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Wanghu Pavilion (Kempinski Hotel Suzhou Lake)

江浙菜 · ⭐ 4.6

No. 1 Guobin Road

Dishes

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  Kebin's Signature Red Soup Noodles

  Hand-pulled noodles served in a rich, savory red broth with beef and vegetables.
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  Tamarind Curry Shrimp

  Fresh shrimp cooked in a rich tamarind-based curry sauce, offering a bold and aromatic flavor.
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  Hand-Rolled Australian Beef Steak

  Hand-Rolled Australian Beef Steak uses high-quality Australian grain-fed beef, thinly sliced and quickly pan-seared until the surface is slightly charred while the interior remains tender and juicy. The seared beef slices are rolled together with fresh vegetables (such as lettuce, purple cabbage, and carrot shreds) in a thin wrap or rice paper to form a cylindrical shape. It is typically served with a special sauce (like black pepper or teriyaki sauce) for dipping. The preparation emphasizes the combination of tender beef and crisp vegetables, resulting in a dish that blends searing and rolling techniques.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Modern Sizzling Oil Eel Paste

  Modern Sizzling Oil Eel Paste is an updated version of the traditional eel paste dish. The main ingredient is fresh yellow eel, deboned and shredded, accompanied by bamboo shoot shreds and shiitake mushroom shreds. The eel shreds are first stir-fried until cooked, then simmered with soy sauce, sugar, cooking wine, and other seasonings until flavorful, and finally thickened into a paste before plating. Minced garlic, chopped scallions, and ginger shreds are placed in the center of the paste, and then extremely hot peppercorn oil or sesame oil is poured over them, creating a sizzling sound and releasing a rich aroma. The dish features a glossy red-brown color, tender eel meat, and a thick, savory sauce with a blend of garlic and oil fragrances.
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  Squirrel-shaped Mandarin Fish with Osmanthus

  Squirrel-shaped mandarin fish is made from fresh mandarin fish, deboned and cut into diamond-shaped incisions. After frying, it's coated with a sweet and sour sauce made from sugar, vinegar, and tomato paste. The dish resembles a squirrel, with a crispy exterior and tender interior, golden color, and balanced sweet-sour flavor.
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  Steamed Pork with Preserved Mustard Greens in Wotou

  Steamed Pork with Preserved Mustard Greens in Wotou is a traditional Chinese dish combining staple food and main course. Key ingredients include pork belly, preserved mustard greens (dried and salted mustard greens), and steamed Wotou buns made from wheat flour. The basic preparation involves braising cubed pork belly with rehydrated preserved mustard greens until the meat becomes tender and the sauce rich. The hollow, cone-shaped Wotou buns are steamed until soft and fluffy, typically served by filling them with the braised pork and its sauce. This dish represents a harmonious blend of meat and vegetables, integrating the main course with the staple.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Shrimp Salad Balls

  Fresh shrimp balls salad with lettuce, cucumber, and tomato, lightly cooked and mixed with dressing. Refreshing taste, tender shrimp, crisp vegetables.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Special Sour Cabbage Fish

  Special sour cabbage fish is made with fresh grass carp, seasoned with pickled cabbage, ginger slices, garlic cloves, and chili. The sliced fish is stewed with pickled cabbage, resulting in a rich broth, tender fish, and crisp cabbage.
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  Luzhi Dried Radish Fried Rice

  Luzhi Dried Radish Fried Rice is a stir-fried rice dish primarily made with overnight rice and Luzhi's specialty dried radish. Luzhi dried radish is made from local white radishes through traditional pickling and sun-drying processes, resulting in a crisp and savory texture. During preparation, the dried radish is diced and stir-fried with eggs and chopped scallions until fragrant, then mixed with rice and stir-fried evenly. The finished dish features distinct rice grains and a unique savory flavor with a crunchy texture from the radish, making it a simple and delicious homemade staple.
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  Shrimp Roe Fermented Carp

  A classic Jiangnan dish made with fresh carp marinated in shrimp roe and fermented brine, resulting in tender fish with rich umami flavor.
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  Western Region Roasted Lamb Ribs

  Xiyu grilled lamb ribs are marinated with fresh lamb ribs, onions, garlic, cumin, and chili powder, then grilled over charcoal or in an oven. The lamb is flavorful, with a crispy exterior and tender interior, rich in aroma.
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  Golden Braised Pork

  A classic Chinese dish featuring slow-braised pork belly in a savory sauce, served inverted to showcase its rich flavor and glossy finish.
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  Yangcheng Crab Hot Pot

  A flavorful hot pot featuring Yangcheng Lake crab as the main ingredient, combined with shrimp, fish fillets, and tofu, simmered in clear broth to preserve natural freshness.

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