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!

Bin Fen Guang Guang The Phoenix Network Golden Wutong Chinese Restaurant Guide Club's "Master's Table" event landed in Shenzhen. Chef Yu Bin from Jiangnan and Chef Huang Jinghui from Lingnan teamed up to present a classic dinner that exceeded expectations in both quality and quantity. "Yu Bin's version of crab stuffed orange is a cold dish. Literally, crab meat is stuffed into orange, which doesn't detract from the theme. However, Chef Yu Bin's tortoise jelly-like jelly, prepared with rice vinegar and a variety of fresh ingredients, re-stuffed the orange, perfectly prefacing the ultra-luxurious feast with a refreshing yet powerful flavor. Chef Hui's cold dishes were as spectacular as ever, and the quantity was quite impressive. When a dish of "crispy large intestine" arrived, everyone was in a frenzy. They took a closer look. This wasn't pig intestine! It was Chef Hui showing off his skills! The crispy skin and the tender meat beneath the skin, the essence of Cantonese roast goose, are gently sliced and removed, then rolled with Yunnan porcini mushrooms to create a "roast goose porcini roll." Leaving aside the master chef's masterful control of the heat, I particularly admire Chef Yu Bin's customary practice of preparing a giant "yellow-skinned tiger" in two ways. He uses "Yongshang shrimp paste" from Zhejiang. The biggest difference between this shrimp paste and the Cantonese shrimp paste is that it is much less fermented and less stinky. Chef Yu Bin says he has been using the unique Macau sun-dried shrimp paste from Lingnan for many years, but compared to the two, to highlight the freshness of the "yellow-skinned tiger," he opted for the more subtle and restrained shrimp paste from his hometown. Without resorting to vulgar metaphors, if the robust Cantonese shrimp paste is like the "female head of the household," then Chef Yu Bin's delicate and graceful preparation is like the "virtuous wife." Chef Hui's signature dish is "Flavorful Stir-fried Fish Maw." Chaoshan chefs are known for their mastery of dry ingredients. For tonight's dinner, Chef Hui visited my native Yunnan and carefully selected a selection of premium wild mushrooms, prized even by the locals. Chef Hui incorporated these mushrooms, each with its own unique style and flavor, into the main course and as a side dish throughout the evening. It's said that a high-end dinner is all about "beautiful dishes," but Chef Yu Bin's "beautiful dishes" have begun to shift from the vibrant and colorful Latin style to the more aloof Nordic. The "cold soup dish," with its deep, dark colors and subtle geometric lines, was the highlight of the evening. Chef Yu Bin cut smoked geoduck into regular shapes and then drenched them in a nutty cold broth made from ground pistachios. This cool, industrial aesthetic reveals a unique, yet memorable, innovative dish. The two master chefs exchanged techniques, their mutual admiration for each other, and the resulting dishes were filled with touching and wonderful flavors. I felt deeply honored to be their longtime friend, even taking the liberty of introducing "last year's new dishes" to the guests. Using bitter melon in desserts inherently embodies the philosophical meaning of "after bitter comes sweetness." Even more remarkable is that Chef Hui simply scrapes a tiny bit of the bitter melon's skin with a knife. The bitter melon's scallop, where the flavors are most concentrated and the texture is the softest, most glutinous, and sandy, blends seamlessly with the warmth of the white fungus. The appropriate balance of bitterness, sweetness, and coolness sets a unique and refreshing tone for this humble dessert.

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❤️

好吃，性价比很高，服务非常好。下次来这边，还是要特意过来吃一顿。

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!