Although Chengdu Tianfu International Airport ushered in the first flight a month ago, which made everyone once again set their sights on the east, but, however, as a Chengdu person, the next sentence "I am too nan" is not only a joke and self-deprecation of the crazy switching between "lying flat" and "supporting", as the Chengdu upstarts gradually shift the focus of their careers and lives south, Michelin potential stocks also gathered in the south, which has also become a new expectation of high-net-worth people for catering and socialization: I am too "south".
It is said that all the way to the south can see the future of Chengdu, but in the financial city of Jiaozi Park business district, many high-end restaurants have built a highland for the ideal lifestyle of the upstarts.
Hejing Mofang, a commercial volume of 20,000 square meters, not only has designer brand stores, buyers and tide brands, but also gathers black pearls and must-eat list restaurants, and the content content is super high. Vertically staggered terraces, pouring vertical greenery, interesting artistic beauty, waterfall-shaped and surrounded LED screens, cluster-like atriums, indoor block layouts, and oversized patios all exude the fashion positioning of Ikegaki Mofang.
Price has become more and more of an external manifestation of their own goodness, and more consumers have begun to pay attention to the spiritual enrichment and social needs that are both humane and tonal to the inner culture of food.
Here, the directors of the 4 brands let us see the exquisite catering social field of Chengdu's upstarts.
Chengdu's veteran gluttons have almost noticed that in 2020-2021, high-end Japanese materials Omakase concentrated outbreak. Whether it is a huge commercial body or a street that is being washed away by the wave of urban renewal, Omakase's cooking culture of "giving everything to the chef" has begun to grow leisurely.
This "invasion momentum" stems from the chef's cooking of what ingredients he has that day, and the scene is played, which is tantamount to setting off "Are you teaching me to be a man?" in Chengdu, which is full of foodies. The group asked. And as soon as we turned our heads, we were also full of expectations and prepared to receive this baptism.
● Omakase
Different from the "a la carte" and "set food" that consumers are accustomed to, Omakase emphasizes the face-to-face transmission and understanding between the banquet and the board, and the chef will share his own experience while making, giving diners a refreshing experience with the opening and interaction of five senses and six senses.
I heard that the store has been difficult to book since its opening, with 20 seats full every day, and the chef is also known on social media as "Taiwan Duan Yihong".
"We want to enhance Omakase's sense of culture through ingredients, cooking, sake, space and communication, not to maximize profits, not to pick up customers at lunch, and to reserve enough time to prepare for the dinner market and ensure the experience of each customer."
Opened for more than 4 months, Omakase has not taken the initiative to do any publicity so far, has been relying on guests to bring guests, word of mouth with word of mouth, now the female customers in the store account for more than 60%, and the value is very high, in the public comments, many guests praise this store is currently Chengdu Omakase "ceiling".
● Wagyu beef sukiyaki, ankang fish liver, foie gras beef rolls, cherry trout, purple crispy sea urchin flax tofu, salt-grilled throat black, golden seabream, cherry blossom octopus boiled, sharp shuttle/sardine/mackerel flounder fin edge.
Paul, chef of Omakase, is from Taiwan's YiXian Stack, and before joining, his team already had 3 stores in Taipei. More than 30 years ago, their team brought top-notch kaiseki cuisine to Taiwan, and more than 20 years ago, it brought it to Shanghai, setting the precedent for Chinese mainland top Japanese food. Such a team can be said to fully uphold the spirit of ingenuity based on inheritance, and each of them hopes to consistently express the Japanese material genre that has been inherited for decades, dance with the times, and know how to innovate.
● Chef Paul from Taiwan
The "Duan Yihong" chef led the team to visit a large number of art spaces, and went to the countryside to find aesthetic inspiration, so as to refine every link after the guests arrived at the store. In their hands, the polishing of each dish is a work of art.
