INTERCONTINENTAL CHENGDU GLOBAL CENTER - Mediterranean-Inspired Urban Resort Staycation

Chengdu is a city that does things on a large scale in its very own aesthetic way and the InterContinental Global Center Chengdu nestled within the world’s largest standalone building by floor area acts as a massive self-contained city - The New Century Global Center Hi-Tech Zone is no stranger to locals and business travellers alike for its resort style staycation, business conference and convention, not forgetting the leisure and luxury shopping experience. mylifestylenews writes.

Easily accessible by local metro and a convenient short walk from Jincheng Plaza station, the InterContinental Global Center creates a Mediterranean style resort within a massive building that has a drawcard appeal for families. The 975 thematic design rooms, showcasing the panoramic water view of the Mediterranean-inspired indoor Paradise Island Water Park and an indoor beach with numerous borderless hot water pools features a gigantic 150-meter indoor LED screen where the main action takes place, so this is certainly an InterContinental hotel with a difference! Moreover, the New Century Global Center has its own leisure and lifestyle shopping mall beside the largest convention and conference facilities as well as commercial offices and extensive apartment living within and directly adjacent to this massive edifice. Connectivity is all a key factor, so you will not be short of things to do right on their doorstep.

The hotel is also directly across from Chengdu’s newest and largest village style “sunken” SKP shopping precinct that houses multiple global international luxury brands (the locals like to call it underground shopping) with the metro access directly below and this proves to be very fortuitous as this is the easiest way to get around this sprawling city.

We started our InterContinental Chengdu journey at the Chengdu East Railway Station with a limousine pick-up in a luxury Buick people mover, which made for an easy arrival at the hotel in the Hi-Tech Zone which looks akin to a relatively new financial district. The designated chauffeur didn’t make himself obvious at the meeting point in the chaotic train station, as the signage was not visible. After 5-8 minutes we sighted him but didn’t speak English and we managed to get by with sign language. Unfortunately he also had a wrist sprain, so we needed to assist him in putting our luggage into the vehicle instead. Moreover, his driving was not as smooth as we expected either and drove more like an erratic rally driver, but we arrived at the hotel without any issue and were met on arrival by a number of the hotel team and it was smooth sailing from that moment forward which was a relief.

The InterContinental Hotel Group (IHG) are renown for creating superb luxury destinations, but not every hotel has to be a serious ode to the business traveller and the main arrival entrance, befitting such a colossal centre such as the New Century Global Center is, has the port cochere which is rather grand with a fountain feature on one side.

As you enter the main doors you are quite taken away by the grand scale of the cavernous space which has been appropriately adorned with a huge hanging glass modern chandelier resembling a flowing river shape. The ceiling is composed of steel and glass panels, so light floods the space and picks up striations in the eye-catching marble flooring.

The actual check-in is located in another inner lobby off to the right side of this foyer. With 975 luxury guest rooms and suites the main check-in lobby is also rather in a large scale. The full-on marble experience with two massive marble columns centre left and right, another gigantic cascading chandelier and lots of gold on black decorative elements with the back of the front desk anchored by a multi-panel art work, showcasing the luminescent ambience with elegant furniture on each side of the reception area. Simply eye-catching and no doubt instagrammable!

The hotel is positioned within the centre of this huge complex and all guest rooms have an internally facing view, which may sound odd, but as the hotel and water park complex are under a huge atrium roof, there is natural daylight flooding in through the clear roof structure. With such a large count of guest rooms, the hotel spreads out into four different sections – each section has 9 floors – and luckily our 2nd floor room was adjacent to the lobby, pool deck, gym and Club Lounge, with all the important amenities front and centre and the pool deck is the location of the all day dining, The Paradise Island Cafe.

We were escorted to the Club Lounge for the formalities and our room keys were promptly presented. Our Premier Twin Room was incredibly spacious at 52sqm and as soon as you walked in you have a small walk-in closet immediately on the left, after which is a huge marble bathroom with a separate toilet and large walk-in shower with a large single vanity counter and looking out to the bed/living area a large sunken bathtub.

Bathroom amenities are the luxurious Bryredo Blanche brand, adding a touch of luxury to the bathroom experience. The bathroom can be screened off with blinds at the touch of a button for privacy, or left open to make the room look even larger. The bed/living area has more space than you could possibly need with the large minibar sideboard amoire and separate working desk on the right and two large twin beds on your left. The seating area was beyond and a large balcony with even more lounge furniture which overlooks the pool deck and all day dining through the balcony.

