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Hyatt Regency Suzhou · Yue Lu Restaurant The Fireplace

Western cuisine · ⭐ 4.7

3rd Floor, Hyatt Hotel, No. 88 Huachi Street

Dishes

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  Low-Temperature Teriyaki Beef Short Ribs

  Beef short ribs slowly cooked at low temperature and glazed with sweet soy-based teriyaki sauce, resulting in tender, flavorful meat.
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  Weekend Single Brunch with Oysters and Champagne All-You-Can-Eat

  This is a weekend brunch set featuring fresh oysters and champagne. The oysters are typically cleaned, shucked, and served chilled, accompanied by traditional condiments like lemon wedges and cocktail sauce. The champagne is a sparkling wine served chilled. The set is usually offered as a buffet or made-to-order style, allowing guests unlimited consumption of oysters and champagne during the dining period.
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  Summer Limited Afternoon Tea

  A refreshing selection of fresh fruit platter, homemade pastries, and chilled lemon tea, perfect for a light summer treat.
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  Creamy Bacon Pasta

  Creamy bacon pasta is a Western dish made with pasta, bacon, cream, and onions. Cook bacon, sauté onions, add cream to thicken, then mix with cooked pasta for a rich sauce.
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  Angus Beef Tartare

  A dish of finely chopped Angus beef served raw, mixed with onions, pickles, and mustard sauce, typically enjoyed as a cold appetizer.
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  Handmade Tiramisu

  Tiramisu is a dessert made primarily with mascarpone cheese, eggs, sugar, and ladyfingers. To prepare it, egg yolks are whipped with sugar, then mixed with mascarpone cheese until smooth. Egg whites are separately whipped and folded into the cheese mixture. Ladyfingers are dipped in concentrated coffee and layered in a container, with each layer of biscuits coated in the cheese mixture. Finally, cocoa powder is dusted on top and the dessert is chilled to set.
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  Australian Grain-fed M5 Ribeye Steak

  The main ingredient is Australian grain-fed M5 grade ribeye beef. The beef is lightly seasoned and then cooked at high temperature by pan-searing or grilling to the desired doneness, forming a caramelized crust while keeping the interior tender and juicy. It is typically seasoned simply with sea salt, black pepper, or a red wine sauce to highlight the beef's rich flavor and fine marbling.
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  Charcoal Grilled M5 Beef Short Loin

  This dish features Australian M5-grade beef short loin, known for its tender texture and well-marbled fat. Main ingredients include M5 beef short loin steak, sea salt, black pepper, and a small amount of olive oil. The steak is brought to room temperature, simply seasoned with sea salt and black pepper, then quickly grilled over high-temperature charcoal to seal in juices and create a charred crust. Cooking time is adjusted based on thickness, typically reaching medium-rare or medium doneness. After resting, it is sliced and served to preserve the beef's natural flavors and charcoal aroma.
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  Grilled Iberian Black Pig Ribeye

  Premium Iberian black pig ribeye grilled to perfection, offering a rich, tender texture and natural umami flavor.
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  Grilled Cod with Kombu

  Grilled cod marinated with kombu, a traditional Japanese seaweed, offering a delicate umami-rich flavor and tender texture.
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  Freshly Shucked Imported Oysters

  Freshly shucked imported oysters served raw or lightly cooked, offering a delicate and briny flavor.
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  Tomato Burrata

  Fresh tomato slices paired with creamy burrata cheese, drizzled with olive oil and herbs for a light, flavorful dish.
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  Herb-Roasted Chicken

  Herb-roasted chicken features tender spring chicken marinated in herbs and roasted to perfection.
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  Colorful Vegetable Salad

  A refreshing salad made with fresh vegetables like lettuce, tomato, cucumber, carrot, and bell pepper, dressed in a light olive oil and lemon juice dressing.
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  Foie Gras Mousse

  Foie gras mousse is made from duck or goose liver, cream, eggs, and a small amount of brandy. After processing the liver, it's mixed with cream, combined with egg yolks, gently heated using low-temperature cooking or water bath to form a smooth mousse, then chilled to set.

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