Michelin 2 Stars · Guangzhou
Imperial Treasure Fine Teochew
御宝轩 — The Singapore group’s two-starred Guangzhou flagship for Teochew cooking: cold crab, superior broths and pong tau (Teochew pastry) executed at the…
Why we list it
The Singapore group’s two-starred Guangzhou flagship for Teochew cooking: cold crab, superior broths and pong tau (Teochew pastry) executed at the level of its Hong Kong siblings.
Booking note: Book two to five days ahead; weekend dim sum lunch fills first, so call earlier for it.
What to order
- Cold marinated crab
- Braised goose with tofu
Teochew technique in a Cantonese city
Imperial Treasure is a Singapore-born group with rooms across Asia, and its Guangzhou branch is the one that makes the case for Teochew cooking in a city that considers Cantonese the only serious option. The kitchen is disciplined about the difference: brine rather than sauce, clarity rather than richness, cold courses before hot.
The room is in Tianhe, formal without being cold, and the service runs on the group’s Singaporean training — attentive, English-capable, used to explaining the cuisine to people who have not met it before. That makes it the most approachable introduction to Teochew food in the city.
Brine, cold crab and braised goose
The cold marinated crab is the dish to order first and the one to judge by: the brine should be aromatic rather than salty, the flesh cool and sweet, the roe intact. Braised goose with tofu is the same brine doing heavier work, and both come from a master pot that the kitchen maintains rather than mixes fresh.
Beyond the brine, look for fish cooked in salted water and served at room temperature, a plate of seasonal greens blanched in stock, and a Teochew dessert to close — fried taro with sugar, or a warm yam paste. The menu rewards a table that orders across these categories rather than doubling up on seafood.
Booking, lunch and dim sum
Book two to five days ahead. Weekend dim sum lunch is the service that fills first, so call earlier than a weekday dinner would require. The dining room takes larger parties well and the private rooms need a longer lead time and a minimum spend — ask when booking rather than after.
The lunch menu is where the value sits, with a dim sum selection that is more careful than most in the city and a shorter list of the brine dishes. If you only have one meal here, take lunch: you get the technique at half the tariff and you still leave understanding what Teochew food is trying to do.
Who it suits
Choose this room if your reference point is Hong Kong rather than Guangzhou: the service works comfortably in English, the menu explains itself, and the kitchen does not assume you grew up with the cuisine. Guangzhou diners may find it a shade polite; visitors who want to understand Teochew food before committing to a dedicated Teochew restaurant will find it exactly right.
Tea is taken seriously here. Ask for a single-origin oolong rather than the house pour and the brine dishes will taste noticeably different — that is the cheapest upgrade on the list.
Dishes to know in Guangzhou
- Cantonese Dim Sum (广式点心)
- Char Siu (叉烧)
- Cantonese Roast Goose (烧鹅)
- Claypot Rice (煲仔饭)
More tables in Guangzhou
- Taianmen Guangzhou — Michelin 2 Stars
- Li Xuan — Michelin 1 Star
- Hui Shi Jia (Binjiang) — Michelin 1 Star
- Bingsheng Si Chu — Black Pearl 2-Diamond
- Réver·Yue (Yue Cuisine) — Black Pearl 2-Diamond
- Tao Tao Ju — Local Institution