ZHUO YUE XUAN Four Seasons Shenzhen - Timeless Gourmet Cantonese Flavours

Merging elegance and intention, Zhuo Yue Xuan in Four Seasons Hotel Shenzhen honours the season’s freshest ingredients with a regionally rooted Cantonese celebration from its classic and signature menu that invites you to savour the refined culinary journey through mountain, sea and forest. mylifestylenews writes.

While travelling in China, finding reputable Chinese restaurants in most luxury hotels can be just the perfect avenue to explore and to savour a joyful abundance with artistry and imaginative gastronomy. Four Seasons as a brand is renowned for its prestige food and beverage deliveries as well as elevated dining experiences. The hotel occupies a prized location in the Futian District with seamless access to the Shenzhen Convention and Exhibition Centre, but for this visit we were only interested in an evening of fine dining at its reknown Chinese restaurant - Zhuo Yue Xuan.

Located on the 3rd floor of the hotel, the entrance from the lift lobby is a little nondescript, but once you enter the restaurant proper the Chinese elements come into play. The illuminated main entrance of Zhuo Yue Xuan welcomes you with the elegant and structural concepts of gold copper-like gilded lattice screens on both sides of the wall,evoking images of intricate geometric gold patterns interwoven polished screens adorned with colorful pot plants.

The cozy internal waiting area elegantly set with plush lounge chairs and beige sofa is well decorated with a colorful floral painting with oriental motif that didn’t take away your attention as you can be easily distracted by the box wall full of ceramic vases, tea pots and cups as well as well decorative ornamental pieces that was rather striking.

The expansive rectangular main dining room is broken up into three sections by large standing wooden screens adorned with large decorative fans and each section is lit by gigantic modern glass chandelier sculpture lighting, in the middle of which is an enormous upside down coloured rice bowl.

Each section has standing lamps and paint brush artwork, brightened up with a woven carpet in a golden lotus leaf design on which elegant dining chairs rested in a dark wooden frame with a gold brocade fabric. Black glass tabletops are simply adorned with a stunning gold and black Legle French Porcelain show plate and a colour glass vase with a beautiful floral piece exuding elegant simplicity.

Somehow though the entire dining room seemed to be lacking any distinctive design intent and felt more like a banquet set-up and not fine dining, not to mention it was a windowless room, so it felt very claustrophobic in one sense and the air-conditioning didn’t seem to offer a restful ambience with the still air flow as the room got quite warm as the night progressed. A more sophisticated interior was to be expected in any Four Season’s hotel restaurants, and some definitely would surprise you with a “WOW” factor.

Nevertheless we were here to savour the rich diversity of fine Cantonese cuisine and we pretty much looked forward to Zhuo Yue Xuan culinary delights. A thick, intense yet smooth and deeply satisfying mouthfeel of Pu’er tea was poured to start up the culinary journey which is always a perfect pairing with Chinese food that is also known for aiding digestion.

<Appetizer>
All appetizers were uniformly excellent with inventive combinations using ingredients to deliver the delicate yet distinctive flavour of each component that made these mouthful sized bites a pleasing start to the evening.

Passionfruit Skin

A delightfully fresh, spritzy and sharp with a distinctive flavour to open up the appetite.

Fresh Walnut Truffle

A very creative combination with a semi-crunchy texture and subtle truffle flavour which was really tantalizing on the front palate.

Honey Smoked Fish

A delightfully crispy and warm presentation that was smoky and incredibly flavoursome.
 

<Double-Boiled Sea Cucumber Soup, Bamboo Piths & Bok Choy>
This was a delicious delicately flavoured clear broth that we enjoyed on its own as much with all the other ingredients. The sea cucumber was young, firm and so tender that offers an important source of collagen. The delicate sponge-like texture and bamboo piths absorbed the rich broth flavours to the maximum as well as the bok choy that added to the overall palate to create such a harmonious well-balanced flavour.

<Zhuo Yue Xuan Signature Roasted Crispy Chicken>
Absolutely superb in all regards and well complimented with the spiced salt and lemon juice dipping for its tangy palate. The perfectly half roasted golden brown crispy chicken just can’t have your chopstick lay down at any time as the crispy, tender, juicy morsel of this triumphant dish is a homage to a traditional Cantonese dish that was utterly delicious.
 

<Crispy Roasted Wagyu Beef in Red Wine Sauce>
This is another nouvelle creation to enjoy such a premium cut of Wagyu beef in another level with a wonderful execution that was perfectly roasted to a light and thin crispiness. The Wagyu beef texture remained soft and tender with the meat easily sliced with a knife. Even if you bit against the grain of the meat, the fibre tissue was easily broken with gentle mastication that made this dish very enjoyable. The red wine sauce may have been a little too rich for the meat with a hint of black pepper which we loved yet can still do without to enjoy as it is. Simply stunning and a winning dish!
 

<Steamed Lobster with Egg White & Lobster Sauce>
You got to admire this bright and colourful stunning presentation with the lobster feeler /claw sitting atop for garnish along with a small spoonful of caviar. Essentially, the chef steams egg whites over which they pour the rich and intense lobster bisque and then the lobster meat is carefully placed on top. A quintessential Cantonese dish that never fails to please with the tender and springy texture of the diced pieces of lobster to be enjoyed with flavoursome and bold bisque. Heavenly and prestige!
 

<Wok-Fried Rice Noodles with Beef Slices>
This is another signature dish in Zhuo Yue Xuan with extremely smoky and unctuous wok-fried flat rice noodles over tender and tasty beef alongside with onion, bean sprout, spring onion and chive for its pungent, greasy yet not oily palate delivery. A wonderful rendition that was so enjoyable which takes years to master by getting it right.
 

<Braised Seasonal Vegetables, Yellow Fungus with Chicken Soup>
Genuine and pure in taste with natural flavours and a wonderful palate cleanser.  Simply delicious!
 

<Zhuo Yue Xuan Signature Fried Rice>
Barbeque Char Siu and reasonable sized prawns were chosen to be stir-fried in high heat in a homemade delectable X.O. sauce that came to the table with a smoky aroma. It was the perfect combination of ingredients where every bite had so much flavour and with all the essential character a good fried rice should offer to make this Zhuo Yue Xuan’s signature dish a must-order.

<Sweetened Almond Soup with Fruits>
A traditional warm, soothing and comfort soup based dessert which is commonly used in a Cantonese dinner to round up the whole banquet and most often you get quite miffed and a little put out for its overly artificial sweetener or syrup used. But this Zhuo Yue Xuan version was a delicious one redolent of almonds and not too sweet with a a hint of thickness and creamy texture that was quite premium and well executed.
 

The evening’s culinary journey was a huge success with classic, traditional and authentic Cantonese flavours that never go out of style. The food might look simple, but as we know a lot of preparation goes into creating such delectable flavours to please and the culinary team delivered on every front that was executed to perfection. We were well looked after the whole evening by Tina and Sally who never missed a beat to offer seamless service in a warm, friendly manner with absolute professionalism. Zhuo Yue Xuan delivers a truly Cantonese menu and every mouthful was savoured and maintained a high standard of a delectable feast for every taste paying homage to timeless gourmet Cantonese flavours.

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 4.5/5

Zhuo Yue Xuan
138 Fuhua Third Road, 

Futian District, Shenzhen, 

Guangdong, China

Tel: +86 755 8826 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, 

Guangdong, 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.