AVANT

[Taste] 13 dishes representing the flavors and cultures of different regions, just like the mountains and rivers we walked through together~ Happy anniversary😜 [Environment] Very good [Service] Not bad

I finally ate avant after looking forward to it for a long time. After more than two hours, the conclusion is first: the design is thoughtful, the dishes are stable, there are a few special surprises, the desserts are slightly inferior, and the overall value for money. 🥘 Dishes: Spice Utopia and Commoner Millionaire are the first echelon in my mind, with a taste and sauce fusion that exceeds expectations. One of the ingredients is lamb chops and the other is American lobster. The main part of the lamb is extremely tender, without any smell of mutton. The skin should be fried to further stimulate the aroma, with a little oil, with a straightforward and mild hot sauce, it does not dominate, but complements the lamb. Commoner Millionaire also has a taste of ingredients that are amazing. I feel that if the shrimp meat is increased or decreased by one point, it will not taste so crispy and fragrant, and the fruit corn on the bottom is wonderful. Curry dishes do not have to win by "tasting".

Fortunately, I came across a very wonderful restaurant Fine dinning> =Global Travel After sitting down, we don't fasten the seat belt Instead, we loosen the belt to pay tribute to the upcoming wonderful journey ✨✨ 13 dishes 13 longitude and latitude coordinates 13 moments of enlightenment 13 personal life stories Fortunately with the blessing of scenes, sensibility, literature and gimmicks each dish is exciting and surprising one journey after another the rhythm and taste are just right each dish has a unique memory point and the completeness of the beginning, development, transition and ending is very high ✨✨ 🌸The beautiful encounter between sweet wine and foie gras is destined to be sweet and long-lasting 🌸The sweetness and saltiness of peony shrimp and caviar complement each other 🌸Oaxaca corn shoots are plain, but after mixing with five kinds of peppers and assisted by flames, they are full of flavor 🌸Rome is such a romantic place, and the charm of 24m Iberian ham is due to Coffee cream's mutual sympathy 🌸The bento of our ancestors has returned to Asia. Red sea bream and sea urchin, pond fish king and horse manure, each is the king, each leading the way 🌸Treasure Island's siu mai, a combination of mullet roe and hairy crab, even those who are afraid of onions can eat with relish 🌸DREAMLAND PARK, in the dreamy soft dough, unconsciously laid the foundation for overeating. I have reflected that the original sin of leaning against the wall is this delicious Hokkaido milk toast 🌸The home court of king crab, open the magic box, there is another world, no spoilers 🌸Special last day Oriental grouper is my favorite grouper. It is not overtaken by green peppercorns. The aroma and meat quality are beyond doubt. The cooking time is the real skill. It is difficult to cut it properly. 🌸Lobster, king crab, and five-year cucumber gelatin make a person who does not eat much carbohydrates lose himself in the warm winter of Lisbon. 🌸The top one is Miyazaki's "best wagyu". The top M9 is enough to be fascinating. The third piece is not worthy of human beings. 🌸Are you addicted? Then leave the world of Muggles. Beer distillate, Shizuoka honeydew melon and clarified milk, only magic can make them blend and combine into one. Remember the order of "deep, shallow, deep" to suck the magical test tube feeling. 🌸Return to the Celestial Empire, a story of Nujiang. Gifts from the original land, highland barley, black truffles, wild honey and buckwheat. The black truffles shaved by the chef himself are particularly delicious 🌸 Raise the latitude and come to the north of Mohe to learn about honeycomb coal. Simulated carbon and sweet potatoes (yams), accompanied by a cup of hot drink with corn and snow fungus, in addition to the health doorway, you can also get the familiar taste of corn briquettes 🌸 The day's wine accompaniment is very special, the fruit of the old pear tree. Old trees and new fruits have a taste, and the traces of time are too pessimistic. The layers are more distinct ✨✨ It is really my favorite meal in January 2021 No matter the completeness, exquisiteness, details, craftsmanship and attitude of the products I didn't find much problem with it Maybe the only problem is The quantity is a bit large Middle-aged people can only come out with the help of the wall

