It's hard for a luxury hotel to reinvent itself!

How to reinvent itself is a big challenge for a luxury hotel that has been open for more than ten years. Especially in the Greater Bay Area, where people are so good at eating, the challenge and difficulty of breaking through in catering is obvious. The Chinese restaurant Zhuo Yue Xuan at Four Seasons Hotel Shenzhen is run by Chef Sun, whom I have known for more than ten years. He was the chef of the Michelin restaurant Ming Court at Langham Shanghai. Now he is in Shenzhen, a city with fierce competition and picky customers, and the challenge is huge. The honey-glazed barbecued pork is delicious. Other people use pecans to stuff cherry tomatoes, but Chef Sun uses amber walnuts, which taste even better. The dim sum is really good. The shrimp dumplings don't have lard, which surprises me, but the flavor and taste are not reduced. The mushrooms don't have any black truffle, but the taste is like black truffle. The bamboo fungus vegetarian dumplings, the crab roe soup dumplings without meat filling, and the siu mai with reduced salty taste of dried scallops but retained seafood flavor are all delicious! The best dish is the soup with century egg, tofu, and grouper belly. The grouper should be big enough so that the belly slices have the crunchy texture of jellyfish. I almost licked the bowl clean. The rice is also delicious, with a tempting combination of cured meat, pine nuts, and dried sakura shrimp. The taro paste dessert at the end is also remarkable. It is really difficult to innovate on the basis of traditional methods and show solid skills. I have high hopes for the Chinese restaurant at Four Seasons Hotel Shenzhen!