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                                                                  Enjoy upgraded Cantonese dining experience in Guangzhou

                                                                  2019-December-24       Source: Newsgd.com

                                                                  Chef Liu prepared an all new menu with a wide range of mouthwatering Cantonese dishes including beef, seafood, soup, and desserts, all of which are exquisitely presented by Chef Liu and his team, and use only the freshest ingredients.

                                                                  Cantonese cuisine has long dazzled the world of food lovers with its delicious freshness. Shunde, named a ‘Creative City of Gastronomy’ by the UNESCO Creative Cities Network, is considered to best epitomise Cantonese cooks who use fresh and seasonal ingredients and preserve original flavor.

                                                                  Chef Liu’s signature dish: M9 beef on hot stone and sea salt [Photo provided to Newsgd.com]

                                                                  Chef Liu’s signature dish: Steamed cod fish with tofu and pickles [Photo provided to Newsgd.com]?

                                                                  Jason Liu, the new Chinese Executive Chef at the W Guangzhou, was born and grew up in Shunde, and developed a fascination and affinity for food and cooking in his childhood. Over the past three decades, Chef Liu has worked as a cook in a dozen cities around the country and served authentic Cantonese dishes to a lot of celebrities including Chinese basketball player Yao Ming and Prince Edward, the Earl of Wessex.

                                                                  Chef Liu has dedicated himself to preserving and promoting the culinary technique and philosophies that he learned in Shunde. He enjoys reading culinary books and sharing his experience with his teammates and other chefs. He also enjoys both chatting with his guests and listening to any suggestions they may have, believing you are never too old to learn.

                                                                  Jason Liu, the new Chinese Executive Chef at the W Guangzhou [Photo provided to Newsgd.com]

                                                                  Yen Chinese Restaurant [Photo provided to Newsgd.com]

                                                                  For the reopening of Yen Chinese Restaurant, Chef Liu prepared an all new menu with a wide range of mouthwatering Cantonese dishes including beef, seafood, soup, and desserts, all of which are exquisitely presented by Chef Liu and his team, and use only the freshest ingredients.

                                                                  Yen Chinese Restaurant reopened on December 18th, 2019 after a major re-decoration project. The restaurant features a fusion of modern and Cantonese styles, inspired by the legend of Five Rams - one of the beautiful stories which gives the city its name ‘Ram City’. The restaurant has seven private dining rooms with a total of around 150 seats. It is a great place for you to enjoy Cantonese cuisine that is both authentic and innovative as well as to delight in a Chinese New Year’s Eve dinner with family and friends.

                                                                  Chef Liu’s signature dish: Braised sea cucumber with chicken and abalone sauce

                                                                  Chef Liu’s signature dish: Fried Hokkaido hairy crab with milk and egg white

                                                                  Lunch Time: 11:30 – 14:30

                                                                  Dinner Time: 17:30 – 22:30

                                                                  For more information, please contact with 86 (20) 6680 7841.

                                                                  Author: Monica Liu

                                                                  Editor: Simon Haywood

                                                                  Editor: Monica Liu

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