Char Bar & Grill at InterContinental Guangzhou Exhibition Center hosted a spectacular two-night culinary collaboration on August 14 and 15, 2025, bringing together some of China’s most acclaimed chefs for a dazzling menu that harmonized East and West.
The event, titled CHAR’s Symphony of Master Chefs, transformed the restaurant into a stage for gastronomic artistry, with each chef presenting dishes that showcased their signature style, creative flair, and mastery of technique.
A Two-Night Showcase of Talent
The first night paired Executive Chef Winson Wang of InterContinental Guangzhou Exhibition Center and Chef Austin Xu of Char Bar & Grill with two guest luminaries: Alan Yu, President of Disciples Escoffier International China Delegation and the master mind behind Michelin- and Black Pearl-awarded restaurants such as Ambré-Ciel in Hangzhou; and Eric Lai, dessert visionary and founder of NATUR Plated Dessert.
Alan Yu, often described as a master of East-meets-West cuisine, presented an indulgent plate of Wagyu short ribs with black morel–stuffed pigeon, finished with a port wine jus, a dish rich in depth and layered with luxury.
Eric Lai, recognized with the gold award at the 2024 Singapore FHA Dessert Challenge, redefined Cantonese comfort with his Lotus Root Pudding with Dried Shrimp and Preserved Pork — a nostalgic, savory-sweet dessert layered with rice pudding, red bean mousse, and crispy lotus chips.
A Third Star Joins the Line-Up
The second night welcomed a fifth maestro: Chef Tommy Zhang, founder of Flame, a fusion Cantonese restaurant, red sashes lifetime member of the Disciples Escoffier International China, and winner of the Young Chef Award in 2022 Michelin Guide Guangzhou.
His slow-cooked Wagyu short rib with house-made barbecue sauce and charred lettuce delivered both intensity and finesse.
Other highlights across the two nights included:
Chef Winson Wang’s herb oil–poached yellow croaker roulade with caviar, lily root purée, and shellfish foam.
Chef Austin Xu’s charcoal-grilled abalone is elevated by yuzu sabayon and seaweed eggplant purée.
Together, the five chefs composed a true culinary symphony, weaving rare ingredients and cultural storytelling into a multi-sensory dining experience.
Beyond the Plate: Char Bar Evolves
More than just a fine dining showcase, the event marked the start of a new chapter for Char bar & grill.
Furthermore, the restaurant will extend its offering beyond dinner service, transforming into an elegant nightspot with signature cocktails, gourmet late-night bites, live jazz, and atmospheric lighting — a chic new address for Guangzhou’s evening crowd.
For two nights in August, five chefs created more than a menu: they wrote a chapter of culinary artistry where East met West, and tradition met innovation. For Guangzhou epicures, it was a taste of something rare — and just the beginning of what Char Bar & grill has in store.
[All images courtesy of InterContinental Guangzhou Exhibition Center]
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