OPUS 388 (Mandarin Oriental, Shenzhen) Review

Environment: This French meal is located on the 77th floor of Mandarin Oriental Hotel, Building A, Shenye Shangcheng, Futian. The location is excellent and the transportation is convenient. It is directly from the elevator in the hotel lobby to the 77th floor. The restaurant is luxuriously decorated and elegant, with a wide view. The sunset is very beautiful. Taste: the chef is a French chef. According to their experience and preferences, they will produce specialties ✅ Bao Coral Salmon Macaron Olive Bao Coral is very distinctive, the installation is exquisite, the salmon, macaron and olive tastes great, the taste of the deep sea ✅ Weixi Noodle soup Guirado oyster is very ritual, fairy spirit is floating, The raw stew is fresh and tender, the soup is delicious, very delicious ✅ Sea urchin cheese milk is a spoon on the table, cheese bottom, sea urchin on the top, the taste is mellow and rich ✅ Bone marrow beef caviar is worth recommending, below is beef bone marrow, the middle is beef willow, the top is caviar, It tastes very layered, especially delicious ✅ The practice of slow-cooking pigeons at low temperature is different from the Cantonese pigeons. It is directly slow-cooked at low temperature, the pigeon meat is fine, and the soup is delicious. The chef spent it on the Italian beach when he was a child, so the inspiration for this dish is the rock shell. With your tongue, it will taste better! Service: The waiter is professional and enthusiastic, every dish will be introduced in detail, the manager also sends red wine, the service awareness is strong, the details are in place, give a big praise 👍 #Food Xunweihui #Romantic dating restaurant #Landscape restaurant #French meal #National Day travel diary

The theme of the dishes is: from the Mediterranean to Shenzhen, the dishes are also from the sea to the land, and the ingredients are also blended between traditional and modern ideas. 1️⃣ Bao Coral A Coral from the Sea brought the whole basin of coral 🪸 and soon locked eyes to three shells. The waiter introduced that the three snacks were salmon, macarons and olives.🫒 Hand-picked up and put in the entrance, feeling the salty fragrance in the depths of the ocean. 2️⃣ Sea urchin, cheese Sca Urchin, Buttermilk The plate is still exquisite, like a spoonful of sea urchin floating on seaweed on the seaside stone, under the background of the bottom cheese, rich and mellow mouth. 3️⃣ Vichy soup Guirado oysters Gilardeau Oyster in Vichyssoise The atmosphere of the sea is full, and the live motion map must be exquisite. The light smoke and the waves, holding a oyster 🦪 stew is familiar and strange, familiar is that roasted oysters often eat, strange is the cooking method is completely different, the taste is also different. The soup is also rich and delicious. 4️⃣ Spanish Red Devil Shrimp Pancake Roll Carabinero Cannolo I have experienced several salty and rich dishes. This one is relatively refreshing. Just like a snack, the purple sue leaves wrap this cake roll, the cake skin is crispy, and the spring roll is the same, but the content is replaced with shrimp 🦐 5️⃣ OPUS 388 iced drop tea OPUS 388 Iced Tea6️⃣ bone marrow, Robin Island beef willow, The three-layer distribution of caviar, the bottom is beef bone marrow, the middle is beef willow, and the top is the caviar. Shovel down with a spoon, glaze three layers at the same time, and put in the entrance, taste mixed and layered, taste is stimulated and suppressed, the strong oily aroma of beef bone marrow is simply great. 7️⃣ foie gras, red onion stained, salty can be sung Foie Gras, Bittersweet Red OnionSalty Croissant foie gras is fat, the nuts on the top of the fusion are sprinkled with nuts, and the taste is rich. The onion has retreated from the momentum of the nose after sugar staining, and has become sweet and gentle. But the sung is crisper than I thought. A mouthful of foie gras, an onion, a mouthful of praise, three different flavors, feel the fun of different foods chewing in the mouth. 8️⃣ Dairy pigeon, butter lettuce, sour soup, Panissa is another familiar and strange dish, usually eat a lot of pigeon is either braised or salted. How to describe this pigeon, if you compare braised pigeon to small fried yellow beef, then this pigeon is like a steak. The meat is boneless, fresh and delicious. At the same time, it is served with butter lettuce, chicken soup, and chickpea snack Penis. The chicken soup is extremely refreshing, no oil, but the chicken is rich, like tea. 9️⃣ Sweet Shell This is a cute dessert, the inspiration of the chef is the childish fun of playing by the river when I was a child. So this dessert is directly picked up the shells and licked with my tongue. It's been a long time since this unbridled pleasure to eat. The food experience has expanded from taste to action and dining style, and happiness has become very specific. 🔟 Fafna 72% chocolate Martellie blue ribbon dried, cocoa chopped Valrhona 72%, Cognac Martell Cordon BleuCacao Nibs smashed the thin standing cocoa and licked it. It tastes like wine heart chocolate with caramel crispy fragments, very sweet. 0️⃣ The Secret's last dessert is heavy, it is a makeup box, and it needs to be unlocked. The ritual and suspense are full. However, the last dessert is too sweet, this is acidic, sour and sweet. The waiter reminded one of them to be particularly acidic and recommended to eat in the middle. The sour and refreshing, straight to the sky, I am back to the reality of enjoying the childishness of the deep secret. The dining experience was great, the waiter was very professional, and the introduction of each dish was very detailed, and the description was very interesting. The dishes are also a good experience, cleverly using the characteristics of the ingredients for combination and combination, including ingenuity. The chef came to communicate before the meal and said that he was very lucky today. In addition to enjoying the food, he also brought me the sunset. Thank you for this unique food trip. #View Restaurant #These hotels have a great view #Beautiful food #French food #My food diary

