OPUS 388 (Mandarin Oriental, Shenzhen)

I really like the pan-fried foie gras here. It has a dense texture and is very delicious.

I had the best French lamb chops in Shenzhen—tenderly seared lamb with herb croutons and phyllo potatoes—at OPUS 388 at the Mandarin Oriental Hotel. Chef Alessio Durante, a cheerful chef, hails from a sunny coastal town in Liguria, northwestern Italy. Abalone isn't a common French dish, except by the sea, so the Dalian abalone with tiger paw mushrooms I saw before me exudes a sophisticated French aesthetic. For Chinese fans of abalone rice, this dish is both unfamiliar and surprising. The trifecta of abalone sauce, black olive sauce, and shrimp paste, in a subtle yet subtle way, elevates the abalone's marine flavor. The chef's resume is impressive. He began his professional culinary career at the age of 14 at the Michelin-starred Da Claudio in Italy, where he served as head chef for nine years. He subsequently worked at several Michelin-starred restaurants in France, including the three-star Le Louis XV - Alain Ducasse in Paris. His most recent position was as senior sous chef at the two-Michelin-starred Alain Ducasse at Morpheus in Macau. While he possesses extensive experience in Michelin restaurants, he embraces the Chinese culinary philosophy of "simplicity is the ultimate." "I grew up surrounded by Mediterranean cuisine. I believe our philosophy is to not overdo the main ingredient. When preparing the main course, we need to let the star ingredient retain its true character," he said with a smile. Good French cuisine always makes even the most lengthy dishes seem brisk, and the meal drew to a close in a flash. The pre-dessert was a bergamot bomb of sweet, sour, and bitter. The final dessert, however, is a lifelong memory for many gourmets. If I closed my eyes and heard the combination of "Hainan avocado, 72% Valrhona chocolate, perilla ice cream, and caviar," I would be baffled. But upon tasting it, the sour, sweet, bitter, fragrant, and salty flavors were like a slender waist gleaming with colorful neon lights in the night.

There are two Western-style restaurants in the Shenzhen Oriental Mandarin Hotel, one is French and the other is Spanish barbecue. The French style is more suitable for business and dating; the Spanish style can be enjoyed in small groups with a light rhythm. The French style has a good environment, and the set meal is generally 1100-2000 per person (Michelin 12 courses). Discounts for guests staying in the hotel are available. In short, it is a very good restaurant. In fact, the food is not expensive, but the wine is the price. #MichelinRestaurant #ShenzhenOrientalMandarinHotel #RomanticDatingRestaurant #OPUS #LiterarySmallBourgeoisGulangyu

: : : : : : : : : : : : : : : Service: The waiter is professional and enthusiastic. Each dish will be introduced in detail. The manager also sent red wine. The service awareness is strong and the details are in place. I give a big thumbs up👍 #美食旬味会 #浪漫约会餐厅 #景餐厅 #法餐 #国庆旅游日记

The theme of the dishes is: from the Mediterranean to Shenzhen, and the dishes are also from the sea to the land. At the same time, the ingredients are also integrated between tradition and modern creativity. 1️⃣ A Coral from the Sea The whole basin of coral was brought🪸 and the eyes were quickly locked on three shells. The waiter introduced that the three snacks were squid, macarons and olives🫒. Pick them up with bare hands and put them in your mouth to feel the salty fragrance from the deep sea. 2️⃣ Sca Urchin, Buttermilk The plating is still exquisite, like a spoonful of sea urchin floating on the seaweed on the rocks by the sea. With the background of buttermilk at the bottom, the rich and mellow fragrance fills the mouth. 3️⃣ Gilardeau Oyster in Vichyssoise The atmosphere of the ocean is full, and it must be reflected in the live dynamic picture. The misty waves hold up an oyster🦪 The oyster meat is familiar and unfamiliar. The familiar thing is that grilled oysters are often eaten, but the unfamiliar thing is that the cooking method is completely different, and the taste presented is also unique. The soup is also rich and delicious. 4️⃣ Spanish Red Devil Shrimp Cannolo Carabinero Cannolo After several dishes with salty and rich taste, this one is relatively refreshing, like a snack. The perilla leaves wrap this pancake roll, the pancake skin is crispy, just like spring rolls, but the content is replaced with shrimp🦐 5️⃣OPUS 388 Iced Tea OPUS 388 Iced Tea 6️⃣ Bone Marrow, Robbins Island Tenderloin, Sturgeon Caviar Bone Marrow, Robbins Island Tenderloin Perseus Amur Beluga Caviar Three layers, the bottom is beef bone marrow, the middle is beef tenderloin, and the top is sturgeon caviar. Use a spoon to scoop vertically, scoop up three layers at the same time, and put them in your mouth at the same time, tasting the mixed and layered taste. The flavors are mutually stimulated, collided and suppressed. The strong fat aroma of beef bone marrow is simply amazing. 7️⃣Foie Gras, Bittersweet Red Onion Salty Croissant Foie Gras is plump, blended with the crushed nuts sprinkled on the top, and has a rich taste. The onion has been candied to remove the pungent impact and become sweet and gentle. The croissant is crisper than I thought. A bite of foie gras, a bite of onion, and a bite of croissant, three different flavors, feel the pleasure of chewing different foods in your mouth. 8️⃣Pigeonneau, Butter Lettuce Double Consommé, Panissa Another familiar and unfamiliar dish, the pigeons that I usually eat more are either braised or salt-baked. How to describe this pigeon? If braised pigeon is compared to stir-fried beef, then this pigeon is like steak. The meat is boneless and tender. It is also served with butter lettuce, chicken soup, and chickpea dessert Paninis. The chicken soup is extremely refreshing and oil-free, but the chicken flavor is strong, like tea. 9️⃣ Sweet Shells The Shell This is a lovely dessert. The chef was inspired by the childhood fun of picking up shells and sucking them by the river. So this dessert is to pick up the shells and lick them with the tongue. It has been a long time since I had this unscrupulous licking pleasure. The experience of food has expanded from taste to action and dining methods, and happiness has become very specific. 🔟Valrhona 72% Chocolate Martell Cordon Bleu Cognac, Cacao Nibs Valrhona 72%, Cognac Martell Cordon Bleu Cacao Nibs Crush the thin standing cocoa nibs and dip them in. The taste is like chocolate with caramel crispy pieces, very sweet. 0️⃣ Secret Treasure The Secret The last dessert is full of traps, it is a makeup box, and it needs to be unlocked🔓, full of ritual and suspense. However, the previous dessert was too sweet, this one is sour, with a sweet and sour taste. The waiter reminded that one of them is particularly sour and suggested eating it in the middle. The sourness rushed straight to the top of the head, pulling me back to reality from the deep secrets enjoying the childish fun. The dining experience is great, the waiter is very professional, and the introduction of each dish is very detailed, and the description is vivid and interesting. The dishes are also a good experience, cleverly using the characteristics of the ingredients for combination and matching, which contains ingenuity. Before the meal, the chef came to communicate and said that he was lucky today. In addition to enjoying the food, he also brought me the sunset. Thank you for this unique food trip. #Landscape Restaurant #These Hotels are Superb Landscape #Beautiful Scenery Food #French Food #My Food Diary