SUI TANG LI @ The Middle House Shanghai - Savour The Taste of Sophistication

A carefree contemporary Chinese restaurant set in bold designer vibe with a classy and relaxed ambience features Cantonese, Sichuanese and Shanghainese flavours artisanal dishes, Sui Tang Li’s gastronomy is large than life for its sophistication dining experience. mylifestylenews writes.

One must always be adventurous when dining out and it is not always the case that free-standing restaurants have an edge on hotel restaurants, so it is always refreshing to dine in a luxury hotel and find that authentic local food experience can be enjoyed. Sui Tang Li, with a name inspired by the meaning “happy, free and relaxed” housed in the residence building of The Middle House Shanghai is somewhere you hygge while enjoying a sumptuous meal and rediscover the taste of elevated Chinese classic dishes, cherishing time spent with your besties and family.

Be Yourself here as there is nothing stuffy about the sophisticated and cozy atmosphere, every other diner looked totally relaxed and in the throes of foodie heaven. The restaurant oozes bold designer vibes and a dramatic spiral staircase entrance to set the tone for a creative and elevated dining experience. The interior atmosphere is inviting, during the day the beautifully designed and intimate dining room is drenched with natural sunlight and at night has all the lights twinkling from the surrounding environs to create a very magical ambience.

The entrance through the bold and dramatic staircase from ground level (even via lower ground level for in-house guests) is rather captivating. While making a grand entrance to the second level may well be your version of being seen allegedly, but the feel good factor to admire and embrace the surrounding design elements is blissfully encouraged.

A screen wall inlaid with green glazed tiles to the right of the restaurant simplifies a modern take of the oriental elements that blend well with the dark colour furniture and table settings in this front part of the dining area together with a long wooden table that can easily accommodate six diners or more.

The service station island and hanging lamps separate part of the dining area and the semi open amber-coloured glass show kitchen. Further proceeding to the main dining area opens out with a long stretch banquette seating and accompanied by lighter earth tone colour chairs. Large windows run horizontally in the entire zen-ish restaurant illuminated by hanging mood lights for a warm snuggy yet unpretentious dining experience. Despite not any formal or particular dress code or attire was enforced, most diners were well dressed and groomed (at least during our visit) to suit the sophisticated ambience. Be in it or you may walk yourself out as the blissfulness of well-groomed crowds clearly enlighten the dining experience in this aspirational restaurant and perhaps open up your appetite further.

 Opened in June 2028, Sui Tang Li had made its fame on the Shanghai food map since. Helmed by native Shanghainese, Chef Tony Ye pays homage to the vast culinary contrasts in the country and his kitchen blends Cantonese, Sichuanese and Shanghainese influences with surprising artisanal ingredients for a series of imaginative dishes that are playful, punchy and of course edible. Dishes are served as sharing plates and small bites, you can pair your food with a notable selection of accompanying wines at very affordable prices. While dim sum is not normally served at dinner, we made a special request to sample a few at dinner which they managed to accommodate, so we could see the length and breadth of the menu in one go, and we were ready to savour those Michelin guide recommendations and re-imagined modern Chinese classics.

<Iberico Pork Char Siu & Kimchi>

Sui Tang Li’s inventive dishes are ideal for sharing and presented in style to delight your palate, our first and most anticipated dish that came to the table was the smokey and chunky cut of barbeque Iberico pork which was deliciously juicy, rich and flavourful. Despite our preference on the palate to be a little more char-grilled or “burnt” for a light crust, the well balanced fat and meat chosen made every bite of this devil-ish dish sinfully delightful and enjoyable, minus the kimchi.

<Preserved Cauliflower Fungus, Yellow Fungus, Pine Nut>

Cauliflower with yellow Fungus – In actual fact it is preserved cauliflower fungus (not actual cauliflower) and it is a very tasty cold dish with an inventive take on mushrooms well accompanied by the aromatic pine nuts to give an extra crunchy bite on the palate.

<Crunchy Hazelnut Foie Gras, Iberico Ham Scallion Pancake>

 A decadent take on foie gras with a crunchy hazelnut foie gras and Iberico ham scallion pancake. The rich and creamy foie gras was the perfect counterpoint to the crispy pancake. It is a perfect east-meets-west pairing from the prestige ingredient well enjoyed with the elevated Iberico ham Shanghai “grass-root” street snack pancake. A great inventive appetizer!

