MO

OPUS 388, the French fine‑dining restaurant at Mandarin Oriental, Shenzhen, introduces a new dégustation menu, My Journey to China – Chapter 5, by Chef Alessio Durante. Rooted in Shenzhen, the menu reflects over two decades of Michelin‑level discipline, paired with a sensitive reading of local produce. Defined by precision and restraint, Chapter 5 marks a deliberate return to culinary essentials—ingredients, timing, and the architecture of sauce—where authenticity takes centre stage.

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.