OPUS 388 restaurant on the 77th floor of Mandarin Oriental Shenzhen is towering over the city and the park, with panoramic views of Ping An Financial Center, Civic Center, Lotus Mountain Park and Bijiashan Park. The sun is shining these days. Arrive at the restaurant in the evening, the sunset is spilled into the restaurant, soaked in the golden sun to enjoy food, put aside busy work, and experience a holiday-like pleasure. While tasting food, watching the sunset, watching the sun slowly set, the night is low, and the bustling downtown lights are shining. #Food View #Taste Food #Travel Food View #My Food Diary

Shenzhen Explorer | OPUS 388🔸 I often come to Changxin Shenzhen and I will meet many new friends every time. This time, I just met the new chef of Mandarin Oriental Hotel OPUS 388 in Shenzhen. I was also fortunate to taste the new signature menu he brought. 🔸Alessio Durante The chef is from Liguria, Italy, and began his culinary journey at the Michelin-star restaurant at the age of 14. He then honed his cooking skills at well-known restaurants in France and worked at several Michelin restaurants. He is always pursuing new challenges in food, is keen to travel and explore new food destinations, and has a deep understanding of modern and traditional French elegance. 🔸 Bao Coral, with its unique brand of protein macarons, has a unique chef who ingeniously blends classic French desserts with salmon. The marinated olives showcase the rich flavor of the Mediterranean, while the sea bass and fermented garlic mayonnaise fillings, with dried salmon cured with sea salt, sugar and shrimp powder, bring the ocean-giving taste buds to feast. With homemade mung bean sauce, it brings a pleasant and innovative taste, as if playing a trio of flavors between the lips and teeth. 🔸 Spanish Red Devil shrimp pancake roll, this dish combines Spanish and Japanese cuisine on-site ingredients, crisp pasta is perfectly wrapped in rich flavor, inspired by chef Alessio's travel experience. The meat of the red devil shrimp is fresh and sweet, and the wonderful taste of the tenderness in the outer and inner is impressive and has a great aftertaste. 🔸 bone marrow, Robin Island beef willow and caviar, a traditional French cuisine, raw beef Tata is seasoned with extra virgin olive oil and salt, and matched with the world's top caviar. The meat of the beef is fine, especially infiltrated by the aroma of bone marrow oil, more sweet, and the embellishment of caviar gives a delicious flavor, which is very amazing. 🔸 The main course of the pigeon, although often appeared in French cuisine, this time the chef brought a new taste bud experience. With butter lettuce and soup, the aroma of the pigeon was perfectly stimulated, and the full and rich meat fragrant in the mouth was stirred, and the mouth was full of fragrance. ·📍 Mandarin Oriental Hotel, Building A, Shenye Shangcheng, No. 5001 Huanggang Road 🕑17:00-22:30 (Wednesday to Sunday) #High-end hotel that you will understand after sleeping #Local food that you can eat

In Shenzhen a few days ago, I heard that the new chef came to the ​ OPUS 388 French Restaurant of Mandarin Oriental, Shenzhen, and I must come and taste it. The new chef ​ ALESSIO's new menu is really a surprise. From the ingredients, it has integrated a lot of hometown traditions and memories. Before satisfying the taste buds, the visual effect is full to the extreme! ​ Flour butter is made with a centrifuge homemade perfume, sprayed on the mouth cloth, the smell of wheat is really surprising. The bread basket of Fokasha, the birthplace is the chef's hometown, but the most traditional practice is to use good flour, high-quality virgin olive oil and water, without too much accessories, eat fluffy, wheat and olive oil aromas around the mouth. The fore dish of the coral is simply a work of art, the French macarons are added to the carp meat, sweet and salty balance. After the olives are denuclearized, add sea carp, dotted with black garlic sauce. Salmon is also a very popular ingredients in France, and the chef wants to remember his life on the beach and express it to diners with food. Vichy soup Girardo oysters, the representative of the middle of the meal, the chef uses oysters to make cold soup, no other ingredients, more delicious. Spanish red shrimp pancake roll, super delicious! What's more surprising is that there is a piece of purple sous leaf under it, you can roll it up and eat it together, the unique aroma of purple sous and red shrimp pancake roll, the taste is rich and memorable. Bovine bone marrow, plus Robin Island beef willow tata, and top caviar, fresh to burst, if you like bone marrow friends, whether it is with red and white wine, have a different taste. Foie gras is low temperature satisfied, tender and salty, with red onion, and salty canned balance the taste. The pigeon is matched with butter lettuce, sorghum, and the aftertaste is endless. The sweet shells of the dessert are still dry and black, which is definitely a surprise in the surprise. I highly recommend it to everyone. More worth mentioning, the restaurant service staff to the dishes are quite understanding, each dish in the introduction, can have their own unique insights, and share your chef's concept.