 

<Dim Sum Trio>

The Xiao Long Bao was an elevated classic with delicious pork broth wrapped and folded in beetroot paste made us want more. The pork Siu Mai was a wonderful twist with a generous slice of fresh and meaty scallop, vinegar quail egg caviar that was light and juicy to savour. The mushroom dumpling was delightful, well glazed with oil to prevent it being too dry on the skin and delicately tied with chive to create the pocket mouth full dumpling shape that is so flavourful with finely diced mushroom. Utterly delicious!

 

<Double-boiled Matsutake Soup, Tofu, Bamboo Fungus>

While this ancient years old soup dish required a masterful skill in order to cut or gently slice through the delicate tofu over 200 times without flaws to create that flower-like impression, not many restaurants would take the challenge or trouble to do so. The arty presentation was simply amazing, not only edible but admirable for the hard work done well. Do not expect a rich flavour from this light double-boiled broth as it is meant to be enjoyed delicately.

 

<Braised Beef Short Ribs, Beef Tongue, Beef Puff>

This minotaur beef dish is a stunning dish on all counts. Each variation was delicious in its own right, with each exuding a distinctly different texture and flavour with the most gorgeous presentation. A true homage to Shanghainese style of cooking by using a thick, rich and dark sauce to create the powerful and dominating palate. Simply divine and a must order!

 

<Braised Spicy Beef Tongue, Frog Leg, Porcini & Lettuce>

What a rich semi-stew dish this was and full of contrasts - soft buttery frogs legs, spicy beef tongue, aromatic porcini and crunchy lettuce. The soup stock was a little spicy from the popular Sichuan peppers used but not overpowering. It is a delish and harmonious dish overall with every accompanying ingredient cooked to perfection. Another homage to the Sichuan cuisine done well in Sui Tang Li.

 

<Caramel Shrimp, Green Onion, Lime Juice>

Shrimp was called here being a little too modest yet these big size river prawns were cooked on high heat, tossed and caramelized in a light soy sauce as well as a hint of lime juice for that citrusy balance. The deep-fried scallion was just perfect with a hint of bitterness that created a light complexity that stood out. This elevated modern Cantonese classic is simply divine!

 

<Stew Rock Lobster Ma Po Tofu>

This was a beautifully presented and executed dish with a generous size of whole rock lobster used and cooked with the supposed peppery spicy and numb sauce together with tofu to create that yin and yang of flavours from both the rice and bland ingredients combined. The outcome was not as spicy as we thought but rather enjoyable nevertheless. The silken tofu was light in texture and absorbed all the rich flavours from the sauce and works best with one mouth full together with the sizable chunky cut of lobster providing a contrasting texture and complex taste that we enjoyed.

<Braised Soy Sauce Pork Belly, Dried Bamboo Shoot>

The silky jelly-like braised pork belly was artfully and carefully stacked up for a pagoda look presentation which is superb in texture, rich yet minus the oily palate that is quite satisfying for that melt-in-your-mouth moment. The pork belly was more delicate and refined than the usual choice and the bao was shaped as gold - the form of money used in ancient China period and flavoured with pumpkin, such a visual highlight as well as a memorable taste on the palate from one of the many classic Shanghainese dishes.

<Crispy Duck, Preserved Vegetable, Pork, Shrimp>

While you have enough of the classic Peking Duck, this crispy duck was cooked a-la -confit with a preserved vegetable, pork and shrimp being minced and stuffed back in with the duck as filling. You open the steaming hot pancake, add both plum and cherry sauces lightly spread, place a few julienned sticks of radish, cucumber and scallion and then place one whole slice of the duck in the crispy pastry to enjoy. Another delectable creation with delicate flavours that unfolded on the palate and made this dish a winner!

 

<Crispy Jasmine Rice, Lobster Soup>

A generous bowl of thick and tasty lobster bisque instead of soup liquid over some crispy Jasmine rice is the kind of heart warning rice dish that is difficult to fail to please in all forms. This dish was a surprise, as the rice was crispy, creating a pleasing textural play in the mouth with the bountiful lobster meat that was all placed in the lobster bisque. So deliciously moreish!

 

<Pea Sprout, Star Jelly, Pumpkin Soup>

Simplicity at its best! Such a fresh crunchy vegetable course cooked with star jelly - a black river fungus in pumpkin and chicken stock that is deliciously refreshing after the rich meat dishes. A must order!

