Ruifeng (Changfeng Park Branch)

February 2021 was a memorable month for a luxurious dining experience with friends. We indulged in f[...]

February 2021 was a memorable month for a luxurious dining experience with friends. We indulged in fine dining and photography at Changfeng Park, where Ruifeng, a restaurant known for its exquisite cuisine, left a lasting impression.

**Ruifeng (Changfeng Park Branch)**
– **Address**: No. 388 Luding Road, Taoyuan TT Commercial Plaza, L3-02-03
– **Transportation**:
1. Subway Line 13 to Daduhe Station, Exit 3, then a 1200-meter walk to the destination.
2. Bus No. 44 to Zhongjiang Road Yunling East Road Station, then a 660-meter walk to the destination.
– **Operating Hours**: Lunch from 11:00 to 14:00, Dinner from 17:00 to 21:30
– **Parking**: Complimentary parking for diners in the underground garage of Taoyuan TT Commercial Plaza.
– **Specialty**: A fusion of local cuisine with creative dishes from Jiangsu and Zhejiang.
– **Average Cost per Person**: Approximately 500 RMB.

The ambiance at Ruifeng was nothing short of enchanting. With 11 private dining rooms, each named after different flowers such as Osmanthus, Rose, Peony, Magnolia, and Lilac, the atmosphere was rich in color and低调奢华. The decorative items on the coffee tables showcased an Eastern charm, reflecting nobility and elegance. Each room featured varying sizes of tea areas and coat racks, and was equipped with a private bathroom, complete with mouthwash and L’Occitane brand soap.

Our visit to Ruifeng was a culinary journey that not only softened the sight but also amazed the taste buds, making the night unforgettable. We arrived with high spirits and left satisfied, cherishing the experience. Originally posted on February 26, 2021, at 06:57.**Service**:
1. Butler service in private rooms: Greeting at the entrance, actively pulling out chairs for guests, pouring tea (beverages or alcohol), and serving snacks.
2. Announcing the name of each dish and reminding guests to be careful of hot plates, promptly removing empty plates.
3. Exiting the private room after serving the dishes to not disturb our dining and conversation.

**Culinary Delights**:
– **Danish Goose Liver Paste**: Thinly crafted fruit leather shaped into petals, encasing a delicate and smooth goose liver paste, with a sweet and sour taste accompanied by a faint hint of goose fragrance, free of any fishy smell.
– **Truffle Sauce Bag Tofu**: Beautifully presented, the bag tofu is filled with mushrooms mixed with black truffles, creating a soft and chewy texture with a savory and slightly sweet flavor, leaving a lasting aftertaste.
– **West Lake Lotus Root Charm**: Resembling the appearance of a broken lotus root with continuous threads, the interior is soft, sweet, and fragrant, with a rich osmanthus aroma that tantalizes the taste buds.
– **Fish Maw Braised Eel**: The slightly sweet sauce blends with the delicate and rich eel pieces, complemented by the chewy and fish-free fish maw, making it a ‘consumable cosmetic’ that is so delicious it makes one want to scream, a perfect ‘gourmet delight’ for diners.
– **Braised Pork with Abalone**: When succulent pork belly encounters the ‘soft gold’ known as abalone, the skin is enveloped in a rich sauce, full of tempting color, tender and flavorful, neither greasy nor fatty, with the chewy and soft abalone fully absorbing the sauce of the braised pork.Sea Urchin Old Tofu is a delicacy that offers a burst of juicy flavors with a chewy texture. The rich and mellow taste blooms instantly on the palate, creating an unforgettable experience. Served with the tofu and sea urchin still trembling in the boiling soup, it increases appetite and provides a smooth, flavorful tofu without any bean taste. This dish is best enjoyed with a bowl of Wuchang rice, leaving a comfortable feeling after consumption.

Fish is indispensable on the dining table during the Spring Festival, symbolizing an abundance of surplus. The steamed yellow croaker dish is a must-order, with its crystal-clear slices and extremely soft, tender fish. It is a delicacy that is simply irresistible.

Beef short ribs are my favorite, boasting a very strong milky flavor. When cut open, the juice of the beef flows visibly, and upon chewing, the burst of beef aroma is fully felt in the mouth.

Secretly made pepper and numbing duck is another standout dish. The duck meat is firm, fresh, fragrant, and numbing, with an endless aftertaste that lingers on the palate.

Snowflake wagyu fried rice is extremely outstanding. The grains of rice are distinct and mixed with deep-fried golden scallions, creating a very fragrant dish that is hard to resist. It’s a dish that compels one to keep eating, mouthful after mouthful.

For dessert, the Black Swan Durian Pastry is a beautiful and daring treat. The black swan-shaped pastry is so visually appealing that one hesitates to take a bite. Inside, it is rich and smooth, with a strong durian flavor that is a delicious reward for the adventurous.