Yuege | Ferris wheel 🎡 Phantom
Park Hyatt Suzhou Western Restaurant &amp; Bar
Hidden Door 208
Chef Enzo

Fried crab cakes and cauliflower puree with tomato salsa. Crab cakes are very fragrant and delicious. Although they are loose, the cauliflower puree is refreshing. The sauce is thick and tastes good.
Grilled Australian flank steak, roasted beets, green asparagus, truffle red wine sauce. The flank steak is of good quality except that the fiber is thick. The pink color is appropriate for seven-tenths cooked. It is quite tender and easy to cut.
Pre-meal bread with hummus sauce. The pre-meal bread is hot. The four-leaf clover 🍀 shape is half-blown. The hummus sauce has a unique flavor.
Burrata cheese, Iberian ham grilled bread with herb salad. It is a bit like Benedict. The burrata cheese is relatively light. It is not very strong. It is light. It is more perfect with some spice dishes.
Sicilian precious fruit ice cream. This precious fruit is really popular recently. You can see it everywhere.

At night, it turns into a clear bar phantom. The environment is very comfortable. Leisure time

蘇州柏悅飯店·悅閣

You can pick lotus in Jiangnan, and the lotus leaves are so lush. This soup has a good artistic conception [yeah] The brown sugar lotus root is also good, soft and glutinous but not too sweet, but with the aroma of brown sugar. The pig head meat is still better made by Jiangnan stove, and the pig head meat is better when it is cold and hot. The Huaiyang soft bun is a must-order, very good.

Trip Gourmet Awards

No.3 of Fine Dining  in Suzhou

The boat banquet at the door is in good shape, the food tastes okay, you can try

Located on the fourth floor of Hong Leong City Plaza, it is very convenient to place an order in advance through WeChat app and pick it up directly in the store. The taste is the same no matter which chain brand it is. There are also seating areas in the store. However, Hong Leong is really unpopular.

There is a large box, you can sit down for more than 12 people. I have eaten many times, but I feel that the amount of dishes has dropped significantly. Homemade black rice ravioli, sauerkraut fried noodles, pork stewed noodles, boneless black chicken feet, are all must be ordered every time. The sauce is fragrant and sticky, it is very big, it is not convenient to eat, and if one person is one, basically it will be stuffy. Traditional pot-wrapped meat, chicken mushrooms, fried pork liver, hair blood Wang are also very delicious. About 120 yuan per capita. The only thing that makes people uncomfortable is that it is written that it is snoring at 10 o&#39;clock in the evening, and the result is less than 9:30 to urge...

悦阁 | 摩天轮🎡魅影苏州柏悦酒店 西餐厅&amp;酒吧隐藏门208Chef Enzo香煎蟹饼和椰菜花泥配番茄沙沙 蟹饼很香异常可口 虽比较松散 椰菜花泥爽口 酱很厚口感佳扒澳洲牛腩排 烤红菜头 绿芦笋 松露红酒汁 牛腩排品质尚可 除了纤维较粗 七分熟粉红色恰当 蛮嫩容易切割餐前面包配鹰嘴豆泥酱 餐前包热乎乎 四叶草🍀造型 半发 鹰嘴豆泥酱风味独特布拉塔芝士 伊比利亚火腿扒面包 配香草沙拉 有点像班尼迪克 布拉塔芝士比较淡 不算很冲 清淡型 配点香料菜就更完美了西西里珍果冰激凌 最近这款珍果可真是太流行了 到处都会遇见夜晚摇身一变成了清吧魅影环境很惬意 悠闲时光

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&ldquo;带我出门，用老派的方式约我，在我婉拒你两次之后，第三次我会点头。不要MSN敲我，不要脸书留言，禁止用WhatsApp临时问我等下是否有空。你要打电话给我，问我三天之后的周末是否有约，是不是可以见面。我们要散步，我们要走很长很长的路。约莫半个台北那样长，约莫九十三个红绿灯那样久的牵手。&rdquo;&mdash;&mdash;李维菁《老派约会之必要》有仪式感的晚餐也是必要的，烛火摇曳的暧昧氛围里，等一首好听的歌曲播放完，5J火腿带我们聊起各自曾经西班牙的旅程。每个餐桌上都有一朵玫瑰，我会点一杯葡萄酒，我们伴着昏暗的烛光交谈，老派的谈话。 &ldquo;你写日记吗&rdquo;&mdash;&mdash;偶尔&ldquo;你喜欢的电影是什么&rdquo;&mdash;&mdash;诺曼底登陆&ldquo;跨年旅行的计划是哪里&rdquo;&mdash;&mdash;西班牙 上次在西班牙正是圣诞节，house主人热情款待记忆犹新，一桌美味的西班牙美食，薄薄的5J火腿透着烛光，红白相间的色泽，被壁炉火照得油润。掰一块面包，铺一层火腿，橄榄油就随意淋一些，心满意足吃个精光，不要着急，香气在唇齿间蓄势待发，回甘让人沉醉！均匀分布的&ldquo;大理石纹路&rdquo;，油润柔软，鲜美无比，有着优美的坚果香、橡果香，光是看着就让人流口水！&ldquo;5J火腿是西班牙美食文化的瑰宝，100%纯种伊比利亚黑猪在德艾萨草场自由栖息，食天然橡果，从生长到熟成，至少历经2年以上时间，又在百年火腿窖独有的微生物群中等待时间施以魔法。其品质之稀有、工艺之复杂，风味之不可复制可媲美鱼子酱、松露等珍贵食材。&rdquo;我听着介绍，饮一口Nordes金酒，无心其他，目光只是盯着面前的火腿，惦记着如何优雅地再来一片。 纷繁菜色陆续登场。碳烤八爪鱼和5J火腿，鲜与润的满分配比，作为Tapas开场，分寸拿捏得恰到好处。金枪鱼脆球里藏着海陆盛宴。鱼的糯，火腿的韧，脆球的酥脆，三者融合又层层递进。焦点，5J伊比利亚猪梅羽肉配皮奎落红椒，梅羽肉炭烤后的外酥里嫩，甜椒和苹果的酸甜，五味纷呈在一瞬。 今夜，苏州，5J火腿的香气引领着神思和味蕾旅味西班牙，又回到那个跨年夜，火腿、美酒、12颗葡萄，等待午夜钟声敲响...美食是文化切肤的体验。我们也因为餐酒聊得更多。 晚饭后你会送我回家，在家门口道别，但我们因为爱而懂得狡猾，老派的。不，宝贝，我们今天不接吻 #跨年仪式感大餐 #浪漫约会餐厅 #美食林餐厅打卡

