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DoubleTree debuts in China's historic Suzhou

DoubleTree debuts in China's historic Suzhou

DoubleTree by Hilton has launched a visually striking hotel in the culturally rich city of Suzhou, China, blending modern luxury with local tradition.

This flagship property, featuring 357 guest rooms and 181 suites, marks DoubleTree by Hilton’s debut in Suzhou—one of China’s most dynamic urban centers. The hotel’s signature silhouette, crafted by acclaimed architect Hiroshi Miyakawa—renowned for his design of Kansai International Airport in Osaka—stands as a new landmark in the city’s evolving skyline.

“DoubleTree by Hilton is celebrated by discerning travelers worldwide. We’re delighted to bring our signature hospitality, including our famous warm chocolate chip cookie welcome, to guests in Suzhou,” shared Dianna Vaughan, Senior Vice President and Global Head of DoubleTree by Hilton and Curio Collection by Hilton.

Strategically located in Suzhou Industrial Park’s bustling Central Business District, the hotel provides seamless access to over 200 leading financial institutions and multinational companies. Guests are also just moments away from UNESCO-listed sites, such as the Humble Administrator’s Garden, immersing them in Suzhou’s storied past.

Dining at the DoubleTree by Hilton Suzhou is a culinary journey, with three on-site venues including OPEN, an all-day international bistro, and YUXI, specializing in refined Chinese cuisine. The property also boasts a chic bar, elegant lobby lounge, tranquil spa, heated indoor pool, 24-hour fitness center, comprehensive business facilities, and versatile event spaces—including a grand 1,000m² ballroom ideal for conferences and celebrations.

Bruce McKenzie, Hilton’s Senior Vice President of Operations for Greater China & Mongolia, commented, “The opening of DoubleTree by Hilton Suzhou strengthens our footprint in eastern China’s key economic corridor. Our portfolio now encompasses over 120 hotels nationwide, with a robust pipeline reflecting our commitment to growth and excellence in hospitality.”