Gracefully perched atop the 50th floor off the main hotel lobby of the Waldorf Astoria Chengdu, Infinite Luck takes its name from the auspicious meanings of “Fortune and Prosperity”. This 2026 Michelin recommended Chinese restaurant welcomes you not only with panoramic views of Chengdu’s Twin Tower skyline but also with an immersive dining experience that intertwines flavour, artistry and cultural storytelling.
Infinite Luck is stunningly elegant, from the moment you walk in to the main dining room proper. Double height ceilings and green lacquered wall panels with inlaid Chinese patterns in mirrored chrome and a large eye-catching cascading multicoloured glass bauble chandelier that is such an integral part of the stunning interior.
The furniture is elegance personified, with curved leather banquettes in the centre of the main dining room adorned with a harmonized bonsai set in the middle sensibly blending in with the leather and wood dining chairs that are ornamented with the prosperous luck element on the back of the chair which carries through on the carpet, walls and screen panels in differing ways and motifs. So every detail has a meaning rooted in the rich Chinese culture.
There is strategic artwork which is subtle and quite beautiful as well, featuring a rather rotund ladies hand that symbolizes the enjoyment of the abundance of food. The tables are laid with a silky white top cloth and green underclothes, complimented by the footed show plates that are gorgeous Legle French porcelain that also adds a proper sense of sophistication.
We were seated off the main dining room in a quieter sectionized room by a window which afforded us the best and uninterrupted view of the Twin Ttowers where the LED light show illuminates after dark as a backdrop to our culinary journey. Such fine dining ambience and settings that would certainly lead
At the helm is Executive Chef Tony Yang, a Chengdu native dedicated to Sichuan gastronomy, which encompasses the region’s two different flavours. Together with his team he has dedicated his craft to journeying across the length and breadth of Sichuan’s mountains, rivers and farmlands in search of the region’s most distinctive treasures for his diners to have a special treat.
We chose a set menu to sample the varying styles of cuisines that was titled “A Tribute To Michelin Guide Award”, which was rather apt in our estimation. The menu covered Amuse Bouche, Soup, Appetizer, Main Course and Dessert. To start off the proceedings, a freshly segmented local orange was presented to enliven the taste buds, as they were in season with a delicate sweetness in taste and with a hint of citrus flavour.
A delicate Oolong tea from Yaan - a Sichuan province on the western edge of the Sichuan Basin just below the Tibetan Plateau that is elegantly silky, bold and aromatic.
AMUSE BOUCHE
<Broad Beans & Spring Bamboo Shoots Tossed in Scallion Oil>
This trio amuse bouche allowed us to start with the very crunchy, earthy and refreshing to pique the tastebuds. The broad beans were stuffed in between the halved spring bamboo shoots and added a soft mashed texture to contrast the crunchiness of the bamboo shoot that offered a well balanced and pleasant start to the menu.
<Broad Beans & Spring Bamboo Shoots Tossed in Scallion Oil>
This trio amuse bouche allowed us to start with the very crunchy, earthy and refreshing to pique the tastebuds. The broad beans were stuffed in between the halved spring bamboo shoots and added a soft mashed texture to contrast the crunchiness of the bamboo shoot that offered a well balanced and pleasant start to the menu.
<“Qingbaijiang” Beef Served with Burnt Pepper>
The jelly form beef from Qingbaijiang - a suburban district of the city of Chengdu - is deeply tied to its legendary beef culture that offers you this robust flavour served with burnt pepper, complex in taste and chewy on the palate that is a standout.
<Traditional “Chengdu” Style Marinated “Pujiang” Duck Liver>
A rich foie gras with a twist. The pungent Sichuan oil and pepper providing a wonderful yin and yang texture, being soft, rich and meaty yet spicy. We loved it!
SOUP
<Double Boiled Chicken Soup with “Zigong”>
A 10 year aged mustard green pickle from Zigong that was grated into the soup and its individual flavour was so complex on its own as this prefecture-level city in Sichuan province historically is renowned as the “Millennium Salt Capital”.
