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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Shenzhen

The Bay by Chef Fei

东湾

A Cantonese dining room on the ground floor of Mandarin Oriental Shenzhen in Futian, with nine private rooms named after mountains. The kitchen works in a modern Lingnan and Chaoshan style under a consulting chef from Hong Kong. It is the safest formal booking in the city for a foreigner because a hotel team runs it.

¥450+ per person≈ US$67Michelin 2 stars 2026Futian Central District, 5001 Huanggang Road, inside Mandarin Oriental Shenzhen; about a 730 m walk from Donggualing station (Line 10, Exit A)
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Why come here

A place worth making time for

Michelin two stars 2026, Shenzhen's first-ever Michelin selection; also reported with a Black Pearl listing in 2026 (via OpenRice, not checked at the source).

The house favourites

What to order

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

  • Roast goose roll with Yunnan mushrooms (烧鹅卷)
  • Boneless crucian carp congee (无骨鲫鱼粥)
  • Flaxseed-oil roast chicken (亚麻籽油烧鸡)
  • Sakura shrimp and scallop fried rice (樱花虾带子炒饭)

What it actually tastes like

Crucian carp is a bony fish, so the congee is deboned by the kitchen but other fish dishes may not be. Stone olive (橄榄) in the fish-maw soup tastes faintly bitter and smoky. Seafood tends to be lightly cooked.

Allergens in this kitchen

shellfishfishgluten/wheatsoy

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.