients in an open kitchen environment. Led by one of the most celebrated chefs in China, Executive Sous Chef Bill Feng developed a deep understanding of Cantonese cuisine – a base on which he builds with innovative with intuition. 

Perforated windows, ceiling fans and chandeliers impart retro Lingnan flair. Chef Feng also bases his recipes on Lingnan traditions and seasonal local produce, but slightly tweaked to the local palate and spruced up with unique creativity. 

松露捞起螺片 Sea Whelk with Black Truffle

It felt like eating lohei but the sea whelk paired very well with the black truffle. I liked it as the dressing was not dripping off the salad.

紅烧乳鸽 Crispy Fried Pigeon

This was the best crispy baby pigeon I had eaten this trip to China. The skin was crispy, yet the flesh was tender and juicy. The pigeon was a little too small, if only the pigeon used was larger.

乳猪拼盘 Suckling Pig Combination

The suckling pig was combined with charsiu (BBQ pork) and roast goose. The portion was just nice for two persons. The suckling pig was really good, but I was disappointed with the roast goose. Charsiu was ok, but the cut was a leaner part of the pork.

The BBQ combination was already flavoursome so there was no need for the condiments.

香酥蚝仔饼 Pan-fried Oyster Cake

This was one of the best oyster omelette I had by far; the oyster was cooked ala minute, the crust was crispy, and the overall pancake was not oily. This required very good technique and timing to pull it off. And the chilli sauce that came with oyster pancake packed a punch, so use sparingly.

虾干酱嗜台山菜花 Cauliflower Casserole with Prawn Paste

I like the way Cantonese chefs used prawn paste and the casserole to make these zhezhe casserole 啫啫煲. You need the claypot that has been heated to high temperature, and let the heat concentrate the sauce while making the zhezhe sound. And cauliflower and pork belly are one of the best ingredients to use for these casserole.

上汤豆苗 Pea Shoots in Superior Stock

This was OK, nothing spectacular.

干炒牛河 Wok-fried Beef Rice Noodle

Beef used was Australian sirloin, though not wagyu, was very tender and juicy. The rice noodles had wokhei and was not too oily, but it lacked the crisp that I liked with this dish.

The food was above average, service was top notch, but not really Michelin star standard in my opinion.

Lingnan House 廣御軒
No. 6 East Zhujiang Road. Tianhe District. Guangzhou. 510623. PRC
广州市天河区珠江东路6号瑰丽酒店5樓
Tel : +86 20 8852 8888

Visited Mar 2024

Michelin Guangzhou Guide 1 Star 2020-2023

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