Bamboo趣轩 at Kimpton Bamboo Hotel Suzhou
江浙菜 · ⭐ 4.8
No. 168, Level 1, Suzhou Kimpton Zhu Hui Hotel, Zhuhui Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 168, Level 1, Suzhou Kimpton Zhu Hui Hotel, Zhuhui Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Shrimp Stewed Tofu Noodles, Three-Shrimp Bamboo-Spring Lion's Head, Yangzhou Mixed Egg Fried Rice.
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: Suzhou
- Category: 江浙菜
- Rating: 4.8
- Address: No. 168, Level 1, Suzhou Kimpton Zhu Hui Hotel, Zhuhui Road
- Popular dishes: Three-Shrimp Stewed Tofu Noodles, Three-Shrimp Bamboo-Spring Lion's Head, Yangzhou Mixed Egg Fried Rice, Mushroom-stuffed Tofu Cup, Squirrel-shaped Mandarin Fish
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Dishes
Three-Shrimp Stewed Tofu NoodlesA classic Suzhou dish featuring fresh river shrimp, shrimp roe, and shrimp eggs simmered with fine tofu threads, delivering a delicate and savory flavor.
Three-Shrimp Bamboo-Spring Lion's HeadA refined Jiangnan dish featuring meatballs made from fresh river shrimp, crab roe, and pork mince, simmered with bamboo shoots and shrimp roe for a rich, tender flavor.
Yangzhou Mixed Egg Fried RiceYangzhou Mixed Egg Fried Rice features rice, eggs, and a mix of ingredients like ham, shrimp, peas, and carrots, stir-fried to create a flavorful and colorful dish.
Mushroom-stuffed Tofu CupA delicate dish featuring soft tofu cups filled with minced shiitake mushrooms and meat, steamed to perfection for a savory, tender experience.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Spicy麻 ChickenSpicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
Huai'an Stir-fried Soft EelA classic Su cuisine dish made with fresh eel, stir-fried quickly with ginger and scallions for a tender, savory flavor.
Huaiyang Tofu Skin NoodlesHuaiyang Tangerine Silk is a dish made primarily from tofu skin, sliced into fine threads, blanched to remove odor, then simmered in rich broth or clear soup with辅料 like shrimp, ham, and greens, finished with a drizzle of sesame oil. Precision in cooking time and broth quality is key.
Stir-fried River ShrimpStir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.- Jia Family Home Soup LambA traditional Chinese soup made with lamb and medicinal herbs, slow-cooked to perfection for a rich, savory flavor.
- Sweet Wine Orange PumpkinA sweet and aromatic dessert made with steamed pumpkin, glutinous rice wine, and fresh orange pieces.
青柠脆皮牛小排青柠脆皮牛小排以牛小排为主料，经过腌制后裹上脆皮粉或淀粉，油炸至表皮酥脆。青柠汁与调味料混合后用于腌制或淋在成品上，增添清新酸味。食材搭配简单，突出牛小排的嫩滑与青柠的清爽。
Black Truffle Pan-Seared Free-Range ChickenFresh free-range chicken pan-seared with black truffle, offering a rich, savory flavor and tender texture.