There is nothing easy about running a successful restaurant business, especially in a competitive market like Hong Kong. Having said that, 1 Michelin Starred Guo Fu Lou does it with a certain finesse that makes their competitors stay on their toes. The variety of Cantonese dishes on the menu is renowned in the area, but that only makes it harder for consumers to choose. With the talented kitchen and service teams, this restaurant see much corporate as well as leisure dining.

Despite the credentials Guo Fu Lou has garnered, the restaurant always aim to improve the dining experience of guests by introducing seasonal items that gives excitement to diners especially their regulars. All produce are of high quality and are carefully sourced and chosen from reputable suppliers some even direct from the farms. These traits awaken the pleasures of eating well.

A intimate and cosy setting with both main hall dining and private rooms which can cater to a maximum of 50 attendees. The interiors reminds one of a tea house that has been given a chic and contemporary revamped coupled with modern furnishings and fixtures. A see thru covered roof adds a sense of space with warm hues from the elegant lamps. Signature Hors d’ Oeuvres include Jelly Fish With XO Sauce with a soft springy texture and slight crunch to the bite. The XO sauce is made from a variety of premium seafood such as scallops with chili and oil adding a flavour boost to the neutral and clean tasting jellyfish.

Bombay Duck Fish With Crispy Garlic And Chilli, for example of uniqueness, has actually noting to do with a duck. This fish is popular in parts of India thus the name and its meat does not have a distinctive taste on its own so the ingenious chefs at Guo Fu Lou pairs the fish with garlic crumbs adding a depth of flavour and aroma as well as chili for a touch of spice.

A traditional dish that has won the hearts of many is Barbecued Pork, practically half the portion is meat and the other marbling which gives much richness to this sweet savoury course. Perfectly barbecued with a slight char and glazed with loving layer of honey. Amazing on it’s own or with a bowl of hot fragrant jasmine white rice.

Universally appealing Steamed Crab Claw With Egg White And Huadiao Wine, a Filipino crab that has large claws are used due to the sheer amount of meat on it and it’s tart texture. The crustacean lies on a bed of delicate chawamushi made of eggs and then covered with a layer of top notch Chinese wine (Hua Tiao Jiu) elevating the dish in terms of taste and fragrance. A crowd favourite no matter the dining occasion.

Another notable choice is Braised Bean Curd Dumpling With Assorted Vegetables, a delectable mix of seasonal vegetables are evenly chopped and carefully stuff into the dumpling made from a thin layer of bean curd. The skill of a chef is proven here as the bean curd skin is easily torn. The plump dumpling is braised till tender and served with more greens. Service at Guo Fu Lou is friendly, attentive and non intrusive, for example staff will check the contents of your tea pot every now and then without you even noticing and when it is running low on tea, it is replaced with a whole new pot and new tea leaves instead of just topping up your existing one with hot water. Bravo!

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ADDRESS:
Hong Kong, Central, Cotton Tree Dr, 22號The Pavilion, UG Level, The Murray, Hong Kong, a Niccolo Hotel
PHONE:
+852 3141 8888
WEBSITE:
https://www.niccolohotels.com/en/hotels/hongkong/central/the_murray_a_niccolo_hotel_hong_kong/restaurants_and_bars/guo_fu_luo.html