This place is so hard to book! I couldn't stop thinking about it after my first meal. Finally, we managed to book a table again! 🍛 📍Address: 1-109A, Shennan Circuits Building, No. 99 Qiaocheng East Road, Nanshan District, Shenzhen (Next to Huali Hotel) 🅿️Parking: Parking is available in front of the restaurant, but parking fees are at your own expense. 🏠Environment: It's been a year since I last visited, and the decor is still amazing! Last time, I went straight to the private rooms and didn't even see the main hall. The main hall is so beautiful! It's perfect for taking photos! 📸 This time, we chose to sit at the bar, which was just the right size for two. I loved watching the chef busy at work while we ate! [smirk] 🙋‍♀️Service: The service was as good as always. They even provided lens wipes when they saw us taking photos—such thoughtful details! My napkin accidentally fell, and they immediately rushed over to pick it up and give me a new one 💓 I was so touched! They cleaned up any used tissues or other items on the table right away, and wiped up any water droplets immediately 👍👍👍 🍴Dishes: Sunflower Chicken and Rehmannia Soup: Start with a hot soup to warm your stomach ♨️ Air Caviar Crepes, Tomato Mackerel Tower, Sweet Bean and Red Clam Tower Three appetizers. This crepe truly melted in my mouth—it completely disappeared! 🍕 The Tomato Mackerel Tower was made with tomatoes, mackerel, and many other ingredients and seasonings; one bite and the flavor was incredibly rich and delicious! 🍅 The Red Clam Tower was shaped like a bowl; one bite and you'd find it full of fresh beans—a refreshing summer flavor that filled your mouth! 🫘 Beetroot Squid: This stop is at [Dali Cangshan Erhai Lake] A layer of squid topped with a puree of beetroot, raspberry vinegar, and cherry blossoms. 🦑 Snow Crab Crisps: This stop is at [Bar, Uriland] Snow crab and green asparagus wrapped in whole-wheat crisps with Caesar sauce. 🦀 Dried Fish and Prawns: This stop is at [Macau, China] Layers of dried fish, prawns, and water chestnuts—enjoy all the flavors in one bite. 🦐 Scallops and Iberian 5J Ham: This stop is at [Tuscany, Italy] Asparagus, saffron, scallops, Iberian ham, and sea urchin—the scallops are crispy on the outside and tender on the inside. Enjoy them with all the side dishes for a delicious experience. 🐚 Smoked Fish This stop is in France. Fish prepared using traditional smoking techniques, served with a sauce made from corn and Sichuan peppercorns, and cauliflower. The fish is semi-raw, with a strong smoky flavor and very tender. 🐟 Salted Koji Pigeon: This stop is in Japan. Pigeon prepared using the salt koji method, served with yakitori sauce. The pigeon liver is eaten with Kintoki carrots; the tender fat and the carrots create a wonderfully balanced flavor. 🐦 Melon Sorbet: This stop is in Puning, Guangdong. A refreshing sorbet made with two different varieties of melon, plum, and buffalo milk whey. 🍈 Chateaubriand Wagyu Beef: This stop is in Xi'an, China. Cooked using the Wellington method, it includes Wagyu beef, tripe, cabbage, and scallions, drizzled with a special sauce. The taste is simply amazing! 🐮 Vegetable Rice Cake Porridge This stop is in Ningbo! Made with all the seasonal vegetables of the day, Ningbo's handmade rice cakes, Guiyang's first batch of new rice, seasonal shellfish, and Sichuan pepper sprouts, it's like a super rich porridge 🥗. Next stop is Yangshan, Wuxi! A dessert made with Yangshan peaches, lemon verbena, rice porridge, water buffalo milk, and plum apricots 🍨. Finally, this stop is in Malaysia! Bamboo shoot egg rolls, kaya dakwaz, mango Nyonya cake, lemongrass chili pineapple chocolate, all enjoyed with elderberry Ceylon highland black tea 🫖. #TheCharmOfChineseFood #ThisRestaurantHasSoManyRepeatCustomers #CityFoodGuide #MyHiddenGems #MyFoodDiary #RomanticLifeRecorder #LifeNeedsRituals #LifeRecord #FoodiesAreTheOnlyFoodCanBeMissed #TagYourFoodieFriendAndTreatYouToAFood