The room interior mood and theme is certainly clashing with confidence. Beige is banned here as it has an exotic design reference with canopied beds and an upholstered sofa in an animal print like pattern resembling an European Chateau style, bold yet delicate with a touch of luxury. Yes, certain elements of the room date back to the opening of the hotel in 2013 but still look good. This is a very regal old European design ethos with black and gold cabinetry in a quasi art deco Chinoiserie look that exudes elegance as well as the striking gold and black bedside lamps.

The painterly prints are integral to a warm, inviting and characterful interior which was a nice surprise and worked well to create something unique. More is definitely more here to create that palazzo ambience. With more than just a bit of consideration and experimentation, the clashing ideas and concept work together wonderfully. It does tell a story and immerse your senses.

For wellness they have an ‘indoor’ outdoor gym located on top of the Club Lounge which is well kitted out and a great location to exercise, as you feel you are outdoors, but actually under the enormous atrium roof.

The large 25 metre swimming pool and adjacent children’s pool have plenty of pool deck space and cater for leisure swimmers or guests that need to do their swimming laps.

Our room included Club Lounge access and we always find this elevates the stay. The elegant Club Lounge was located on one side of the pool deck atrium and it felt like an oasis amid all the outside buzz of the Paradise Island Cafe and the busy architecture.

As you enter the reception desk is to the left and the buffet set up is on the right. The interior is styled in a European elegance design, with draped tasselled curtains at the far end, which is the lounge section, featuring an array of wing-back style armchairs and some low sofas separated by a wooden shelving unit. It is quite spacious and elegantly carpeted.

The front section is the dining area and a wall of beautiful glass panelled doors open onto the ‘outdoor’ terrace area, yet well separated from the Paradise Island Cafe. Like all InterContinental Club Lounges they serve three presentations – breakfast, afternoon tea and happy hour and refreshments throughout the day.

Afternoon Tea

While afternoon tea is a fine repast of beautiful cakes and pastries, happy hour is a proper buffet of hot and cold delights featuring some flavourful Thai dishes and local delicacies included noodle dishes as part of the highlight as well as a generous selection of alcoholic beverages.

Breakfast is served at The Paradise Island Cafe located on the atrium pool deck – outside but inside – and it is a very airy space where you can relax while starting your day. The expansive full buffet breakfast set up is enormous that will have you salivating before you start eating. The variety was incredible and you will not be disappointed.

Highlights were the make your own congee station, wagyu beef noodles, fried dough stick , fresh tropical fruits including guava and passionfruit, salad station which had fresh frosty ice leaf (a unique local vegetable in China), fried rice, crispy bacon, steamed buns and the pancake station. There were too many individual items to mention but a very consistent food quality standard that did not fail to please anyone’s appetite. Despite the service was a little disoriented as we placed an order for tea and coffee, but the coffee never arrived. Table clearance was excellent and while very little English, still very polite and they found a way to communicate.

Breakfast in the Club Lounge was also quite large in offerings in an elevated atmosphere and they had a few items that were exclusive to lounge guests. There was a good selection of pastry and bread, lots of raw nuts and dried fruits, a salad station, freshly made bottled juices and a great selection of Chinese dishes including the popular made-to-order noodle station. The key was, the Club Lounge has better quality food and better presentation, so it is worth the extra rate to enjoy an oasis of calm and serenity as you start your day.

Given the spread out nature of this resort style hotel, guests staying further away from the lobby are taken to their rooms by a buggy, so help is at hand. We were fortunate to be so near all the amenities we required. The stay was short but memorable and while the scale of the whole complex may seem daunting, the hotel is in its own space and you are not disturbed by activity taking place elsewhere in the Century Global Center complex. 

The water park was still closed during our visit, so we were not able to see what effect this had on the hotel staycation experience, if any. We thoroughly enjoyed the food and beverage offerings with the overall experience meeting our expectations and this was most certainly a stay with a difference!

Tried & Tested:
Location: 4.5/5
Design & Decor: 4/5

Housekeeping: 4/5
Food & Beverage: 4/5

Service: 4/5
Value For Money: 4/5
Experience: 4/5

InterContinental Chengdu Global Center
1736, Tianfu Avenue North,

Wuhou District,

Chengdu, China

Tel: +86 28 6275 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.   

