The Place
There’s steak, and then there’s BLAZING—Guangzhou’s bold pioneer of dry-aged steakhouses.
Image courtesy of Blazing
Located in the heart of the city in the vibrant Tancun neighborhoods, this is a go-to for those craving fire-charred finesse, local fusion flair, and a dining experience that’s equal parts cozy and cosmopolitan.
Think Mediterranean warmth meets local soul, all wrapped up in a laid-back Spanish-style atmosphere where the kitchen is open, the wine flows freely, and community connection is baked into the design.
It’s the kind of spot where birthdays turn into toasts and business dinners become long conversations.
The Food
Let’s get one thing straight—BLAZING is obsessed with quality.
Image by Billy Jiang/That’s
From non-GMO beef sourced from boutique pastures around the globe to seafood delivered daily from the restaurant’s trusted fishing partners, each dish begins with the best cut of the day—carefully selected for freshness, flavor, and quality.
Koji-aged Rib-eye
Images by Billy Jiang/That’s
Start with the showstopper.
The 21-day koji (wine yeast) aged Black Angus ribeye is unlike anything else in the country. The beef is fermented using fresh wine yeast, unlocking an extra dimension of meatiness, soft creaminess, and depth.
Images by Billy Jiang/That’s
One slice and you’ll see the crimson flow of myoglobin—then taste the story it’s been waiting to tell.
Hand-made Australian Mayura Beef Ham
Images by Billy Jiang/That’s
Here’s where craftsmanship takes center stage.
BLAZING doesn’t just age its meats—it builds the spaces to do it right.
After 15 months of careful curing in their self-designed aging rooms, the Mayura beef ham emerges rich, nutty, and beautifully marbled.
It’s a love letter to patience.
Seafood: Wild Prawns, Mackerel, and Nan’Ao Squid
Images by Billy Jiang/That’s
Blazing brings the best of Guangdong’s coastal bounty to the table, Mediterranean-style.
The wild prawns arrive plump and juicy, the mackerel carries a gentle char, and the squid—straight from Guangdong’s famous fishing coast Nan’Ao—gets a lemony lift from fennel and arugula tossed in vinaigrette.
It’s local flavor told through a Western accent.
The Vibe
The open kitchen keeps things lively, the crowd is always buzzing, and the wine list? Hundreds strong, with rare and interesting bottles waiting to be uncorked.
Image courtesy of Blazing
In a city packed with dining options, BLAZING stands out not with gimmicks, but with grit, grill marks, and a whole lot of flavor.
Come hungry. Leave impressed. Repeat often.
BLAZING
6pm-1.30am
For Reservations: +86-13480277688
Shop 113-124, Zhuguang Yifang (One Mall), Tancun Lu, Tianhe
天河区潭村路珠光壹坊113-124铺
GET HOLIDAY (Tianhe)
Noon-11pm
For Reservations: +86-20-38551083
Building 1, No.86 Tianhe Bei Lu, Tianhe
天河区天河北路86号一楼（侨宏楼旁）
GET HOLIDAY
11.30am-4pm, 5.30pm-10pm
For Reservations: +86-19924344818
B2/F, Four Seas City, Wanhui Er Lu, Panyu
番禺区万惠二路四海城西区负二层
English