Many people's concept of Western restaurants in five-star hotels, most of them still linger in café buffets or Italian and other theme Western restaurants, but they do not know that the "steakhouse" in the hotel is the most high-end Western food in the city that must be pursued.
Grill Room, whether in Chinese or English, does not sound so tall, but in high-end luxury, five-star hotels is a must-have, the most upscale Western restaurant, providing first-class French service, elegant environment and the highest quality food.
Enjoying a seven-course meal at a steakhouse takes about three hours. The dishes are on the ground, the wine is tasted little by little, and time slowly flows in the aroma and beauty.
Our experience this time is in guangzhou White Swan Hotel "Silk Road Grill Room", more than 30 years of high-end Western restaurants, from the opening so far, has maintained the highest level of reception of heads of state, royal celebrities.
After the renovation, the "Silk Road Grillhouse" changed the traditional luxury style, added a lot of warm and intimate colors to the elegance, and also set up an open kitchen full of modern and stylish atmosphere. In today's ocean of the Internet, everything is reduced to a simple atmosphere, and parallelism and transparency have become the fashions that people pursue.
The White Swan Hotel is located on Shamian Island, the most European style in Guangzhou, and on the bank of White Goose Pond at the confluence of the three rivers, and the floor-to-ceiling glass of the "pickpocket room" pushes out the night view of the Pearl River shuttled by ferry. Although the spring rain was lingering on the night of the visit and the river surface was foggy, it made people feel the warmth and comfort of the restaurant even more.
The pre-dinner bread is delivered to us in a freshly baked state, and each loaf of bread, from the tenacity of the hand to the softness of the entrance, feels the chewiness of the rich acidity and the crispness of the nuts mixed in.
There are three kinds of ingredients: Brazilgrass sauce, rose-shaped butter and duck matsutake mushroom, Brazilgrass sauce enhances the original taste of bread, butter is responsible for beauty and smoothness, and duck matsutake mushroom makes the pre-dinner bag have a cooking effect.
Picking apart the taste buds requires not only a snack, but also an atmosphere around you. A plum saury, with a window of smoke and rain, yellowish lights, and a gentle shallow smile, opened a beautiful bowl of scenery.
The foie gras at the White Swan Hotel has always had an excellent reputation, and the pan-fried foie gras cooked by Chef Yuan Yongquan is very attractive. Gently bite, the fragrant and sweet foie gras slips into the mouth with a delicate, warm juice, and the aftertaste is so long that people are reluctant to spread it on the garlic bread. After the foie gras is followed by bread, the foie gras that is still stuck in the mouth is fully integrated into the rich and fragrant bread, at which time, the taste of the bread produces a subtle reaction, and the effect is better.
Chef Yuan Yongquan makes a plate of fried foie gras
The most common salad in Western food is unequivocally exquisite in the "grilled room" of the white swan, and Mr. Woodlin, director of the catering department, said that there seems to be no technical gold content of the salad, but it is also rich in taste and nutrition. The food truck that makes salads is pushed directly to our table, and even the salad dressings are freshly prepared on the spot.
The seven sauces are lined with silver fillet, minced garlic, mustard, egg yolks, olive oil, Parmesan cheese, bacon and bread crumbs, as well as salt and pepper, and the protagonist of the stars is the "popular lover" Roman upright lettuce. Raw egg yolks from the protein liquid are traditional and authentic salad sauce recipes, and the whole blend takes about 5 minutes to make it more enjoyable than eating.
As for the taste, it is a kind of personal freshness and uniqueness.
"This is a cappuccino that doesn't want to be coffee," Xia Yanqing said with a smile.
Black truffle cappuccino soup, the peculiar taste of black truffles, there is a fascinating sexiness in foreign countries. The rich and gentle fragrance of black truffles kills the love of the milk bubble above, releasing an indescribable and understandable fragrance in the mouth. At this time, the sense of taste has been completely occupied by black truffles, and the tip of the tongue has become somewhat numb, so that when tasting the crab meat and ginger juice of his companions, he can no longer taste the delicious taste he said.
Manager Xia Yanqing with a smile
This clear mouth "mango snowba" is completely timely, and it can also be seen from Chef Yuan's careful design and collocation of the dish process. Obviously, the task of "Mango Snow Bar" is to open the way to clear the wall for the grand appearance of the next "Cod Steak". With a powerful freshness, it sweeps away the residual smell in the mouth.
When cod and Australian steak were in front of me at the same time, I have to say that I was completely seduced by the beautiful silver cod. The fried golden slightly burnt and the silver gray of the fish skin reticule are like a gorgeous armor for the cod; the snow-white fish flesh is like the wings of a bird, and the pieces of the knife and fork are peeled off with milky white juice, put into the mouth, and the words are exhausted, and only the "tender and soft and smooth" can be used.
Australian beef steak, five ripe, there is no doubt that the ingredients and cooking are of a high standard. "Grilling" is not thick, nor does it have to be a knife to see the blood, the outside is just right to test the chef's kung fu; and the perfect interpretation of ingredients and cooking is reflected in the fine chewing and slow swallowing in the mouth, and Chef Yuan's "grilling" can fully withstand the back and forth test between the tongue and teeth.
There is nothing special about the fruit plate, and the chestnut cake gives you a real cake and a thick chestnut mushroom, without excess greasy cream.
The white swan feels like this, without the smoky fancy shows, without the exaggerated presentation of the odd tableware, the white plates from start to finish and the abundant and perfect ingredients. In the natural communication with the restaurant supervisor and employees, feel a warm cordiality and classic style.
For more travel anecdotes, personalized food and accommodation, please pay attention to the SophyJiang slow travel painting that advocates slow travel.