Candyˊs卡笛·西餐(龙湖滨江天街店)
Western cuisine · ⭐ 4.8
4th Floor, Binjiang Tianjie
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Binjiang Tianjie. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Low-Temperature Beef Tongue Truffle Fried Rice with Sterilized Soft-Boiled Egg, Squid Noodles with Spicy Seafood, Mini Pot Cheese Meat Sauce Pasta with Tiger Shrimp Tails.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Western cuisine
- Rating: 4.8
- Address: 4th Floor, Binjiang Tianjie
- Popular dishes: Low-Temperature Beef Tongue Truffle Fried Rice with Sterilized Soft-Boiled Egg, Squid Noodles with Spicy Seafood, Mini Pot Cheese Meat Sauce Pasta with Tiger Shrimp Tails, Coconut Red Curry Shrimp, Sirloin Steak
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Dishes
Low-Temperature Beef Tongue Truffle Fried Rice with Sterilized Soft-Boiled EggBeef tongue slowly cooked at low temperature is stir-fried with black truffle and rice, served with a sterilized soft-boiled egg for rich flavor.- Squid Noodles with Spicy SeafoodSquid noodles served with a spicy seafood sauce, featuring fresh shrimp and squid sautéed in chili and garlic.
- Mini Pot Cheese Meat Sauce Pasta with Tiger Shrimp TailsA gourmet dish featuring pasta tossed in a rich cheese and meat sauce, served in a small pot with succulent tiger shrimp tails for a luxurious finish.
Coconut Red Curry ShrimpA Thai dish featuring shrimp cooked in a fragrant blend of coconut milk, red curry paste, and chili oil, offering a rich, spicy-sweet flavor.
Sirloin SteakFilet mignon is made from beef tenderloin, marinated and then pan-seared or grilled. Main ingredients are steak and seasonings. Preparation includes marinating, pan-frying, or grilling to retain tenderness.
Pan-seared Goose LiverPan-seared foie gras is a dish primarily made with goose liver. The liver is sliced and quickly cooked over high heat until the surface turns golden brown while the inside remains tender and smooth, typically seasoned simply with salt and black pepper.
Avocado Whole Grain Soft-Boiled Egg Pumpkin Chicken SaladMade with avocado, whole grains, soft-boiled egg, pumpkin, and chicken, mixed and tossed together. Fresh ingredients offer a rich texture and balanced nutrition.
Secret-Recipe Orange-Flavored Grilled Chicken WingsPremium chicken wings marinated in a secret Orlean-style sauce and grilled to perfection, featuring a golden crispy exterior and tender juicy interior with a rich sweet-savory flavor.- Classic Pistachio Basque CakeA dessert combining Spanish Basque cake technique with pistachio powder and cream cheese, offering a rich, nutty flavor and smooth, moist texture.
Viking Axe SteakA thick-cut sirloin steak shaped like a Viking axe, grilled to perfection with a savory crust and tender interior, served with black pepper or red wine sauce.
Crispy Skin Roast PigA classic Cantonese dish featuring a succulent pork roast with a crispy, golden skin, marinated and slow-roasted to perfection.
Green Grape Burrata SaladFresh green grapes paired with creamy burrata cheese, served on a bed of mixed greens and dressed with olive oil and lemon juice.
Pan-Seared Foie Gras with Buttered ToastPan-seared foie gras served on buttered toast, offering a rich and velvety texture with a crisp crust.
Fresh Sliced Mango and Tiger Prawn Tail SaladFresh mango cubes mixed with tiger prawn tails, combined with crisp lettuce and cucumber, tossed in a tangy sweet dressing for a refreshing and appetizing flavor.
Truffle Fried RiceTruffle fried rice is made primarily with优质 rice and black truffles. First, the rice is cooked into a fluffy dish, then sliced black truffles are stir-fried with it, allowing the truffle's aroma to fully infuse into the rice.