PHOENIX PAVILION InterContinental Chengdu Global Centre - Savour The Sichuan and Cantonese Flavours

Chengdu, a key tourist destination in China not only reknown for its numerous sightseeing attractions and natural wonders but the vibrant dining scene in this energetic city also plays a crucial part that has attained a great result of achievement for being a foodie paradise. The excitement doesn’t end here and the Sichuan and Cantonese inspired Phoenix Pavilion restaurant in the InterContinental Chengdu Global Centre has its way to delight your craving palate. mylifestylenews writes.

While for something that has been reknown for its authentic flavours that was inherited from its century old traditional recipes, you would probably value its heritage and culture for a legacy being well preserved and carried on to this very day by paying homage to some reputable dishes. Chinese cuisine in this bustling city deserves equal stature because Chengdu’s gastronomique and limitless dining experiences are a top priority for any serious foodie and there is always something new to discover and to enjoy.

Old is the new NEW and this is what piqued our interest to dine in Phoenix Pavilion located in the InterContinental Chengdu Global Centre adjacent to the majestic Global Centre which consists of a massive mega shopping mall, offices, food centre and the one and only indoor water theme park in Chengdu. Tucked away at the far end of the cavernous main hotel lobby, Phoenix Pavilion has its strategic location to welcome its guest, as the large windows allow you to watch the world go by from its bustling gigantic foyer and also enjoy the daylight with plentiful natural lighting passing through the entrance facade as well the illuminated chandeliers when the night falls within the lobby ambience.

The interior design of the Phoenix Pavilion is quite appealing, more like a mini ballroom being transformed into a bright and airy restaurant especially where the large central oval ceiling lighting features with a modern glass ball drop chandelier takes centre stage. The main dining area is incredibly spacious with borderless windows looking out to the expansive and the grandeur of the hotel lobby as well as an alternative entrance and exit that leads to the pool side restaurant, adorned with a roll of Oriental screen doors that is quite charming and gracefully adding a sense of Chinoiserie touch.

The main entrance from the lobby is inviting, with a short staircase that ends with a bookshelf arrangement, well decorated with numerous ornamental vases to screen off the entrance and allow for a reveal once you step inside. The hue of orange cushioned dining chair arrangements further brighten up the illuminated restaurant and contrasting the elegant marble floorings with a touch of sophistication.

The Sichuan and Canonese inspired menu is in great variety of selection and easy to navigate as most of the menu items have their visual images to indicate the dishes especially those signature ones. We never would like to miss an opportunity to try something old and something new from the exciting menu to satisfy our craving. After some deliberation we settled on what dishes piqued our interest and then enquired about ordering some Chinese tea to go with the meal and to our dismay and surprise, Chinese tea is not served here but only warmed lemongrass water which we found quite peculiar especially when you are dining in a typical Chinese restaurant where Chinese tea is commonly served and available in no time.

<Boiled Chicken Soup with Matsutake>
A beautiful clear chicken broth with redolent and aromatic flavours extracted from the matsutake mushroom and chicken essence. The light consomme was so delicious and light that it made a good start for the evening.

<Combination of Cantonese BBQ Pork, Crispy Roast Goose & Crispy Chicken>
The BBQ pork was pleasant with the right amount of fat and lean meat in between that offered a tender texture on the meat but not having the melting effect either. It was also not quite well barbequed to the smoky flavour and lightly burnt crust texture on the palate and it was slightly too sweet from its marinated sauce. The chicken wasn’t crispy at all as its name suggested and rather on the dry side and turned out to be poached chicken with sesame ginger marinade. The roast goose also tasted more like a duck dish instead and dry from inside out too, so overall not a great BBQ combination and rather disappointing.

<Stir-Fried Asparagus with Prawn in X.O. Sauce>
A quintessential dish that was done so well with the meaty and crunchy prawns lightly stir-fried with X.O. sauce and not killing the freshness of the asparagus which was equally pleasing on the palate. A delectable dish to enjoy!
 

