Ebony's location is on the 4th floor of the Mandarin Hotel. The elevator in the lobby of the Mandarin Hotel is not too conspicuous. It is found through the guidance of the service staff. It takes the elevator to the 4th floor directly. On the other side is the Ebony restaurant. There is no conspicuous sign on the facade of the restaurant, mainly brown tone, a bit dull and more ordinary, resulting in doubts at the door whether to go wrong. When I entered the restaurant, my eyes were bright. On the left hand side was a row of glass cabinets filled with wine glasses, and on the right was a wide seat. There is no too gorgeous decoration, but the overall feeling is more comfortable. The restaurant is divided into several areas, with indoor and outdoor seats, and small private rooms. The service time of the restaurant is from 12 noon to 15 pm. We came early and we just could visit and take pictures. The indoor seats are more spacious, but the guests are a bit noisy after sitting. We are sitting in a small private room, which is relatively quiet. The outdoor environment is relatively fresh, but it will be relatively hot in summer, so it is not open here. After visiting the surrounding environment, look at the food area, open kitchen, you can see chefs busy preparing food. The package here is a buffet-style pre-food and dessert, and then choose a main course. The pre-food and dessert are optional and available in unlimited quantities. If the main dish is not full, you can have a big meal here in the fore dish. The fore dish here is not sloppy at all, there are more styles and varieties, and the supplement is relatively quick and timely. The variety of antecedents are various kinds of salad, smoked salmon, tuna, mushroom batch, farmer batch, smoked duck breast meat, sushi, all kinds of French bread, etc. Only those who eat the forefood can eat enough. The main course I ordered is low-temperature boiled brisket, roasted beet head, red broccoli sauce and spicy root juice. Since we walked away when we served, we didn't know the name of the dish, so we changed the name of the dish with the brisket. Later, after a long comparison, I found out that this is low-temperature boiled brisket from the side dishes. The taste is more than lamb, and the taste is more disappointing. Antelope leg, olive potato cake, oil-soaked tomato with basil. The leg of lamb is not saucy, but the taste is flat and there is no surprise. Instead, the tomato side dish next to it tastes good. fried shellfish and shrimp, asparagus, mushroom Italian rice and dumpling vanilla sauce. The friend's mother ordered, this is an Italian rice with exotic style, made of mushrooms, dumplings vanilla sauce, etc. The surface is covered with fried prawns and yuan shellfish. The seafood is very fresh, but the rice is estimated to be traditional Chinese people are not used to eating. In a more popular word, it is a bit "scattered rice" and not very cooked. Boiled salted salmon, seafood soup, potatoes and black tea fungus. A few tomato grains were placed on the eel for embellishment, and a few potatoes were placed next to it, and a little seafood soup was added. The color of the plate was not bright enough and it was more ordinary. Since this is ordered by a friend's cousin, I didn't try it.