The color and style of the tableware are adjusted according to the season, and these utensils are also returned from six ancient kilns such as Shigaraki and Bizen yaki in Japan, and are signed by the writer. He regards oriental culture as a belief, using culture to link everything, not only limited to the entrance of the cuisine, but also extended to flower arrangement, the team is also good at calligraphy and tea ceremony.
The general Japanese food store drinks barley tea, here is a cup of gold Junmei brewed for 1 minute and 30 seconds, fresh and elegant, not in contention, activate the sense of taste, and pave the way for the next meal.
As a high-end Japanese material, Omakase is not superstitious about imports, because the manager, Mr. Chen Zhuye, believes that it is not only imported that is good. For example, the white eels in the shop come from Qionglai, and many Japanese eels are cultivated from Qionglai's eel fry. The team's great thing is that they can find fresh local ingredients with a unique vision and channel, and then present them in the most suitable and imaginative cooking methods.
"We just want to achieve the most suitable customer price."
● Tuna belly
You should know that in Chengdu, the unit price of Omakase is basically from 1000 yuan, and in Qiyao Yinge, you can eat a very good meal for 798 yuan, and spend 1298 yuan to almost get the quality of most Omakase Japanese food on the market of about 2000 yuan.
● True salmon, horse dung sea urchin, nine-hole abalone boiled and amberjack.
The manager, Chen Zhuye, often said that it is better to let consumers come often, treat Omakase enthusiasts who are just getting started, and let those who are obsessed with or want to understand the seasonal culture of Japanese materials have a place to always remember, why not enjoy it?
How does Omakase innovate? Taste a "supreme grip" to see one or two, three top ingredients: tuna belly, horse dung sea urchin and salmon roe on the tip of the tongue like a symphony, performing unprecedented stacking and fusion.
● The ultimate grip, a great appetite.
The White Eel Sandwich is a clever blend of Japanese purity and British elegance, while local fruit and vegetable picklings can reset your taste buds with an original and flavored interspersed.
Located in the outdoor block of Hejing Mofang, in an inconspicuous junction, Omakase interprets how to achieve "big hidden in the city" in the Jiaozi business district of the Wind and Cloud Meeting with pure facades, black and yellow color contrasts and sliding doors.
After entering the door, the slightly low wrapped space seems to amplify every guest who dines all the time.
At Omakase, chefs will select ingredients according to the season, cook according to the season, eat according to the season, and guests will have an exclusive menu after informing them of their preferences and taboos in advance, practicing the tone of Omakase, which is beyond doubt.
Mr. Chen Zhuye, the manager, firmly believes that this store cannot be copied, and if the catering brand wants to develop, it must be the product itself that is excellent, and it must also have the mentality of continuing to do one thing. For him, consumers know that there is a 160㎡ Japanese food store in KWG Mofang, inheriting oriental culture and innovating and promoting, which is enough.
There is also a very big highlight of Omakase, that is, in the selection of sake, some of other Japanese food stores have them, and the manager will discover some small but beautiful good wines. And the price of wine, some even cheaper than supermarkets.
"Because sake is served with food, we want diners to focus more on tasting the food."
Here, there is also a quality social field with a heavy human touch waiting for the upstarts in Chengdu. 160㎡, not big, two board front, two private rooms, more than 20 seats, every day is full of reservations.
Everyone gave the whole meal to the chef and didn't have to worry about it at all. In addition to eating, you can chat with the neighbor, you can also eat by yourself, you can date lovers, you can also have a business banquet, without deliberately rendering restraint and pursuing the so-called constraint process, but to create a free and joyful atmosphere, so that everyone can eat comfortably.
When new wine is entered in the store, the manager will give the guests a taste, and if the guests want some kind of ingredient, they can also go to the store to pick it up and process it themselves at home, like a "self-pick-up station". Guests are even allowed to bring their own liquor other than liquor, and there is no corkage fee.
