Perched within Rosewood Guangzhou, Lingnan House draws inspiration from the culinary traditions of Guangdong province, celebrating Cantonese dishes and the artistry of dim sum. The restaurant captures the essence of Lingnan flavours while presenting them with modern refinement, echoing both cultural roots and contemporary elegance.

The kitchen is led by Executive Chef Bill Feng (馮永彪), a Guangzhou native whose career has been dedicated to elevating his hometown cuisine. Known for his precision and imagination, Chef Feng brings a personal perspective to Lingnan dining, balancing tradition with innovation.

Among his many creations, one spectacular dish has amazed gourmets and earned widespread acclaim: the Fish Maw Stuffed Roasted Goose. Using firm and springy male Suriname fish maw, Chef Feng roasts the goose over fragrant lychee wood, infusing it with a delicate smokiness. The abalone sauce, remarkably, is crafted from an entire second goose, lending the dish depth, resonance, and an unforgettable finish. This masterpiece of flavour and technique has become the restaurant’s defining signature, embodying both bold creativity and absolute respect for Cantonese tradition.

Lingnan House is more than a fine dining destination—it is a stage where Guangzhou’s culinary heritage is refined for today. With Chef Bill Feng’s vision, the restaurant shows how Cantonese cuisine, rooted in tradition yet alive with innovation, can speak with both authenticity and grandeur.