The Bay by Chef Fei (Mandarin Oriental, Shenzhen)

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 in forbes travel and have tried many top restaurants at home and abroad. This Cantonese restaurant is impeccable except for no view. I would like to praise the legendary service of the MO staff. I needed a tie to attend the dance that night. When I went downstairs, I asked the concierge where to buy it. It rained heavily after dinner. When I was worried about going shopping, I found that the gentleman of the concierge was standing at the entrance of the restaurant waiting for me. I bought a bow tie for me and gave it to me. Shenzhen and even China, I can't find better service.

Not bad 👍 Very good in all aspects 👍 You can come back ❤️

This is actually the first time I have eaten the full banquet menu of Master Huang Jinghui, a seat of 22, it is no exaggeration to say: it is "walking to the poor place of water, sitting and watching the clouds rise", the kind of cloud flowing water. I usually meet his dishes at the Michelin dinner and the top of the country, and even the high-end restaurant with his name. This kind of experience, I also spelled out a panoramic overview of my dishes, which is a word: stable. Surprises are also common, such as mint shrimp balls can be brewed in fried Puning tofu. His superhuman ability on quality control is one of the best in the Chinese food market in the sea. Lotus lotus seed such "home-cooked" dishes, whether soup head or lotus mother and son, are the oyster powder, the fragrance, taste and texture are in place. After eating at night, he made platinum foil, pig's feet ginger flower glue and ginseng old duck... How can he sleep peacefully. I believe his chef can't. We all have a faster heartbeat... I have eaten many times or been excited, I guess they have done many times or are nervous. There is a Huangpu Military Academy in mainland Cantonese cuisine, which is under the door of Master Huang Jinghui!

Since #Mandarin Oriental Hotel Group updated the logo, the first time to punch in #Mandarin Oriental Shenzhen 🪭 Although the difference is not big, I still hope to have something different. #Dongwan 🥢 is managed by Master Hui, Master Shui is a knife, and the two star chefs 👨‍🍳 use a new Cantonese cuisine to interpret the aesthetics of the Bay Area. Every time you come, you will be pleasantly surprised. Opening ｜ Front Trio Fan Libei Madung Sea Urquor🦪 Kunbu's Frozen Wrapped Hokkaido Sashimi tender, the finishing touch of horse dung sea urchin melts on the tip of the tongue, and the tide is fresh and sweet. Caviar aroma ~ nine belly fish 🐟 Dongwan classic reserved dishes, nine belly fish in a hive crispy clothes, caviar salty and fresh. Lightly bite the shell like clouds scattered, the fish inside is tender like tofu, there is a taste of bursting pulp. Olive oil fennel cucumber salad 🥒 fennel seedlings exotic aroma with Japanese small cucumber crisp winding, small tomato slices and olive oil infiltrated, fresh and bright appetizer prelude wakes up sleeping taste buds. Gold does not change the hibiscus chicken bean flower 🍲 Sichuan and Guangdong combined, the Sichuan classic chicken bean flower fantasy out of the warm and moist Cantonese soup, gold does not change the fragrance into the cloud-like suspended chicken stew, a spoonful of amber sorghum, fresh restraint but long aftertaste. Shrimp sauce Canadian elephant pulls the soul of the qi. When shrimp sauce squash, casserole is lifted and the gas is poured. squash squash is curled into a seductive arc, and the salty sauce is wrapped in seafood crispy and tender, and the heat is accurate to seconds. Qingtang Chaoshan scalpers pit 🐂 pit slab fat texture is like marble, soft and chewy, sprinkled with onion grains before leaving the pot to eat the pure philosophy of French clear soup. Tea cigarette smoked Longjiang pig feet 🐷 spring tea smoked brine pig feet, pig feet choose the "four points gold" part, after adding tea smoke, the gel ripples in the tea fragrance, can be called the pen of god. Tips: This dish is taught by Huixuan, which belongs to the hidden menu and must be booked in advance. Shunde is delicious, and the salty aroma of the head leads to the sweetness of the abalone. The thick cut of the abalone, the conch slices are crisp and tender, and the ancient method of Shunde steamed to lock the ocean atmosphere in the lips and teeth. Winter vegetables boil apple water melon 🥬 salty sweet concerto, Chaoshan winter vegetables salty fresh infiltrate apple water melon, eat out Lingnan summer refreshing poetry. Chunhui red rice shrimp crystal porridge 🥟 jade glazed, clear powder skin thin like flapping wings, revealing the coral pink of red rice shrimp, shrimp fresh sweet tooth, is the modern aesthetic expression of Cantonese dim sum. Ningxiang Tremella Horseshoe Dew 🍋 Landscape clear sound, Tremella condensed like glass, horseshoe broken like jade, lemon dander sprinkled with the mountain spring like sweetness, refreshing end. #Tang Qishui Master 👨‍🍳 Injecting traditional Cantonese cuisine genes into modern cuisine languages, from the minute-by-minute competition of elephant tuk-tuk to the clever use of first dishes, each dish is the greatest respect for ingredients and diners. #TheBaybyChefFei 🥢