NICCOLO KITCHEN Chongqing - Savouring “MASTER LIM” Recommendation Specialties

It is almost impossible not to savour or at least sample one Peking Duck dinner experience while in China. While you can enjoy this eponymous golden roasted crispy skin juicy bird just about in any other regional cities, the Niccolo Kitchen in Chongqing does it differently among a few classic Chongqing dishes curated from the “MASTER LIM” Recommendation menu tby the Head Chef in Chinese kitchen hat are not to be missed. mylifestylenews writes.

The Niccolo Kitchen Chongqing is located on the 62nd floor with amazing views of the city to marvel while dining in this chic, modern and unpretentious ambience. Since the hotel doesn’t have a standalone Chinese restaurant, the alternative way to enjoy Chinese food in this all-day-dining that not only serves a sumptuous spread of breakfast but also a great mix of Asian and Western cuisine, complemented by interactive live cooking stations and enticing flavours.

The restaurant also takes great pride in reducing the carbon footprint but most importantly having their seasonal ingredients sourced locally and to support the local farming and producers for you to embark on a culinary journey through Eastern and Western flavours in a single venue.

Our evening was to savour “MASTER LIM” Recommendation among many traditional Chongqing classics but one of the many highlights was the legendary succulent Peking Duck.This signature and enduring all-time-favourite has become so popular and sometimes pre-order is required to avoid any disappointment. Once we were seated and settled in, it was all about the food and our dinner was a culinary journey made all the better by very switched on hospitality provided by Alina, the outlet Manager and well-looked after by Gavin, from the dedicated service team.

 

<Mushroom Broth>

Alina suggested us to warm up our palette with this tasty clear broth - a delicate, light and aromatic mushroom flavour on the forefront that was quite enjoyable. Assorted mushroom specimens were used to create this delightful fragrant taste, double boiled, slow cooked in spring water that offers a firm yet slight resistance when chewed and not mushy. There was so much joy in this clear mushroom consommé that was packed with delightful flavours.

 

<Crucian Tofu Coriander Soup>

This is one of those dishes that preparation plays a key part in the final presentation, as crucian carp is used to create the milky soup stock, thanks to its delicate flesh and fine inter-muscular bones as well as its nutritional profile. This nourishing broth was simmered with ginger (to get rid of the fishy palate), scallions and silken tofu to get the right balance on flavours that was simply heart warming.

 

<Roasted Peking Duck>

The highlight of the evening did not disappoint but only got better. A small unofficial Peking Duck dining ceremony can be expected and it comes in various inventive forms by paying “homage” to this most celebrated poultry as a “craving sacrifice” before it was served at the table. Minus the gong hitting ritual (thank goodness) instead, a specially made oven-like towering wooden trolley was pushed out gracefully to the table with the whole big fat oven roasted duck in mahogany deep reddish-brown colour that looked extremely enticing. You could tell by the look at the glossy crispy skin that was so inviting.

The “sacrifice” was then transferred onto a carving trolley and carved in front of you. In order to be sliced out the thin, shatteringly crispy skin and the tender juicy meat in particular order and placed it neatly onto a rectangle serving plate, it needs a good skilful hand to achieve that level by presenting this delectable dish to the table for enjoyment. The duck was properly bred in Beijing for the right size, weight and the perfect ratio of succulent fat beneath the crispy skin for approximately 65 days before being slaughtered. This culinary art takes days to prepare, traditionally, the duck is inflated with air to separate the skin from the fat, glazed with maltose syrup to promote that distinct crispy exterior and well seasoned before being slow-roasted in a open or closed hung oven to finally create this scrumptious dish.

With all the essential accompaniment condiments such as the refined julienned crunchy Japanese cucumber, pungent and fragrant scallion, sweet and juicy melon, not forgetting the steamy hot thin pancake which was thoughtfully stacked and separated by the baking paper for not having it get starched together. Another bonus point added to the presentation well considered.

The meat texture was unbeatable, thin crispy skin versus the little meat (just the right amount) is the authentic version being served and enjoyed. A very fine granulated white sugar as well as the homemade tangy sweet bean sauce was also offered as a dipping sauce to further enhance the savory and sweet palate while enjoying this juicy, tender and mouth-watering meat. Smear a small amount of the thick and dark sweet bean sauce, gently roll, wrap and fold to your desirable amount of fresh and crunchy condiments. You may also enjoy the paper-thin crispy skin by dipping in sugar to experience the melt-in-your-mouth texture or sauce to appreciate the crunch to your liking. We deliberately requested the chef not to slice both of the legs as we enjoyed having them as a drumstick to be savoured separately. Simply heavenly and a Peking duck experience at its finest.

