Dai Yuet Heen
Nanjing, China Mainland
¥¥¥ ・ Cantonese
MICHELIN Guide's Point Of View
One Star: High quality cooking
Chef Liang's career spans three decades and includes stints at famous establishments in Macau. Here, he gives Cantonese classics a makeover with condiments from his birthplace of Shunde, for instance salted kohlrabi in sautéed baby lobster with radish cake, and Chinese olive kernels in sweet and sour pork. The Cantonese barbecue is a highlight; the crispy-skin chicken with silky, juicy flesh also tends to sell out. Pre-order to avoid missing out.
Facilities & Services
- Air conditioning
- Car park
- Interesting wine list
- Wheelchair access
Credit cards accepted
