Song Yuan
Guangzhou, China Mainland
¥¥ ・ Cantonese
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
The rows of stoneware pots on charcoal stoves not only look spectacular, but their contents also smell heavenly. It is precisely these slow-boiled soups that draw diners day and night. Each pot takes four hours to make and they tend to sell out early. The chef, who has been crafting Cantonese fare for over 20 years, also makes a mean Cantonese barbecue, as well as stir-fries and claypot dishes. Try the live seafood from the fish tank, too.
Facilities & Services
- Air conditioning
- Foreign credit cards not accepted
Credit cards accepted