<Braised Longsnout Catfish in Chilli Soup>
Unfortunately the catfish was so tough that the fibre would not break, which should not have been the case with any fish dishes. The presentation wasn’t as palatable as the image shown on the menu where endless sesame seeds were sprinkled all over the giant serving bowl onto a clear layer of chili oil which turned out to be quite cloudy instead. The only thing we could enjoy from this dish was the condiments and vegetable beneath which soaked up all the rich flavour.
 

<Caramelised Veal>
Less is more for when you order this dish and you want it more.The caramelised veal was very well executed offering the crispy burnt and caramelised outer part of the meat, juicy and sticky chunk of tender veal that was very much well enjoyed on its own. Not to mention that the two pieces of caramelised pineapple were also an enjoyable component. A must order!
 

<Chive, Sprout, Chilli & Intestines>
All ingredients had been perfectly julienned and it was a quite well wok-fried smoky and fragrant dish, particularly the chive and fish mint that was used. The intestines had quite a strong taste and light chewy texture and may not be to everyone’s taste for such a complex palate, but we quite liked all the combination of condiments used to make this local delight quite enjoyable.
 

<Stir-fried Chinese Kale with Garlic, Chilli & Crispy Pork>
A comforting Cantonese stir-fried green mustard was done beautifully by elevating the humble vegetable with the smoky garlic, pungent chili and crispy pork that is a Chinese staple. So delicious and a simple comfort dish done well!

<Spicy Beef Vermicelli Noodles>
While Chengdu is infamous for its hot and sourish chilly-vinegar broth noodles from all kind of restaurants that has their very own creation, these silky vermicelli noodles soaked up the intense spicy broth that created a delicious rendition with the thickly sliced juicy beef and a kick of chilli with the noodles cooked just so and this was delicious.
 

<Durian Egg Tart & Mango Pamelo Sago>
The durian egg tart could have been crispier when it was served hot from the oven with rich and pungent durian filling to be enjoyed at its highest quality. The mango pamelo wasn’t a stand out either, lacking in that intense texture and fragrant palate.

The culinary journey was overall a very successful one, with a few dishes not hitting the mark. The breadth of flavours covered the local Sichuan tastes as well as classic Cantonese, so a good yin and yang for the palate over the course of the evening. It was a quiet night during our visit and lacking some atmosphere as there there was also no background music to lift up the ambeince but the service team were very warm in their approach on our arrival and even though a few things got lost in translation at the beginning, they found a way to make it work to their credit. We were looked after by Anya and she found a way to communicate given that her English was not good but she showed a delightful professionalism to make communication that we very much appreciated.

Tried & Tested:

Location: 4.5/5

Design & Decor: 4/5

Food & Beverage: 4/5

Service: 4/5

Value For Money: 4/5

Experience: 4/5

PHOENIX PAVILION

1700, Tianfu Avenue North,

Chengdu, China

Tel: +86 28 6275 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.

NICCOLO KITCHEN Chongqing - A Date with Tomahawk

Nothing beats a good steak and then you can up the ante at the Niccolo Kitchen Chongqing where they are presently promoting a seasonal Tomahawk set menu for 3-4 persons sharing, featuring nothing less than a 1.3kg Australian beef heavy weight tomahawk. Does that whet your appetite? mylifestylenews writes.

Perched atop 62^nd floor of the Niccolo Chongqing hotel, the chic and stylish Niccolo Kitchen re-imagines the modern Parisian bistro dining, with an entrance via the sassy and cozy lounge onto the soft carpet, you will then greeted by a gigantic flower arrangement in the foyer of Niccolo Kitchen in a bright array setting.

Make your grand entrance by walking onto the black and white chequered marble flooring passing through the open kitchen where the main culinary action takes place upon being ushered to your desired table, window seats preferred, of course, in order to enjoy the panoramic vista of this magical city skyline. Table arrangements are well aligned to create neat and organized settings contrasting the black marble square table tops and comfortable beige dining chairs. The modern contemporary interior design certainly added a sense of luxury touches to the cozy yet not too fussy and unpretentious dining ambience. Elegantly executed!

While the Niccolo Kitchen makes a positive impact on the environment and takes a proactive approach to social responsibility, the menu is designed to give you a wide variety of quality dishes that are sustainably sourced. Helmed by the Executive Chef Francesco Sanna, the menu explores the intersection of contemporary European techniques and progressive Asian flavours - where handmade pastas share the stage with precisely wok-seared creations with the elevation of the bistro classics meet innovation by bringing a global nouvelle gastronomy to your table.

