The Asian Cuisine Festival is set to get underway today (May 16th) in Guangzhou and will run until the 23rd, featuring Asian food, performances, a beer festival, culture and story sharing and forums. A list of the 24 signature dishes was unveiled on the afternoon of May 14th, below is guide to let you eat your way around Asia while never leaving the city. Here are the dishes and the restaurants:
White cut sunflower chicken (白切葵花鸡)
The Jade River (玉堂春暖餐厅)
Add.: White Swan Hotel, No.1 Shamian Nan Street, Liwan District, Guangzhou
Supreme soy sauce chicken (金牌豉油鸡)
Peninsula Yuzhenxuan Restaurant (半岛御珍轩酒家)
Add.: No. 1, Yuchang Street, Ersha Island, Yuexiu District, Guangzhou
Black cha siu pork (Exclusive to this restaurant) (首创秘制黑叉烧)
Bingsheng Restaurant (炳胜品味)
Add.: 1st Floor, Aoyuan Plaza, Huangpu Dadao Xi, Tianhe District, Guangzhou
White cut chicken with fish, squid and egg roll (凤凰展翅)
Shark’s Fin Uncle Hong Kong Style Hotpot (翅叔港式火锅)
Add.: No. 48 Wenming Road, Yuexiu District, Guangzhou
Malaysian curried beef brisket with rice (皇牌马来咖喱牛腩饭)
Tsui Wah Restaurant (翠华餐厅)
Add.: B1 igc Mall, No. 222 Xingmin Road, Zhujiang New Town, Tianhe District, Guangzhou
Sea snails boiled in Japanese sake (清酒煮海螺)
Okami Sushi (大神寿司)
Add.: No. 30-4, Dongfang 1st Road, Tianhe District, Guangzhou
Red rice noodle roll with prawns (金沙海虾红米肠)
Dian Dou De (点都德)
Add.: 2nd Floor, International Metropolitan Plaza, No. 68 Hucheng Avenue, Tianhe District, Guangzhou
Pan-fried lobster with black truffle (黑松露菌煎焗澳龙)
Dongjiang Yidu Seafood Restaurant (东江芝都海鲜酒家)
Add.: Near Tianzi Wharf, No. 198 Yanjiang Zhong Road, Yuexiu District, Guangzhou
Pantang Wuxiu (A dim sum combination of lotus root, water caltrop, water chestnut, bamboo shoots and mushroom) (泮塘五秀)
Guangzhou Restaurant (广州酒家)
Add.: No. 2 Wenchang Nan Road, Liwan District, Guangzhou
Curry fried prawns (咖喱皇炒大虾)
Banana Leaf Restaurant (广州蕉叶)
Add.: 6th Floor, South Zone, Friendship Store, No. 369 Huangshi Dong Road, Yuexiu District, Guangzhou
Marinated foie gras (卤水鹅肝)
Hai Men Yu Zai Dian Restaurant (海门鱼仔店)
Add.: 2nd Floor, Harbour City, No. 418 Yanjiang Dong Road, Yuexiu District, Guangzhou
Huangpu scrambled egg (黄埔蛋)
Huangpu Hua Yuan Restaurant (黄埔华苑酒家)
Add.: No. 2868 Huangpu Dong Road, Huangpu District, Guangzhou
Peranakan Laksa (马来娘惹喇沙)
Sense Buffet, Conrad Guangzhou (康莱德酒店˙尝市全日餐厅)
Add.: 2nd Floor, No.222 Xingmin Road, Zhujiang New Town, Tianhe District, Guangzhou
Beef Rendang (巴东牛肉)
LOMBOK (龙目印尼餐厅)
Add.: Near Beijing Road, No. 522 Huifu Dong Road, Yuexiu District, Guangzhou
Nanya fried shrimp with oatmeal (南雅˙乌节路麦片虾)
Nanya (Singapore) (南雅星城)
Add.: 2nd Floor, H Tower, Winter Plaza, GTLand, Zhujiang New Town, Tianhe District, Guangzhou
Fried mantis shrimp with pepper and salt (撚手十八香椒盐富贵虾)
J·M Chef (侨美食家)
Add.: No. 52-2 Shamian Nan Street, Liwan District, Guangzhou
Stewed snake with ginger oil (姜油蛇)
Rong Ji (榕记专注蛇宴)
Add.: 1st & 4th Floors, Gangrun Mingyue Hotel, No. 6 Tangxiachong Dong Road, Huangpu Dadao Zhong, Tianhe District, Guangzhou
Braised chicken with toadstool (羊肚菌焖霸王鸡)
Sheng Ji Restaurant (胜记饭店)
Add.: No. 228 Changdi Road, Yuexiu District, Guangzhou
Grilled cod fish with miso (银鳕鱼味噌烧)
Songyue JUMANG Japanese Delicacy (松月自慢料理)
Add.: Near Exit A of Yangji Metro Station, No. 57 Zhongshan Yi Road, Yuexiu District, Guangzhou
Murg Khaas-Qorma Murge Firdaus
The Tandoor (天都里印度餐厅)
Add.: 2nd Floor, Asia International Hotel, No. 326 Huanshi Dong Road, Yuexiu District, Guangzhou
Pork offal congee (味稻猪杂粥)
Taste Porridge (味稻粥城)
Add.: Near Jiefang North Road, North entrance of Yuexiu Park, Huanshi Zhong Road, Yuexiu District, Guangzhou
Braised goose feet and snails with purple perilla (满掌紫苏石螺)
Wen Qifu Restaurant (温祈福酒家)
Add.: 6th Floor, Zone A, ICON, No. 1 Jiangnan Xi Road, Haizhu District, Guangzhou
Marinated pork with lemon (烤肉捞檬)
Miss Saigon (西贡小姐越南料理)
Add.: 4th Floor, May Flower Plaza, No. 68 Zhongshan Wu Road, Yuexiu District, Guangzhou
Xinxing lamb pot (新兴秘制羊肉煲)
Xinxing Jiayu Restaurant (新兴家喻酒家)
Add.: 1st-3rd Floor, Zhonglv Qiaoyuan, No. 166 Changgang Zhong Road, Haizhu District, Guangzhou
Author: Monica Liu
Editor: Simon Haywood