{"id":990200,"date":"2026-04-28T22:48:31","date_gmt":"2026-04-28T14:48:31","guid":{"rendered":"https:\/\/jonathansin.com\/?p=990200"},"modified":"2026-04-29T09:04:34","modified_gmt":"2026-04-29T01:04:34","slug":"%e3%80%90%e5%bb%a3%e5%b7%9e%e7%be%8e%e9%a3%9f%e3%80%82%e4%b8%ad%e5%9c%8b%e3%80%91%e7%b1%b3%e5%85%b6%e6%9e%97%e9%a4%90%e5%bb%b3-%e8%85%b0%e8%a8%98%e9%a3%af%e5%ba%97%ef%bc%8c%e7%95%aa%e7%a6%ba","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/%e3%80%90%e5%bb%a3%e5%b7%9e%e7%be%8e%e9%a3%9f%e3%80%82%e4%b8%ad%e5%9c%8b%e3%80%91%e7%b1%b3%e5%85%b6%e6%9e%97%e9%a4%90%e5%bb%b3-%e8%85%b0%e8%a8%98%e9%a3%af%e5%ba%97%ef%bc%8c%e7%95%aa%e7%a6%ba\/","title":{"rendered":"Guangzhou Cuisine. China] Michelin - Waist Kee Hotel, Panyu Old Character Persistence"},"content":{"rendered":"

We had to meet up in Shenzhen to take a coach for our delicious holiday, so my family did not choose to leave early in the morning from all sides of Kowloon. Instead, we went to Shenzhen one day earlier to eat and drink, and avoided the crowds at the border. The coach departed from the Shangri-La Hotel next to the Shenzhen station and travelled via the Guangzhou-Shenzhen Expressway on the west side of the harbour for two minutes to Panyu, which is where we chose to go for our first restaurant. If not, I think I would have less chance to dine here.<\/p>\n\n\n\n

The first Michelin restaurant to try on a delicious holiday is - Yau Kee Hotel & Spa<\/strong>The restaurant is located in Hualong Town, Panyu, Guangzhou, and has been in business for over 40 years. It specialises in nostalgic local dishes, or what mainland comrades often refer to as \"Oldie Rice\".<\/p>\n\n\n\n\n\n\n\n

Waist Kee - run by owner Xu Pinhuan - is renowned for its traditional sauces, braised and braised dishes, as well as old Cantonese cuisine. It has also been included in the Michelin Guide Guangzhou's \"Recommended by Bibiden\" list, and is regarded by many diners as Panyu's most iconic old local restaurant.<\/p>\n\n\n\n

Located in Hualong Town, Panyu, Guangzhou, Waist Kee Hotel is actually an unassuming restaurant with an unassuming appearance, an old-fashioned Cantonese restaurant that you may not even notice when you drive by. However, there is something special about this restaurant, a woman has made it from scratch to become a Michelin's recommendation in the Guangdong food scene.<\/p>\n\n\n\n

I can't find a full-length interview of Waist Kee on the internet, but with some travelogues and bits and pieces of interviews, I can get a general idea that the restaurant was founded by Sister Huan. Starting from a small shop on the street, she started to make her own \"Lao Guang flavour\" by travelling around on a motorbike in the 1980s to search for ingredients.<\/p>\n\n\n

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Starting out: from sea food to old Canton flavours<\/h3>\n\n\n\n

In the early days, Waist Kee's main focus was on high-end seafood, such as abalone, ginseng, shark's fin and mussel, and it served a group of local customers who knew what they were doing and were willing to spend a lot of money on it. In those days, there was no room for laziness in doing business, and you had to go down to the fishing harbour and the market to pick up the best goods, unlike today when you can get the goods delivered in just a few clicks on the internet.<\/p>\n\n\n\n

In the following decades, the seafood stalls slowly transformed themselves into more homely Cantonese and nostalgic dishes at more affordable prices, and the name was officially changed to \"Waip Kee Hotel\", from selling expensive goods to the current style of an old restaurant that relies on taste rather than gimmicks.<\/p>\n\n\n\n

The moment you enter Michelin: a restaurant that \"doesn't know how to pack\"!<\/h3>\n\n\n\n

In 2023, Waist Kee was the first restaurant in Panyu to receive the \"Bib Gourmand Recommendation\" in the Michelin Guide Guangzhou. The \"Bib Gourmand\" list focuses on two things (1) good quality (2) reasonable prices. At around $100 per person, Bib Gourmand serves pomelo skin braised fish intestines, pomelo skin braised eel, chicken and nostalgic dishes made in the old Canton style, which is exactly the kind of old favourite rice that \"looks plain and ordinary, but will surprise you when you eat it\".<\/p>\n\n\n

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Family-run, emphasis on flavour, not on packaging<\/h3>\n\n\n\n

Foon and her family members have their own division of labour, she is mainly in the front shop to greet customers and deal with external affairs, and sometimes she will go into the kitchen to talk to the chef to ensure that the signature dishes will not be out of shape.<\/p>\n\n\n\n

Like the menu this time, although it is a group meal, I think it should not be too different from my own walkin. The names of the dishes are not very fancy, they are just \"Ginger Chicken\", \"Ginger Pork with Black Bean Sauce\" and so on. However, as you can see, the dishes are actually made with the same effort as the old Cantonese cuisine, using traditional sauces, slow braised over a slow fire, and not relying on pre-made sauces, so the flavours will be so distinctive in the first place.<\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n\n