The present seasonal Tomahawk set menu promotion has become quite a big-hit among the local diners as well as some in-house guests, according to the service team. The inviting Tomahawk set includes an Australian Beef Tomahawk Steak served with Marinated Vegetables, Stewed Lentil Soup with Potatoes, Bacon & Fresh Herbs, Sauteed Artichoke Heads with Garlic, Handmade Pumpkin Tortelli with Butter & Sauce and lastly Warm Apple Strudel. Sounds impressive and the temptation is out there to grab, we certainly were salivating at the very thought of such a fine repast. To give a sense of occasion, the tomahawk was brought to your table in its raw state so that you could see the full size of the tomahawk and understand how big it is along with marbling on the meat, before it is prepared and served half an hour later.

We started with a glass of full-bodied, citrusy, fruity 2024 locally produced Riesling  from Kanaan winery, Ningxia region that was a flinty style, dry yet refreshing that was quite enjoyable.

<Grilled Vegetable Salad>

A colourful light seasoning grilled vegetable salad dressed with a good selection of olive oil is simply a good way to open the appetite while enjoying the refreshing Riesling, served in a edible bread basket that made for a delicious fresh start to the evening.

 

<Lentil Soup>

This rustic trattoria style homemade lentil soup was a rather heart warming creation. Thick yet minus the filling-your-stomach effect and it had unctuous flavours cooked with chunky bits of tasty bacon together with diced potatoes and topped with delicious grated Parmesan cheese. It was wise not being served in a bigger portion to avoid not being over-enjoyed with what’s next to come.

 

<Sauteed Artichoke Head>

A very young artichoke head that was chosen for its less grainy texture and offering a hint of bitter-sweet taste from this palatable root vegetable that was beautifully sautéed. Less is more and it is best to be enjoyed by its own and served with an effortless manner.

<Australian Tomahawk Steak>

The tomahawk finally arrived and the presentation was superb. The giant bone was well placed in the centre on the wooden board and all the meat was beautifully and thickly sliced into generous mouthful bites and well laid out, among some grilled vegetables on the side. The beef was well-grilled and lightly charred on the outside for that smoky flavour and the meat had a good ratio of lean meat with a little fat that was a joy to eat along with the rest of the flavoursome meat. The meat was soft in texture and not too grainy, it was tender, juicy and easy to cut through with a good steak knife. Every bite was heavenly and we were hooked! It was well paired with the 2022 Kanaan Wild Pony Cabernet Sauvignon-Merlot from Ningxia Helan Mountain, beautifully reflected of its terroir with a sensational red fruits note, subtle earthiness and aromatic spices.

<Pumpkin Tortelli>

After the richness of the steak, this pumpkin tortelli was another wonderful dish to enjoy. The flat stuffed tortelli had a subtle and delicious flavour due to the butter and sage used in cooking that complimented the pumpkin perfectly. We were won over with this pasta variation for its authentic Tuscany touch and flavour.

 

<Apple Strudel>

This was an incredibly delicious dessert and the grapes were juicy and very much enjoyable. The light and flaky pastry was wrapped into a dumpling-like shape that made the presentation stand out that was served on a shallow striking dessert stoneware. A delicious and reinvention of this wonderfully classic dessert that was done so well and made a fitting end to the set menu.

 

<Dessert Trolley - The Niccolo Sweet Temptation>

Just when you thought that you have enough to please your sweet tooth, a trolley of gateaux and cheese cake among other delicate and delightful sweet bites was being pushed out by the in-house dessert chef. We couldn’t help but to pick the rich and creamy New York Traditional Cheesecake and the Osmanthus Yuzu Mousse Cake to further indulge for the Tomahawk evening. The Niccolo Sweet Temptation is also well complimented by its specially made condiments, you may pick among the vanilla sauce or chocolate sauce, berry compote, fresh strawberry or mango and even raspberry coulis.

