In 2017, Chongqing Wanda Emridien changed its name to R&F Emmyridien, and the cafeteria on the first floor has significantly improved its production standards. Although there is still a gap with Chongqing's first-line buffet restaurants such as Regent and Sky Fin, it has attracted many diners with the gimmick of "freshly caught seafood".
The so-called "freshly caught seafood" means that the seafood in the store, such as razor clams, Jiwei shrimp, flower nails, and clams, is placed in a water tank, and the diners themselves pick it up and hand it over to the chef to make, and the method is mainly boiled and stir-fried. This type of freshly caught fish is relatively rare in seafood buffet restaurants, mainly considering the two major problems of cooking efficiency and environmental hygiene. But for guests, freshly picked and freshly cooked seafood naturally tastes better than chilled seafood. The most recommended is Jiwei shrimp, the tight shrimp meat is fresh and sweet, and it is recommended to use the practice of boiling to ensure the original flavor. In addition to the usual small seafood, the new recipe also offers slightly more expensive shellfish such as abalone and mussels, which are available in an unlimited amount of meat. In addition, the restaurant also offers live oysters cooked by the chef, and the unopened oysters are grilled raw, retaining the sweet gravy inside, but the taste is compromised due to the lack of size.
In contrast, the new recipe's chilled seafood performed poorly. In the case of salmon sashimi, for example, the lack of refrigeration temperature makes the cut flesh loose, and the thin thickness also weakens the lusciousness of the fat. The sushi with few styles is also poor, the rice is too soft and glutinous, lacks graininess, and the seasoning is insufficient, and the entrance is like porridge, which is quite different from the Akebono restaurant upstairs, which is also directly operated by the hotel.
The grilled products in the store are also lackluster, steaks, lamb chops, and pork chops are grilled in advance, but the heat preservation effect is not satisfactory. Once the temperature of the heavy fat grill is insufficient, it will have a prominent meat smell and affect the appetite. Crayfish is also one of the main dishes in the store, but unfortunately it is also cooked in advance, and the continuous heating makes the shrimp meat become woody, but fortunately, the seasoning is very abundant, and it is quite delicious.
In terms of desserts, the new recipes are still dominated by small French desserts, Napoleon, Opera, and puffs, which are not as diverse and delicate as the Regent Hotel, but there is no significant difference in taste. Musang King durian mille-feuille is a highlight. Malaysian durian pulp is added to the mille-feuille cake, the color is golden and bright, the entrance has a good durian fragrance, and the texture is smooth and delicate, durian lovers should not miss it.
The interior of the restaurant is dominated by dark colors, with black and brown fabric chairs, opaque glass tabletops, plain black partitions and decorations, and the style is calm and low-key, only the colorful bottles and cans on the wall and red wine light up the vision. The waiters are well-trained and able to respond quickly to the needs of customers, especially when closing is very timely and ensures that the table is always clean. It should be noted that the restaurant needs to make a reservation by phone one day in advance after purchasing the group purchase coupon, whether through the official or third-party platform.
