Lan Ting Review

Good taste, two people set meal, the amount is very sufficient, the scenery is good, the lights are flashing at night, Mary service is very good and the attitude is very good.

Service is too weak, not at the level of a five-star hotel at all

In a blink of an eye, less than a month after the Spring Festival, this year, the gathering with my long-lost Hong Kong friends was about to be near the high-altitude Cantonese restaurant Futian Station of the Hilton Shenzhen Greater China Hotel. It takes 15 minutes to arrive from Hong Kong. Convenient to knock Oh, Hilton Greater China Hotel Lanting Chao Chinese Restaurant Cantonese cuisine Address: 23rd Floor, Building B, Greater China International Finance Center, No. 1003 Shennan Avenue (near Shenzhen Eye, Gangxia North Hub, Citizen Center, Shenzhen Exchange, Convention and Exhibition Center) New Year's Eve dinner, the indispensable protagonist ❤️❤️ Reunion Pot dishes 🥘🥘 as a South African abalone with the soul of pot dishes, the taste is soft and q bullet 😋😋 and the chicken stew boiled soup, with sea cucumbers, flower glue, prawns and other selected ingredients, as a traditional Hong Kong-style nine pot dishes, the weight is enough for 6-8 people to open their belly to eat 😍😍 in addition to pot dishes, Chicken and fish are also indispensable. 👀👀 Sesame Crispy Skin Sand Chicken Every piece of chicken is fried just right. The chicken is fresh and delicious. Steamed raw and fierce. The stone grouper can retain the nutritional taste of the grouper with steaming. The fish meat is particularly delicious. Crispy golden garlic-sea tiger shrimp I can show a few shrimp meat Q in one breath. It’s really amazing. What surprised me most is the tomato hin with the sweet and sour tomato with a little flower. The taste is getting stronger at the end of the year. Of course, such an important holiday is to meet family and friends in Lanting Chaohuan to share the wine. Meals, welcome the new year with good dishes and wine #Eat a seafood dinner #Food Xunweihui #View Restaurant #Gourmet Forest Restaurant punch card #Shenzhen cuisine

Hi, I'm Moore. I'm definitely going to meet my good friends in the new year! · Just after New Year's Day, everyone went home for the New Year's Eve, and before leaving Shenzhen, I must have a meal with my good friends and get together. This year, I chose Xi Lanxuya at the Hilton Shenzhen Greater China Hotel. I will taste the hotel's new brocade front banquet 😎 Hahaha. I look forward to everyone's 2024 future. ☺️ I can receive red envelopes 🧧 I can receive cool. Tips: Book before February 1, 2024, you can also enjoy the rich early bird courtesy, the highest can get the hotel executive room room coupon ～ · Xi Lanxuya is a private room I like very much, basically every time I come to book in advance, the style of the private room is based on the theme of orchids, and the orchid lighting design on the top of the head. There is a rich orchid meaning, and the private room can see the beautiful scenery of Futian CBD, while making tea while enjoying the beautiful scenery is how pleasant. ·The hotel's new dishes this year are also very suitable for our appetite, "all-inclusive" group round pots of vegetables, 🈶 abalone, goose palms, sea cucumbers, bright shrimp, roast meat, pig's trotters, etc., enough to be stingy! "Facai Good City" seaweed golden bamboo shoots soup, the soup that must be drunk at the old Guang New Year's Eve dinner, I rarely can drink it when I eat outside. I didn't expect the hotel to keep this dish. I was very pleasantly surprised. 😄 Taishan Jinyu, Toushui seaweed, pork chops, pork bones, lotus root, fire simmer for 3 hours, the taste is very sweet, Drink at different temperatures and different feelings ～ "more than year by year" steamed raw and fierce grouper, an indispensable dish for the annual rice, meaning more than year by year, choose raw and fierce deep sea grouper, use the simplest cooking method, with onion and ginger fire steamed, steamed after the special head pump, The simplest way to keep the fish itself fresh and sweet. When I left, I also received two souvenirs carefully prepared by the hotel. It is said that there are two in the private room and one in the lobby table! New Year's surprise, there are gifts for dinner 🎁, so happy 😁 · On the hot dinner table, put the wine and laugh ~ Banyan Tree Zhenxuan, and talk about the beauty Let's 2024, meet again in the new year 🏨: Greater China Hilton Hotel Lanting Chao Chinese Restaurant 📍: 23rd Floor, Building B, Greater China International Finance Center, No. 1003 Shennan Avenue (near Shenzhen Eye, Gangxia North Hub, Citizen Center, Shenzhen Exchange, Convention and Exhibition Center) 🚇: Shenzhen New Landmark "Shenzhen Eye" Gangxia North Station Exit 12

