If you look at the vast world, you can not only enjoy delicious food in the high-end fantasy, but also enjoy the beautiful scenery of Guangzhou. The spacious open kitchen runs through the whole dining room. You can clearly see the hands of the chef, the spray of the fire and the diffusion of aroma, which is like a food evolution theory.

Jacob Huang is a chef who specializes in Cantonese cuisine. Born in the beautiful coastal city of Zhanjiang, he has been exposed to all kinds of fresh food materials since he was a child, and he has a curiosity about food. Encouraged by his friends, he started as an apprentice chef and entered the culinary industry, turning curiosity into passion and creativity. On the eve of the Mid Autumn Festival in 1998, Jacob came to Guangzhou to start his extraordinary cooking journey. In 2015, he joined Baiyue hotel in Guangzhou as the chef of yuejingxuan Chinese restaurant. During his tenure, he led the team to win the Michelin plate award and the Black Pearl second Diamond Award. Jacob has accumulated many years of culinary experience while maintaining an open mind to learn new cooking techniques and explore how to retain tradition through innovation. He also used his spare time to find fresh and high-quality raw materials, learn how to match the taste and texture of different ingredients, and ultimately achieve "a more harmonious taste, not the superposition of various ingredients". Jacob created a menu for Park Hyatt featuring Southern cuisine, supplemented by seasonal selections from all over the country. His passion for cooking is not only to see the satisfaction of the guests and show a satisfied smile, but also reflected in his diligence and concentration when he is busy working in the kitchen.