New Guangzhou Restaurants: July 2018

By That's PRD, July 3, 2018

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Here are all the new restaurant openings we featured in our July 2018 issue

10 Shanghai

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Shikumen-inspired, with a juxtaposition of Western and ancient Shanghainese elements, 10 Shanghai adds plenty to the dining scene that is K11. There’s a certain refinement to the restaurant's bold menu that may not appeal to all, but if you do have an acquired taste for finesse and rich flavors, look no further than these appetizers: aged Shaoxing huadiao-brined chicken (RMB58) comes in a chilled glass bowl, with tender, lean slabs of protein that do not overpower the palate; the Jiangsu-style smoked fish (RMB58) retains its crunchy texture and is worth an order or two; and the sauteed prawns with scallion and crispy tea leaves (RMB68) are a must-try. 

Seafood is a drawcard here: try the wok-fried mud crab with glutinous rice (RMB298), it is finger-licking worthy. Brasher palates will enjoy the river shrimp with crab roe (RMB148), although it does require some getting used to. For a milder, more ‘expat-friendly’ taste, opt for the sweet and sour mandarin fish with pine nuts (RMB188). 

Price: RMB150 
Who’s going: business wheeler-dealers, refined diners who appreciate bold food 
Good for: large family reunions, negotiations over a meal 
Nearest metro: Huacheng Dadao (APM Line), 2 minutes 

Read our full review here. See listing for 10 Shanghai.

Kai Xiaozao

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Handwritten, but unfortunately only in Chinese, the menu at Haizhu District's Kai Xiaozao groups dishes into meat, seafood, veggies and soups, as well as traditional Chaoshan desserts, listing home cuisine that can be found on the table of any household from the region. 

The signature dishes here are marinated shrimp (潮味海虾, RMB38) or crab (潮味膏蟹, RMB148) and both are a must-try. Dating back over a thousand years ago, to the Song Dynasty, the practice of consuming marinated seafood, typically shrimp, crab and mantis shrimp, has prevailed in Chaoshan for many a generation, perfected in the hands of the ‘gourmand’ folks. Said seafood are cleaned and steeped in a marinade of water, salt and soy sauce, before being spiced up with red chili, coriander and garlic. The crabs or shrimp are then eaten with a dip of white vinegar. For Chaoshan folks, this dish is their version of sashimi: it’s all about that juicy mouthfeel and rustic taste of seafood.  

Price: RMB50-80
Who’s going: Haizhu’s Teochew community
Good for: homemade Chaoshan food
Nearest metro: Xiaogang (Exit C), 5 minutes 

Read our full review here. See listing for Kai Xiaozao.

Mango Tree

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Whoever wants to experience the flavors of Thailand, doesn’t necessarily have to travel. With branches in Bangkok, Hong Kong, London and Dubai, Mango Tree is a welcome addition to Zhujiang Xincheng, given that there aren’t too many Thai restaurants left in the vicinity. The menu features all the local crowd-pleasers and plays it safe in terms of spice. In all honesty, it works in the grand scheme of things. That being said, ask for flavors to be cranked up, as there is a native Thai chef at the helm of the kitchen. 

At Mango Tree, the seafood pad Thai (RMB68), a classic favorite, is encased in a thin egg veil, with all the condiments ready to be mixed up and enjoyed. It’s mild, so do add spices if seeking a bold hit. The yellow curry is a must order; the sauce is thick and creamy and there are options, from chicken (RMB68) to Australian lobster (RMB368). Another stand-out is the steamed spicy and sour seabass; the flesh falls off the middle bone and the sauce is so well-balanced, that you can swig spoonful’s and still be craving for more.

Price: RMB150
Who’s going: those who reminisce about Thai food, steamed fish lovers 
Good for: freshly prepared flavors, taste buds that need tickling
Nearest metro: Huacheng Dadao (APM Line), 2 minutes

Read our full review here. See listing for Mango Tree.

Outback Steakhouse

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With news of Outback abruptly closing a large number of its branches across the Chinese mainland in May, we were doubtful the Guangzhou location would see the light of day, but, sure enough, it’s here, tucked inside the bottom floor of Parc Central. 

Among the selection of appetizers is the famous Bloomin’ Onion (RMB62), Outback’s answer to onion rings. It’s a modest-sized onion chopped thin, battered, fried and plated to resemble a blooming flower, with a generous portion of zesty dip in the middle. While there were some spots where the batter didn’t seem to stick to the onion, it was a great snack. And if you’ve ever experienced the struggle of biting into an onion ring and removing the entire onion, only to be left with a hollow shell of fried batter (and if you’ve eaten onion rings, then you have), you’ll appreciate this dish even more. 

The crab-stuffed mushrooms (RMB58) were similarly tasty, although, with only five pieces, the portion was fairly small. 

Price: RMB150 
Who’s going: curious laowai and locals alike, but probably no Australians, as they know better 
Good for: steak, hopefully? 
Nearest metro: Tianhenan (APM Line), 2 minutes 

Read our full review here. See listing for Outback Steakhouse.


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