Living in the home of a dreamer / Having a midsummer dream

Shenzhen Qianhai, bearing the direction of Shenzhen's future development. Here, it also carries the dreams of many people~ Choose a weekend, come to Conrad Hotel Shenzhen for a staycation The inspiration for this hotel is about the story of a dreamer. You can always trust Yabu's design Chinese, symmetrical, grand, with artistic conception, The public areas are staggered, with changing views at every step, and behind each artwork, There is a thought-provoking story. The room faces the sea, sunlight pours into the room, and the relaxation provided by the space is tangible. Dining at Ying Cheng Chinese Restaurant The hotel's Ying Cheng Chinese Restaurant is also highly talked about in the city, Its head chef and hotel Chinese executive chef, Master Ou Guoqing, Was trained by BEST 50 Chinese chefs. He once managed a Michelin two-star and Black Pearl Guide one-diamond restaurant. He is good at combining the cooking methods of Cantonese cuisine with seasonal ingredients from Chaoshan and adding innovation, The recent summer special menu is such a presentation. In the reserved private room, fresh lotus pods and lotus flowers create a scene of 'viewing lotus and enjoying lotus'. Before taking a seat, first taste a fragrant, slightly sour and appetizing 'midsummer' welcome tea. It is a traditional Chaoshan specialty tea made with jasmine dragon pearl tea and seasonal Lingnan fruit 'huangpi'. Appetizer: Chaoshan-style Lobster Tossed Salad Using small green lobster to improve the 'tossed raw fish' Paired with Chaoshan ingredients such as basil and pickled mustard greens, Drizzled with Master Ou's secret southern ginger sauce, The salty, fresh, and fragrant taste immediately stimulates the taste buds Soup: Chaozhou Pearl Melon and Scallop Stewed Fresh Abalone A unique bitter melon variety in Chaoshan—pearl melon, should be eaten more in this season. Stewed with soybeans, scallops, and abalone to make a broth, adding pearl melon, The soup has a slightly bitter aftertaste, full of fresh aroma. Main Course: Provence Tomato Slow-cooked Beef Short Ribs with Porcini This is an innovative dish of 'Western style with Eastern cooking' Using marbled Australian beef short ribs and slow-cooked with Provence tomatoes, The aroma is rich, and the meat is tender. Sand Ginger Baked Quinoa Stuffed Squid Freshly caught squid stuffed with water chestnuts and meat, The crispy quinoa baked with sand ginger has a wonderful texture, Paired together, it is crispy and fresh. Steamed Toothfish with King Mushroom Sauce The snow-white and tender Antarctic toothfish is steamed with a secret king mushroom sauce, a perfect match of delicacies. Dessert: Summer Refreshing Lychee Jelly Seasonal fresh Guiwei lychee, bright and juicy~ Made into jelly, served with raspberry sorbet after liquid nitrogen, This is the cool and pleasant feeling of eating ice in summer~ Dining at Qi An and Yi Shang The two restaurants share one floor. Had a buffet breakfast at Qi An in the morning, and afternoon tea at Yi Shang in the afternoon. Every meal is a delicate enjoyment. The classic double afternoon tea by the bay, another feast of seasonal fruits, The lychee cake is impressive. Come here, with a summer feast, start a midsummer dream.