<Double Boiled Chicken Soup with “Zigong”>
A 10 year aged mustard green pickle from Zigong that was grated into the soup and its individual flavour was so complex on its own as this prefecture-level city in Sichuan province historically is renowned as the “Millennium Salt Capital”.
It was a classic double boiled soup, a clear and tasty consommé with fish maw that did not fail to please and the vessel it came in was a work of art. Utterly delicious!
APPETISER
<Camphor Tea Smoked Gourd Pigeon with “Anyue” Lemon>
Another stunning presentation that you couldn’t wait to find out what it was when it was brought to the table. The auspicious gourd shaped boneless pigeon (symbolizing good health, harmony in the family, prosperity and blessing) was set in a wooden box on a bed of camphor tea (the same tea used to smoke the bird), lemon leaves and jasmine flowers. The smoky aroma was strong and pleasant and also added that extremely smoky flavour on tasting. The crispy skin and a mashed taro stuffing was the perfect accompaniment. Simply divine and well executed on this haute and refined nouvelle invention.
<Camphor Tea Smoked Gourd Pigeon with “Anyue” Lemon>
Another stunning presentation that you couldn’t wait to find out what it was when it was brought to the table. The auspicious gourd shaped boneless pigeon (symbolizing good health, harmony in the family, prosperity and blessing) was set in a wooden box on a bed of camphor tea (the same tea used to smoke the bird), lemon leaves and jasmine flowers. The smoky aroma was strong and pleasant and also added that extremely smoky flavour on tasting. The crispy skin and a mashed taro stuffing was the perfect accompaniment. Simply divine and well executed on this haute and refined nouvelle invention.
<Fried Mashed Taro in Fish Fragrance Flavour>
This dish was served with pickles, local ginger and onion and was a beautifully presented dish with a deep-fried crispy crunchy outer texture and soft density inside over a hint of sweet and sour sauce. So delectable!
This dish was served with pickles, local ginger and onion and was a beautifully presented dish with a deep-fried crispy crunchy outer texture and soft density inside over a hint of sweet and sour sauce. So delectable!
MAIN COURSE
<Mapo Tofu> - additional order
This is another all time favorite of the celebrated Sichuan classic mapo tofu, but with a twist, as it had a home-made rice jelly that was very piquant with a soft wobbly texture. The tofu was very silken in texture and was served in a claypot for that light sizzling effect. The overall flavour was extremely delicious, rich, nutty and creamy with a medium Sichuan peppery heat that you would adore.
This is another all time favorite of the celebrated Sichuan classic mapo tofu, but with a twist, as it had a home-made rice jelly that was very piquant with a soft wobbly texture. The tofu was very silken in texture and was served in a claypot for that light sizzling effect. The overall flavour was extremely delicious, rich, nutty and creamy with a medium Sichuan peppery heat that you would adore.
<Poached Yellow Catfish in Pickles & Chili Oil>
The catfish was surprisingly tasty and rich in flavours after absorbing the intense savory broth with a hint of Sichuan spice and chili oil.
The catfish was surprisingly tasty and rich in flavours after absorbing the intense savory broth with a hint of Sichuan spice and chili oil.
[A small tea cup of clear pork soup with a sweet plum flavour was served at this point to cleanse the palate after the spicy food and it was the perfect tonic to refresh the palate]
<Braised “Neijiang” Pig Feet Served with “Baoning” Aged Vinegar & Chili>
The Neijiang Pig feet was cooked and having its final touch with a live cooking demonstration at the table by the chef by adding the reduction of the 7 year aged Baoning black vinegar - one of the four famous vinegars of China renowned for its rich, herbal aroma and savoury-sweet flavour profile and a homemade spicy sauce, served with a piece of taro.
The Neijiang Pig feet was cooked and having its final touch with a live cooking demonstration at the table by the chef by adding the reduction of the 7 year aged Baoning black vinegar - one of the four famous vinegars of China renowned for its rich, herbal aroma and savoury-sweet flavour profile and a homemade spicy sauce, served with a piece of taro.
It was such a rich and harmonious dish with the vinegar reduction adding a certain piquancy to the overall dish that was such a delicious treat.