The night was one to remember, as the Tomahawk was not the only highlight but did take centre stage and there was not one step missed in terms of the quality of the produce and the perfection in executing each dish. Alina, the restaurant manager looked after us so attentively, that she made our evening a treat. The Tomahawk set menu is well put together and each dish complimented each other and the portions were well judged to ensure you had room for the steak. The witty Chef Francesco and his dedicated culinary team were worth the applause by creating such a memorable meal for this modern bistro dining experience through a lens of cultural dialogue and take pride in the dishes they created.

Tried & Tested:

Location: 5/5

Design & Decor: 5/5

Food & Beverage: 5/5

Service: 5/5

Value For Money: 5/5

Experience: 5/5

Niccolo Kitchen Chongqing
Tower 1, Chongqing IFS,

No.1 Qingyun Road,

Liangjiang New Area,

Chongqing, China

Tel: +86 23 6508 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.

CAI FENG LOU @ InterContinental Xi' An Hi-Tech Zone - A Delightful Taste of Cantonese Flavour

We always say that the best food can be right in front of you while you may be looking elsewhere, which is often the case especially when you stay in a luxury hotel and think that the best food is outside. The well-regarded Chinese restaurant, Cai Feng Lou at the InterContinental Xi’ An Hi-Tech Zone focuses on Cantonese cuisine which even makes it a rare find in this region of Shaanxi, so we decided to reserve a table and only had to worry about the elevator ride from our room to the second floor.  mylifestylnews writes.

Cai Feng Lou - A sophisticated catering brand under IHG Hotels & Resorts spreading its wings in multiple provinces and cities in China, leverages over a decade of local market experience by delivering some refined and authentic flavours to their worldly-wise foodies and dignified diners. Rooted in Eastern culture to interpret the evolution from tradition to innovation through a modern perspective, they have created a modern and trendy ambience crafted in an immersive atmosphere that engages the five senses - hear, sight, taste, smell and touch, sensibly connecting diners while transcending a mere and ameliorate cuisine that is not forgetting the taste of origin.

With such a robust heritage spanning more than a decade in the Chinese market, the brand has earned multiple recognition by achieving excellence in both quality and scale that has also solidified its relationship with the local market by offering a diverse array of Chinese flavours. You will be greeted by a dramatic design backdrop art work upon arrival to Cai Fei Lou, the main entrance at the reception area where a hue of red wall paneling adorned with gold hanging lamps on top of the welcoming black marble desk, contrasting the busy yet not too fussy carpet that created an impetus and impressive arrival experience.

A couple of private dining rooms are well designed with different themes named after the native birds such as Egrets and Magpie and among other native feature creatures, seating up to 12 people and more. But, we prefer to pick our own seating in the main dining room to watch the world go by.

The modern and contemporary interior design in the main dining area is a huge contrast from the dramatic entrance which is set in a very relaxing ambience with a design focusing on mixing up furniture design to create an eclectic “resort” style look. The expansive main dining room is very well spaced-out and the use of opaque screens to sectionalise the space creates more privacy and a less claustrophobic dining environment.

Despite the floor to ceiling windows on one side that created a more spacious effect with a warm atmosphere, the lighting seemed to lack something for not drawing enough natural lights from outside, given how every other detail had been looked into.

The well-chosen of multiple sphere bubble hanging lamps enhance the dining room with a hint of retro-futurism touch and element outlining the sleek, minimalist and cozy ambience with well organized table settings on dark table tops.

Part of the main dining room is furnished with wooden flooring where the semi-private dining area in the main dining room is set with black marble flooring which adds another sense of classiness to the dining experience. With light coloured woods for furniture and flooring there was a lightness to the space.

The menu is utterly paying homage to the essence of traditional Cantonese cuisine and at the same time, do savour Caifeng: Tabula Nova - a well crafted seasonal nouveau menu consisting of a great range of elevated traditional Cantonese and Sichuan dishes that is inspired by the seasonal produce to tantalize your demanding taste buds.

<Crispy Roasted Pigeon>
While the menu was translated as “glass-like crust” and it does make up to its reputation for its thin crust glass-like texture which was beautifully cooked to its golden brown colour. The whole bird may have seemed small in size but it was incredibly meaty, crispy, juicy and tender that made every bite such a delight! A must order!

