Four hands, one grill.

I came to Tianjin just for this meal! It didn't disappoint! I saw the hotel information, which said that Beijing TROMPA chef Zhao Lei and hotel executive chef Liu teamed up at MELLO Charcoal Grill. I couldn't resist. Although the collaboration is over, the dishes are really worth sharing. A glass of hawthorn soda, incorporating the characteristics of Beijing and Tianjin, is sour and appetizing. The three kinds of shellfish skewers from Bihai Bay have no extra seasoning, just the deliciousness of seafood and the unique taste of charcoal grilling. New Zealand oysters are fresh and smooth, with a little Chaozhou jelly and lychee sorbet. The freshness comes first, then the sweetness, and the whole mouth is wrapped in fragrance. The Boston lobster is slow-cooked at low temperature, paired with Hainan's fermented vinegar sauce, which is slightly spicy and elevates the delicious taste of the lobster to another level. Charcoal-grilled tuna jaw and seafood soup rice are tied for first place with MELLO's bone marrow rice as my favorite! The aroma is intoxicating. Hand-peeled mantis shrimp and peony shrimp are marinated in a sauce that is incredibly delicious. After a refreshing apricot rock sugar hawthorn, try a charcoal-grilled Wagyu beef with pomelo and taro, and finally pistachio ice cream + pumpkin puree, which is dense and smooth, and delicious. I have to say that the cocktails at the bar are also very suitable, whether they are alcoholic or non-alcoholic. The waiters and waitresses are full of energy, and the decoration and atmosphere of the store are great!