Located at the 22nd floor of the Grand Hyatt hotel in Guangzhou, the G Restaurant is a western cuisine eatery that offers the guest a high quality service situated in contemporary surroundings. Depending on where you are seated (and if you are lucky to have a seat with a view of downtown Guangzhou), the views can indeed be stunning- especially if you are exposed to the night time views of the Tian He district with the Citic Plaza in the background.
All the ingredients’, especially the fruit and vegetables, used for the dishes are grown at a local farm and are delivered to the hotel fresh every morning. Every morning Chefs at the Market Café can be seen unwrapping large bags containing fresh spinach, lettuce and other produce ready for the lunch and dinner meals’.
I was presented with two lovely dishes of Appetizers’- “Live Scallops, 3 each, oven baked with Garlic and Chili” and “Salmon Gravlax soaked in Dill mustard sauce”. The latter was decorated with fresh leaves and lettuce provided by a local farm that delivers fresh produce to all of the hotels kitchens every morning. It is highly recommended that you generously sprinkle fresh lime onto the salmon and the scallops. The taste is priceless and exceedingly good for your health. Luxury food like this is a priceless gift for anyone that wants to just lose themselves into eating good food in the heart of Guangzhou.
Now, salt is very important in any cuisine, but even more so in Chinese cuisine. In China, on the average street you can buy manufactured salt but it can be a bit tricky, and expensive to get your hands on natural sea salt or rock salt. The chefs and guests at the Grand Hyatt Guangzhou are very fortunate to have original slabs of rock salt that derives from the inner crust of the Himalaya mountain range (the exact name of the place or mountain is a well kept secret). The salt is kind to the skin, and adds a unique flavor to the food. An average slab of original rock salt would cost around 30,000 RMB (approx 3000 GBP).
The journey continued with a “From the Oven” selected dish. Chef Jackson surprised me with the signature “Tenderloin on the Lychee wood roasted with a 200 days grain fed”. The difference between a good steak and a very good steak is that the very good steak is cooked under the correct temperature and one that has been roasted on a good quality wood. In this case the wood used was Lychee. The taste was just priceless, the meat was tender and bright pink in color which is a good indication that it’s well cooked; and the quality was to just die for. I cannot think of anything bad to write about this dish (really, I can’t). It’s the kind of dish that would fill you up, but one that you would want to eat again, and again.
The British educated Chef de Cuisine at the G restaurant, Jackson Qiu, and his team of talented culinary masterminds have definitely made a promise to put Guangzhou firmly on the map when it comes to providing high quality international cuisine. A few years ago it would have been almost impossible to get any authentic western food in Guangzhou. For sure it would have bought tears of joy to any expats eyes if steak like this was available back in, say, the year 2000!
Of course, for the majority of the local Chinese guests’ it is all about showing off and presenting a high face when it comes to eating at a place such as the G restaurant. As Terence Sim, the Food and Beverage Manager explained; “To most local guests a western steak is just a steak, and it’s difficult for them to distinguish the difference between an averagely cooked steak and an excellently cooked steak”. Mr. Sim, who is of Singaporean origin, went on to describe that the quality of the prime cut beef (imported from Australia), and the method of cooking it on Charcoal to perfection makes every single Yuan spent worthwhile. As “G” has been placed in the top 6 best restaurants that offer quality Steak, Mr. Sim certainly stands correctly by his words.
If you are on a business lunch or even if you are here for a honeymoon then the next dish would be a perfect addition to the already well accommodated dinner. The “Qin Yuan” Roasted Spring Chicken with Lemon, Rosemary and Garlic toppings’. Cooked well under charcoal, and with generous toppings of lemon and roasted garlic, both of which add a succulent flavor to the otherwise ordinary roasted chicken, this dish is just perfect. It would go well with any kind of wine as well.
Two key things distinguish a high quality restaurant- one is an open kitchen and the other is the originality and style of the cooking. The “G Restaurant and Bar” has both of them, and I am sure guests would be more than fond of the open kitchen of this fantastic eatery. It adds a nice lively touch to the environment as well, especially when you can see some chefs tossing and turning dishes with flames rising everywhere!
The dessert was the “Classic Crème Brulee with a generous scoop of Chocolate Ice-cream blended in neatly with a few drops of Mao-tai’- priceless invention by the chefs’. It’s hard to argue about the taste when you are presented with a genius dish such as in-house made chocolate ice-cream blended in with a dash of Mao-tai, or how about a ginger flavored ice-cream (you’ll definitely be surprised what you can get in China).
The “G” runs a special buffet lunch for 168RMB per head- mainly targeted towards the local business clientele but is easily affordable for even those on a local Chinese salary. It’s a reasonable price to pay for the high quality of the luxury service and food. Food has always been taken exceedingly seriously in Guangzhou, and you just end up wishing that there were more “G” style restaurants and bars in town.
Book early to avoid disappointment.
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