Gangfengtangcha Restaurant (shenzhenwankou'an)

A place to take a break and eat after crossing the Shenzhen Bay border! The price is not too high! But it is not delicious! The waiting time for the meal does not need to be too long! The taste is average! It is just suitable for waiting for people! This is quite convenient for crossing the border!

在深圳湾过关后小憩吃点东西的地方！物价不太高！但并不好吃！等餐的时间不需要太久！味道比较一般！只是等人比较适合的！这过关还挺方便！

广式茶餐厅，晚上去吃东西，每个人还有茶位费，如果点了茶就没有茶位费，烤鸽子不错，还有花甲味道也可以，环境不错，但是服务的话，在深圳来看很一般。

A Cantonese tea restaurant. We ate there at night. Each person had to pay a tea fee, but if you ordered tea, there was no tea fee. The roast pigeon was good, and the clams were also ok. The environment was good, but the service was average for Shenzhen.

这里的味道和环境都是原汁原味的香港风格，拿着餐牌喝着冻咖啡好像在九龙的大街小巷

The taste and environment here are authentic Hong Kong style. Drinking iced coffee with a menu feels like walking in the streets of Kowloon.

餐厅装修的很有特点，菜的味道不错，就餐环境也可以，店家服务热情周到&hellip;

The restaurant is decorated in a unique way, the food tastes good, the dining environment is also good, and the service is warm and thoughtful...

味道做的不错，就餐环境可以，店员服务热情周到&hellip;

The taste is good, the dining environment is good, and the service of the waiter is warm and thoughtful...

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Step out
To &quot;sell legs&quot;, you have to &quot;step out&quot;.
As a loyal fan of Spanish ham, I have had a deep relationship with 5J ham over the years and witnessed the efforts made by the leaders of the Chinese catering industry to integrate Western ingredients with Eastern cooking.
Western ham has always been considered afraid of high temperatures and overcooking, and is only suitable for raw consumption. However, since Teacher Dadong created the cold-eaten ham rice dumplings, the rich potential of Chinese chefs seems to have been stimulated, using starch, powdered sugar, and the aroma of herbs... The &quot;Westernization of ham&quot; seems to be slowly showing the dawn on the land of China.
The first step of the Year of the Snake was made by Chef Guo Yuanfeng of Yunjing Restaurant in Raffles Hotel Shenzhen. I have known Chef Guo for more than ten years. After coming to Shenzhen, this Hakka chef who was the first to receive the Michelin honor in mainland China seemed to have opened up new dishes. The Spring Festival of 5J Ham and this energetic chef are even more exciting. The modest and cautious Chef Guo was afraid of any mistakes, so he asked Brother Hui in advance. Brother Hui also taught him a secret, which is said to contain two recipes and cooking methods.
Chef Guo did not disappoint us. In addition to the traditional ham shreds with bird&#39;s nest and cold salad, there are several innovative dishes with original spirit.
Guangdong also has the tradition of southern sashimi. Chef Guo found a very large golden fish, the fish meat was used as sashimi, and the fish head and fish bones were boiled into fish gelatin as the base of the sashimi. When tasting, no traditional soy sauce is added, and it is experienced in the way of &quot;wrapping and eating&quot; with a piece of ham and a piece of sashimi. The sweetness of the golden fish is enhanced by the soft salty and fresh taste of the ham.

The ham oil-braised glutinous rice is stuffed in the spring bamboo shoots, and then garnished with a little caviar. This Hakka-style &quot;stuffed bamboo shoots&quot; fully draws on the graceful combination of Jiangnan pickled pork ham and bamboo shoots. The appropriate temperature and starch decomposition enzymes, the lingering fragrance of the ham begins to last.