 

<Gorgonzola Ice Cream, Deep-fried Stinky Tofu>

This was a crazy dessert that will surprise many, but may not be for everyone. The stinky tofu was just as you would expect and not sure it is a dessert item. The gorgonzola cheese ice cream on crispy red rice was also a bit strange, but put it all together and you have one strange and crazy idea for dessert that is something you will never forget. Expect the unexpected!

 

<Jumping Egg, Chilled Mango Cream, Sago, White Chocolate>

A stunning presentation, so once you crack the white chocolate egg, the mango puree comes out and you end up with a classic Cantonese style sago pudding, elevated of course. This is a fun dessert and a fitting end to the dinner that was so memorable and sweet.

In a city of nearly 25 million people, getting noticed is not an easy task, but dining in Sui Tang Li was a wonderful culinary journey with some elevated ingredients and flavours along with a few unexpected twists on a modern take on which are to be embraced if you are brave enough to explore the unknown and get out from your comfort zone. Mary, the Assistant Manager looked after us and embodied all you could hope for, with such warm and friendly professional service. The staff uniform is rather strange and a disconnect for us, but a minor observation in the greater scheme of things. Hats off to the culinary team for providing such tantalizing food that never disappointed us and kept us on our toes with their inventiveness and superb presentations. You would be hard pressed to find another restaurant that presents such a varied menu with unique twists and combinations of ingredients. For all the gourmands out there with adventurous palates that are residing in or visiting Shanghai, you won’t want to miss out and savour the taste of sophistication on this inspiring curated modern menu that is true to its origins. Bon Appétit!

 

  

Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 4.5/5
Experience: 5/5

Sui Tang Li
Second Level, 366 Shi Men Yi Road,

Jiang'an District

Shanghai, China

Tel: +86 21 3216 8068

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

NICCOLO CHENGDU @ Timeless Pleasures

Star luxury hotels are not in short supply and cater for those demanding travel wanderlust in Chengdu, China and Niccolo Chengdu sets luxury lodging for a degree of timeless pleasures. mylifestylenews writes.

Chengdu, the 4th largest city in China and with 21.4 million people living in this vibrant city, is not short of superlatives, from long history to its well preserved culture and heritage that’s brought forward to this very modern day with world-class infrastructures such as two enormous international well facilitated airports, stunning luxury shopping precincts, not forgetting being the epicentre of the popular Sichuan hotpot and vibrant dining culture and so forth.

In the heart of Chengdu’s bustling CBD is a luxury shopping and commercial precinct comprised of two large leading developments, the IFS shopping mall and the open-plan Taikoo Li retail-led mixed-use that offer unique shopping and leisure experience in Jinjiang district and the Niccolo Hotel has a pre-eminent position standing tall on Hongxing road that is right in the middle of this shopping mecca – IFS is attached to the hotel and Taikoo Li is directly across the road.

While the Niccolo Chengdu is not short of amenities on its doorstep, as a brand, the Niccolo aligns itself with culture, art and fashion, so the location is fitting. Unbeknownst to us, the CBD footprint is larger than expected, which turns out to be a voyage of discovery. Should you wish to go more local outside of a star luxury environment, you are also on the footprints of some great and exciting local food as well as local shopping exploration. Needless to say, you can enjoy the ubiquitous Sichuan hotpot anywhere in this locale as they are in abundance everywhere you look and you will be assured of a uniquely local experience. It is simply a foodie and shopping paradise.

We made our own way to the hotel and on arrival at the ground level entrance on Shamao street  we were warmly greeted by Jimmy the doorman who brightened up our rainy day very quickly with his huge smile and attentiveness. Jimmy directed us to the lift and to the third floor which is the main hotel lobby for our check-in and also the driveway entrance for grand arrivals if you wish to arrive by car and leads you through the Tea Lounge which is also an enchanting space and is referred to as the “jewel box” by the hotel team.

The bright, spacious and airy lobby is a beautiful space to be introduced to the brand, as it was flooded with natural light even on a rainy day of our arrival, the light and attractive marble flooring well adorned with graceful floral arrangements together with numerous art installations and artworks juxtaposed with the beautifully chosen furniture to create life in a cathedral-like vestibule.

