The Grove

The dinner set at Kimpton Bamboo Fun 888 is very good, and every dish is excellent. The squirrel mandarin fish is particularly outstanding, with a perfect shape and a slightly sweet taste with a hint of sourness. The crispy eel is exquisite and delicious. The Huaiyang lion head is added with egg yolk filling, which has a rich taste. The restaurant service is also very thoughtful.

Very good, great value for money, delicious. I stayed at the hotel and had a meal. The handsome and beautiful waiters were pleasing to the eyes while eating delicious food. The kitchen was also open, and the service was very good. Liaoshen soup, crisp and delicious, not strong, very bland, very good. Beef cubes, there was a cover when it was served, smoking, asked if it was the smoke from burning apple wood, very fragrant, slightly sweet, and very crispy on the surface. Crab meat lion head, a little greasy, the taste is already very, very soft, but this thing looks greasy, the psychological effect is stronger than the taste. Shunde steamed tiger grouper, it feels similar to steaming. Fish soup noodles, sprinkled with some green onions on the surface, very light finish.

Very good hotel! The service and catering are good. The surrounding supporting commercial areas meet the needs of coffee and food. Sitting on the water view balcony is like being in the Jiangnan water village. Suitable for vacation.

We were with our baby and were supposed to eat at 11:30 because the child was anxious to take a nap. Thanks to Jay for helping coordinate and placing the order in advance. The desserts were delicious.

The service is superb, and the dishes are amazing, delicious and tasty!

The longest summer in history, followed by the coldest autumn, finally arrived in Kimpton, bathed in the warm autumn sun, amidst the red-tinged tallow trees and shimmering water of the courtyard, allowing one to experience the true essence of Suzhou's autumn. The Black Pearl restaurant, Zhuquxuan, is helmed by Chef Shi, a Huaiyang cuisine chef. His dishes break away from the typical Suzhou autumn crab feast, offering a lively, fashionable, and unexpected twist. The cold dishes are refreshingly beautiful. The chestnut-filled braised duck is rich in autumn flavor, while the perilla crab meat jelly is savory and appetizing with a touch of vinegar. The Caramelized Pear and Pork Belly uses only the most prized six ounces of pork neck meat. First steamed to retain its original aroma, then pan-fried to create a caramelized crust, each bite is a satisfying crunch, releasing bursts of juicy flavor. The White Pepper Gaoyou Prawns feature tender, springy prawns, perfectly complemented by the addition of white pepper. Stir-fried white crab with ginkgo nuts and taro—surprisingly, the taro from Lipu stole the show compared to the tender and fragrant white crab. As the weather cools down, one craves something with a richer flavor. Catfish is delicious, but it's hard to present it beautifully; it always seems to have a rustic, rustic feel. Today's catfish dish, however, is exceptionally elegant, with a wonderfully fragrant aroma from the scallion and garlic. Handmade rice cake with crab roe and tendon—the tendon and rice cake absorbed the crab-infused broth, each bite bursting with the sweetness of fresh hairy crab. Finishing with rice topped with crab roe and ham pastry—a satisfying carbohydrate meal. Crab feasts in Suzhou in autumn are not uncommon, but the ingenuity and uniqueness of Zhuquxuan's offering are truly one-of-a-kind. Zhuquxuan Chinese Restaurant, Kimpton Bamboo Hotel, Suzhou