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.

STEAK FRITES Niccolo Chengdu - Steak & Frites Night Out

It is quite the thing that luxury hotels create a signature steakhouse restaurant for a more intimate dining experience that caters for in-house guests and walk-ins for that special treat as well as an evening night out celebration and Steak Frites at the Niccolo Chengdu is no exception. After all, who doesn’t like a good steak? mylifestylenews writes.

While travelling in China, dining out and enjoying local food, be it from the street vendors or those limitless unique theme restaurants is always a joy of discovery. But, a good taste bud change in between the inviting Chinese food is wise to have a momentary pause to cleanse the greasy palate and move on to a different cuisine to refresh and restart. Steak Frites was just the tonic we needed.

The location is very convenient as it is situated just off the main hotel lobby on level 3 in the prestige Niccolo Chengdu hotel, the sassy Steak Frites is also adjacent to the Niccolo Bar, in an open plan format, so you get to jive in the live music performance from afar while enjoying your refined food. The modern and contemporary interior has floor to ceiling windows on one side with views looking out over part of the city skyline, as well as the luxury Taikoo Li shopping precinct, so the aspect is quite pleasing.

Art pieces and paintings also adorn the space, tying in with the hotel’s commitment and the association with art and culture, bright colour art work brighten up the interior design that is rather welcoming. The entire ambience is almost reminiscent to those Chicago or New York Steak Houses mood, yet it is set in a more casual and relaxed dining atmosphere. At least you do not worry about formal attire, but a casual smart dress code is more than welcome and dress up and be posh if you are planning for a memorable date-night out.

While signature steaks are the speciality where Steak Frites do best, a variation of premium cuts ranging from Thick-Cut Australian Wagyu M5 Rib Eye, Full-blood Strip Loin Mayura S, M5 Wagyu Tomahawk Steak to 28 Days Dry-aged Australian Rangers Valley M5 Wagyu Strip Loin and M5 Wagyu Entrecote Steak, seafood varieties are also adding to the highlight for the well designed menu: scallops, prawns, tuna tartare, fish, lobster, oysters and even abalone. As for poultry: duck, chicken, lamb and then some options abound to cover most basics. Some of the menu items have very specific provenance, which is another highlight, as it adds that gravitas to show they take the approach to delighting diners with quality produce source around from the designated regions.

 

<Amouse Bouche of Green Asparagus & Caviar>

Neatly presented on an elevated white dish and one mouth full bite on this amouse bouche may seem letting down the delicate, colorful and inventive presentation but it was to be enjoyed diligently.

 

<Blue Fin Tuna Tartare with Siberian Caviar, Guacamole, Apricot Jelly & Home-made Potato Chips>

“The Show Has Just Begun” as it named its appetizers. Despite the starter is quite the similar presentation and taste akin to the amouse bouche by coincidence, this colorful starter highlights the entire culinary skill. Rich and creamy yet a little complex in taste with those quality ingredients and condiments used to offer quite a gorgeous taste and texture with a harmony that we enjoyed very much.

 

<Foie Gras Brulée with Brioche, Strawberry Compote, Pecan Granola & Sherry Gel>

Silky smooth and creamy Foie Gras always pleases diners who enjoy such a luxury delicacy with an incredibly rich, buttery and smooth texture that melts instantly in your mouth. The presentation had the appearance of a Crème Brulée where the caramelized top was blowtorched to a crisp, amber sugar shell and it followed through with a creamy texture and lightness palate. The strawberry compote was the perfect harmony accompaniment with delicious flavours, along with the other condiments.

 

<Creamy Corn Soup with Puff Pastry Stick, Gruyere Cheese & Sliced Coconut>

The soup was too watery and lacked that substance and flavour, whereas the puff pastry stick with Gruyere cheese was more enjoyable alone despite it was brought together as part of the course.

 

<Chargrill-ed Boneless Half Qingyuan Chicken with Asparagus, Chimichurri & Black Pepper Sauce>

Given the provenance of the chicken, we had high hopes for this dish, but it was rather dry and chewy. The presentation was rather quite a room service order standard instead. Uneventful and this turned out to be our least favourite dish of the evening.

<Australian Rangers Valley M5 Wagyu Entrecôte Steak 280gr>

The entrecôte is served with unlimited house specialty skinny French fries and one sauce of choice – we opted for the black pepper sauce to compliment the steak. The entrecôte already cut into slices and the meat was flavoursome, juicy and cooked perfectly to order in our medium rare and no blood liking and had an agreeable texture on the palate. We ordered a bottle of Chateau St. Brice Saint Emillion Bordeaux red wine for its medium-bodied, fruity notes from various fruits like the black cherry, plum, and wild berries with a hint of vanilla and cinnamon palate to enjoy with the steak. Also, when you order any steak dish, you get to choose your steak knife, for which you are presented with a beautiful lacquer box full of top of the range Laguiole knives for an elevated touch and feeling the gravitas of the brand.

