YUE FU 65

The service from the waiter was impeccable and the dishes were also very good. The foie gras jelly melted in the mouth and the chestnut-shaped pieces looked very good. The black truffle and mushroom casserole was fragrant and very appetizing. This dining experience was quite good.

The Chinese restaurant located on the 65th floor of Hyatt Regency Suning Hotel serves authentic local cuisine, incorporating innovative elements and tastes very good. It is said that the roast duck is the signature. Due to the late order, it was sold out and I was unable to taste it.

Hahaha, a small birthday cake, a small blessing, longevity noodles, peace and safety, life is a little bit of happiness and joy, sneaking to the Hyatt Hotel to wish someone a happy birthday

Lunch is usually closed after 1:30, so tourists need to master the time. The environment is very quiet. It is located on the 65th floor, one floor above the 64th floor of the Hyatt Hotel. You need to change the elevator once. The music is soft and the service is friendly. You need to make a reservation for the roast duck, which we didn't eat. The cod fish is crispy on the outside and tender on the inside. There are many Shanghai dishes, and Wuxi's special gluten, small wontons with salted fish, and colorful dumplings are not to be missed.

#大厨小宴# Ctrip Food Appreciation Meeting, tasted dishes at the Chinese restaurant on the 65th floor of Suning Hyatt, Wuxi local cuisine with improved and innovative taste. I like Taidiao drunken foie gras and Liangxi crispy eel that I can't stop eating. There are too many highlights to post, and the scenery on the 65th floor is the most beautiful in Wuxi~

My classmate came from another place to eat here for the roast duck and the night view. There was a vast expanse of white outside the French window. I thought the curtains were drawn, but it was actually clouds. However, the visibility improved a bit later. Although the dusk was deep and the clouds were lingering, it was also a different artistic conception. The roast duck is a well-deserved signature dish. The duck skin is crispy and fruity, fresh and melts in the mouth, leaving a lingering fragrance; the duck meat is tender and unsatisfying. Two people finished one, and it was a good meal. The other dishes were also good. The braised pork was sweet and fragrant, and it was really the old Wuxi rice way (I guess most people would find it too sweet). The service and environment are very good, and of course the price of the dishes is not to be outdone!

I came to Wuxi Hyatt again. The private room on the 66th floor was even more domineering, and the environment was invincible! The Chef's Banquet Wuxi event was great! Chef Chen explained the whole process, which gave me a deeper understanding of the integration and innovation of Wuxi Xibang cuisine and the inheritance of tradition. Is it still Wuxi cuisine if it is not sweet? Whether the eel is fried or stir-fried, whether the ribs are sweet and sour or braised in sauce, whether the Taihu shrimp is fried in oil or salt water, whether the drunken goose liver or Taihu crab, they all have one characteristic, which is "sweet"! Fresh with sweet, salty and sweet. The old saying of Wuxi people is good, "poor people eat salty, rich people eat sweet", and I have experienced it~ Hermes version of tofu pudding, LV version of three fresh gluten pot, sweet Wuxi xiaolongbao, fresh crab stuffed orange. Perfect Chef's Banquet~

#食美林大厨小宴吴西站# On the 66th floor of Hyatt, Xibang cuisine is made with great care. Among the cold dishes, Taidiao drunken foie gras is very special, melts in the mouth, and has a mellow wine flavor. Liangxi crispy eel is my favorite I have eaten in Wuxi so far. It has a very crispy texture, not too sweet and is delicious even when cold. The chef specially displayed Wuxi's traditional snack meat soup tofu pudding, which added m7 beef, shredded scallops, and shredded ham. It is simply the Hermes of tofu pudding. Aged Huadiao dry steamed chicken is the favorite hanging chicken decoction of Wuxi people. Yangcheng Lake two yellow chickens are selected and steamed for 25 minutes. The meat is elastic, the wine is mellow, and it has a unique feeling. The white shrimps are trimmed, the appearance is refreshing, and the green onions, ginger and peppers are light, and the meat is tender. Steamed white fish is seasoned with fresh ginger juice and rice wine. Crab stuffed orange is wrapped in high-temperature plastic paper, with chrysanthemum water as the base, crab powder blended with orange meat and water chestnuts, and the taste is sweet and slightly sour, which relieves greasiness. The gluten three-fresh dish specially uses fresh tendons, South American sweet dried shrimps, and scallops, which are salty, fresh, and sweet. Wuxi bones use butterfly bones, the meat head is tough and not greasy, and it is very tender with bean sprouts. The chicken head rice and pea veal use fresh chicken head rice, which is soft, sticky and delicious. Recommended for friends from other places who want to eat local dishes!