Mr. Chen Zhuye revealed that the next step will be the first clear bar in Chengdu, gathering sake culture lovers, teaching guests how to match sake, searching all over the world to find the rarest and most classic sake for the people of Chengdu, and spreading sake culture. After the epidemic, the president of a famous Japanese sake brewery will be invited to share with people who love sake.
Like Omakase, we strive to make the high-end catering culture cost-effective, rather than blindly raising the threshold, so that more people can more easily access the food worldview that has something to say, perhaps this is the consumption upgrade of the heart.
Push forward 10 years, eating a 7-minute cooked steak with a slightly sour taste of blood may be an introductory lesson for Chengdu people to try to taste international flavors. Today, after a round of rapid development, the high-net-worth customers here already have the resume of searching for global cuisine, and the Western food track will naturally subdivide a more extreme experience upwards.
On the second floor of KWG Mofang, a C seat with excellent views is located "Zhao Zhao Black Diamond Steakhouse".
● Zhao Zhao Black Diamond Steakhouse located on the second floor of KWG Mofang.
This is Mr. Zhao's fourth steakhouse in Chengdu, and it is also the quality space he has carefully created to "be born for the upstart", and under the name of "Black Diamond", the store has been sent to the head of the pyramid in his brand matrix so far.
After completing engineering at a prestigious school, he went to Huawei, where he spent 6 years to achieve the position of executive, and even now he is engaged in high-end catering, Mr. Zhao is still a shareholder of Huawei. Competitive and striving to be the first in everything, he returned to Chengdu in 2010, not satisfied with enjoying the dividends of his old owner, but single-mindedly seeking to do a career for himself.
● Mr. Zhao Shuyong, Chairman of Chengdu Burano Catering Co., Ltd. / Zhao Shuyong, Manager of Zhao Zhao Black Diamond Steakhouse.
Since the first Italian restaurant, after 8 years of study, there is now the upgraded Black Diamond Steakhouse.
"Zhao" is the beginning of "Hundred Family Names", and the huge Chinese character pinyin outside the door seems to vaguely reveal Mr. Zhao's "Zhuangzhi Hongtu". The "beauty economy" swept in all directions, but as soon as you entered the door, what came to your face was the bright but not impetuous scene atmosphere of Zhao Zhao Black Diamond Steakhouse.
The excellent designers who focus on high-end catering in China perfectly present the expectations and imaginations of the upstarts in the south of the city for "top luxury". Natural marble, logs, wall decorations, and artistic paints create a Chinese-style modern retro feeling that seems to be in "Fancy Years", jumping to the film set with humanistic connotations in one second.
● The perfect blend of oriental meaning and Western cuisine is perfectly integrated here.
The 90° corner of the hall is transparent and open, and the landscape cards all over the hall allow all diners to overlook the landmark "Twin Towers" of the Jiaozi Park business district, the daytime light and the neon at night are floating freely, and the random scenes are like close-ups of the dialogue between Liang Chaowei and Maggie Cheung.
All the utensils of the Landscape Bit Afternoon Tea are made using the rongjing sandware, an intangible cultural heritage with a history of more than 2,000 years, and are an exclusive type of instrument created by chef and mr. Xiong Jigang, a sandware teacher.
● Natural dialogue between guests and the outdoors is easy to achieve here.
What is "top luxury"? In addition to the aesthetic temperament of tall elegance, the discerning upstarts will of course pay more attention to the dishes and services. At Zhao ZHAO Black Diamond Steakhouse, chengdu guests can appreciate the advantages of 3 "unique" ingredients.
First of all, the store selects grain-fed wagyu beef from the top gold medal farms in Australia and the United States as ingredients, hybrid and pure blood, and can guarantee uninterrupted supply throughout the year, and is also the first steakhouse in Chengdu to provide tomahawk steaks of more than 1.5kg uninterrupted throughout the year.