 

<Stir-Fried Beef with Chilli & Ginger>

Moving on, we picked one of the star-signature Chongqing local spicy specialties - stir-fried beef with chilli and ginger and we enjoyed it immensely, as we have quite a high tolerance for chilli. The slices of beef was deliciously tender, slightly caramelized and juicy, plenty of garlic and ginger and a variety of vibrant and aromatic chilies with a bold, spicy kick and zesty warmth. The savory depth of the garlic, soy sauce, oyster sauce and sesame complemented the sharp, fiery punch of fresh chilies. Such a classic Sichuan dish that should not be missed!

 

<Braised Mandarin Fish with Chilli Oil>

This vibrant Sichuan-style classic featured a tender fillet of mandarin fish poached and braised in a fiery rich chili oil broth. The visual appeal also offered a umami robust punchy savory and melt-in-your-mouth fish texture that was silky, flaky and bold, effortlessly pulling apart with chopsticks with a hint of numbing effect from the mala Sichuan pepper used. The beansprouts beneath the oil broth absorbed all the sharp and spicy tangy packing flavours from all the condiments used and was  second best to finish off this quintessential Sichuan dish without hesitancy.

 

<Niccolo Kitchen Signature Pizza – Sausage, Artichoke, Mushroom, Olive>

While the Executive Chef Francesco Sanna was doing his rounds, an authentic Niccolo Kitchen Signature Pizza with sausage, artichoke, mushroom and olive offered by the Sardinian Chef was hard to resist. In fact, it didn’t disappoint, with light crispy and airy pizza dough fresh from the high-temperature oven, the aromatic mushrooms that filled the air and a great combination of all the ingredients finally with a light drizzle of a good olive oil and pizza doesn’t get much better than this!

 

As you can imagine, we had no room for dessert after so many rich dishes and it gave us a moment to reflect on the contrasts of the East and West cuisines and how combining such contrasts in flavour can make for such an enjoyable evening and wowed by so many delectable flavours. Traditionally you would have a dinner solely based on one cuisine, but why not mix things up we say. That is what dining out is for!

Tried & Tested:

Location: 5/5

Design & Decor: 5/5

Food & Beverage: 5/5

Service: 5/5

Value For Money: 5/5

Experience: 5/5

Niccolo Kitchen Chongqing
Tower 1, Chongqing IFS,

No.1 Qingyun Road,

Liangjiang New Area,

Chongqing, China

Tel: +86 23 6508 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

OPUS 388 Mandarin Oriental Shenzhen - French Elegance Meets Modern Innovation

The dining scene in China has exploded over recent years and while enjoying regional Chinese cuisine is an absolute must, sometimes it is good to have a change of palate by venturing into a refined western culinary that pushes the boundaries with bespoke menus that celebrate innovation and taste. Defined by precision and restraint, the French fine-dining restaurant OPUS 388 at Mandarin Oriental Shenzhen presents My Journey to China - Chapter 5, a new dégustation menu curated by Chef Alessio Durante that blends French elegance with a modern flair. mylifestylenews writes.

Rooted in Shenzhen, the curated menu reflects over two decades of Michelin-level discipline, paired with a sensitive reading of local produce and marks a deliberate return to culinary essentials - ingredients, timing and the architecture of sauce where authenticity takes centre stage. Soaring above the city at a height of 388 metres in the clouds as a jewel in Shenzhen’s skyline, the restaurant name is derived from its building elevation which sits on the 77th floor of the hotel with a panoramic vista of the city.

Like many luxury hotels in Shenzhen there is no one perfect location, as there are many and the Mandarin Oriental’s location in the Upperhills, Futian district places it in the heart of the central business district adjoining a premier shopping and lifestyle mall and was not accidental, and neither was the choice to offer guests a sophisticated fine dining experience. Opus 388 is where French elegance meets modern innovation and this just isn’t a hyperbole. Once you arrive on the 77th floor there is a very attractive entrance experience with a beautiful and bold chromatic pattern wall to welcome your arrival. Adjourned further in, there is a cozy lounge area in a club style with button back sofa chairs and coffee tables that exude a luxurious touch and best for pre or post dinner drinks.

The main dining room to the right as you enter is a mix of curved banquettes and white marble table tops and striking blue dining chairs that are encompassed with a sensational view over Shenzhen and beyond. The whole dining room is bathed in subtle lighting with black and white framed photographs that strategically adorn the brick walls without being over done.