 

We had run out of room for dessert and satisfied ourselves with the entrecôte as our last taste for the evening, along with the smooth and fleshy red wine. It was a disappointing evening in some regards, with the service a complete disconnect not to mention that the service team had little to no English and in a “lost in translation” mood. They often didn’t come back to our table to check on the food delivery order but also rushing in course after course while we were still not having sufficient time to enjoy the previous and current courses delivered. Despite numerous “pre-warning” given while placing the order, yet the service team and the kitchen team didn’t seem well connected.

More over, the robotic service team also did not have the courtesy to explain what each course was nor coming back to refill our water and wine glasses, which was rather peculiar especially from a steak house service standard. On the plus side, apart from the corn soup and chicken dish, the rest of the dishes were superbly executed. While we could see that the culinary team can surprise and delight, perhaps, more consistency in delivery from the culinary team and more support from the service team would make for a more seamless dining experience in the long run.

Tried & Tested:

Location: 5/5
Design & Decor: 4,5/5
Food & Beverage: 3.5/5
Service: 3/5
Value For Money: 3..5/5
Experience: 3.5/5

Steak Frites
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 Niccolo Chengdu - Dim Sum Feast Indulgence

While Dim Sum is often being enjoyed over breakfast or lunch, Yue Hin at Niccolo Chengdu takes a step further by extending the essence of Cantonese Yum Cha experience even for dinner. With nearly half of the signature dishes from its usual a-la-carte menu together with a vast variety of quality Dim Sum dishes to be savoured on this specially crafted all-you-can-eat menu, this is not just your regular go-to Dim Sum experience but surely an elevated Yum Cha experience to the next level of indulgence. mylifestylenews writes.

Yum Cha experiences can somehow be a hit and miss or rather chaotic if you ended up at one of those bustling and noisy-yelling old-school tea houses that you need to fight for your favorite dishes when the Dim Sum lady pushes out the ready-to-go Dim Sum trolley. Second of all, the quality of the Dim Sum dishes is also an accountability towards your entire dining experience as well as the variety of selection offered, not to mention the ambience and service somehow can be quite annoying arguably part of the local cultural experience.

The newly launched Yue Hin’s All-you-can-eat Dim Sum Buffet Lunch extended to dinner has minus all those hassles, offering you a peace of mind to enjoy an elevated Yum Cha experience. Since the promotion kicked-off, it is not only becoming one of the most sought after rendezvous among the locals to indulge yourself in this unlimited serving of delicate Dim Sum delights.

Unwind in an elegant setting and delightful ambience, the mix of modern and oriental elements, combining art, topiary, birdcages and striking red Chinese motif vertical acrylic panels with flavoursome Chinese dishes that take inspiration from the renown Cantonese and Sichuan cuisine, all sourced and prepared from the finest seasonal ingredients for you to enjoy a unique gourmet experience.

Lunch is relatively busy and the most in demand period worked. Prior reservation is recommended to avoid any disappointment. This all-you-can-eat Dim Sum menu will definitely satisfy your craving as it covers most of the all time favorites ranging from various appetizing cold dishes, heart warming soups, Cantonese style BBQ dishes including the salivating braised crispy pigeon to multiple entrees and signature main course dishes from it’s a-la-carte menu, stir-fried vegetables, rice and noodle dishes, congee and not forgetting those highlighted assorted Dim Sum and desserts that are to die for.

A brief tutorial on where to start by navigating this sumptuous menu is a definite must. Gloria was our warm host who guided us through the extensive menu and was assisted by Tender, who was also delightful in her service. It is not overstated and creates the right balance of interior design to make the dining space inviting yet the service team ensure every guest is being well looked after front and centre.

The “Limited Selection” may limit to one portion per person, with a choice of Stewed Fish Maw with Chicken Soup with Millet or Braised Crispy Pigeon from the signature selected section yet this bonus addition is considered quite an elevated offering. On top of the menu, you may also upgrade yourself for an add on premium free flow of beer or wine, so you can be as cautious or as decadent as you want.

As always, with the all-you-can-eat buffet concept, there is no particular order to when each dish comes out, so it is all up to your discretion and liking. Hence, a mixture of hot and cold dishes at any one time, which can be fun, as it is a little like potluck and we love it! Here are our picks over lunch for a great satisfying indulgent.....and then some.

<Marinated Thai Shrimp -Huodiao Wine/Poach>
Medium size Thai prawns are used instead of shrimps which were enjoyable. The prawns were poached just right, tender, tasty and well marinated with the Chinese Huadiao wine for its aromatic hint of flavour. A good cold appetizer!

 
<Marinated Tomatoes with Plum Sauce>
Who would have thought a peeled tomato could taste so good, lightly sour and juicy and pleasant in taste and palate. It also works well as a palate cleanser. A must order!
 

<Chicken Poached in Spicy Sauce>
A perfect rendition with beautifully tender poached chicken that was to be savoured.
 