In addition to the top beef, Zhao Zhao Black Diamond Steakhouse is also backward compatible, including M3 and M5 grades. The more uniform the marbling pattern of Wagyu beef, the better, but high-end beef is also greasy, and the proportion of oil and fat can reach 21%-23%, which is not necessarily suitable for everyone.
● Zhao Zhao Black Diamond Steakhouse's dining can bring guests a rich and perfect beef picture book at the same time.
"We are committed to tailor-made dining options for our customers, for high-end steaks, just eat a little bit, and with other greasy red wine or dishes, Chengdu people's mouths are very sharp."
Secondly, the whole process of chilled transport and storage avoids the "catastrophic" damage to the taste of beef when switching back and forth between freezing and thawing.
Dry-cooked is not a breakthrough in the field of Western food, and guests here can also see the largest self-built dry-cooked room in the southwest, which has strict requirements for temperature, humidity and flow rate.
The unique fresh aroma of dry-aged meat after drying out of the acid makes Chengdu upstarts flock to it, compared with the small dry-cooked cabinets commonly used in other Western restaurants, Zhao Zhao Black Diamond Beef Steakhouse is quite flexible in the turnover of dry-cooked meat even in the face of increasing demand.
With the high standard of service level of "Michelin" and "Black Pearl", we offer butler-style bespoke services, just right, both at home and at home. "Entertaining important guests and commemorating important moments" has become a major tenet of Zhao Zhao Black Diamond Steakhouse. Regardless of the type of meal, guests will receive a lot of soft decorations and complementary surprises on the menu.
How to make Chinese favorite steak? In addition to identifying with Chinese culture on the brand, inheriting the pronunciation of Chinese characters, rather than blindly importing, taking a seemingly "foreign" but obscure English name, followed by the expression of the sense of ceremony, more in understanding the actual needs of Chinese guests, not too rigid, too rigid, pay attention to the human touch of communication.
"China is evolving, and the standard of fine dining is slowly evolving."
In Sichuan, Mr. Zhao makes full use of the rich seasoning of Sichuan cuisine, organically combines with beef steak, avoids deliberate collisions, and allows diners to eat the original taste of beef while also embellishing the feelings of Sichuan people.
● Charcoal grilled matsutake mushrooms, nine flavor mushroom clear soup, grain feed 360 days Wagyu beef boneless beef steak, grain feeding 360 days M8 grade Australian RV brand dry maturity 30 days Wagyu Slang, Wuliangye chocolate flow heart Mousse.
"Our chef has been working in a Michelin restaurant in Germany for 4 years, good at Western and Chinese food, and the sous chef is from Taiwan, and he is also actively exploring more flexible local dining methods to bring the teppanyaki steak to customers."
"Food is an experience that everyone strives to pursue, regardless of nationality, race, identity, occupation. After KWG Mofang presented such a top luxury steakhouse, the next step is to become the leading brand of China's steakhouse. ”
In the film list of film enthusiasts, there are always works by Japanese director Akira Kurosawa. To say Akira Kurosawa, "Rashomon", which exposes the weakness of human nature, "Dream", which is imaginary and magnificent, and "Shadow Warrior", which is grand and tragic, cannot escape.
On the third floor of Kwokkei Mokata, from the escalator on the first floor, you can see the samurai's beef, a Japanese yakiniku restaurant inspired by Shadow Samurai. Not long ago, the variety show "Trend Partner" line also hit the card, Chen Weiting and Ouyang Nana can't stop eating wagyu beef What is the origin?
The façade of the store refers to the shrines and courtyards of Kyoto, and the wooden structure with calm tone, simple temperament, and strong japanese atmosphere constructs a solemn structure with a period of solemnity.
The elements of stone and bird evoke the emotional resonance of man and nature. The hollowed-out walls create a hazy beauty, and the light and shadow are cut by the line segments, interlaced and confused, emitting the pyrotechnic atmosphere of Dongying. It can be said that the curiosity and desire to explore the guests are firmly grasped.
