Michelin 2 Stars · Guangzhou
Jiang by Chef Fei
江-由辉师傅主理 — Two stars for Chef Fei’s modern reading of Cantonese classics — steamed fish, roasted pigeon, and a signature "chicken in broth" service with…
Why we list it
Two stars for Chef Fei’s modern reading of Cantonese classics — steamed fish, roasted pigeon, and a signature "chicken in broth" service with tea-paired elegance.
Booking note: Book through the Mandarin Oriental or by phone one to two weeks ahead; ask for a window table when reserving.
What to order
- White cut chicken upgrade: poached chicken in consommé
- Roasted pigeon
Cantonese cooking with a modern hand
Jiang is the Mandarin Oriental Guangzhou’s flagship and the room that made the case for contemporary Cantonese in the city. The kitchen keeps the canon — wok heat, clear stocks, steamed fish, roast meats — and then adjusts the seasoning and the plating just enough to feel current without turning the cuisine into something else.
The dining room sits high in the tower in Tianhe, with the glass and the evening light doing work that most Cantonese rooms do with chandeliers. It is a formal room by local standards but not a stiff one; service is Cantonese-attentive, which means tea is never empty and plates are changed without a word.
The chicken, the pigeon and the wok
White cut chicken is the measure of a Cantonese kitchen and here it arrives as a refined version — poached gently, chilled in stock, served with a ginger-scallion oil that is more delicate than the usual. The roast pigeon is the other dish to order: split, lacquered, cooked to order, eaten with the fingers.
Wok work is the third pillar. Look for a seasonal vegetable stir-fried hot enough to taste of the pan, or a rice noodle dish with beef that arrives dry rather than sauced. If the kitchen gets those right, the banquet dishes are safe to trust — that is the cheapest test of a Cantonese brigade and it holds here.
Booking and what to ask for
Book through the hotel or by phone one to two weeks ahead for dinner and request a window table when reserving, since they are assigned then rather than on arrival. Weekend dim sum lunch fills fastest; call earlier than you think necessary.
Say if you are celebrating — the room handles birthdays and anniversaries well without turning them into a production. The set menus are good value relative to the à la carte, and a table mixing one roast, one steamed fish, one wok dish and one vegetable will cost less and eat better than either.
Who it suits
This is the room for a business dinner: quiet enough to talk, formal enough to impress, and close enough to Tianhe’s offices to walk back afterwards. It is also the easiest place in the city to introduce Cantonese food to someone who has never eaten it, because the kitchen explains itself on the plate without ever simplifying the technique.
Ask about the seasonal fish when you sit down rather than ordering from the printed list; the tank changes daily and the kitchen is proud of it.
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
- Imperial Treasure Fine Teochew — Michelin 2 Stars
- 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