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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

Yun Jing

云璟

Modern Cantonese on the 70th floor of Raffles Shenzhen, with roughly 270-degree views over the city and Shenzhen Bay. Chef Guo Yuanfeng keeps classic Cantonese technique and adds contemporary touches. Go for the view as much as the food: one local commentator argues the view flatters the rating.

¥1,000+ per person≈ US$149Michelin 2 stars 2026Raffles Shenzhen, 3008 Zhongxin Road (T7, Shenzhen Bay No. 1), Nanshan; metro station not confirmed
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Why come here

A place worth making time for

Michelin two stars 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.

  • Poached sunflower chicken, cut cold (白切葵花鸡)
  • Typhoon-shelter style fried mantis shrimp (避风塘炒濑尿虾)
  • Chaoshan-style grilled sliced local conch (潮汕烤海螺片)

What it actually tastes like

Mantis shrimp is eaten with the shell cracked by hand and is garlicky and spicy. Conch is chewy rather than tender. Cantonese poached chicken is served very lightly cooked near the bone.

Allergens in this kitchen

shellfishgluten/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.