● Samurai's Ukaikei Mokata Shop's color system is condensed and pure.
Indoors, the history, humanities, and religious beliefs of the Japanese shogunate period are reinforced in the form of kano school paintings. The cascading oil-paper umbrellas, dim light, intimate screens and bows and arrows at the end make it impossible to tell whether it is Ping'anJing or Hantang Courtyard. Naturally, the guest's camera is also held steadily.
● The interior is carefully polished, step by step, quite elaborate.
"We wanted to use the narrative technique of the film to integrate the sense of space and aesthetics into the restaurant, bringing guests a kind of ancient and distant oriental mysterious beauty, and guests can also vaguely feel the aristocratic temperament of the samurai class in the shogunate era."
Samurai's cow is the "2021 Black Pearl Shortlisted Restaurant" and "No. 1 in the Japanese Cuisine Hot List in the Hi-tech Zone", and the unit price is also the head. Speaking of high prices, Mr. Liu Yun began to speak with his simple, clear and thick voice.
"It's not because we're deliberately selling expensive, the most important thing is reflected in the raw materials." Because we want to make sure that every bite of meat our guests eat is pure-blooded Wagyu beef. ”
Many guests do not know much about pure-blood wagyu cattle, and Mr. Liu Yun is always happy to popularize relevant knowledge. This ingredient, which originated in Japan and belongs to Australia, needs to go through at least 4 generations and span decades of breeding and breeding, and the purity of the blood is 93.75% from 50%, 75%, 87.5%, in order to be called pure-blood Wagyu in the strict sense. Only about 5% of Wagyu cattle produced in Australia belong to pure-blood Wagyu.
At the same time, the Wagyu beef grade in the store is at least M9, the oil texture and meat color are all first-class, so that the Wagyu beef has only about 5 heads per 10,000 cows, "pure blood" and "M9+", the supply is very precious.
Ingredients are scarce, but Mr. Liu Yun knows how to win with quantity.
"Only when the quantity goes up, we have the confidence to negotiate with suppliers and ensure good resources." For the first two years, our team went to Japan and Australia to see the goods. As for why I have been working deeply on the track of Japanese materials, to some extent, I am due to my love for Japanese culture. ”
● Mr. Liu Yun, Chairman of Sichuan Qianzi Baiwei Restaurant Management Co., Ltd. / Founder of Wushi's Cattle Brand.
Mr. Liu Yun frankly said that there is no legendary story of the birth of the brand. The most important reason why the company started from a small izakaya such as a brother ship to the current samurai beef is that yakiniku is a high proportion of Japanese food, and the market demand is increasing every year.
"Secondly, it's because I personally enjoy eating grilled meat."
Human desire for grilled meat is actually rooted in the depths of genes. From ru mao drinking blood to slash-and-burn, animal muscles and fats are heated at high temperatures, and the umami smell of the explosion gives people a great sense of security. Mr. Liu Yun has a great research on grilled meat, and the grilled meat in the store is basically presented according to his own preferences in order to attract like-minded people.
● Pure-blood frosted beef steak, Yoshiyaki pure-blood and beef wagyu beef grip, pure-blood Wagyu beef sashimi and specially selected Wagyu beef tendons.
In his eyes, good roast meat does not require too much cooking skills, choose the best meat, smooth tendons, reverse tendons, broken tendons, thick cuts, thin are all exquisite, after roasting dipped in the most original salt or black pepper is enough. Based on his love for grilled meat, Mr. Liu Yun's experience integrates years of experience in food management and transmits it to the store as a standard process, trying to bring the best beef to customers.
"The chef of our shop is me."
He quipped. In fact, when it comes to surrounding dishes, including sauces, samurai beef is carefully developed by a Japanese chef with 30 years of experience.
