Waldorf Astoria is a brand of Hilton, and after Beijing and Shanghai, the group has set up its third project in Chengdu, which shows the importance it attaches to Chengdu. The hotel's Brasserie 99 restaurant has a superior level of service, which is almost the ceiling of Chengdu's self-service dining industry in this regard.

The flow of passengers and the professionalism of the service staff contribute greatly to this. Brasserie 99's per capita consumption is higher than the Chengdu average, and consumers who are looking for value for money usually don't eat here, making it popular but not crowded during dinner, and its smiling service is polite and undeliberate. If you wish, the Waldorf Astoria staff can pick up your meal, which makes up for the distance between the dessert and drinks areas and the core guest seats. According to the dietary preferences of different diners, the staff can make actionable dietary recommendations, and the chefs have also undergone certain verbal training to introduce the characteristics of the ingredients competently. Usually, all the service process will be completed in a calm state, in contrast, some famous hotels in Chengdu rely on low prices to attract a large number of guests, and it is inevitable that they will look a little embarrassed under the impact of high passenger flow.

Waldorf Astoria restaurants are often named with numbers, with "99" referring to 1199 Tianfu Avenue where the hotel is located, and Waldorf Astoria is from New York City that claims to be part of Chengdu's culture. This is a common phrase used in business hotels, and for Chinese guests, these attempts are mainly reflected in the dishes. Located in Chengdu, it's not uncommon for Brasserie 99 to have a steamed vegetable section, but the Cantonese section doesn't fit the flavor profile of South China, but has a Sichuan-style twist, most exaggerated example of which is the spicy version of the fried kuay teow. Waldorf Astoria is synonymous with high-end hotels in the public eye, but its cuisine does not show the standard of excellence, and it is still a conservative and wise decision to focus on the seafood category when dining.

There are two cooking schemes for aquatic products: steaming and roasting, and you can send them to the corresponding area after picking up the meal. Similar to other restaurants, Brasserie 99 does not label the serial number of the plates presented to customers, and there are occasional deviations from the order when picking up food. It's best to avoid a "hodgepodge" when serving fresh food, as it will make the plate more recognizable, and it will also be easier to cook and help bring out the texture of the ingredients. Abalone, mussels, white shellfish, and scallops are suitable for short-term steaming to keep the taste fresh and tender; Lobster claws and tiger crabs take longer to cook to ensure that the meat is cooked thoroughly. Overall, the crab is sometimes shriveled and the shellfish is more stable, and the summer shrimp are imported from Thailand for a better flavour. Scallops can also be grilled and eaten, while the grilled oysters are even more popular, with Brasserie 99 oysters being freshly opened and not too large but fresh enough. The restaurant also refers to seasonal factors to produce brown crab, hairy crab, king crab and other aquatic products, and Boston lobster is regarded as the finale of the limited supply (half portion/person), the shrimp is not large, and the chef offers two flavors of cheese and garlic for you to choose from.

The sashimi and sushi sections lack sincerity and are substandard. The restaurant only has salmon, "dace", arctic shellfish, tuna, octopus and other common items. Tuna is divided into two kinds of sashimi according to the color of "red" and "white", the red tuna is taken from the part above the side glands of the fish body (or called the naked body), its meat quality is lean, the taste is average, in terms of meat source, it will choose the big eye tuna, yellowfin tuna and other common seafood, according to the current operation plan, the bluefin tuna will not land in Brasserie 99. The so-called "platinum gun" is actually a snake mackerel, and its taste is extremely fatty, but because its meat contains indigestible fat, excessive consumption may cause diarrhea, and it is best not to exceed 200g in a single day. While dace is known to be a synthetic combination of fish meat, fish roe, and crab roe, Brasserie 99 gets straight to the point, offering crab roe and spring fish roe, which have a fishy flavor that is undoubtedly a delicacy if you like seafood. In the summer of 2018, Waldorf Astoria's salmon was Atlantic salmon, which was not fatty, but fresh, but solid. Trusted users should be aware that due to the influence of the policy, the hotel has reached a cooperation with the aquatic company located in Dujiangyan, and may provide freshwater salmon in the future, which is also one of the trends of self-service catering in Chengdu after 2018.

Sirloin is imported from Australia, with an obvious fragrance, and restaurants usually produce 7 mature sirloin meat, but the meat texture is coarse, and the juice and meat fiber are clearly separated, which is not easy to chew. For meat control, the saddle may be a substitute for the delicate meat with just the right amount of fat for a fatty taste. In addition, there is a wide variety of cheeses in the store, such as Mymolet, Rambo, etc., and Mexican dishes are also suitable for interspersing.

The desserts are definitely worth trying, with brownies, mousses, puddings, puffs and red velvet cakes that are satisfying, but far from miraculous. It is reported that many diners come to Brasserie 99 just to taste the red velvet cake, this practice is not necessary, the widely circulated online marketing copy has moisture, the red velvet cake was not founded by Waldorf Astoria, the restaurant's desserts are excellent, but if you taste the red velvet cake with a worship mentality, it is inevitable to be disappointed. In addition, there are also chocolate fountains and Häagen-Dazs ice cream for desserts, which are not to be missed by the family team.

Executive Chef JimO is in charge of Brasserie 99, and as an expatriate Chinese, he has always wanted to bring brunch culture to Chengdu. Or as a result, the restaurant's Sunday morning brunch is sold at a lower price than dinner, and the ingredients are similar. But in terms of the quality of service, the dinner at Brasserie 99 is more standard, and we recommend evening dining. Located on the 49th floor, Brasserie 99 is a restaurant overlooking the financial city and watching the sunset. But if you only focus on the dishes, Brasserie 99 is not good value for money.