In a prestigious accolade celebrating culinary excellence, The Bay by Chef Fei, the acclaimed Cantonese restaurant at Mandarin Oriental, Shenzhen featuring Lingnan and Chaozhou cuisines, has been honoured with a One Diamond rating in the esteemed 2026 Black Pearl Restaurant Guide. The restaurant is celebrated for its masterful interpretation of regional culinary traditions, innovative artistry, and uncompromising standards, distinguishing it as one of the new entrants from Shenzhen in this year’s guide.
Under the visionary direction of celebrated culinary master Chef Huang Jinghui (Chef Fei), the restaurant exemplifies a profound dedication to the heritage and evolution of Lingnan and Chaozhou gastronomy. Chef Fei, whose leadership has previously garnered multiple Black Pearl honours, reflects on this achievement: “This distinction is a recognition to the relentless passion and precision of the entire team of The Bay, and to the cherished support of our patrons. Our philosophy ‘Seasonal Eating, Flavour First’ anchors us in the purity of ingredients while inspiring creative exploration. We remain committed to pushing the boundaries of taste and tradition.”
Group Photo in 2026 Black Pearl Restaurant Guide Press Conference
(Left to Right: Chinese Operation Director – Karen Shi, Chinese Executive Chef – Water Tang, Mandarin Oriental Culinary Director – Chef Fei)
The restaurant’s daily culinary execution is entrusted to Chef Tang Qishui (Chef Water), Chinese Executive Chef of Mandarin Oriental, Shenzhen and a key member of Chef Fei’s team. Chef Water brings each dish to life with technical finesse and contemporary sensibility — from the poached Threadfin Fish with Pickles, Plum Sauce and the reimagined Precious Mushroom Roast Goose Roll, to the boldly aromatic Wok-fried Australian Lobster with ‘Kinam’ Basil and Satay Bean Paste. Each creation honours ingredient integrity while showcasing refined craftsmanship.
Enhancing the dining experience, the restaurant and its nine intimately scaled private dining rooms draw inspiration from the ancient Chinese text “Classic of Mountains and Seas”, their names elegantly inscribed by literary figure Feng Tang. The sophisticated interiors, paired with a thoughtfully curated beverage programme featuring premium teas and wines, establish The Bay by Chef Fei as a refined destination for connoisseurs of Cantonese cuisine.
Poached Threadfin Fish with Pickles, Plum Sauce / Precious Mushroom Roast Goose Roll / Wok-fried Australian Lobster with ‘Kinam’ Basil and Satay Bean Paste
Christian Dolenc, General Manager of Mandarin Oriental, Shenzhen and Area Vice President of Operations for Southern China, commented: “We are deeply gratified by this recognition from the Black Pearl Restaurant Guide. It highlights The Bay’s role not only in inheriting the culinary tradition but also in defining the future of fine dining in Shenzhen. In a city celebrated for its dynamic food culture, we are proud to contribute with authenticity, innovation, and the impeccable service synonymous with Mandarin Oriental.”
The Bay by Chef Fei Reception
Looking ahead, The Bay by Chef Fei will introduce a new curated tasting menu, offering guests the opportunity to elevate their experience through expertly matched wine or tea pairings—an ode to the harmony of flavour and craftsmanship.