"Japanese service" has been heard a lot, and for the upstarts in Chengdu, the comfort outside of taste is a point that they will take into account intentionally or unintentionally, and the weight is not low. Not only to be warm, caring and thoughtful, but also to customize according to the differentiated needs of customers, during the epidemic, samurai cattle did membership return visits, cut beef into steaks, and sent it to customers door to door. When eating, children are provided with intellectual toys to ensure that parents can experience meals, and pregnant women will also present a cup of heart-warming egg soup when they come.
"In the Japanese shogunate era, the samurai actually symbolized the nobility to a certain extent, which coincided with the aura of the nouveau riche in Chengdu. Our positioning is aimed at some people who have quality requirements. Guests come to experience a sense of respect. ”
Samurai cattle are in the market almost every day. In the selection of materials, the samurai's cattle are higher than most barbecue brands, strictly controlling the quality; in terms of service, try to be personalized to meet the needs of different groups of people; in space, try to give guests private and quiet oriental cultural meaning.
Through understanding the "samurai spirit" and then using the "samurai spirit" to develop dishes, the "samurai spirit" that Mr. Liu Yun calls is dedication and loyalty to the cause.
There is no doubt that hot pot is now just needed by Chengdu people, and the frequency of eating 3-5 times a month is not surprising.
But have you ever thought that in a private scene like a high-end hotel, eat a meal of exquisite hot pot, and then there is no need to transfer, accompanied by whiskey, brandy, wine, champagne, cocktails and swaying gradients of dark warm warm lighting, you can even sing K, open a bang, lengthen your nightlife, such a store will completely refresh your understanding of hot pot?
Located on the 5th floor of Kwokkei Mokata, The HotPot is such a "rare species". Since then, in the minds of Chengdu's upstarts, among the options for business reception, another strong faction has been added to the few hot pot formats.
● Delicious and sensual hot pot that is enough to light up at night.
Guests will enter the door with a non-alcoholic "welcome drink", and the sequence of good wines and meals will begin. In terms of menu design, Guichang hot pot has Western-style appetizers and local flavor snacks in Chengdu, similar to boiling and impounding dishes. Ms. Yang Xiaoxuan, general manager of the operation of Yuebawei Catering Group, said that "international style + high-end hot pot attributes of Chengdu flavor" may be able to glimpse a hint from this.
As the general manager of the operation of Yuebawei Catering Group, Ms. Yang Xiaoxuan graduated from the hotel management major, and just entered the society, she devoted herself to the "Ginkgo Restaurant" that pays special attention to products and services, which is equivalent to the existence of "Whampoa Military Academy" in Chengdu's catering industry. After years of experience, Ms. Yang Xiaoxuan chose to come to Shanghai to contact top catering.
● Ms. Yang Xiaoxuan, General Manager of Operations of Yuebawei Catering Group.
Later back in Chengdu, she personally built thousands of restaurants per capita, in her words, everything is the best arrangement, after returning from Australia to join Yuebawei, but also through friends in Australia to meet the founder of Yuebawei Catering Group. At that time, it was the preparatory period of Guishi hot pot, and it was particularly urgent for someone like Ms. Yang Xiaoxuan to export high-end catering concepts to form a team.
As for the positioning of your hot pot, it is visible to the naked eye and breathless, aiming at young high-net-worth individuals, mainly fashion elite dinners and high-end business banquets.
"Since everyone around wants to eat hot pot, why can't there be a more private space?" As you can see, our lobby has only 12 tables, the others are private rooms, and they are all built according to the standards of 5-star hotels, which is very lounge. ”
Since the unit price of customers is in the forefront of Chengdu, how can your hot pot improve in terms of products to provide support for such positioning?
Ms. Yang Xiaoxuan explained that it is not complicated, because Guichang hot pot has achieved two basic points. The first is the freshness of ingredients, the promotion of 0 additives, hair belly and goose intestines never stay overnight, if you want to retain guests, you must make a lot of efforts to eat the must-order of hot pot. The team went to Tangjiasi Temple and Jiuzhi Town in Pengzhou every morning to personally select high-quality ingredients, and considering the time and manpower investment, the cost was naturally much higher than other brands.
