FLAIR

Pretend to be in New York Series: The Ritz-Carlton, Chengdu - As a property of R&F Group, it is full of nobility. If I don't say I am in Chengdu Tianfu, you may think I am in New York. Among them, the more popular ones are: [Morning Rose 🌹]: gin, lychee liqueur, peach liqueur, rose water, rose syrup, lemon juice, soda water. The surface is rich in foam and roses, and the cup wall is filled with petals. The fragrance of roses is accompanied by the fragrance of lychees and peaches 🍑, just like the morning rose nectar. [Ritz Mojito]: rum, champagne 🍾️, lime juice, mint leaves, syrup. The elegant and classic Ritz Mojito is a classic of the Ritz-Carlton Hotel. Add Rothschild Ritz Collection Natural Champagne to the traditional cocktail 🍹, the flavor is clear and sweet, and the taste is refreshing. [Breakfast at Tiffany's]: rum, peach liqueur, jasmine syrup, lime juice, yellow peach. It looks like a plump sunny-side-up egg for breakfast, with soft color and sweet taste.

I can say that this is my favorite restaurant service I have ever eaten. The high quality of the waiters makes this restaurant comfortable and warm. Everyone will treat you politely and gently. Not to mention the deliciousness, this alone is worth the money to experience. The dishes are not amazing, but each one is very attentive. At first, they recommended me to eat the 199 set meal (many other restaurants would like you to spend more), but I still insisted on ordering dishes, and three were enough. I still insisted on having an extra main course of black cod. The appetizer snack, homemade bread, has a crispy crust and a strong wheat aroma, and is delicious when paired with butter; the combination of puff chicken liver jelly, cherry mustard sauce, and roasted almonds has a rich taste and is just right with a little vegetable; the main course of sirloin steak, red pepper sauce, and homemade mashed potatoes has a medium to high-quality beef and is cooked to my liking, with a slightly crispy crust and 70% done inside. The mashed potatoes and red pepper sauce are both heated in a small copper pot next to it and you add the amount yourself. The beef does not reach the level of top-quality marbled beef but is just the right amount of fat and lean; black cod, black abalone, bergamot, fennel, and broad beans - this dish has a sweet and sour taste, the fish is plump and the cooking is well-controlled, and in the end the green broad beans at the bottom are shoveled up and eaten; the dessert combines strawberries, yogurt crisps, meringue, and verbena, and is beautiful in shape. The crispy roasted strawberry slices are dazzling, and it contains sweet and sour jam, which satisfies the needs of a dessert lover.

I came here for the second time and enjoyed it very much. The music, environment, band, bartender, products and scenery are all unique. There is a beautiful wine cellar inside, and the outdoor night view is also beautiful! Their business was so good that day that the outdoor seats were all full, which is rare. Usually the business of hotel bars is not very popular, and there are not many people! I will come back next time!

The end must be wine. Most of the time it has nothing to do with the wine itself, we need to enter the last few hours of the day without being so sober. Although the executive lounge also has unlimited drinks, how can you not go to Flair when you come to the Ritz. One of the characteristics of Flair is the outdoor terrace, which also makes every Flair restaurant and bar the most proud of Ritz-Carlton. Flair at the Ritz Chengdu is on the 27th floor, with a terrace of more than 100 square meters, like a floating island in the sky. Some people see modernity, some people find tranquility, and fall asleep with stories of more than a century.

The service is very good, I especially like the cozy and comfortable night view atmosphere, and the chat is relaxed and pleasant~