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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Guangzhou

Jiang by Chef Fei

江

Fine-dining Cantonese on the third floor of the Mandarin Oriental, Tianhe, run by chef Huang Jinghui (known as Chef Fei). It was the first restaurant in Guangzhou to reach two Michelin stars, in 2019. The cooking stays Cantonese but borrows Japanese and Western touches, so it suits a visitor who wants a refined introduction rather than a teahouse scrum.

Price not confirmed — Michelin rates it ¥¥¥Michelin 2 stars 2026Tianhe, 3F Mandarin Oriental, 389 Tianhe Road. Nearest metro station not confirmed.
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Why come here

A place worth making time for

Michelin two stars, one of three in Guangzhou in the 2026 guide; chef Huang Jinghui also received the 2026 Mentor Chef Award.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Roasted Wenchang chicken with flaxseed (亚麻籽文昌鸡)
  • Wood-roasted char siu pork belly (柴火叉烧)
  • Roast goose (烧鹅)
  • Steamed Hele crab with sticky rice in lotus leaf (荷叶糯米蒸和乐蟹)

What it actually tastes like

Roast goose and chicken come with skin and bones; the chicken is served on the bone and cut, so expect to work around it. Lotus-leaf rice is wrapped, with the leaf not eaten.

Allergens in this kitchen

shellfishsoygluten/wheatsesame

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Cantonese roast goose 烧鹅Rich dark meat with a thick layer of rendered fat under shattering sweet skin; the plum sauce cuts it.