Close

Shenzhen Waldorf Astoria Hotel · Dongwan · The Bay by Chef Fei

Cantonese cuisine · ⭐ 4.8

Level 1, Mandarin Oriental Shenzhen, Block A, Shum Yip UpperHills, No. 5001 Huanggang Road (near Porsche Center, Galeries Lafayette, Lianhua Mountain Park)

Dishes

• 

  Flaxseed Crusted Roast Chicken

  A chicken dish with a crispy flaxseed crust, slow-roasted to tender perfection, offering a nutty flavor and savory texture.
• 

  Flaxseed Crispy Chicken

  Flaxseed Crispy Chicken features chicken coated in flaxseed crumbs and fried or baked until golden and crunchy, offering a healthy twist on classic crispy chicken.
• 

  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
• 

  Crispy Skin Pork Belly

  A Cantonese classic dish made by marinating pork belly, deep-frying until the skin is crispy, then soaking in ice water for extra crunch and steaming to tender perfection.
• 

  Nanru Goose Liver

  A Chinese dish featuring tender goose liver marinated in fermented red bean curd (nanru), then gently cooked to enhance its rich, savory flavor.
• 

  First-Flush Purple Laver and Canadian Scallop Surf Soup

  Made with first-flush purple laver and Canadian scallops, simmered in clear broth. Clear in color, fresh and savory, rich in natural flavors of seaweed and seafood.
• 

  Boneless Crucian Carp Congee with Ultimate Knife Skills

  A delicately prepared congee made from boneless crucian carp and rice, showcasing exceptional knife skills and subtle flavors.
• 

  Boneless Crucian Carp Porridge

  A savory porridge made with boneless crucian carp and rice, resulting in a smooth, flavorful dish rich in nutrients.
• 

  Plum Sauce Pickled Vegetables Simmered with Midday Bamboo Shoot Fish

  Mainly made with midday bamboo shoot fish and plum sauce pickled vegetables, simmered slowly. The fish is tender and juicy, the pickled vegetables are sweet and sour, with a rich and unique flavor.
• 

  Cantonese-Style Steamed Blue Whiting Rice with Jelly

  A traditional cold dish from Chaozhou, featuring steamed blue whiting fish set in a jelly-like consistency and served over rice for a fresh, delicate flavor.
• 

  Hokkien Plum Sauce Steamed Snakehead Fish

  Fresh snakehead fish is gently simmered in a tangy plum sauce, creating a delicate balance of sweet and sour flavors typical of Chaozhou cuisine.
• 

  Paper-thin Beef Slices

  A traditional Sichuan dish made with paper-thin beef slices, marinated in spices and fried until crispy, known for its spicy and numbing flavor.
• 

  Rose Vinaigrette and Steamed Crab Meat Patties

  Steamed crab meat patties with rose vinaigrette, a delicate blend of fresh crab, tender minced meat, and floral acidity.
• 

  Imperial White-Cut Squab Chicken

  A classic Cantonese cold dish featuring tender, poached chicken served chilled with a savory dipping sauce.
• 

  Imperial Consort Steamed Chicken with Chrysanthemum Fragrance

  Selected premium three-yellow chicken, prepared using white-cut method for tender texture. Marinated with fresh sunflower oil and secret spices, then steamed with fragrant chrysanthemum. Delicate, slightly sweet taste highlighting the natural flavor of chicken.
• 

  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
• 

  Black Truffle Gongcai Dumplings

  Dumplings filled with fresh gongcai and black truffle, handcrafted for a delicate, aromatic flavor.

Reviews