● Although it is a common dish, your hot pot has done a lot of basic work on goose intestines and hairy belly.
Secondly, your hot pot uses the top ingredients in the same category, such as lunch meat imported from Denmark, and the quality of crab fillet is also very good.
● Denmark imports luncheon meat
Guichang hot pot advocates health, different from the heavy oil of the general jianghu hot pot, after abandoning the flavor and condiments, use the flavor type of watercress, peppercorns, peppers themselves to fry the hot pot base, the bottom of the pot is pure, in line with most people's taste preferences.
Of course, Ms. Yang Xiaoxuan also noticed michelin's entry into Chengdu, and Guichang hot pot has long been brewing its own chef culture.
"We have international chefs as consultants in our team, and we will continue to invite chefs to participate in the development of dishes. Your field will also go in the direction of effort Michelin. Our characteristic is integration, all-encompassing, not single, each product is designed. So your field must be more flowering next. ”
● Put the grilled, thick cut beef steak, white chocolate mousse, sea breeze, seafood Zizao and red caviar Vietnamese shrimp slip.
Ms. Yang Xiaoxuan revealed that several Western-style desserts with millet spicy taste and cinnamon taste are being planned. The creativity beyond the hot pot, she believes, is the focus of young people and Michelin.
Your wine is also worth mentioning. The wine that can be seen in the market is available in the noble field, and it is about 30% cheaper than the same level of hotels and night shows. At the same time, it also has its own characteristics, such as a cocktail designed according to the 12 chinese zodiac signs, which is difficult to taste in Chengdu. Guests who come to the store naturally do not just come to eat a hot pot, chengdu young high-net-worth people can find their favorite living conditions here, one-stop integration.
"We are not limited to bars and KTV, if there are other ways to play in the future, your hot pot will also try." On the hot pot track, we hope to innovate with young upstarts. They will certainly have an expressive exchange of the aesthetics of inner life and a spontaneous sharing of personal goodness. "Therefore, the sense of scene and atmosphere is the targeted communication catalyst of your hot pot outside the product, which is then transformed into a sense of sociality to meet everyone's professional and life demands."
In addition to Guichang hot pot, Yuebawei Catering Group has opened 3 stores in the business operated by KWG, including Yuebawei Chuanxiaoguan, Yuebaiwei Zhenxuan and Guishi Turtle Hotpot No.2 Store, of which more than half of the high-end brands with a per capita value of more than 400 yuan are enough to see the importance that Yuebawei Catering Group attaches to the Jiaozi Park business district.
Next, Guichang hot pot will go out and march to the north, upper and wider, and continue to practice its corporate vision: to be a Chinese catering brand respected by the world.
Chengdu upstarts' catering social networking is moving to the next stage, and the international vision, combined with the chengdu people's habitual tolerance and residence, is the most appropriate taste.
I have to admit that since its debut, KWG Mofang has outlined the future of Chengdu catering social with its unique positioning ideas and brand combinations, with just the right sense of refinement and tonality from the heart, allowing consumers to base themselves on local culture and look global.
In addition to Omakase, Zhao Zhao Black Diamond Beef Steakhouse, Samurai's Beef and Guichang Hot Pot, there are also Seesaw Coffee, Yuebawei Zhenxuan, Xiaohongpao Huiguan, Yue Xiaohu, Quan Shankou Fu Stilt-foot Beef Hotpot, Raw Summer Flower Thai Hotpot, Wizar Lounge and other 24h catering clusters with high market influence, just like a giant lifestyle aircraft carrier, looking forward to riding the waves with more senior life players.
The above brands appear in order of writing logic, no ranking
KWG Mofang (Chengdu) M.CUBE
-Address-
No. 500 Jiaozi Avenue, Chengdu High-tech Zone
Chengdu Mofang Shopping Center