FLAIR (The Ritz-Calton Tianjin)

The ceiling of Thai cuisine, Ritz Carlton quality is really different 👍👍👍 🌟Highlight Features: The environment is very good, the overall design is like a tropical rainforest, enjoy a good meal here 🤗🤗🤗 👍 Recommended: His crab curry is definitely the trump card, so many Thai restaurants, but this is still the most delicious crab curry. The quality of the ingredients need not be said. The fresh paste crab is flavored with curry, and the mellowness of the juice in the spicy is amazing. And his coconut chicken soup is also a quality choice. Great food and great views, absolutely a treat

Rice Carlton, which is believed to be the top of the hotel industry, is based in the original Gordon Hall, quaint, original European classical revivalist style. The lobby of the Noda is neatly arranged and comfortable. From the gate, it is a small garden, which is called Victoria Garden. One of the most famous attractions in the British Concession.

In the evening, I went to the cocktail bar on the top floor of the hotel. The open-air balcony can see the Oriental Pearl Tower up close. Now the Oriental Pearl Tower is not bright at night. It is really not very beautiful. The bar has a good atmosphere and the service is in place. Sit and ordered a non-alcoholic cocktail, 130 yuan a cup, a bit expensive, but it was delicious~ Store Name: FLAIR Top Restaurant Bar Address: 58th Floor, The Ritz-Carlton, IFC, No. 8 Century Avenue (Shanghai)

#Restaurant周#The set meal booked was better than I expected. One meal was full of the East Asian and South Asian flavors of Thai, Japanese, and Indian. The reason why I didn't give enough 5 stars was that the light during the meal was so dark that I took photos with the flash and the photos were not good-looking. Thai-style mango prawn salad: large prawns, large tomatoes, sweet and spicy sauce. The prawn meat would be better if it was better, but now it feels a bit rough. Japanese fried chicken nuggets, although not as bold as American fried chicken, they taste good and are not greasy. There is no feeling of dry wood when eating the meat inside. Tom Yum Goong soup, the ingredients are very suitable, lemongrass, southern ginger, lime leaves, finger sky, straw mushrooms, the taste complements each other. It's a bit spicy for me, so you have to eat it while it's hot. After the temperature drops, you won't feel that refreshing. Indian chicken stew, a dish that does not depend on appearance. When one end came up, I found it very ugly. The matching Indian pancakes are a bit like a scaled-down version of the handbread I had for breakfast, and they were baked just right. Use the pancake to dip the sauce on the surface of the meat, it's delicious. The chicken inside is not dry and tender. If not for the pie crust, a bowl of white rice would be great. Finally, I served a fruit platter. I thought it should be paired with sweet Southeast Asian desserts, such as Xuemei Niang or coconut glutinous rice. I heard from the waiter that this set meal in restaurant week is very cost-effective. If you order a la carte on weekdays, the price is about 600 yuan. The set price during the event is now 288 yuan. Me, one, one, one. It's embarrassing to be a chef, and cooked for me. Occasionally two foreigners come to drink at the bar.

Beautiful surroundings, unique architecture, and many couples taking pictures around! A castle feeling!

[Taste] Star-star hotel is to have quality guarantee

Ritz-Carlton Five Star Hotel Luxury and Style Restaurant