Guo Fu Lou aims to serve up exquisite Cantonese fare, that isn’t intricate or complex, but well cooked, ingredient-led classics. The decor here is on the more formal side of formal, with instructions to turn up in your glad rags, “business casual”, it says on their website. We however, oblivious to the dress code, rock up in t-shirts, sneakers and jeans as if we were just about the hit a dai pai dong! We weren’t declined service – perhaps the “special remarks” on their site was a riff raff deterrent, they obviously thought we we’re good eggs. Having said that, we were the only table in the restaurant (Wednesday night), so some business is better than no business!
Peking Duck when done well is an instant hit, it’s done well here. The slithers of crispy skin with next to no fat is pancake wrapped with julienne cucumber, lean meat, spring onion and hot-sin style sauce. All this is intricately done with chopsticks by our waiter.
When did I go? Nov 2016
The damage: Expect to pay $500-$800 per head (£50-£80).
The good: Cantonese cooking is synonymous for lighter cleaner flavours and they hit that brief here. It’s not food that I go the bed thinking about but it’s a good authority on refined Chinese cooking with quality ingredients and respect.
The bad: I’m sure this level of food can be had cheaper elsewhere!
Would I go again? Yes
Address: LG2, Empire Hotel Hong Kong – Wan Chai, 33 Hennessy Road, Wan Chai, Hong Kong.
Phone: +852 3468 8188