Tourexpi
A
total of 7 restaurants under IHG Hotels & Resorts in Greater China were
listed, of which 3 were listed for the first time and won the “One-Diamond
Restaurant” award. This outstanding achievement not only demonstrates the
strength and excellent service quality of IHG, but also marks another important
breakthrough for the Group as it continues to diversify its dining experiences.
In
this year’s Black Pearl, 3 restaurants were listed for the first time and
honored with the Black Pearl “One-Diamond Restaurant” title: The Grove at
Kimpton Bamboo Grove Suzhou, Riva Mediterranean Steakhouse at InterContinental
Suzhou, and Wu Yue No.1 Chinese Restaurant at InterContinental Wuxi. These
highly acclaimed restaurants reflect the Group’s ongoing efforts in culinary
innovation. At the same time, 4 restaurants have been selected time and time
again for this prestigious honor: Shang Tao Chinese Restaurant at
InterContinental Kunming won the Black Pearl One-Diamond Restaurant award for
seven consecutive years, Lai Ching Heen at Regent Hong Kong won the Two-Diamond
Restaurant award for eight consecutive years, Cai Feng Lou at HUALUXE Hotels
& Resorts Xi’an Tanghua won the One-Diamond Restaurant award for four
consecutive years, and Robin’s Grill and Teppanyaki at Regent Chongqing won the
One-Diamond Restaurant award for five consecutive years - further consolidating
IHG’s leading position in the culinary industry.
Learning
from the best to create new trends in diversified dining
The
Grove at Kimpton Bamboo Grove Suzhou, which has just been added to the
Black Pearl list, pulls inspiration from the culture of Jiangnan—the “land of
fish and rice”— and inherits the charm and memories of the hotel’s previous
Chinese restaurant. Led by Executive Chef Shi Ming, who selects special
ingredients from Suzhou and its surrounding areas, The Grove ingeniously
presents Suzhou and Huaiyang cuisine through creative imagination.
Riva
Mediterranean Steakhouse at InterContinental Suzhou is known for its
unique flavor and imported steaks. With a comprehensive new upgrade, the
restaurant is the first Mediterranean-style steakhouse in Suzhou, tempting the
appetite with sumptuous offerings from charcoal-grilled steaks and homemade dry-aged
beef, to deliciously decadent desserts and sophisticated wine list, bringing
guests a full range of sensory experiences.
Wu
Yue No.1 Chinese Restaurant at InterContinental Wuxi is driven by its
philosophy of “local inspirations, world-class quality”. Managed by Head Chef
Wang Yunhe, who not only explores the essence of Huaiyang and Cantonese
cuisine, but also incorporates modern cooking techniques and creative elements
in every step, the restaurant features dishes that retain their traditional
flavor while exemplifying a stunning contemporary atmosphere.
Innovating
with integrity to preserve eastern flavors
IHG
Hotels & Resorts brings deep insights into Chinese cuisine. Centered on the
customer experience, the high-end restaurant brand Cai Feng Lou continues to
lead the trends in food innovation. With nearly 20 years of experience in
Cantonese cooking, Sean Xiao, Executive Chef of Cai Feng Lou at HUALUXE
Hotels & Resorts Xi’an Tanghua, combines ancient and modern cuisines
to craft a gastronomic journey tinged with nostalgia in the Tang-style
building.
Wang
Gang, Executive Chef of Shang Tao Chinese Restaurant at InterContinental
Kunming, leads his team to uncover the infinite possibilities of local
Yunnan ingredients with his persistence and craftsmanship. He carefully selects
local seasonal ingredients from the region, skillfully blends the flavors of
the four seasons, and creates epicurean treasures that are full of aftertaste
to present a new perspective on Yunnan delicacies.
Executive
Chef Lau Yiu Fai of Lai Ching Heen at Regent Hong Kong inherits the
art of Cantonese cuisine. Through his exquisite cooking skills and unique
plating, Lai Ching Heen has become one of the world’s most acclaimed Cantonese
restaurants. He has worked side by side with Head Chef Cheng Man Sang for
nearly 30 years, combining traditional cooking methods with high-quality
seasonal ingredients to push the boundaries of Cantonese cuisine to a new
level.
Under
the meticulous care of Executive Chef Roy Pan and his team, Robin’s Grill
and Teppanyaki at Regent Chongqing is an expert in wagyu beef. Chef Roy
specializes in interesting cooking techniques and combining ingredients to
present a customized and unforgettable dining experience. The restaurant
service adheres to the concept of Regent Taste Studio, creating an immersive
Western dining experience through music, fragrance and atmosphere, becoming the
only Western Restaurant in Chongqing on the list.
IHG
Hotels & Resorts forges ahead to innovate in the world of dining,
delivering differentiated yet complementary brand offerings for consumers. It’s
CHAR Bar & Grill has been upgraded to provide an immersive “new five
senses” to meet the various needs of modern consumers looking for photo-worthy
meals and social spaces. The high-end catering brand Cai Feng Lou, with its
profound heritage, continues to bring world-class dining with an exceptional
atmosphere for guests. In the future, IHG Hotels & Resorts will continue delving
into the endless possibilities of fine dining, focusing on new imaginations
while honoring tradition at the same time to create fresh dining experiences
that meet the diverse needs of guests.
Image
Credit: © IHG Hotels
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