Stella who checked us in quickly motioned to us to complete the check-in formalities, prompt, precise and with warmth and we were already won over with the brand contact experience. The check-in was brief and we made our own way to the 24^th floor and discovered our new abode in Chengdu that has a superb view over the luxury shopping precinct and beyond and we couldn’t have been happier.
 

Its minimalist contemporary interiors are not particularly glam, but one person’s glam is another’s gaudy – so that’s a tick for us. The design strengths are the unphotographable kind, the whole room felt so warm, light and comfortable, which is all down to the interior design decisions in a simple, natural colour palette that is well done on that front and not forgetting the stunning Chengdu CBD view catching the goings-on of the bustling city and beyond that makes a huge difference.

Although the hotel is some ten years old, it is very well kept and ticks all the boxes such as the extremely luxurious comfortable king bed with the finest linens; uncomplicated tech-savvy touch controls for the window blinds and light switches; quiet air-conditioning; a large wardrobe and working desk; large sofa and easy chair to relax in; a bright marble bathroom (with the option of opening up the blinds to see into the bedroom) with premium Italian brand Lorenzo Villoresi bathroom amenities and separate toilet and large walk-in shower; and plenty of available floor space to spread out your suitcases and shopping purchases.

While Niccolo Chengdu prides itself in providing personalized, caring service and exciting experiences, after settling in we were given a pleasantly surprise personalised tour of the huge premise that has established its own unique identity.

The swimming pool and fitness centre on the sixth floor exceeded our expectations with a long pool for lap swimming and spacious pool deck with views over Taikoo Li  which is beautiful in design especially the wall waterfalls feature. 

A spacious and well equipped steam and sauna to follow with high ceilings that create more space than there actually is which is all flooded with natural light through the floor to ceiling windows that is quite pleasing.

Our tour continued to the other side of the hotel main lobby where the STEAK FRITES & BAR features some delightful art work commissioned by the hotel with once an expatriate in Chile and now residing in Chengdu artist Icy Tan of her vivid, eye-catching and colourful illustrations and artworks from her manifested scenes of everyday life People Watching series, that makes a playful and welcoming environment which even extends to the tabletop settings.

STEAK FRITES & BAR

The entire lobby level spaces have the double height floor to ceiling windows overlooking Taikoo Li and the city vista. In addition to STEAK FRITE & BAR and The Tea Lounge on the same lobby level.

Down on level two you have the signature Sichuan and Cantonese restaurant YUE HIN serving classic and celebrated dishes. Across the hallway is the adjacent all-day-dining Niccolo Kitchen which has some very striking and attractive interior design elements that make it look more like an upmarket bistro.

From here you also have direct access to IFS shopping mall, which is handy to have should you wish to have a walk when the weather is not conducive which was the case on most days during our visit. Besides, there were connecting bridges to cross over the adjacent buildings and numerous functions rooms and grand ballrooms to facilitate multi international events, conferences, as well as weddings.

Breakfast at Niccolo Kitchen is a fine repast with western and local specialities, but being in Chengdu we highly recommend you try the local noodles, dumplings, and, in particular, Xiao Long Bao, as you are spoilt for choice together with some other delicious options. The buffet section is huge and chefs are at your disposal to prepare noodles to order a-la-minute for you and they do not disappoint. Overall, we were bowled over by the variety of local options for its great selections and quality.

Hotpot was introduced for lunch and dinner here during our visit, and while it does not have the extensive menu a stand-alone Sichuan hotpot restaurant would offer, there are some classic hotpot options in the comfort of a luxury hotel which is always appealing.

Our stay was not long enough, as Chengdu has so much to offer both within the city and beyond, but we had certainly maxed out our stay in Niccolo Chengdu by exploring and sampling the delicious food as much as possible as well as the luxuriate facilities.

Many team members made our stay much more memorable because of their service, especially the new breed of knowledgeable concierge team called Niccolo City Insiders, Steven and Dandy, Jilly in Niccolo Kitchen and Gloria, Vicky and Nick in YUE HIN for their sincere and honest hospitality. You would be hard pressed to find a luxury hotel with such a top notch location and views to match, both within the hotel and beyond for a new encounter timeless pleasure and an enjoyable staycation experience.

Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Housekeeping: 5/5
Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 4.5/5

Niccolo Chengdu
Tower 3, Chengdu IFS,

No.1 Section 3,

Hongxing Road, Jinjiang District

Chengdu, China

Tel: +86 28 8220 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

YUE HIN - Indulge Your Dining Senses

Specializing in authentic Cantonese and Sichuan cuisine, YUE HIN at Niccolo Chengdu strives to capture the natural flavours of fine ingredients and essential produce - potentially from the local farmers and supplies throughout the country, mastering the culinary and innovative dining concept to please your demanding palate as well as to indulge your dining senses to another level. mylifestylenews writes.

Dining in signature Chinese restaurants in hotels in China is always a delight, with more or less a certain degree of confidence assured guaranteed. Not only that, they really want to showcase more than just the basics in terms of culinary experience by scratching their creative minds further by adding some touches of luxury which creates an elevated and memorable dining experience. YUE HIN at Niccolo Chengdu is no exception, with some creative and delicious food to be savoured.

Tucked away at the corner on the second floor of the hotel and posing a conundrum – it is an open plan dining room with views out to the attached luxury IFS shopping mall. The striking interior design catches all eyes from passersby, thanks to the team behind the Hong Kong based Cheng Chung Design (CCD) lead by Joe Cheng with attention to details contributed to create this superlative YUE HIN’s interior and dining ambience.

The mood is cozy and with hues of fiery red chosen to highlight the entire restaurant, not only bringing grandeur of ostentation yet the extravagant space also reflects the elegance of the entire restaurant with some elements of detail gracefully juxtaposed with the entire design concept. Some exterior seating in the thoroughfare with only vertical acrylic panels designed in oriental motif in a vertical pergola style to create a “wall or partition” on two sides, there really is not much privacy (unless you book one of the many private dining rooms) but allows a more friendlier dining ambience.

These panels are very attractive and allow a view inside and outside, depending on where you are being seated, so it may be good for business, as the open view may attract walk-ins from shoppers who wander in the shopping mall and remind in-house guests going to the adjacent all-day dining Niccolo Kitchen that there is a Chinese restaurant, but for us it was a tad distracting, so the main focus was to be about the food.

The main dining room is broken up by large sofa seatings adorned with planted bonsai trees. A collection displayed art works on the back wall which was a disconnect, as they didn’t seem to fit the Chinese theme, whereas there are other delightful Chinese accents, such as the metal birdcages in a more modern take on interior design.

Tabletops are kept very simple with some attractive and colorful print show plates in red lattice patterns, so overall a modern Chinese bent rather than traditional, fitting the hotel’s design ethos of looking forward, not to the past.
 

The large menu offers some salivating and traditional Cantonese and Sichuan cuisine, from signature dishes to nouvelle gastronomy for diners to explore the unknown from the traditional dishes.
 

<Marinated Tree Tomato>
We began our dinner with two different starter platters of cold dishes to whet the taste buds. First, this trio platter came with halved marinated yellow tree tomato that offers a fresh yet stunning flavour that was almost redolent of grapes and cherries, organically delicious, juicy and burst in your mouth effect in one go. Expect the unexpected from the opening palate.
 
<Foie Gras with Caviar>
A second mouth full bite is the foie gras topped with caviar. Texture wise it  was on the grainy side and less creamy, a bit like a tasty egg yolk hard boiled in texture and the caviar added additional savoury finish on palate.

<Qing Yuan Chicken with Mixed Ginger/Shallots>
The last dish on this platter is two tender slices of Qing Yuan chicken from Guangdong province which is re-known for its local agricultural resources over thousands of years of cultivation history. Qian Yuan chickens are cage-free, raised in mountain areas, inhaling the freshest air from their surrounds. Hence, the meat are intense in flavour and taste much more tender, being well marinated with Chinese rice wine for its aromatic light crispy skin, served with the mixed ginger and shallots on the side to compliment the subtle flavour.
 

<Fried Shredded Taro>
The second trio platter came with a slaw of deep-fried Taro, light, fluffy and tasty.

<Agropyron Cristatum Salad>
A jelly cup consists of asparagus crested wheat grass foraged plants dressed with tasty vinegar that offers a delicious crunchy mouthful in one bite.

<Deep-Fried Pork Jowl with Chilli Sauce>
A rather chewy snacker that was to be expected with intense flavour from the Sichuan chilli marinade and the aromatic sesame seed. We loved it!

