OPUS 388 (Mandarin Oriental, Shenzhen) Review

I really like the pan-fried foie gras here. It has a dense texture and is very delicious.

: : : : : : : : : : : : : : : Service: The waiter is professional and enthusiastic. Each dish will be introduced in detail. The manager also sent red wine. The service awareness is strong and the details are in place. I give a big thumbs up👍 #美食旬味会 #浪漫约会餐厅 #景餐厅 #法餐 #国庆旅游日记

The theme of the dishes is: from the Mediterranean to Shenzhen, and the dishes are also from the sea to the land. At the same time, the ingredients are also integrated between tradition and modern creativity. 1️⃣ A Coral from the Sea The whole basin of coral was brought🪸 and the eyes were quickly locked on three shells. The waiter introduced that the three snacks were squid, macarons and olives🫒. Pick them up with bare hands and put them in your mouth to feel the salty fragrance from the deep sea. 2️⃣ Sca Urchin, Buttermilk The plating is still exquisite, like a spoonful of sea urchin floating on the seaweed on the rocks by the sea. With the background of buttermilk at the bottom, the rich and mellow fragrance fills the mouth. 3️⃣ Gilardeau Oyster in Vichyssoise The atmosphere of the ocean is full, and it must be reflected in the live dynamic picture. The misty waves hold up an oyster🦪 The oyster meat is familiar and unfamiliar. The familiar thing is that grilled oysters are often eaten, but the unfamiliar thing is that the cooking method is completely different, and the taste presented is also unique. The soup is also rich and delicious. 4️⃣ Spanish Red Devil Shrimp Cannolo Carabinero Cannolo After several dishes with salty and rich taste, this one is relatively refreshing, like a snack. The perilla leaves wrap this pancake roll, the pancake skin is crispy, just like spring rolls, but the content is replaced with shrimp🦐 5️⃣OPUS 388 Iced Tea OPUS 388 Iced Tea 6️⃣ Bone Marrow, Robbins Island Tenderloin, Sturgeon Caviar Bone Marrow, Robbins Island Tenderloin Perseus Amur Beluga Caviar Three layers, the bottom is beef bone marrow, the middle is beef tenderloin, and the top is sturgeon caviar. Use a spoon to scoop vertically, scoop up three layers at the same time, and put them in your mouth at the same time, tasting the mixed and layered taste. The flavors are mutually stimulated, collided and suppressed. The strong fat aroma of beef bone marrow is simply amazing. 7️⃣Foie Gras, Bittersweet Red Onion Salty Croissant Foie Gras is plump, blended with the crushed nuts sprinkled on the top, and has a rich taste. The onion has been candied to remove the pungent impact and become sweet and gentle. The croissant is crisper than I thought. A bite of foie gras, a bite of onion, and a bite of croissant, three different flavors, feel the pleasure of chewing different foods in your mouth. 8️⃣Pigeonneau, Butter Lettuce Double Consommé, Panissa Another familiar and unfamiliar dish, the pigeons that I usually eat more are either braised or salt-baked. How to describe this pigeon? If braised pigeon is compared to stir-fried beef, then this pigeon is like steak. The meat is boneless and tender. It is also served with butter lettuce, chicken soup, and chickpea dessert Paninis. The chicken soup is extremely refreshing and oil-free, but the chicken flavor is strong, like tea. 9️⃣ Sweet Shells The Shell This is a lovely dessert. The chef was inspired by the childhood fun of picking up shells and sucking them by the river. So this dessert is to pick up the shells and lick them with the tongue. It has been a long time since I had this unscrupulous licking pleasure. The experience of food has expanded from taste to action and dining methods, and happiness has become very specific. 🔟Valrhona 72% Chocolate Martell Cordon Bleu Cognac, Cacao Nibs Valrhona 72%, Cognac Martell Cordon Bleu Cacao Nibs Crush the thin standing cocoa nibs and dip them in. The taste is like chocolate with caramel crispy pieces, very sweet. 0️⃣ Secret Treasure The Secret The last dessert is full of traps, it is a makeup box, and it needs to be unlocked🔓, full of ritual and suspense. However, the previous dessert was too sweet, this one is sour, with a sweet and sour taste. The waiter reminded that one of them is particularly sour and suggested eating it in the middle. The sourness rushed straight to the top of the head, pulling me back to reality from the deep secrets enjoying the childish fun. The dining experience is great, the waiter is very professional, and the introduction of each dish is very detailed, and the description is vivid and interesting. The dishes are also a good experience, cleverly using the characteristics of the ingredients for combination and matching, which contains ingenuity. Before the meal, the chef came to communicate and said that he was lucky today. In addition to enjoying the food, he also brought me the sunset. Thank you for this unique food trip. #Landscape Restaurant #These Hotels are Superb Landscape #Beautiful Scenery Food #French Food #My Food Diary

OPUS 388 French Restaurant, located on the 77th floor of Mandarin Oriental Hotel Shenzhen, is towering into the sky, overlooking the bustling city and the beautiful park. Ping An Financial Center, Civic Center, Lianhuashan Park and Bijiashan Park are all in sight. It has been sunny these days. I arrived at the restaurant in the evening, and the sunset shone into the restaurant. I soaked in the golden sunlight and enjoyed the food, leaving the busy work behind and experiencing the joy of vacation. While tasting the food, I watched the sunset, watching the sun slowly set, the night fell, and the lights of the bustling city were shining. #美食风景 #美味美食 #旅行美食风景 #我的美食日记

A few days ago in Shenzhen, I heard that the French restaurant OPUS 388 of the Mandarin Oriental Hotel in Shenzhen has a new chef, so I must try it. The new menu of the new chef ALESSIO is really a surprise. Starting from the ingredients, he incorporates a lot of traditions and memories of his hometown, and before satisfying the taste buds, he maximizes the visual effect! Flour and butter are made into perfume made by a centrifuge, and sprayed on the napkin. The fragrant wheat aroma is really surprising. The focaccia in the bread basket originated from the chef's hometown, but the most traditional way is to use good flour, high-quality extra virgin olive oil and water, without too many auxiliary materials. It tastes fluffy, and the aroma of wheat and olive oil lingers in the mouth. The appetizer of coral is simply a work of art. The cod meat added in the middle of the French macaron is sweet and salty. After the olives are pitted, sea bass is added and garnished with black garlic sauce. Squid is also a very popular ingredient in France. The chef wants to express his memories of life at the seaside to diners with food. Vichy Gillardeau oysters, the representative of the oysters, the chef uses oysters to make cold soup, without other ingredients, which makes the oysters more delicious. Spanish Red Devil Shrimp Pancake Roll, super delicious! What's more surprising is that there is a piece of basil leaf underneath, you can roll it up and eat it together. The unique fragrance of basil and the Red Devil Shrimp Pancake Roll have a rich taste and are endless aftertaste. Beef bone marrow, plus Robin Island beef fillet tartare, and top-grade caviar, are so fresh that if you like bone marrow, whether it is paired with red or white wine, there is a different taste. Foie gras is satisfied at low temperature, tender and salty, paired with red onions, and balanced with salty croissants. Pigeon is paired with butter lettuce and broth, which is endless aftertaste. The sweet shells or cognac dark chocolate for dessert are definitely a surprise among surprises, and I highly recommend it to everyone. What's more worth mentioning is that the restaurant's service staff have a good understanding of the dishes. When introducing each dish, they can have their own unique insights and share the chef's ideas with you.