In Western bistros, you can often see small platters of ham and cheese. Chef Guo thinks that Western cheese tastes too hard and too sweet, so he found local old yogurt and made it into yogurt lumps to match ham. This astringent method works surprisingly well. The freshness of milk and the aroma of ham fat are intertwined and rising, but the taste is much lighter.
Master Guo&#39;s Hakka background was revealed in this &quot;New Year Ham Feast&quot; - the ham scraps were fried crispy and then used to match fish maw, fish belly and roasted scallion roots. The strong aroma whetted people&#39;s appetite; the melon flowers were not stuffed with meat paste, but the six ears of &quot;three mushrooms and six ears&quot; with the blessing of ham oil. The Hakka stuffing method was like a stroke of genius, and my favorite was the black truffle egg custard cooked with ham oil. The highlight was the few fragrant small yellow flowers. I thought it was some new-style spice for Western cuisine, but Master Guo said it was just the stone chive buds in his Hakka hometown.
Master Guo&#39;s creativity is wonderful, so what will Brother Hui&#39;s tricks be?
The answer was found in &quot;Taro Dumplings&quot;. Brother Hui stuffed nine-year-old lilies and ham in taro dumplings in the form of Cantonese dim sum, with sweet, salty and fresh interweaving, just like the sugar-cured buns in my hometown of Yunnan.
This step forward in the New Year is really exciting. I look forward to taking big steps with 5J Ham in the Year of the Snake and selling more legs.

Trip Gourmet Awards

2026 China 100 - Fine Dining 

A joyful weekend must start with a delicious brunch~

There are so many types of bread before the meal, it&#39;s dizzying. What should people with choice difficulties do? Hahahahahahaha

The complimentary sangria is so delicious~

✅Must experience:
I checked in at the Green Tea Restaurant in Taikoo Li, Baoan [Grin] with a minesweeper mentality, and the result was very unexpected! Friends who like Zhejiang cuisine strongly recommend checking in at the Green Tea Restaurant [Tiptop]!
👍Most recommended:
Since you have come to check in, how can you not order the signature dish [Eyepalm]? I strongly recommend the Green Tea signature roast chicken in the second picture, with crispy skin and tender and juicy meat [Loupe]. Friends who can&#39;t eat spicy food are recommended to order slightly spicy, hahahahaha [Joyful].
🕙Business hours:
10:00 to 22:00
💰Average consumption:
￥67, delicious and not expensive [Cheers]
👎Least recommended:
It is recommended that friends who go to check in take a number and queue up in advance on the (food without waiting) WeChat public account to avoid long queues when getting a number in the store [Chin]!
🖼Restaurant environment:
The restaurant environment is very cute, as if you are in a garden [Awesome]
📍Detailed address:
NB235-236, North District, Baoneng Taikoo Li, No. 2233, Zhongxin Road, Nanshan District
🚉Transportation strategy:
You can take the subway line 2, exit from Haiyue subway station B, and walk 210m to reach [Smart]. The location is easy to find.

The breakfast at Raffles Hotel should be one of the best in Shenzhen. The restaurant environment, landscape, height, temperature and decoration are impeccable. The breakfast is rich, especially the Chinese stall dishes, with typical Cantonese style such as steamed shrimp dumplings, spare ribs, chicken feet and bitter melon fried eggs, boiled vegetarian dishes also have Southeast Asian characteristics, such as yellow curry fried rice noodles, taste, not salty, not oily and fresh and sweet, great! The Western stalls are also of very high standards, especially the fried eggs, seafood omelettes, etc. are excellent, thanks to Justin (Sun Shijie) and RYAN for their excellent cooking skills. The fruit stalls are also of very high standards, with high-quality fruits such as grapefruit, yellow peach, blueberry, and freshly squeezed orange, Sheley. juice, carrot, celery and apple pear juice, which should be the highest standard in the hotel industry. Chef Jack cut the yellow peach very well, which is convenient for the guests and also shows the knife skills of Raffles Western chefs. The restaurant service is also special. Thanks to the enthusiastic service of the team led by Sheldon, including Mick, Ton, Robert, Roland, Charlie, etc. Special thanks to Cony Taco for recommending Raffles and enthusiastic service, as well as Executive Chef Miller for the catering design.

The driver who brought us here said that Guanhai is the ceiling of high-end restaurants in Shenzhen. We were also very curious about what was so good about it.
Because it was hosted by sisters, the dishes were ordered by the sisters themselves, and they also took into account various tastes. The dishes were indeed very special. The presentation, cooking methods, and taste were all very attentive and ingenious, and lived up to its reputation.
After the meal, Director Huang personally asked for opinions on the taste of the dishes and the service, and also sent New Year&#39;s greetings. It was really a good service [strong]

Let&#39;s forget about the troubles and have a good weekend...
[Environment] First-class, the windows are clean, and the scenery outside the window is beautiful.
[Service] Not bad.
[Taste] Delicious and beautiful food, nothing bad except expensive.

Gangfengtangcha Restaurant (shenzhenwankou'an)

Reviews of Gangfengtangcha Restaurant (shenzhenwankou'an)