苏州吴宫泛太平洋酒店·海天楼中餐厅

A friend recommended me to stay at the Pan Pacific Wugong Hotel in Suzhou. The environment is beautiful and it is so big that it feels like a maze. I went to the Haitianlou Chinese restaurant in the hotel for dinner and ordered a set meal for two. The dishes were rich and tasted very good. The amount was too much for two people to finish and they packed it up.

Very good hotel, beautiful, clean and hygienic. The free attractions are very close, very good, there are some to eat, play and visit. I bought a restaurant package, which is cost-effective, and there is also a lady singing, which is very beautiful and pleasant.

It's my first time here. The environment is beautiful, especially the squirrel mandarin fish. The waiter Zhang Zejiang sent me snacks and sour plum juice. I was so touched. I like it very much.

Hai Tian Lou is located on the first floor of the Wugong Pan Pacific Hotel. The decoration style is consistent with the ancient Chinese style of the Wugong Hotel. The dishes are Suzhou cuisine, and the fried shrimp and squirrel fish are both good. Although it is a five-star hotel, the price is still reasonable.

Everyone in Suzhou knows that Wugong Hotel was the only five-star hotel in the ancient city at that time. The environment was in the style of Suzhou gardens, very quiet, and also retained privacy. The store prepared for us in the box early in the morning, and the decoration was prosperous. As the meal time came, many foreigners also enjoyed Chinese food in the restaurant. [Eight cold dishes] The presentation was very good. The smoked fish was crispy on the outside and tender on the inside, and the sauce was not too sweet, which I liked. The amaranth white night roll looked very good. The fried shrimp was very crispy and decorated with fresh flowers, which was particularly pleasing to the eye. [Hand-peeled wild shrimp] You can tell that this shrimp is hand-peeled river shrimp as soon as you eat it. It is chewy, smooth, and not greasy. Everyone thinks it is delicious. [Abalone fish maw seafood soup] This dish should be the traditional signature dish of Wugong. It was available when I first came here to eat it as a child. It tasted very delicious this time, but the only difference was that there was no hair vegetable. This should be eaten while hot, otherwise it will have a fishy smell of seafood when it is cold. [Black pepper oyster mushroom beef cubes] The seasoning is great. I love beef and I am a fan of this dish. The meat is tender and the sauce is just right. [Golden garlic vermicelli steamed scallops] This dish is not so outstanding. It is a very ordinary steamed scallop. Fortunately, it is not particularly fishy, ​​and the vermicelli is also delicious. [Gold Medal Crispy Longgang Chicken] I highly recommend this dish. The chef creatively separates the skin and meat, cuts the skin into slices and spreads it on the chicken, and the chicken is torn into strips based on the Sichuan pepper chicken or hand-torn salt-baked chicken, eliminating the trouble of customers gnawing bones. [Fragrant glutinous rice steamed sea crab] The quality of the sea crab is very good, the meat is full and fresh, not fishy, ​​and the glutinous rice feels like eating zongzi. Although the sea crab has two shells on it, there should be more than two crabs. [Hong Kong-style steamed grouper] As a precious deep-sea fish, grouper naturally needs no introduction to its meat quality, and gradually replaced the status of turbot and mandarin fish on the table. The fat under the skin of grouper is thick and has an oily aroma. When eating, the meat can be dipped in the soup to make it more delicious. [Ben Suan Ru Yi Cai] A very authentic dish. One bite reminds me of my mother's taste. Garlic fried bean sprouts are also a frequent guest on our family's table. [Seafood Egg Fried Rice] I like fried rice. I use Thai fragrant rice. The taste is great, soft and hard, and each grain is distinct. The seasoning is a little light, but it has the flavor of seafood and bacon. It's really not enough to eat a bowl. [Barbecued Pork Pastry & Mala Cake] It has the characteristics of Cantonese dim sum, which is crispy, sweet, soft and loose. [Family Portrait] Generally, I rarely order dishes with fillings outside because I am afraid that the meat quality is not good, but this five-star egg dumplings are delicious, the egg skin is not old, and the meat filling is not dry. There are also smoked fish and bacon, and the delicious cabbage vermicelli soup is the base, which is deeply loved by me.

The environment is very good and the service is very good. I will come again next time. Especially Miss Tan Jinling's service is very good.

[Taste] Very good, my daughter praised it while eating [Environment] Very good, antique [Service] Very warm

The taste is good, especially the mandarin fish, which you can eat over and over again. Group purchase is more cost-effective, and you don't need to make an appointment one day in advance. It is a big hotel that is not fussy. We are three people, so we added a braised pork, which is great. The dim sum is not bad. This hotel has many private rooms, where you can have a party. The manager Li Xutian is very good, always tracking customer satisfaction and giving timely feedback on the dishes.