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 DistrictChengdu, ChinaTel: +86 28 8220 8888
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.
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
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
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.
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