Tracked on 1 list across 1 authority.
The two chefs previously worked in the kitchens of a prestigious hotel, and their skills are unquestionable – which is why it's so hard to get a table here. Try the "premium trio", which used to be reserved for state banquets: buttery foie gras, squab with crispy skin and the tanginess of plum, and springy goose webs and wings in white marinade. Meat is barbecued daily in limited servings. Go with a group to enjoy the generous portions.
Lingnan Haiyanlou (Binjiang East Road) appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