Textural glass is also used as a feature panel to sectionalize half of the main dining area with an elevated platform flooring to create a seemingly classy theatre bistronomique style of dining experience, well juxtaposed with the curved metal screen on top of those intimate red banquettes that further enhance the already elegant dinning ambience.

Another distinct dining experience is available at the dynamic Chef’s table where the real action takes place and to witness the artistry of the kitchen firsthand as this open kitchen also serves as a key focal point the moment you walk in through the lounge area and the 12-seater private dining room on the right as it is the brightest area in the entire restaurant. The wine cellar wall facing the kitchen is beautifully lit creating an ambience on one side off the main dining room. We were warmly ushered to the Chef’s table and managed to have a few words with Chef Alessio throughout the entire evening.

Honing his craft took place in some of the world’s most prestigious Michelin-starred restaurants across Europe and Asia, including working at the three-star restaurant in Monaco as well as the two-star restaurant at Morpheus in Macau – both under the mentorship of the renowned Alain Ducasse. Born on the Ligurian coast of Italy, Chef Alessio’s culinary approach blends the everyday flavours of the Mediterranean with fine ingredients and the reinvention of modern cooking techniques, honouring French tradition with a distinctive contemporary flair.

Chef Alessio’s curiosity of China has never stopped him from exploring different regions to find the finest local ingredients and produce and to re-examine how terroir - land and water - shapes taste and refining the French sensibility culinary. Needless to say that each dish is a delicate balance of tradition and creativity, offering diners an immersive fine-dining experience with panoramic views that mirror the artistry on the plate.

The new dégustation menu My Journey to China - Chapter 5 returns to the core tensions opening a fresh chapter that defines timing, texture and sauce architecture which is an understated east-meets-west dialogue, guided by clarity and precision as part of the Chef’s Table Series. With wine pairing as an additional option curated by the sommelier team with wine selection thoughtfully aligned with each ingredient, cooking method and sauce structure layering the experience into a complete narrative. Mandy and Joy were looking after us for the evening and to begin with, we were offered a welcome mocktail of refreshing grape juice and jasmine tea followed by wine pairing to enlighten our My Journey to China - Chapter 5 symphony on hearing that we were intrigued by Chinese wines of any variety, the wine pairing was adjusted to only serve Chinese wines much to our delight.

 

So we kicked off the evening with a 2022 Devo Blanc de Noirs Brut Nature 100% pinot chardonnay sparkling from Ningxia. The complexity and yeasty palate definitely resonated with us that turned out to be a welcome surprise.

In-house sourdough bread was also served with silky textured butter with black olive and rosemary and we couldn’t get enough of this either, but our first course awaited.

<Gillardeau Oyster, Sunflower Seed Cream & Aromatic Shallot>

The oyster was topped with sunflower seed cream and petal with aromatic shallots which created a sweet, light creamy and sour effect on palate. The medium size oyster was so delicious, enhanced by the sauce and added that palatable savoury textural flavour profile.

<Baijiao Seabass, Tomato & Basil Essence & Black Sesame Wafer>

A delicate seasonal seabass with flavours of the Mediterranean from the Baijiao waters gently marinated in classic French confit tomatoes. The fish was finely chopped like a tartare with fresh basil giving a refreshing herbal note. Garlic and thyme were also added to the tomatoes as a base and the black sesame wafer added a subtle toasted nuance. Light in progression, all in all such a wonderful melange of flavours.

<North Sea Scampi Gelee, Pea Cream, Poached Tail and Perseus Caviar>

This was a dish that had a complexity to be savoured and to admire, although at first glance you had no idea how it would enliven the palate, but with one spoonful you got all the ingredients that were bursting on the tongue. There were four layers to the execution, one part peas that had been barbecued imparting a smoky flavour and one part peas that had been pureed and pan-fried, offering a smooth balance. Then, a layer of the meticulous marination and low temperature preparation of the North Sea scampi to preserve its sweetness and texture, followed by Oscetria caviar that was topped with lemon peel to elevate one another within a minimalist structure. The green pea puree gave a certain grassiness that was soothing, but, most importantly, the scampi had a voice and while overall complex this creation was delighting the palate at every turn.

It was well paired with a very dry 2023 Rkatsiteli Chinese white wine from Puchang vineyard, Xinjiang that exhibited flavours of green apple, quince and white peach.

