The Ritz-Carlton, a Marriott company, has been in Chengdu since 2013. At that time, the seafood style had not yet blown a whirlwind of trends, and the hotel's Xianghui buffet restaurant once became synonymous with high-end, delicious and cost-effective. Nowadays, the hotel has no advantage in terms of food categories, but the dining environment is still first-class.
Located on the 25th floor of the hotel, the Fragrance Club is flooded with natural light through large glass windows, which is not only suitable for high-altitude Range Rovers, but also makes the hall full of metal décor feel dull. The warm yellow lights are appetizing, and the ceiling and Sichuan shadow puppets are the main themes, and Xiang Hui hopes to bring together the world's delicacies in Chengdu.
Although the idea is good, Xianghui is still a little stable, and the restaurant still chooses seafood as its signature dish. Alaskan king crab has accumulated a good reputation, and the restaurant has now replaced it with king crab, and the meat texture fluctuates to a certain extent, but it is still quite popular. Mussels, oysters, and abalone also appear, but they are not much different from homemade seafood. In contrast, the meat of cooked shrimp and jade snails is fuller.
The Ritz-Carlton is also supplemented with foie gras and Boston lobster. Lobster tail common limited supply plan, limited to half a / customer, the phenomenon of lack of chelicera occurs from time to time, it is recommended to bake cheese program, which can effectively make up for the disadvantages of meat quality is not firm enough, and the flavor is better than the average level in Chengdu. There are also salmon, arctic shellfish, dace and so on, and the performance is decent.
The cooked and cold seafood sector always attracts a lot of customers, and business hotels see it as a signature, but the meat in the hotel buffet hall is more noteworthy than the seafood style. Tomahawk beef is no longer available, and the sirloin steak is good enough to restore dignity, and there are plenty of diners who try The Ritz-Carlton just for a bite of beef. Parma ham is also noteworthy, the fermented pork leg has a flavor that is difficult to describe as "meaty", and the paper-like thin cut method brings just the right amount of chewiness.
Consumers who prefer desserts may wish to pay attention to Xianghui, and the quality of desserts in business hotels is significantly better than that of seafood restaurants. Macarons can be described as the most popular meal in the restaurant, and consumers with a sweet tooth should not miss it. Mousse and tiramisu with chocolate flavor are more suitable for the general taste. Cantonese cuisine is average, while Southeast Asian cuisine is relatively superior, but it generally brings a strong sense of satiety. The Fragrance also regularly hosts gastronomic events, which will bring dishes with strong regional characteristics. As a rule of thumb, Michelin-starred chefs may be cooking by hand, so keep an eye out for official information.
The menu is not extensive, we recommend Friday to Sunday dinner, and Sunday lunch. At that time, the variety of dishes will be relatively rich, and there will also be some high-quality imported ingredients. Dinner from Friday to Sunday is priced at 492 yuan per person; The price of lunch on Sunday is 458 yuan per person, and the store offers preferential prices from time to time.