 
<Claypot Qingyuan Chicken with Black Bean & Ginger>
Qinyuan free-range chicken is known for its tender and juicy meat texture. The chickens from this provenance are well-bred and have enough exercise resulting in such a flavourful quality of meat that is so enjoyable. While Qingyuan chicken can somehow be enjoyed by just being poached well in cooking but Cai Feng Lou takes a step further by being lightly sauteed with black bean and sand ginger - a Chinese version of galangal that is more aromatic with a sandy-like savory texture that was perfecting this dish which was sensational, served on a claypot for that sizzling effect. What a fabulous dish to set off the proceedings!

<Sauteed Beef Tenderloin Cubes in Black Pepper Sauce and Scallions>
The beef tenderloin was so tender and juicy, soaking in entirely the pungent black pepper sauce accompanied by the thick cut of smokey scallions that was simply divine. It was a very generous portion to boot and we didn’t want this dish to end and the pepper sauce added a depth of flavour and just the right heat on the palate. Utterly delicious!

<Kung Pao Prawn Balls>
A generous serving of crunchy and meaty giant prawns that we enjoyed so much for their delicious flavour with a hint of sweetness and the touch of Sichuan pepper that delivered the yin and yang palate that came through which we loved. Another classic Cantonese dish well executed with a delightful touch of Sichuan flavour!

 
<Crispy Lamb Ribs with Garlic Flakes>
When you are in Shaanxi province, you cannot go without ordering this Shanxi specialty dish like this crispy lamb ribs. The lamb ribs were lightly battered and cooked to perfection, served with the accompaniment of  cumin chilli and home-made recipe thick dark dipping sauce which was perfect to add that certain piquancy to an already perfectly cooked piece of crispy lamb. The Lamb ribs themselves were full of intense flavour and this stunning dish was heavenly.

<Sweet & Sour Pork with Pineapple>
Plump and juicy and with the right amount of fat and lean meat chosen from the pork belly that delivered this stunning rendition with a perfect taste, texture, crunchiness and stickiness and while some may like it a bit more sour and less sweet, the proof is in the pudding and we left nothing on the plate as every single morsel was truly enjoyable.

<Stir-Fried Rice Noodle with Sliced Beef Cantonese Style>
A good and authentic Cantonese stir-fried beef noodle is hard to come by and it is always a test to the Chef that has the right culinary skill to get this right in which it also take years to master. When this delectable noodle dish was approaching our table, the smoky flavour filled the air which is the minimum standard by having this dish well executed. The flat noodles were soft and firm at the same time - in other words not overcooked nor having it stick together due to the starchy noodle which once again some required a certain skill to get this right. There were also plentiful of chives added to offer that extra aroma to this savoury dish and not to mention that the beef was in large chunks and was so tender and well marinated to enjoy. Superb authenticity paying homage with an all-time-favorite Cantonese classic. Well-done chef!

Service was very prompt and attentive – our server Peter did not miss a beat – and the food came out in an orderly fashion, so we had time to savour each dish and enjoy every bit of it which is a true blessing coming from a Chinese kitchen where dishes often came out all-in-one-go in a banquet manner.

Cai Feng Lou remains committed to its foundational principles and loyal diners, blending tradition with innovation, harmonizing Eastern perspectives with global culinary trends, and showcasing the best of Eastern charm in contemporary cuisine. The extensive menu caters for a variety of tastes and Cantonese food done really well here. You may perhaps wish to broaden your horizons with regional Chinese cuisine and we couldn’t fault our ordered dishes and would want to return to enjoy the dishes we didn’t have space for! Cai Feng Lou for sure has done the south-east part of Xi’An dining scene proud if not the entire region and brought the traditional Chinese cuisine to the next level as well as strive to delight and to encompass a diverse range of dining experiences.

Tried & Tested:

Location: 4.5/5

Design & Decor: 4,5/5

Food & Beverage: 5/5

Service: 4.5/5

Value For Money: 5/5

Experience: 5/5

CAI FENG LOU

11 Tuan Jie Nan Lu,

Gaoxin District, Xi'an, 

Shaanxi, China

Tel: +86 29 8812 3456

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.