START the Year of the Rooster with an unforgettable culinary journey through Szechuan, China at Hong, the authentic Chinese restaurant at the Ritz-Carlton, Riyadh. Chef De Cuisine, Peter Li offers regional specialties and classic dishes from the historically flavorful Chinese region of Szechuan amid the beautiful and tranquil atmosphere of the restaurant, overlooking the city's most picturesque indoor pool. The Szechuan Chinese New Year has inspired the Ritz–Carlton, Riyadh to create a dining experience that encourages guests to discover a rich and unique culture, with the Ladies and Gentlemen of The Ritz-Carlton, Riyadh, offering a traditional Chinese welcome as well as a tea presentation by a Chinese tea connoisseur. The New Year menu draws on classic Chinese flavors and ingredients, elevating them with a modern Asian accent, artistic presentation, and flavor combinations. Favorites such as Lobster prepared in the Sichuan style, Cantonese beef tenderloin, Dim Sum selection, are part of a special promotional menu, which introduces the new Hong specialties for all to try on Jan. 27, 2017. For the new season, guests will also be introduced to the history of Chinese tea with unlimited tea flavors available to sample and relish. Hong, which translates from Chinese Mandarin as ‹red', offers a traditional dining experience in a contemporary setting that blends refined opulence with a rich color palette and exquisite attention to detail; from hand-painted calligraphy panels to the raw silk upholstery and subtle mood lighting. Hong's unique menu and stunning red-themed Chinese setting will attract the city's most discerning gourmands and lovers of Asian fine dining. Open daily from 6pm until 11 pm except Wednesdays. The restaurant is the perfect venue for celebratory gatherings as well as intimate dining; offering traditional family style service. "In keeping with the core values of The Ritz-Carlton, we aim to provide a unique and memorable experience to all our guests, not just a culinary extravaganza" said Chef de Cuisine Peter Li.