<Barbecued Pork with Honey>
Despite the portion is small and a thicker cut is preferred to enjoy this one mouthful bite for its balance of fat and lean meat that is well charred for its light crisp from the outside and tender melting palate from the inside of the flesh. The honey glaze was not too sweet and when this dish is done well like this it always brings a smile to your face. Get set for second and third serving, the sky is the limit.
 

<Roasted Crispy Pork>
The thinly slicked crispy pork belly was placed on the centre of a black stoneware and surrounded with a circle of custard sugar as a side condiment to be enjoyed with this sinfully roasted crispy pork for its quintessential porky flavour and the crispy skin was just right.
 

<Stewed Fish Maw with Chicken Soup & Millet>
The aroma was instantly a joy and this rich, unctuous chicken soup was packed with delectable flavours and the millet gave it an added texture. The fish maw is a classic ingredient and all together a fabulous soup that was heart warming.
 

<Har Gau - Steamed Shrimp Dumpling with Pork, Shrimp and Bamboo Shoots>
Yum Cha experience can’t go without ordering Har Gau and this classic Dim Sum was perfect in all ways, with a large chunk of juicy prawn meat and the wrapping  paste was beautifully pressed to create just the right thinness that made for a successful execution.
 

<Steamed Rice Roll with Shrimp & Chives>
Presentation was spot on with the three textures of a soft outside, a crispy inner layer and then the tender prawn meat in the middle and to be enjoyed with a dash of special home made soy sauce. It is always a favourite of ours and this rendition was delightful. An encore dish!

<Braised Crispy Pigeon>
What a stunning presentation and certainly was the highlight of this Dim Sum buffet. The Pigeon was first braised to absorb the marinated flavour and then skillfully poured over the high heat oil over and over until the crispy texture is formed. It was exceptional and had the perfect crispy skin and a surprising amount of juicy and tender meat, but you must eat it as soon as it arrives at the table to enjoy the dish at its optimum moment.

<Stir-Fried Atlantis Surf Clam with Ginger and Scallions>
The crunchy and meaty clams were well stir-fried with fragrant ginger and aromatic scallions executed in a perfect combination in taste. A great side snacker dish!

<Stir-Fried Chinese Yellow Beef with Green Chilli Pepper>
A quintessential dish that had that yin and yang effect with soft and tender beef, mild and hot chilli peppers to give a zing on the palate!

<Wok-Fried Angus Beef Short Ribs with Black Pepper & Onion>
Such tender beef perfectly wok-fried and the smokey aroma of the pepper and onion created that piquant flavour that makes it so delicious.

<Poached Rice with Lobster Soup>
This signature dish of Yue Hin was another highlight for the lunch with amazing crispy rice served on the side which added to the delicious and umami lobster soup to create a bursting effect and sensation on the palate that was divine. What a fabulous invention and combination!

<Wok-Fried Rice Noodle with Beef>
Such a happy and satisfying dish with smoky, oily but not greasy tasty noodles that was stir-fried in high heat with constant tossing for not having flat noodle stick together, served with tender and well marinated beef. One of our all-time favourites that doesn’t get much better than this.

<Steamed Custard Bun with Egg Yolk & Cream>
The entire city of Chengdu is well associated with Pandas and hence this eye-catching, cute and fabulous Panda presentation steamed custard bun with egg yolk and cream ticked all the boxes with a luscious creamy filling and its memorable presentation.

<Baked BBQ Pork Puff> 
This alternative BBQ pork bun was baked to the right crust from its sphere and savory puff wrapped around the sweet BBQ pork filling which was there to enjoy with a giant bite. Enjoy bite is a joy for its crispy flaky puff outside and beautifully tasty and tender pork inside.
 
<Crispy Durian Roll>
The crispy biscuit-y outer shell with creamy durian custard inside gives you quite the taste sensation for a dessert offering.
 
<Chilled Mango Sago Cream with Pomelo>
A great palate cleanser after all the surfeit of riches that we had been enjoying and it had a soothing quality and was not too sweet.
 

Over the years, Yue Hin  has gained an excellent reputation among the foodies from all around and marking footprint for one of the most popular Cantonese restaurants in Chengdu. Chinese tea is also an essential enjoyment for Yum Cha experience and you can’t go past a good Pu’er tea that we always order to enliven and cleanse the palate. A good Pu’er tea is hard to find these days and try Yue Hin’s for its rich, bold and smooth Pu’er tea palate among many other selected premium teas.
 

The service team showed great dedication and passion, with a willingness to explain each dish for the uninitiated, and that gesture added to a memorable guest experience. Dim Sum literary means “to touch your heart” and Yue Hin does not fail to deliver in a warm and enjoyable atmosphere as well as its dedicated hospitality and of course not to forget the outstanding culinary team bringing this wonderful experience to delight your palate by offering such a fantastic Dim Sum feast to “touch your heart” immensely.

Tried & Tested:

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