初秋的第一个假期选在了苏州，喜欢这里吴侬软语的调子，也喜欢那一口糖粥风味的生活。这次下榻在苏州柏悦，入门便是菡萏荷风浅吟的闲适，隔断幕墙间的莲叶锦鲤，把苏州的古韵都被搬进了房间，一盏清茶，皆是风情。两日的假期都泡在了酒店里，三餐也只需闲步几许。二楼的🥩悦阁碰巧出了【赏味熟成牛肉】四款不同风味的熟成牛排被来自新加坡的女主厨Josephine Loke以云霞翠轩之力，于盘中唱烟波画。🌟18 天蒜香黄油湿式熟成澳洲牛腩排 第一款是用靠近牛肋处，位于牛腹部内侧的澳洲牛腩排，以蒜香黄油湿式熟成，在指定温度及湿度下自然发酵，是我特别偏爱的一款，不仅肉质柔嫩且风味馥郁🌟28 天牛油熟成 M5 澳洲西冷这款是四款里我个人最喜欢的，选用的M5 澳洲西冷，油脂分布刚好，不肥不干，用牛肉自身牛油裹挟熟成。牛肉炭烤后再以迷迭香燃味，放入木盒增添一抹烟熏风味。取半块尝其原味，另外半块建议搭配一份厨师现场堂灼的208香味牛油拌饭，佐半盏烤蒜，入口柔润细腻，肉香四溢，烟火之味尽尝姑苏，卷舒自如，满足。刚刚还在回味昨夜女主厨的牛排四口联弹，纷繁的下午茶已经悄然上桌。西点做的玲珑精巧，融合苏式红豆小圆子的桂花冰，一口就是酥到骨子里的吴侬小调。一座姑苏城，半部江南诗🍃另外还有两款略带嚼劲的牛排，更适合喜欢有些嚼劲的朋友🥩35 天茅台黄油熟成凤凰 M7 西冷前者选用世界和牛&ldquo;奥斯卡&rdquo;冠军金凤凰 M7 西冷，将茅台、白酒、发酵米与黄油混合包裹住牛肉进行熟成，酒香会随着时间慢慢渗入肉中。外焦里嫩，香气浓烈丰富🥩45天干式熟成澳洲带骨眼肉 选用澳洲带骨眼肉，经过45天干式熟成自然风干，上桌透着浓郁的奶酪与坚果香气。同时发酵中产生的天然酶亦会分解坚韧的纤维组织，切开是漂亮的大理石花纹，肉香浓郁，让人闻之馋涎，思之回味。当然配菜也可以选择自己喜欢的例如松茸蘑菇吐司，腌洋葱，蘑菇脆片；以及蒜香黄油熟成牛肉塔，都是不错的佐餐小菜。 #当地才能吃到的美食 #景观餐厅 #吃货达人打卡吧 #我要当美食推荐官

悦阁既是酒吧也是餐厅，夜幕降临的时候这里便会营业。主打西餐为主，主厨是一位特别年轻的人， 普通的食材加上特别的创意就能迸发出新意的菜品。纯血和牛带着天然的香甜气息，据说牛都是吃着巧克力长大的，能接受生肉的小伙伴五分熟最推荐，还有牛肉塔塔，来了也要记得要尝一尝。薯条是自己心目中的第一名，搭配两种酱和黑松露，酥脆度刚刚好，让淀粉摄入快乐加倍！现在的日落晚了，调一杯鸡尾酒，5点多的户外很适合拍照～ #我的旅行有故事 #避开人潮去这里 #五一玩转世界 #美食旬味会

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The mysterious decoration style, the store is full of fairy spirit, the smoke... People sit in it to eat and eat and float up... The taste of the dish is also like this, very ordinary taste, the price is not cheap... The emotional parents can go shopping, I wanted to think about it...

There is a large private room that can seat more than 12 people.
I have eaten here many times, but I feel that the amount of food has decreased significantly.
Homemade black rice noodles, pickled cabbage fried vermicelli, pork stewed vermicelli, boneless black chicken feet are all must-order every time.
The sauce-flavored ribs are very large and inconvenient to eat, and if each person has one, they will basically be bored as soon as they come.
Traditional pot-wrapped pork, chicken stewed with mushrooms, stir-fried pork liver, and Maoxuewang are also very delicious👍. The average cost per person is about 120 yuan.
The only thing that makes people uncomfortable is that it says it closes at 10 pm, but it was not until 9:30 pm that they came to urge...

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