CAFÉ MORE BUFFET RESTAURANT
G/F, DONG FANG HOTEL
120 LIU HUA ROAD
YUEXIU DISTRICT, GUANGZHOU
(86 20) 3336 3233
Meat and fish are grilled to order at this stylish international buffet restaurant, and the well-marbled steaks practically melt in your mouth. There is a spaghetti bar with a choice of pasta and three sauces. The noodle bar serves delicious Chinese-style noodles with your choice of greens. There are several cold Chinese dishes, and the pickled cucumber, marinated in vinegar and garlic, is particularly tasty, packing just the right kick.
There is a salad bar with lots of vegetables and toppings. A Japanese-style seafood station serves fresh sashimi, sushi, clams and oysters, among other chilled offerings. The prawns are especially a delight. Hot dishes run from Thai to Chinese to Continental. The roast chicken is succulent with a distinctive smokiness that sends you back for more.
The split-level dining room is laid out well, with buffet stations clustered to one end so that you can dine in relatively peaceful and dimly lit surroundings. The hotel courtyard has a beautiful swimming pool set amid tropically landscaped gardens with Chinese-style pavilions. The real draw of dining at the Western-style eatery is having a glass of wine while admiring the beautiful surroundings, so be sure to request an outdoor table. MICHAEL TAYLOR
6/F, GUANGZHOU MARRIOTT HOTEL TIANHE
228 TIANHE ROAD
TIANHE DISTRICT, GUANGZHOU
(86 20) 6108 8888
Named after the acclaimed Man Ho Chinese restaurant at the JW Marriott Hotel Hong Kong, this stylish Cantonese eatery features locally-inspired dishes incorporating the freshest ingredients available in the countryside surrounding Guangzhou.
The extensive menu runs from dim sum to seasonal soups, abalone, fish maw, sea cucumber, bird's nest and catch of the day. Chicken is sourced from a supplier in Qingyuan county to guarantee quality.
Start with the Man Ho dim sum combination which includes shrimp dumplings, flower pork dumplings, abalone paste and turnip pastries. Move on to the velvety minced pumpkin soup with seafood and oats.
One of the house specialities is the cod fillet, marinated in a bean paste then seared and served with gravy. The fish is both sweet and succulent.
The wok-fried Australian wagyu beef tenderloin with Beijing leek and wasabi sauce will leave you crying for more.
The sweet pomelo pudding with mango and sago is highly recommended. Lunch and dinner are served daily, with breakfast available on Saturdays and Sundays. MICHAEL TAYLOR