IHG Hotels & Resorts Secures Five Listings in the 2026 Black Pearl Restaurant Guide
As experiential dining continues to evolve, guests are increasingly seeking experiences that extend beyond food alone, with greater emphasis on ambience, service approach, and cultural connection. The Black Pearl Restaurant Guide has released its 2026 edition, recognizing five IHG Hotels & Resorts restaurants in mainland China, excluding Hong Kong, Macau, and Taiwan.
The listed restaurants span a range of cuisines, including Chinese, steakhouse, and Mediterranean dining. The continued presence of these outlets in the guide reflects IHG’s structured approach to culinary development and its focus on maintaining consistent dining standards across its portfolio.
All five restaurants have been recognised for multiple consecutive years, representing a mix of long-established venues and properties that have shown steady development. The 2026 listings include:
Robin’s Grill & Teppanyaki at Regent Chongqing, recognized with One-Diamond status for the sixth consecutive year
Cai Feng Lou at HUALUXE Xi’an Tanghua, awarded One-Diamond for the fifth consecutive year
Wu Yue No.1 Chinese Restaurant at InterContinental Wuxi
Riva Mediterranean Steakhouse at InterContinental Suzhou
The Grove at Kimpton Bamboo Grove Suzhou
The latter three restaurants received Diamond recognition again in 2026, marking their second consecutive year in the guide.
Commenting on the announcement, Jerome Qiu, Chief Operating Officer, IHG Greater China, said that consistent recognition highlights the importance of long-term capability building in talent, operations, and product development. He noted that the Black Pearl Restaurant Guide has become an important reference point for premium dining in China and that ongoing recognition reflects IHG’s sustained investment in its culinary platforms.
Building Consistency Through Culinary Development
IHG’s continued presence in the guide reflects its long-term focus on strengthening culinary teams, refining restaurant concepts, and balancing culinary heritage with innovation. This approach supports stable operating standards and guest trust across its restaurant portfolio.
At Robin’s Grill & Teppanyaki at Regent Chongqing, the culinary team focuses on ingredient selection and cooking techniques, with an emphasis on wagyu and chef-led dining experiences. The restaurant also integrates curated service elements designed to enhance the overall dining environment.
Cai Feng Lou at HUALUXE Xi’an Tanghua reflects the brand’s focus on Chinese dining, combining regional ingredients with Cantonese culinary foundations. The Cai Feng Lou brand, established in 2013, now operates 67 restaurants across Greater China, drawing on Eastern aesthetics and multi-sensory design elements to create cohesive dining spaces.
Integrating Local Character Across Concepts
Alongside maintaining core quality standards, IHG’s restaurants continue to incorporate regional ingredients and local culinary traditions.
Wu Yue No.1 Chinese Restaurant at InterContinental Wuxi blends Huaiyang, Wuxi, and Cantonese influences, presenting dishes that reinterpret traditional flavours through contemporary techniques.
At Riva Mediterranean Steakhouse at InterContinental Suzhou, the focus is on Mediterranean-style cooking, including charcoal-grilled meats and seafood, as well as in-house dry-aged beef, complemented by curated wine and dessert offerings.
The Grove at Kimpton Bamboo Grove Suzhou draws inspiration from the former Bamboo Grove Hotel’s Chinese restaurant, with a continued emphasis on Jiangnan cuisine and seasonal ingredients. The restaurant balances its historical roots with evolving culinary expression under its current leadership in both culinary and service.
IHG continues to approach culinary development with a long-term perspective, integrating dining with local culture and social experiences. Looking ahead, the group plans to further strengthen its quality frameworks, talent development, and innovation practices, aligning global expertise with local relevance across its restaurant portfolio.
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