Heyue Tang Chinese Restaurant (Kempinski Hotel Chengdu)
Sichuan cuisine · ⭐ 4.7
1st Floor, Chengdu Kempinski Hotel, No. 42, Section 4, Renmin South Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at 1st Floor, Chengdu Kempinski Hotel, No. 42, Section 4, Renmin South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kempinski Sichuan Spicy Chicken, Mountain Mushroom King Soup, Truffle Chicken Tofu Pudding.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.7
- Address: 1st Floor, Chengdu Kempinski Hotel, No. 42, Section 4, Renmin South Road
- Popular dishes: Kempinski Sichuan Spicy Chicken, Mountain Mushroom King Soup, Truffle Chicken Tofu Pudding, Sichuan Pepper Beef Tongue, Oil-braised Fresh Abalone
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Dishes
Kempinski Sichuan Spicy ChickenA classic Sichuan dish featuring tender chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
Mountain Mushroom King SoupA rich soup made from a variety of wild mushrooms such as matsutake, chanterelle, and oyster mushrooms, simmered with chicken or ham for a savory, aromatic flavor.
Truffle Chicken Tofu PuddingA refined dish combining chicken, tofu pudding, and truffle essence, featuring tender tofu, succulent chicken slices, and a fragrant truffle sauce.
Sichuan Pepper Beef TongueSichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, sliced after boiling and stir-fried with Sichuan peppercorns, chili, scallions, ginger, and garlic. It has a crisp texture and rich flavor.
Oil-braised Fresh AbaloneOil-braised fresh abalone is a dish made with fresh abalone as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, cooking wine, sugar, and other seasonings, then slowly stewed using an oil-braising method to fully absorb the flavor of the braising liquid.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Crispy Fried Young PigeonA classic Cantonese dish featuring tender young pigeon marinated and deep-fried until crispy outside and juicy inside.
Meishan Dry-Mixed ChickenA Sichuan specialty cold dish made by mixing boiled chicken with chili oil, Sichuan pepper powder, garlic, and scallions, delivering a spicy and numbing flavor.
Stone Pot Tofu with Curdled TextureA Sichuan dish featuring soft tofu fried in a hot stone pot until crispy outside and tender inside, then simmered with minced meat and spicy sauce.
Cheese Roasted Sweet PotatoCubed sweet potatoes baked in a tray, topped with grated cheese, then roasted until tender with melted, slightly golden cheese.