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Baiyun International Conference Center Six Harmony Hall

Western cuisine · ⭐ 4.5

2nd Floor, Building 1, Baiyun International Convention Center, Nos. 1039–1045 South Baiyun Avenue, Yuncheng Subdistrict (near Guangzhou Gymnasium)

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Spiced Grilled Thick Australian Ribeye

  A thick-cut Australian ribeye steak marinated with various spices and grilled to perfection, offering a rich, aromatic flavor and tender texture.
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  Mountain Bandit Sauce Grilled Pork Ribs

  Fresh pork ribs marinated in a special mountain bandit sauce and grilled over charcoal, resulting in tender, juicy meat with rich, savory flavor.
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  Dried Bamboo Mushroom Rice-Aroma Baked Boston Lobster

  Dried bamboo mushrooms blend with rice aroma to bake fresh Boston lobster. Made with fresh lobster, dried bamboo mushrooms, fragrant rice, and seasonings, steamed at high temperature for tender texture and rich fragrance.
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  Cognac and Himalayan Rose Salt Grilled Conch

  Fresh conch marinated in cognac, seasoned with Himalayan rose salt, then slowly grilled over charcoal until crispy outside and tender inside, rich in aroma.
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  Cantonese Roast Meat Trio

  A classic Cantonese dish featuring roasted goose, char siu pork, and white-cut chicken, marinated and slow-roasted to perfection for a crispy skin and tender meat.
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  Sui Xiang Chicken Steamed with Highland Morel Mushrooms

  Fresh chicken and highland morel mushrooms are gently steamed. The chicken is tender, the mushrooms fragrant, and the broth clear and smooth with layered flavors.
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  Caramelized Shallots Baked Black Hair Pig Ribs

  Black hair pig ribs are marinated and slow-baked with caramelized shallots, resulting in tender, juicy meat with a slightly crispy exterior. The sweet, soft shallots blend harmoniously with the rich pork aroma.
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  Old Guangzhou Ginger Stewed Free-Range Chicken

  Free-range chicken cooked with sand ginger, garlic, and fermented black beans in a clay pot over high heat. Tender and juicy meat with a rich, slightly spicy aroma.
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  Old Cai Pu Seafood Porridge

  Made with aged cai pu as base, combined with shrimp, clams, squid and other seafood, slowly simmered into a rich porridge. Features savory umami flavor with a distinct fermented aroma from the cai pu.
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  Mango Pudding

  Mango pudding is a dessert made primarily with fresh mango, combined with ingredients such as milk and sugar, and prepared through steps like mixing and refrigeration. The pudding has a smooth texture and a rich mango aroma, melting in your mouth—it's an ideal treat for cooling off in summer.
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  Cheesecake

  Cheesecake is a dessert made primarily from cheese, eggs, sugar, and cream. Its preparation typically involves mixing cheese and sugar, then adding eggs and other ingredients before baking until golden brown.
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  Rosemary Roasted Air-Dried Squab Leg

  Squab leg air-dried, marinated with rosemary, then slowly roasted at low temperature until crispy outside and tender inside. Highlights the fresh aroma of rosemary and the natural flavor of squab.
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  Awakening Appetite Hawthorn Foie Gras Cups

  Made from hawthorn and foie gras, gently baked in low temperature to create delicate cups. The tart sweetness of hawthorn awakens the appetite, while the smooth texture of foie gras delivers a rich, luxurious taste.
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  Pan-Seared Australian Ribeye Steak

  Premium Australian ribeye steak pan-seared to perfection, offering a rich, savory flavor and tender texture.
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  Chicken Mushroom Stir-fried Iberian Pork

  Chicken mushrooms and Iberian pork slices are quickly stir-fried, preserving the original flavors. The chicken mushroom is tender and juicy, while the Iberian pork is rich in aroma and fat, complementing each other perfectly.

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