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cityweekend

From Guangzhou with Love

Pale yellow tacking and recessed utility lights set Cu Cai Guan's decor apart from absolutely nothing, but the food floating out of this Cantonese kitchen is a consistent pleasure. The menu orbits around invertebrates--a parade of snails, sea cucumber and crab waiting to be prepared eleven ways--but it's easy to play it conservative and be rewarded. Take the fried shrimp, crusty or dressed in hot oil with noodles and garlic (YY68), for example. Or, if more adventurous, start with the unusual qilin algae in fragrant soy dressing (YY20). A roast chicken (YY55 for half) is crinkled and juicy, complemented by a nutty, sour dipping sauce. Cu Cai Guan's artful way with vegetables goes beyond the blanched: do Chinese greens with soybeans and cured fish or stir-fried pork with hot green peppers. Singaporean fried vermicelli (YY33) is an attractive dish found along the menu's noodle meridian. The few missteps (sallow tonkatsu painted with mayonnaise) should caution the diner to steer clear of fusion in mainstream Cantonese restaurants. --Katya Knyazeva

 

jeremyseow

I am undecided about the food here. Some of the dishes are very good. Don't be fooled by all the pics of famous stars on the wall. It is not top-grade cantonese food. If you are looking for a death-wish, try their pork lard rice.... they mix lard in hot steaming rice with soya sauce. The lard coats each grain and it slides down your thoat effortlessly into your heart! Super yummy....

 

9 months ago