Hilton Shenzhen Greater China joined Maserati & Kaluga. The most beautiful thing in the world is the golden autumn. It coincides with the eighth anniversary of the opening of the Hilton Shenzhen Greater China. The hotel joined Maserati Shenzhen Yuanjia and Kaluga caviar. Taking the popular pink diamond purple at Spring and Summer Fashion Week 2024 as the main color, a media tasting dinner was created at the 23rd floor Lanting Chao Chinese Restaurant. Nearly 20 local media from the Greater Bay Area and Shenzhen were invited to attend, and a autumn flavor was attended. Futian Hilton Hotel has been ranked in the past eight years. Adhering to Hilton's hospitality, it has always used the attitude of dreaming and striving to explore the treasure experience of the journey and life along the way. As an international brand hotel in Shenzhen city center, Provide guests at home and abroad with a home away from home experience. The theme of this event is "tidal" running together, "tidal" means the beautiful vision of Futian Hilton Hotel for continuous efforts and leading the industry trend, "tidal" running the harmonic super running brand Maserati, echoing the passion and energy of both sides to keep pace and never die. Through this year-end media tasting dinner, we celebrate the eighth anniversary of the opening of Hilton Shenzhen Greater China with our media friends in the Greater Bay Area. Maserati Shenzhen Yujia provides a beautiful gift to all guests of Hilton Shenzhen Greater China who scan the code to book a test drive experience. The light of the domestic caroga caviar adds a rich and mellow flavor to the design of the dish, creating a perfect experience. Li Yan, the new executive chef of Lanting Chao Chinese Restaurant, turned his heart into the art of food on the table. The stew was too carved to produce drunk shrimp, smoked pigeon legs brewed abalone, wild rice sauerkraut porridge oil East Star Spot, perfume lemon oyster sugar crispy beef and other signature dishes were presented one by one. The style and exquisiteness of innovative Cantonese cuisine are fully explained. Through the new upgrade of the dishes at the Lanting Chao Chinese Restaurant of the Hilton Shenzhen Greater China Hotel, the Hilton Group has always adhered to the Chinese food concept: to autumn, eat regularly, follow the essence of local food culture, in the precise production temperature, show the innovation and pure taste of the dishes! Dinner specialties include: Taihu leeks are too carved and drunk, shrimp jelly taste, go down to feel the tongue slide, tide oyster New Zealand mandarin shrimp, Chinese practice Western style presentation, dishes with 9 years Siberian dragon caviar, the overall taste is sweet, the meat is delicate, The smooth, tender and refreshing taste of the leeks and the taste of the sweetness of the crayfish complements the sweetness of the crayfish, and coexists health and deliciousness. The outer layer of the crispy skin of the Australian selection of pigs and ginseng is fried and crispy, keeping the soft and tender meat of the ginseng, which subverts the perception of the ginseng. The outer skin is crispy, the meat of Poshen soft simmers, shrimp seeds, crisp onion to increase the fragrance, the sauce with fresh hairy crab crab paste is not greasy or light, very well retain the collagen in Poshen, the taste slowly spreads over the mouth, making the lips and teeth remain fragrant. Smoky pigeon legs brewed abalone raw materials are used Zhongshan stone stew pigeon, roasted until fully cooked, increase the smoked atmosphere, the skin slowly turns into attractive golden yellow, the meat is fresh and delicious, a mouth burst juice, brewed into abalone juice and dried South African abalone, with fresh mountain pepper lemon soda, clean the greasy mouth, The combination is just right. Red mushroom cloud legs water duck flower gum soup raw materials are selected from Fujian red mushroom, Yunnan ham and Guangdong water duck. Duck meat Q is tender, the soup is red and delicious, the red mushroom is fresh and delicious, the small fire is slow to boil the flower gum nutrition and nourishing, steaming, nourishing the stomach and heart. Enjoy the delicious fragrance after the entrance! The shell taro mud onion green dragon is a two-piece dish. One part of the soft musk sweet shell taro is made into taro mud bottom, the taste is delicate and smooth, and the other part is added to the soup, the Australian small green dragon, with leek onion, the spongy taro fragrance and the sweet little green dragon. It makes people want to stop, and let people harvest an unforgettable food experience. The creation of this dish of wild rice sauerkraut porridge oil Dongxing Spot adopts the concept of structure reorganization. The porridge oil Dongxing Spot is accompanied by American wild rice, aromatherapy and wolfberry leaves, and the fresh fragrance of fish wanders between teeth. Sichuan-style sauerkraut fish sauce, using modern gel technology, you can try the delicious porridge oil first; if you can try hot and sour, you can pick two tablespoons of porridge oil mixed with sauerkraut fish sauce to mix well, a dish can taste two different flavors, flavor can be according to personal preference DIY recombination. Perfume lemon simmered sugar crispy beef with Cantonese brine low temperature slow brine for 2 hours, with fresh grapefruit juice, sprinkle with perfume lemon peel decoration while adding its flavor, fresh and detoxifying, the overall entrance can feel the balance of the combination flavor and multi-taste. Shunde Double Leather Milk Pistachio Bird's Nest This creative dessert is based on the authentic Shunde Double Leather Milk with mellow milk fragrance. The taste is tender and smooth, the after-swing is long, and it is accompanied by crystal clear pistachios bird's nest. It has a special flavor. It combines the thin and crispy almonds. It can taste the taste of almond tofu. The taste is rich and sweet. Guangdong famous chef inherits the heritage of Cantonese cuisine, and the executive chef Li Yan from Lanting Chao Chinese Restaurant is from Maoming, Guangdong, and has been cooking for more than 20 years. As a native Cantonese, he has been inspired by the traditional Cantonese food culture in his family since childhood, and has his own unique insights and understanding of food and cooking. Master Li Yan, the founder of Geek Kitchen, Yellow River, adheres to a love of catering and cooking skills, a diligent and learned attitude, and a strong understanding of cooking skills, and a strong ability to innovate. At the same time, he continues to innovate while practicing the Cantonese food concept "no food from time to time". Combining seasonal ingredients to create special dishes. By constantly polishing the cooking skills and pursuing the details of the production, strictly controlling the origin and freshness of the ingredients, using its good modern cooking techniques, the innovative Cantonese cuisine will be extraordinary, and the value of the ingredients will be reflected in the cooking skills. Master Li Yan was the champion of Hilton Food and Beverage Master Shenzhen Greater China Hilton Hotel Lanting Chao Chinese Restaurant Cantonese cuisine in Hainan District; he served as the on-site judge of the Chinese food group in the 8th National Molecular Cooking Competition.