<Agria Potato Gnocchi, Yunnan Morels and Smoked Forest Jus>

The gnocchi was made from Agria potato from Heilongjiang, malt product was blended with chilli oil, essentially a powder product with forest smoky sauce (chestnut mushroom) and taro potato wafer with morel mushrooms from Yunnan. The gnocchi was so soft and unctuous and the mushrooms and forest jus created a beautiful earthy complexity on the palate redolent of the forest floor. The chilli oil brought a local flavour and authenticity to the dish and such harmony. Yes, it had Italian roots but with the Chinese touch and a joy to savour!

<Breton Blue Lobster, Roasted plum, Tamarillo & Shiso Beurre Blanc>

The lobster meat was charcoal grilled and served with tomato and roasted plum puree. This was another stunning presentation with the lobster and the shiso beurre blanc alone being absolutely delectable and as fresh as you can get. The purees were a little too fulsome in flavour for the lobster, but in little mouthfuls a beautiful combination.

This was paired with another white wine – 2023 Jiangyu Ferment Grechetto from Yantai, Shandong province that exhibited an oily mouth feel and notes of apple, lemon and chamomile reminiscent of a rich Burgundian white.

<Signature French Canard, Lettuce Fondant & Albufera Sauce>

The Canard duck breast was a tribute to the French culinary classics. The duck was cured and matured using traditional methods, with cuisson controlled in a restrained, unwavering manner, slowly cooked and topped with a home-made fried potato. The Albufera sauce was extracted by the duck press which gets all the juice and flavour out of the bones, which is then mixed with a veloute that is enriched with cream. The meat was so rich and enjoyable with a crispy skin and the fried potato flake added another crispy level which was so enjoyable. The meat ball on one side of the plate was the meat from the leg mixed with parmesan and ricotta cheese, so another delicious bonus to the actual confit. The sauce was simply divine and the butter-glazed lettuce as a side added another texture and refreshing balance, with all components bringing harmony and joy to the palate for a captivating dish with an elegant finish where nothing was left on the plate by the end! This was paired with a Ningxia Helan Mountain Merlot that exuded black cherry, plum and subtle notes of sweet spice.

<Pure Chocolate Water Sorbet, Coconut and Grue with Extra Virgin Olive Oil>

The cocoa bean was from Haikou on Sanya Island much to our surprise and this dessert was pure cocoa and water that came with a rather attractive presentation. The crunchiness was added with the desiccated coconut and the chocolate fondant was so rich and yet not bitter. It was lightly drizzled with a distinctive clean and aromatic extra virgin olive oil which Chef Alessio hand picked from his friend’s olive estate in Italy.

 

<Bordeaux Canele, Madagascar Vanilla Cream & Amber Caramel>

The dough is made in house and rested for five days and then cooked one hour before serving. There is lots of cinnamon and Madagascar vanilla and a little cream cheese in the filling. This was such a happy dessert that was quite enjoyable on the palate and with a crispy outer texture and another triumph! Desserts were paired with a Domaine Franco Chinois from Hebei province, that exuded lots of berries, currants and hints of tobacco and musk.

The plating of each course was a joy, as each dish had a different look that complimented the chosen food. We naturally had high expectations prior to dining and the evening did not disappoint. The food was beautifully executed and unpretentious, but as they say, it is all in the art of presentation and Chef Alessio has an eye for detail that transposes into art on the plate.

Mandy and Joy were our servers and they both contributed to such an enjoyable experience. The choice of Chinese wines was spot on for each course they were paired with. Both of their product knowledge was second to none as if each had prepared the ingredients themselves. Most importantly, Chef Alessio’s relentless pursuit of new culinary challenges and discoveries with a profound appreciation for both modernity and classic French sophistication brings a fresh culinary vision intent to Opus 388 to delight all diners. He communicated with us throughout the evening to ensure that we understood his vision and how the ingredients can combine into such exquisite dishes to delight the palate while integrating new innovative concepts to his culinary that inspires.

Our seating at the open kitchen was quite comfortable and enjoyable as well, watching the culinary brigade perform their kitchen ballet throughout the evening. Not one beat was missed from any team member and we left with a contented and memorable evening to reflect on. From nature to plate, crafted with sincerity, Opus 388 delivers a narrative of flavours that resonate with locals and visitors alike and also has set a high standard for haute French cuisine that would be difficult to surpass.

Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

Opus 388
Block A UpperHills,

5001, Huanggang Road, 

Futian District, 

Shenzhen, China

Tel: +86 755 8182 9377

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.