<Crispy Wagyu Short Ribs Served with Secret Sauce>
The wagyu short ribs was served with a secret recipe of sticky sweet soy sauce that gave an unctuous and rich flavour coupled with the crispy outer crust layer. The short rib juicy textured meat was very much a hit on palate that did not fail to please!
The wagyu short ribs was served with a secret recipe of sticky sweet soy sauce that gave an unctuous and rich flavour coupled with the crispy outer crust layer. The short rib juicy textured meat was very much a hit on palate that did not fail to please!
<“Neijiang” Pork Chaoshou Served with Chilli oil>
Chaoshou - The Sichuan version of pork “wanton” dumpling was soft in texture, perfectly cooked and very flavoursome, served with the typical chilli oil that had a hint of sweetness and savoury palate.
Chaoshou - The Sichuan version of pork “wanton” dumpling was soft in texture, perfectly cooked and very flavoursome, served with the typical chilli oil that had a hint of sweetness and savoury palate.
We enjoyed a glass of a local Chinese red - The Four Girls Mountain Red Cabernet Merlot - from Sichuan province for its deep ruby chocolaty note with a hint of spice and fruit aroma, smoothly boasting the inner-mouth perfume that was elegantly paired with the red meat among many other selections of wine from its impressive wine list.
DESSERT
<Chilled Tofu Pudding with Seasonal Fruit>
The watery chilled tofu pudding with lotus seeds came with a mango puree on the side that had such a harmonious flavour and enjoyable texture. It was a perfect soothing taste to round up all the palatable savories that we had just enjoyed.
<Chilled Tofu Pudding with Seasonal Fruit>
The watery chilled tofu pudding with lotus seeds came with a mango puree on the side that had such a harmonious flavour and enjoyable texture. It was a perfect soothing taste to round up all the palatable savories that we had just enjoyed.
<Daily Baked Petit Fours From Our Bakery>
The petit fours came in a magical and artistically designed wooden puzzle box. This stunning presentation came with an added bonus of two small tea spoons of herb and lemon sorbet on top. Inside the precious box, there was a rich chilli chocolate ganache, a crunchy sesame ball with a creamy fillings, a lemon and green bean cake with a local fruit and quite a zingy citrus flavour and last but not least, a delicious Sichuan pepper cake and mini deep-fried dough. The sophisticated presentation completely brought petit fours to another elegant elevation. Inventively delicious!
The petit fours came in a magical and artistically designed wooden puzzle box. This stunning presentation came with an added bonus of two small tea spoons of herb and lemon sorbet on top. Inside the precious box, there was a rich chilli chocolate ganache, a crunchy sesame ball with a creamy fillings, a lemon and green bean cake with a local fruit and quite a zingy citrus flavour and last but not least, a delicious Sichuan pepper cake and mini deep-fried dough. The sophisticated presentation completely brought petit fours to another elegant elevation. Inventively delicious!
To top it off, the service was impeccable, seamless, friendly and informative. Our evening was very well looked after by Antonella and her team Yoga and Evelyn. Their command of English and product knowledge never failed to deliver the warmest hospitality and ensured every single detail was adhered to and delivered in a very well and prompt manner. We were brought a beautifully designed map of Sichuan province explaining where the produce came from and gave you an idea of the footprint of the freshest produce delivery. It was clear from the get go that they relished the opportunity to share the menu with diners that wanted to be immersed in the refined haute cuisine of Infinite Luck. The evening was a wonderful journey in the flavours of Sichuan and our palates were constantly surprised and delighted by a piquancy that was sometimes delicate and sometimes quite overt due to the use of such wonderful produce in the hands of the expert culinary team. Infinite Luck never stops to strive to bring the traditional Chinese and Sichuan flavours to the next level of a refined and heavenly culinary experience.
Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Infinite Luck
1199, North Section of Tianfu Avenue,High-tech Zone, Chengdu, ChinaTel: +86 28 8888 1199
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.
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Infinite Luck
1199, North Section of Tianfu Avenue,
High-tech Zone,
Chengdu, China
