Located in the heart of Tianjin, with marvelous Hai River view, Riviera highly recommended by media and professional culinary magazines launches new menus for the coming festival season. Johnny Wang, Executive Chef at Riviera and his talent team create the perfect blend of taste from all over the world, the extensive new menus feature finest materials from selected areas, a wide variety of salads and starters, plus some majorly amazing desserts. New cooking skills based on the traditional ways offers you a totally new attractive presentation.

There are some chef recommends with a lot of creation and passion deserves to try. Tomato & Burrata Salad is such a nice start of your meal which features basil and olive oil with Shallot pickle salad. The traditional cooking way make the Mexican Style Roasted Suckling Pig tender and delicious, but you can still find some differences. For the Japanese style cuisine Baked Codfish featuring Miso, Eggplant Salsa and Spinach Baby Pea Brush which complete prepared by Chef Johnny, will brings the most authentic Hokkaido taste to your table. Riviera offers a fine dining experience you won't soon forget by serving you the new menu like Pan fried Hokkaido scallop with squid Polenta, Lobster bisque with Sous vide lobster Mousse. You won't have to travel far to satisfy your cravings for authentic food from the whole world.

After a pleased main courses time, you should not miss the sweet time! The signature Lemon meringue pie is made of sweet mango from Australia. It makes the taste so fresh and cool, matching with pine nut ice cream to let you feel special and attractive. If you splurge on one dinner in Tianjin this winter, make it Riviera.

Comments (0)

Name

Email

Title

Comment

smaller | bigger

Subscribe via email (Registered users only)

I have read and agree to the Terms of Usage.

Write the displayed characters

Add Comment