3 Restaurants Under IHG Hotels & Resorts Newly Listed In 2025 Black Pearl Restaurant Guide

International

The 2025 Black Pearl Restaurant Guide (hereinafter referred to as “Black Pearl”) has recently been released.

A total of 7 restaurants under IHG Hotels & Resorts in Greater China were listed, of which 3 were listed for the first time and won the “One-Diamond Restaurant” award. This outstanding achievement not only demonstrates the strength and excellent service quality of IHG, but also marks another important breakthrough for the Group as it continues to diversify its dining experiences.

In this year’s Black Pearl, 3 restaurants were listed for the first time and honored with the Black Pearl “One-Diamond Restaurant” title: The Grove at Kimpton Bamboo Grove Suzhou, Riva Mediterranean Steakhouse at InterContinental Suzhou, and Wu Yue No.1 Chinese Restaurant at InterContinental Wuxi. These highly acclaimed restaurants reflect the Group’s ongoing efforts in culinary innovation. At the same time, 4 restaurants have been selected time and time again for this prestigious honor: Shang Tao Chinese Restaurant at InterContinental Kunming won the Black Pearl One-Diamond Restaurant award for seven consecutive years, Lai Ching Heen at Regent Hong Kong won the Two-Diamond Restaurant award for eight consecutive years, Cai Feng Lou at HUALUXE Hotels & Resorts Xi’an Tanghua won the One-Diamond Restaurant award for four consecutive years, and Robin’s Grill and Teppanyaki at Regent Chongqing won the One-Diamond Restaurant award for five consecutive years - further consolidating IHG’s leading position in the culinary industry.

Learning from the best to create new trends in diversified dining

The Grove at Kimpton Bamboo Grove Suzhou, which has just been added to the Black Pearl list, pulls inspiration from the culture of Jiangnan—the “land of fish and rice”— and inherits the charm and memories of the hotel’s previous Chinese restaurant. Led by Executive Chef Shi Ming, who selects special ingredients from Suzhou and its surrounding areas, The Grove ingeniously presents Suzhou and Huaiyang cuisine through creative imagination.

Riva Mediterranean Steakhouse at InterContinental Suzhou is known for its unique flavor and imported steaks. With a comprehensive new upgrade, the restaurant is the first Mediterranean-style steakhouse in Suzhou, tempting the appetite with sumptuous offerings from charcoal-grilled steaks and homemade dry-aged beef, to deliciously decadent desserts and sophisticated wine list, bringing guests a full range of sensory experiences.

Wu Yue No.1 Chinese Restaurant at InterContinental Wuxi is driven by its philosophy of “local inspirations, world-class quality”. Managed by Head Chef Wang Yunhe, who not only explores the essence of Huaiyang and Cantonese cuisine, but also incorporates modern cooking techniques and creative elements in every step, the restaurant features dishes that retain their traditional flavor while exemplifying a stunning contemporary atmosphere.

Innovating with integrity to preserve eastern flavors

IHG Hotels & Resorts brings deep insights into Chinese cuisine. Centered on the customer experience, the high-end restaurant brand Cai Feng Lou continues to lead the trends in food innovation. With nearly 20 years of experience in Cantonese cooking, Sean Xiao, Executive Chef of Cai Feng Lou at HUALUXE Hotels & Resorts Xi’an Tanghua, combines ancient and modern cuisines to craft a gastronomic journey tinged with nostalgia in the Tang-style building.

Wang Gang, Executive Chef of Shang Tao Chinese Restaurant at InterContinental Kunming, leads his team to uncover the infinite possibilities of local Yunnan ingredients with his persistence and craftsmanship. He carefully selects local seasonal ingredients from the region, skillfully blends the flavors of the four seasons, and creates epicurean treasures that are full of aftertaste to present a new perspective on Yunnan delicacies.

Executive Chef Lau Yiu Fai of Lai Ching Heen at Regent Hong Kong inherits the art of Cantonese cuisine. Through his exquisite cooking skills and unique plating, Lai Ching Heen has become one of the world’s most acclaimed Cantonese restaurants. He has worked side by side with Head Chef Cheng Man Sang for nearly 30 years, combining traditional cooking methods with high-quality seasonal ingredients to push the boundaries of Cantonese cuisine to a new level.

Under the meticulous care of Executive Chef Roy Pan and his team, Robin’s Grill and Teppanyaki at Regent Chongqing is an expert in wagyu beef. Chef Roy specializes in interesting cooking techniques and combining ingredients to present a customized and unforgettable dining experience. The restaurant service adheres to the concept of Regent Taste Studio, creating an immersive Western dining experience through music, fragrance and atmosphere, becoming the only Western Restaurant in Chongqing on the list.

IHG Hotels & Resorts forges ahead to innovate in the world of dining, delivering differentiated yet complementary brand offerings for consumers. It’s CHAR Bar & Grill has been upgraded to provide an immersive “new five senses” to meet the various needs of modern consumers looking for photo-worthy meals and social spaces. The high-end catering brand Cai Feng Lou, with its profound heritage, continues to bring world-class dining with an exceptional atmosphere for guests. In the future, IHG Hotels & Resorts will continue delving into the endless possibilities of fine dining, focusing on new imaginations while honoring tradition at the same time to create fresh dining experiences that meet the diverse needs of guests.