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.

I have been working for forbes travel and have tried many top restaurants at home and abroad. This Cantonese restaurant is impeccable except for the lack of scenery. I would like to praise the legendary service of MO staff. I needed a tie for the dance party that night, and asked the concierge where to buy it when I went downstairs. It rained heavily after dinner. When I was worried about going out shopping, I found that the gentleman from the concierge was already waiting for me at the door of the restaurant. He bought a bow tie for me and gave it to me free of charge. You can't find better service in Shenzhen or even in China.

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!

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