https://pk.trip.com/travel-guide/foods/shantou-215-restaurant/tai-ji-chao-cai-zhong-can-ting-26059128/

TAI JI CHAO CAI ZHONG CAN TING

4.8/514 Reviews
€19
Cantonese Cuisine
Open Now|08:30-14:00
0754-89997770
4F, International Hotel, 52 Jinsha East Road
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What travelers say:
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Service: A five-star hotel has five-star service. During the process, Brother Chen Tiao will follow up throughout the process, help me pour tea, and serve and remove dishes in a timely manner. Manager Pan of the restaurant is warm, thoughtful, careful, and actively recommends. At the same time, he also asked me how I ate here, whether there are any improvements in service or dishes, and the restaurant's Dancong tea is delicious. Environment: Although Guojiu is still an old five-star hotel in Shantou. The facilities and equipment in the restaurant are well maintained, and the floors are bright. Taste: There are good and bad. Let's talk about the good first, like abalone chicken feet, passion fruit baked eggs, barbecued pork crisps, bean sprout dumplings, first-class shrimp dumplings, spare ribs, and money tripe. These are really delicious. I also ordered a lot of them, and they are delicious. On the bad side, the overall dishes are bland, and the fillings of leek dumplings and dumplings are a bit like semi-finished products, and the meat inside tastes very bad. Also, the beef ribs tasted very hard, which was not friendly to the elderly. They were very hard, as if they were taken out of the refrigerator and steamed before they were thawed. Also, the soy milk was not freshly ground, and it tasted like water. The bowl for the soy milk was so interesting. The speed of serving the dishes was really speechless. The dishes started at 8:50, and they were not finished until 11:30 when we were ready to leave. But considering that they might be cooked to order, it would take a long time. We ate while waiting. It felt like the kitchen was not able to play. It was very tiring to eat. Let's talk about other things. The five-star hotel really has five-star service. From parking, the security guard at the door patiently guided us, to the hotel door, there was a front desk manager in clothes to help us open the door, and there was a special person to press the elevator at the elevator. Everywhere in the hotel, the staff would greet us enthusiastically. Just a simple greeting made us feel the enthusiasm of the national wine staff.
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