The Bay by Chef Fei (Mandarin Oriental, Shenzhen) Review

Tremendously enjoyed our dinner here. Ordered roasted goose, siu yuk, fish with fermented vegetables, pickled tomato and two types of vegetables. They were all amazing! The pickled tomato tasted like mangoes and siu yuk was freaking crispy!This is hands down the best Chinese restaurant I’ve been too. The Chinese tea was fantastic too, smooth and pairs well with the dishes. most importantly, service is top notch! Everyone was polite. Carrie, Kane and Winnie gave their best during our dining experience. They carefully explained the dishes and were very attentive to the details. Love the ambience too! I’d come back here again and again!

The environment, service and food quality are excellent (*^ｰ^)👍 The hotel was very considerate. Knowing it was my birthday🎂, they arranged the table for me and gave me a bowl of longevity noodles. It was very considerate, thank you.

Not bad 👍Everything is good 👍I can come again❤️

This was actually my first time to eat Chef Huang Jinghui's full banquet menu, with 22 dishes. It is no exaggeration to say that it was the kind of "walk to the end of the water, sit and watch the clouds rise", flowing like clouds and water. I usually encounter his dishes at Michelin dinners and domestic top-level joint events, or even at high-end restaurants with his name. Such scattered experiences have also pieced together a panoramic overview of his dishes for me, which can be summed up in one word: stable. It is common to have surprises in stability, such as mint shrimp balls stuffed in deep-fried Puning tofu. His superhuman ability in quality control is also one of the best in the domestic Chinese food market. For "homely" dishes such as lotus root and lotus seeds, whether it is the soup or the mother and son of the lotus family, they are all crispy and fragrant, and the taste and texture are handled precisely. How can I sleep peacefully after eating his roasted golden oysters, pig's feet, ginger fish maw and ginseng stewed old duck at night? I believe his kitchen can't do it either. Our hearts were beating fast... I was still excited after having eaten it many times, and I guess they were still nervous after having made it many times. There is a Whampoa Military Academy for Cantonese cuisine in the Mainland, and it was the master of Chef Huang Jinghui!

Since the #Mandarin Oriental Hotel Group updated its logo, this is my first time to check in at #ShenzhenMandarin Oriental Hotel 🪭 Although the difference is not big, I still hope it can be different. #Dongwan 🥢 Managed by Chef Hui and Chef Shui, the two celebrity chefs 👨‍🍳 interpret the aesthetics of the Bay Area with a new Cantonese cuisine, and there are constant surprises every time I come. Opening｜Appetizer trio Jelly scallops and sea urchins🦪 The jelly of kelp wraps the tenderness of Hokkaido scallops sashimi, and the finishing touch of sea urchins melts like butter on the tip of the tongue, and the freshness of the sea tide overflows. Caviar and crispy nine-belly fish🐟 Dongwan classic reserved dishes, nine-belly fish covered with honeycomb crispy skin, caviar salty and fresh finishing touch. The crispy shell is like clouds scattered, and the fish meat inside is as tender as tofu, with a bursting taste. Olive Oil Fennel Cucumber Salad🥒The exotic aroma of fennel seedlings and the crispness of Japanese cucumbers are intertwined, and the sliced ​​tomatoes are soaked in olive oil. The fresh and bright appetizer prelude awakens the dormant taste buds. Golden Lotus Chicken Tofu Pudding🍲A combination of Sichuan and Guangdong, the classic Sichuan chicken tofu is transformed into the warmth of Cantonese stew. The fragrance of golden lotus permeates the chicken mince suspended like clouds. A spoonful of amber broth is restrained but long-lasting. Shrimp paste jelly Canadian geoduck🦐The soul of wok. When shrimp paste meets geoduck, the wok is boiling as soon as the lid of the casserole is lifted. The geoduck slices are curled into an attractive arc, and the salty and fresh sauce wraps the crispy and tender seafood, and the heat is accurate to seconds. Chaoshan Yellow Beef Pork Belly in Clear Soup🐂The fat lines of the pork belly are like marble, soft and chewy. Sprinkle diced green onions before serving to taste the pure philosophy of French clear soup. Tea-smoked Longjiang Pork Trotter🐷Spring Tea-smoked Braised Pork Trotter, the "four-point gold" part of the pork trotter is selected. After adding tea smoking, the gelatin ripples in the tea fragrance, which can be called a stroke of genius. Tips: This dish is taught by Mrs. Hui herself, and it belongs to the hidden menu. It must be booked in advance. Jun'an Steamed Conch and Abalone with First Vegetable🐚Shunde's best taste, the salty and fragrant first vegetable brings out the sweet taste of abalone. The thick cut abalone is chewy, the conch slices are crispy and tender, and the Shunde ancient steaming method locks in the ocean breath and flows between the lips and teeth. Winter Vegetables and Apple Water Melon🥬Salty and Sweet Concerto, the salty and fresh Chaoshan Winter Vegetables soak the apple water melon, and eat the refreshing poetry of Lingnan summer. Spring chives, red rice and shrimp crystal dumplings🥟Emerald glass bowl, the rice noodle skin is as thin as a cicada's wing, revealing the coral pink color of the red rice shrimp, and the shrimp meat is sweet and chewy, which is a modern aesthetic expression of Cantonese dim sum. Lemon-scented Tremella and Water Chestnut Dew🍋The sound of mountains and rivers, the Tremella is condensed like glass, the water chestnut is broken like jade, and the lemon peel is sprinkled on the mountain stream like a clear spring, refreshing and refreshing. #Tang Qishui Chef👨‍🍳injects the traditional Cantonese cuisine genes into modern cooking language, from the time-sensitive geoduck to the clever use of starters, each dish is the greatest respect for the ingredients and diners. #TheBaybyChefFei 🥢

Dongwan's signature soup is actually this bowl of boneless crucian carp porridge. If you order a whole portion, the sashimi will be poured in and boiled in the form of a tableside presentation. Crucian carp is delicious but has many bones. Generally, when making soup at home, the crucian carp soup is filtered and the fish meat is directly thrown away. Boneless crucian carp porridge is indeed a good idea. Although the name "Challenge the Extreme Knife Skills Boneless Crucian Carp Porridge" is a little exaggerated, it is indeed delicious. The crucian carp is boneless and tender, the soup base is rich and delicious, and the rice fragrance is elegant. It will not fill your stomach after drinking it. For this bowl of porridge, you can come again next time. Whether it is from the production execution or the craftsmanship of Master Mo himself, they are very powerful. Dongwan is a good restaurant. - #美食旬味会 #浪漫约会餐厅 #地方只有吃的美食 #吃一家海洋大餐 #Go out and have fun with friends