<Double-Boiled Pine Mushrooms Soup with Pork and Chicken>
A delicious consommé style of soup that was a clear broth with such blossoming flavours derived from the aromatic mushrooms and poultry. Perfection for such a classic Chinese soup!

<BBQ Platter>
Roasted Crispy Pork Cube

Traditionally, a 5-layer of fat and meat combination from the cut of meat to produce the most flavoursome crispy pork “belly” with a balance of meat and fat combination, while there was only three layers chosen here, but there was a lightness in the crispiness, with some juicy less tender meat and mostly fat resulted in a quite bland taste and less satisfying on palate.

Barbecued Pork with Honey Sauce aka Char Siu

The appearance was good with a charred and crispy finish, but the marinade was a little too sweet, so you could immediately ditch the accompanying caster sugar. The meat was on the dry side and not juicy enough to savour and delight the expected traditional barbecued pork palate.

Roasted Crispy Duck with Chinese Five Spices

A light and crispy skin to die for and young, tender juicy meat was well marinated. Despite all three portions were rather small but the duck was the most delicious and the best of all three on this BBQ platter.
 

<Roasted Crispy “Qing Yuan” Chicken with Mashed Shrimps and Pork>
More like a premium banquet dish with extremely crispy golden brown chicken skin minus the oily part, stuffed with minced pork and shrimps that was redolent in the main ‘mash’. A very delicious dish that was well executed.
 

<Boiled baby Cabbage with Chicken Soup & Salty Pork>
A beautifully farmer style hearty soup with a subtle chicken flavour and cured salty pork taste from its bone, boiled with baby cabbage which had been cooked just enough to remain a little crunchy in texture. This winter warmer soup was a total winner and a delicious classic!
 

<Dan Dan Noodles with Minced Pork and Pickles>
A rather safe rendition. First, the presentation did not look too inviting from a traditional Dan Dan noodles dish as expected and lacking some individuality. Instead, it looked as if it had been modified to suit the western or touristy palate from its presentation and taste. The noodle texture did not stand out, rather overcooked and also lacked the numb and peppery kick from the chilies.
 

<Braised Tofu with Minced Beef and Sichuan Pepper>
By the look at it, you just can’t wait to dive in. The rich color and taste was perfection, with the right balance of chilli oil, medium heat (to our palate satisfaction) Sichuan pepper that was not numbing and silken tofu that could not be beaten for texture and lastly, minced beef that was well seasoned, so tender and flavoursome. This was the outstanding and satisfying dish of the evening! A genuinely viva Sichuan dish to be celebrated.
 

<Deep-fried Rice with Shrimps, Coriander in Lobster Soup>
The deep-fried crispy rice is the highlight (which is added to the lobster broth at the table) and the beautifully clear lobster soup was delicate yet rich in flavour. It was simply so enjoyable. The small chunks of lobster and diced asparagus added that textural counterpoint on the palate. A winning dish!
 

<Baked BBQ Pork Puff>
The first “pre-dessert” came as a baked BBQ Pork sphere Puff which is more like a savoury than dessert. This classic modern take on the Cantonese bun had a soft, flaky, airy texture and just the right sweet and savoury filling. Perfectly executed and so moreish!
 

<Steamed ‘Panda’ Custard Bun with Egg Yolk & Cream>
You can’t go without any panda’s elements or motifs when dining in Chengdu where this fabulous steamed ‘Panda’ custard bun was sticking his head out from the basket that would win over any guest and it had a deliciously not too sweet yet rich custard filling. Kudos to the chefs.

The overall dining experience in YUE HIN was delightful. The service was very warm and friendly, even with some little English communication hiccups they were trying very hard to please, but we got there and had a very enjoyable experience. Gloria, our server on that evening was extremely accommodating and helpful. We were well-looked after by Vicky, the restaurant manager who provided excellent service to please and the Sommelier, Nick, was very attentive and showed warmth in service. Given that we were the only non-local guests, it was a great effort from the team and we appreciated the culinary and service skills on all fronts. YUE HIN is a dining destination where you can enjoy the comfort of hotel luxury as well as a classic Cantonese and Sichuan cuisine in Chengdu.

Tried & Tested:

Location: 5/5
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 4.5/5

YUE HIN
Tower 3, Chengdu IFS,

No.1 Section 3,

Hongxing Road, Jinjiang District

Chengdu, China

Tel: +86 28 8220 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.