Chicken with Spring Onion, Chicken with Ginger, Braised Eel with Pomelo Peel and Stewed Eel, Ginger Pork with Black Bean Sauce, Steamed Marinated Fish with Olives, Lo Han Vegetarian, Scrambled Eggs with Chives, Lotus Root Vermicelli with Lotus Seed Pudding, Tofu with Shrimp Maw, Vegetables with Green Soya Bean Sauce<\/p>\n\n\n\n

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Let's start with chickens.Chicken with Scallion Oil<\/strong> Cantonese people say that \"no chicken is a feast\", and this chicken with spring onion sauce is simple to prepare, but the most important thing is that the chicken has to be smooth and tender, which is the ultimate expression of \"original flavour\". The skin is crispy and the fat is evenly distributed. The best part is the spring onion oil drizzled on top, which is fragrant but not greasy, bringing out the sweetness of the chicken meat.Ginger Chicken<\/strong> This is the soulful dish of Loin Kee. \"It is a Cantonese cooking technique to force the spiciness and flavour of the ginger into the chicken. The droplets of chicken oil with the aroma of ginger are just too \"evil\"! The chicken is rich in ginger aroma, absorbing the warmth of the ginger juice, with a little bit of wine aroma and a sense of oiliness, giving it a clean and straightforward fresh chicken flavour. The spring onion oil is fragrant without being greasy, and each bite has a slight charred aroma and spiciness. It is a great choice for warming up the stomach, and I can eat a big bowl of this dish with rice, which is a popular recipe in winter or when you want to eat heavier flavours.<\/p>\n\n\n\n

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Fish.Stewed Eel with Pomelo Peel<\/strong> This is a handmade dish that tests patience and is definitely the most nostalgic flavour of this meal. The pomelo peel is well processed, with a fresh aroma and a little sweetness. The pomelo peel has completely lost its bitter taste, and its texture is as soft as a sponge, and after braising the eel, it has absorbed the fresh essence of the eel and the thick sauce, making it very rich in taste, and the texture is even more fascinating than the eel meat itself. The eel meat is thick and smooth, with a crisp texture that is easy on the teeth. The two complement each other, making this a true classic of Cantonese cuisine and a favourite of the older generation of Cantonese people.<\/p>\n\n\n\n

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Steamed Side Fish with Olives<\/strong>It belongs to another traditional style of steamed fish, the meat of the side of the fish is very delicate, with the addition of salty aroma and fermented flavour from the olives, together with the freshness and sweetness of the fish, the unique salty flavour balances out the fat of the fish, and elevates the freshness of the fish to another level, simple but true.<\/p>\n\n\n\n

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Meat.Ginger Pork with Black Bean Sauce<\/strong>The salty aroma of black bean and the pungent aroma of ginger blossom create a unique flavour. The freshness of the ginger, the marination and slow stir-frying of the black bean noodles, together with the fat and thin stir-frying of the pork, force out the fat and bring out a soft and sticky texture with a deep soy sauce aroma, which is suitable for white rice. This type of dish seems to be simple, but in fact, the most important thing is the balance of heat and flavour, and it is definitely a great gift for rice.<\/p>\n\n\n\n

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Braised Tofu with Shrimp Maw and Minced Pork<\/strong> The flavour of the dish is relatively mild and it is a Cantonese home-style dish. The shrimp paste is very gelatinous and elastic when you bite into it, contrasting with the smooth outer layer of bean curd and the rich flavour of the bean curd. With a thin layer of gravy on top, the dish is richly layered and gives you a feeling of \"great satisfaction\".<\/p>\n\n\n\n

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Then there are the more nostalgic side dishes.Lotus Root Vermicelli<\/strong>This is one of the typical handmade dishes of Waist Kee, which is very glutinous and smoky, but melts in your mouth. With the natural sweetness of lotus root and the freshness of shrimp and minced meat, the lotus root is not only tasty, but also has a homely and warm feeling, which is so old-fashioned and reminiscent of the old days of a restaurant and teahouse.<\/p>\n\n\n\n

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Scrambled Egg with Leek<\/strong>It is the simplest, but often the most obvious. The leeks should be tender and the eggs should be smooth, and if they are fried well, they will have a nice homemade flavour that will not steal the show, but you can't have a meal without them.<\/p>\n\n\n\n

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On the whole, the most attractive thing about this meal is not that one dish is particularly spectacular, but that the dishes are all consistent: there are chicken, fish, meat, tofu, vegetarian, soup, and clear dishes, the rhythm is like a complete Cantonese-style home-cooked meal. The charm of Waist Kee is that it does not rely on new packaging, but rather on a stable, authentic and old Guangzhou restaurant atmosphere, which makes the meal comfortable and reminiscent of the old Cantonese flavours.<\/p>\n\n\n\n

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Jonathan's Tips: Booking and Travelling Suggestions<\/strong><\/h4>\n\n\n\n

This old favourite of Waip Kee Hotel has always been hard to find.If you're going to a restaurant, especially on a big day like Easter, it's advisable to make a reservation in advance. Although the ambience of the restaurant<\/strong>Quaint, but always at mealtimes.endless stream of horse and carriages<\/strong>The restaurant is very popular and is close to some of the cultural attractions in Panyu. It's close to some of Panyu's cultural attractions and is perfect to put on your Guangzhou food map.<\/p>\n\n\n\n

This is the \"Star Trek\".We've already been wowed by our first stop, and now we have three more Michelin restaurants to come. If you love this kind of<\/strong>With its high standard of \"original\" Cantonese cuisine, Waip Kee is definitely worth the trip.<\/p>\n\n\n\n

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Yau Kee Hotel & Spa<\/strong><\/p>\n\n\n\n

No. 15, Longyuan Road, Panyu District, Guangzhou City, Guangdong Province, China<\/p>\n\n\n\n

+86 20 8475 5405<\/p>\n\n\n\n

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