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A taste of Shenzhen

Chao Shang Chao (Shenzhen)

潮上潮

The Shenzhen outpost, opened in 2024, of an upmarket Beijing Teochew (Chaozhou) restaurant group. It is the city's formal route into refined Chaozhou cooking such as braised goose and charcoal-grilled conch. It is a good way to taste the Chaoshan tradition that dominates Shenzhen's everyday food.

¥800+ per person≈ US$119Michelin 1 star 2026Shenzhen; exact address and metro station not confirmed
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Why come here

A place worth making time for

Michelin one star 2026, Shenzhen's first-ever Michelin selection.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Soy-braised goose (卤水鹅)
  • Charcoal-grilled whelk (炭烤大响螺)

What it actually tastes like

Chaozhou menus often include raw marinated seafood (生腌), cold-served braised goose heads and organs, and sweet-and-sour dips. Ask staff whether raw items are on the set menu if you want to avoid them.

Allergens in this kitchen

shellfishsoygluten/wheat

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.