My dears, I absolutely must recommend this Shenzhen fine dining restaurant, AVANT (Creative Park Shennan Circuit Building), which instantly made me "god-like" after my meal! This meal was one of the most thoughtful, delicious, and creative I've ever had. Of course, the price tag is certainly justified, but every bite was worth it! Langoustine: A Combination of Beauty and Quality This dish was a revelation the moment it arrived! The vibrant colors resembled an oil painting, the shrimp meat was translucent, and the accompanying dried shrimp chili sauce was the perfect finishing touch—spicy yet savory, fresh yet sweet. It completely defied my stereotype that "pretty dishes" are only good for appearance, not for taste. Every bite was a gift from the ocean, and I couldn't help but lick the plate! Wagyu Beef: A Tender Core Encased in a Crispy Coating The Wagyu beef's outer layer is pan-fried to a golden crisp, like a thin layer of "golden armor." A snap follows, followed by the tender, juicy texture of the medium-rare meat. The aroma explodes in your mouth, like a waltz dancing on your tongue. This contrast of "tough exterior" and "soft interior" is truly heavenly! Tomato and Sweet Shrimp Soba: A Sweet and Sour Bomb to Start Your Meal As an appetizer, this soba is absolutely divine! The sour and sweet tomato is incredibly rich, while the sweetness of the sweet shrimp blends perfectly with the smoothness of the noodles, creating a rich, layered experience that feels like a symphony. It instantly whets your taste buds and prepares you for the main event. Caviar: An Unexpected "Divine Combination" Several dishes feature caviar in completely unexpected ways! For example, when paired with a certain seafood dish, the burst of caviar contrasts sharply with the delicate texture of the ingredients, creating a thrilling surprise with every bite, leaving you exclaiming, "I never thought there was such a thing as this?!" Five Cheese Dishes: A Sweet Burden Cheese lovers might be ecstatic, but for a cheese novice like me, the five cheese dishes were a bit too much. While the sauce helped alleviate the greasiness, after the last bite, I couldn't help but sigh, "My stomach can't handle romance anymore!" (But cheese lovers, go for it—it's absolutely delicious!) AVANT's "Magic": A Tasteful Time Travel The most magical thing about this meal is that it redefined the meaning of eating. It turns out that food isn't just a delight for the taste buds, but a comprehensive feast for the senses—from the ingredients of spring, summer, autumn, and winter, to the gifts of mountains, rivers, and seas, to the clash of inspirations from the past and future, each dish tells a story. Afterward, it felt like watching an episode of "A Bite of China," but even more refined, personal, and profound. Address: 1-109A, Shennan Circuit Building, 99 Qiaocheng East Road, Nanshan District, Shenzhen (next to Huali Hotel) Summary: If you're looking for the ultimate culinary experience and are willing to pay for creativity and dedication, AVANT is the perfect choice. This meal taught me that some flavors are worth the hefty price tag. Hey, darlings, just go for it! Remember to come back and thank me afterward! 😉

I ate a piece of beetroot that looked like tuna at the chef's table at Avant. Chef Jerry said that this was a beetroot transfusion plan when cherry blossoms were everywhere in Dali. The beetroots were grown by his Swedish friends. Through low-temperature slow cooking, the beetroot was mixed with the soul of rose sparkling wine and homemade raspberry vinegar, and the flesh was given to the flesh by fried scallion mayonnaise and cherry blossom petals. Finally, it was wrapped with "clothing" of white shrimp and cuttlefish and served on the table. What is this not tuna Nezha sashimi in front of me? In fact, the first part was very normal and delicious... Fuding White Peony soaked in four kinds of flowers: rose, jasmine, chamomile, and geranium opened the meal, and there was goat milk German Bavarian milk jelly flavored with Dali Masang fruit and Italian extra virgin olive oil, which had both fruity and herbal aromas. It is said that eating Jerry's dishes can make you travel thousands of miles. I never know where he will take me to the next stop. The taste becomes more and more "out of the ordinary" as you go. Soufflé may be a filling, and fermented durian with Sanba sauce will retain the aroma and lack stimulation. If the chocolate strawberry with pink pepper and tonka beans in his hometown of Guiyang is still imaginable, what about the chocolate beef dipped in preserved eggs and stinky tofu sauce, and the milk-flavored bearded chicken with double chicken? I have no choice but to be a gourmet who has gone crazy in the taste amusement park when eating the dishes of the chef, a fanatical taste lover. I particularly like the wine paired with the "Show Luo" octopus this time. The legendary Italian winemaker Emidio Pepe himself made Trebbiano Abruzzese using biodynamic methods and insisted on stepping on it. I discussed the oxidized fruit juice taste with Avant's caring female sommelier, like the white wine in the Burgundy manor restaurant with a kitchen knife. The cute face of the working dog at The Mascot is indeed pleasing, but the berry sourness and smoky feeling are both there, which is good or bad, and it is worthy of the "weird" high-end beef. Air caviar pancakes are served in miniature pizza boxes, with the pancake skin made from puff pastry paper and bread crumbs; the rice koji pillows are made from Hokkaido Spitfire Bay sweet shrimps with ham and shrimp paste, and the "white velvet" is a Koshihikari rice skin that draws on the fermentation principle of sake; and the monkfish liver mille-feuille, which contains watermelon Nara pickles and grapefruit milk jelly with the flavor of sake lees, is a natural match for Russian monkfish liver. The last petit four, the taste buds came to rest in the forest of southern Yunnan, with rose milk fan tarts, porcini chocolate balls, marigold Pu'er paste tarts, and honey jelly, which are sweet and full of vitality. In fact, I was still vigilant until the end, fearing that there was Alice's rabbit hole ahead...[Chukle]