已入选Shanghai2018米其林指南推介榜的CHAR Grill & Bar恰餐厅酒吧，是IHG洲际酒店集团旗下自有的牛排餐厅品牌。目前在国内共有三家分店，分别位于Shanghai和北京。其中首家恰餐厅2011年诞生于Shanghai英迪格酒店，恰餐厅是Shanghai唯一一家提供Blackmore牛肉的餐厅，且Tajima但马和牛等高品质牛肉赫然在列，是沪上顶级牛排餐厅中当之无愧的”贵族“。
Cha Restaurant is Blackmore's first customer in China and has a high-quality and stable source of beef. Blackmore is a famous pure-blooded Wagyu cattle farm located in the Australian town of Alexandra, in 1988, the owner of the farm, David Blackmore imported Tajima cattle from Hyogo Prefecture, Fujiyoshi cattle from Shimane Prefecture and Kedaka cattle from Tottori Prefecture from Japan to return to Australia for breeding, and strictly follow the traditional Japanese method of pure natural grain feeding, grain feeding for up to 500-600 days, and the beef produced has reached the highest M9 grade in Australia. It is on par with Japan's top Wagyu beef in the 4-5 class. In order to ensure excellent quality, Blackmore strictly controls the production and slaughters only 40-50 heads per month, which is only supplied to the top restaurants around the world, which is quite expensive. A few years ago, Cha Restaurant became the first steakhouse in the country to put the name of Blackmore Beef Farm on the menu. After China lifted restrictions on U.S. beef imports at the end of 2017, the restaurant became one of the first restaurant customers of U.S. beef in China.
In the restaurant's charcoal-grilled menu, Cha Pleasure Experience diners offer a 180-gram filet mignon with charcoal-grilled lobster, grilled foie gras, stir-fried wild mushrooms and black truffle slices, all four of which are worth a lot of gold, so the price of the whole serving is as high as 1,988 yuan. The M9 beef grade is tender and plump, with a sweet and oily flavor and an amazing marbling oil. However, the beef that is already plump enough and the fat foie gras has a bit of a greasy overall taste, and it feels a little too hard. Another exquisite experience worth 1,198 yuan offers 120g filet mignon with grilled prawns and roasted duck liver as the side dishes, and retains the stir-fried wild mushrooms and truffle slices, which can also taste the meat quality of the most tender part of the beef body, suitable for diners who eat small amounts or want to taste it only.
In addition to Blackmore's beef, the restaurant's Tajima Tajima Wagyu beef is also worth trying, with the latter being an imported Tajima Wagyu breed bred on Robben Island and with a 7-grade oil splash. The filet mignon worth 968 yuan has 220 grams and is suitable for sharing and eating. In addition, the bone-in rib-eye steak worth 1198 yuan is 500 grams, and the bone is fragrant and the meat is tender, which is also worth recommending. The newly introduced USDA-certified Prime steak is a relatively affordable choice, using corn as feed beef in the Omaha region, the meat is tender and smooth, the fat content is relatively high, and there are also three options of sirloin, filet and eye meat, and the price is about 700 yuan. Finally, the Tomahawk Tomahawk steak recommended by the chef weighs 1.5 kilograms, with M3 grade grain-fed beef, with a rib about 30 cm long, compared to the tender and juicy rib eye steak, the bone-in steak has a lean and tough taste, and you can choose two side dishes, worth 1888 yuan, which can be enjoyed by 3~4 people.
In order to enhance the dining experience of diners, Cha Restaurant has also introduced a series of handcrafted steak knife combinations from around the world, and currently has 6 types of imported knives from different countries for diners to choose from, as well as 6 kinds of selected sea salt from around the world. According to Chef Willmer Colmenares, in 2018 the restaurant also plans to expand the beef world by introducing beef from South America (Uruguay, Chile, Argentina, etc.) to provide diners with more choices.
Located on the top floor of the 30th floor of Hotel Indigo Shanghai on the Bund, the restaurant offers indoor booths and outdoor outdoor seating, with a 270° panoramic view of the Huangpu River, the Bund's international buildings, the skyscrapers of Pudong Lujiazui District 1, and the spire of the Oriental Pearl Tower. On the 31st floor, there are private rooms, where cheongsam beauty decorative paintings, old-fashioned horse lanterns, etc., are placed, which is quite old Shanghainese. The service staff is efficient, and the dishes are professional, but they can feel that there are not enough people when they are busy. The restaurant is lively after 9 p.m., transforming into an authentic bar, and diners who want to experience the characteristics of the Bund Lounge are not to be missed.
