Now both a hotspot for mainland Chinese and a weekend getaway destination from Hong Kongers, Shenzhen has got it going on for all things food and beverage these days. With top chefs opening new restaurant concepts alongside trendy cocktail bars, coupled with shopping galore, it’s hard to find a reason not to visit Shenzhen. Here’s a list of my favorite restaurants and bars in Shenzhen these days:

Fumée

Founded by the visionary David Pan in 2022, Fumée is a modern Chinese-French restaurant that aims to integrate traditional Chinese cooking with predominantly French and other global techniques, a goal expertly executed under the guidance of head chef and Shanghainese native chef Reina Chen. Standing for fusion, ultimate, modern, elegance, and ecological, Fumée is also a direct translation of the word for “smoke” or “steam” in French, one of the many cooking techniques employed in Fumée’s kitchen.

Chef Reina Chen is the driving force behind Fumée’s pioneering menu, bringing her worldly perspective (coupled with a deep understanding of Chinese culinary heritage) to the frontline of the dining experience. With her experience at San Sebastian’s Mugaritz, where she refined her skills in avant-garde cuisine, Reina approaches food with an artistic sensibility. Her training as a Kunqu Opera singer has also contributed to her exceptional plating and presentation skills, allowing her dishes to tell a story as visually captivating as they are delicious.

Chef Reina’s culinary philosophy revolves around the concept of “Glocal,” or a blend of global and local influences that characterizes her dishes. This “Glocal” New Chinese Cuisine – a hybrid cuisine that is no longer confined to a geographical region, but instead acknowledges the widespread exchange via population movement of indigenous ingredients and local recipes that form the backbone of culinary cultures – is showcased in the restaurant’s temporal menu.

The menu unfolds as a carefully curated eleven-course experience, paired with four cocktails. Think a marriage of unexpected summer flavors with a quenelle of Chaoshan sweet olive ice cream astride pickled nectarine, green apple foam, and a perfectly plump French oyster; stuffed 10-days aged duck with prawn mousse piped below the puckering skin resembling a layer of glossy fat, and Dongbei glutinous rice with jamon iberico and Jinhua ham dolloped with a generous serving of unctuous Dalian sea urchin.

Fumée, 303-1, Hanjing Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

Ensue

Seasoned chef and Beijing native Jeff Wu (previously of Refer in Beijing) took over the reins at Ensue last year, and has since launched a handful of seasonal menu releases. Featuring rare Guangdong ingredients in playful form, the roster of dishes sees a Cantonese base accented by contemporary twists and techniques, thus removing some of the pretension surrounding white tablecloth fine dining.

Chef Wu aims instead to celebrate humble local ingredients that showcase the region’s biodiversity (for example, all seafood is sourced from local Shenzhen ports just a few kilometers from the restaurant), demonstrating that fine dining doesn’t need to only equate to luxe ingredients. Rather, through meticulously honed and labor-intensive techniques, he illustrates (quite literally via painting on the plate, in some cases), how fine dining is more about the effort and skill than flashy, high price tags.

Dishes are overall unconventional, “poking fun” at on-trend plates customarily found at many competing venues, like uni toast, which Chef Wu reimagines in the form of deep-fried Puning tofu crowned with a crab oil mousse meant to mimic the look and feel of sea urchin.

Other memorable plates include a preserved radish puff fashioned to look like a carrot that diners can “harvest” out of the “soil” made from fermented Chaoshan turnip and Yunnan matsutake crumble; blue lobster marinated with osmanthus cicada (a local bug that emits a juicy pear-like smell) plated with a pumpkin and cicada sauce and grilled cordyceps; and a TCM-forward Buddha’s hand chocolate and nut bar for a sweet (yet health-conscious) finish.

Ensue, 4/0F, Futian Shangri-La Hotel, 4088 Yi Tian Road, Futian District, Shenzhen, Guangdong Province, China

The Bay by Chef Fei

The famed Cantonese Chef Fei, holder of two Michelin stars, serves up Cantonese fare – from traditional dim sum to contemporary renditions of classic Cantonese plates – utilizing only the freshest and most in season ingredients at The Bay by Chef Fei. Housed in a connected space to Mandarin Oriental Shenzhen, but still its own independent entity, the Chef Fei name is so well recognized within the Cantonese cuisine community that he regularly attracts hotel guests, passersby, destination dining seekers, and traveling foodies alike to his coveted tables. 

Hailing from Chaoshan, Chef Fei kickstarted his culinary career at the ripe age of 16, and has since led culinary teams in Guangzhou, Shenzhen, Jakarta, Beijing, Singapore and Bangkok. Now, with more than 30 years of experience under his belt, Chef Fei continues to the lead the charge in modern Cantonese and Teochow style cooking.

Everyday operations at The Bay be Chef Fei are run by Chef Huang Jing-hui, who worked at Chef Fei’s most critically-acclaimed restaurant, the two Michelin-starred Jiang by Chef Fei in Mandarin Oriental Guangzhou. His menu bridges Lingnan and Chaoshan gastronomic traditions with dishes like crispy eel with osmanthus honey, roasted crispy chicken fried in flax and sesame seeds, and double-boiled fish maw soup. Dim sum lunch is another main draw, including all the favorites, like steamed BBQ pork buns, crispy shrimp rice rolls, and crab roe dumplings.

The Bay by Chef Fei, Mandarin Oriental Shenzhen, 5001 Huanggang Road, Futian District, Shenzhen, China

MO Shenzhen Bar

Perched high above the bustling cityscape of Shenzhen on the 79th floor of the Mandarin Oriental, MO Bar Shenzhen is pouring a liquid tribute to Chinese cultural heritage. Via nods to the 24 Solar Terms, Chinese dynastic costume colors, and ancient printing techniques, the aptly dubbed menu, Colours of China, follows the ethos of the 24 Solar Terms (节气) – a calendar divided into 24 periods used to mark the changes in microseasons, climate, and phenology that’s commonly associated with Traditional Chinese Medicine. The 16 handcrafted cocktails are correspondingly split between spring, summer, winter and autumn.

The menu is a visual and tactile experience, featuring interactive acrylic pages. Guests can take in ingredient details alongside the stories that begot them, such as the Lutinus – a savory, tomato-forward sipper beckoning the arrival of spring with housemade tomato vodka and smoky whiskey.

MO Bar’s ethos extends beyond exceptional drinks; it embodies a dedication to self-reinvention and collaboration within the industry. The bar team, led by the accomplished Tiger Chang, continuously pays homage to China’s five-millennia history while embracing the dynamic spirit of contemporary Shenzhen. This commitment is reflected in their seasonal menu rotations, ensuring that guests are always treated to fresh narratives with every visit.

With accolades including DRiNK Award’s Best Hotel Bar in Mainland China in 2024 and Spirit Award Top 10 International Hotel Bar in Asia Pacific 2025, MO Bar stands at the forefront of Shenzhen's cocktail scene, inviting both connoisseurs and curious minds alike to indulge in imaginative techniques – like tea distillation, clarified juices, and edible color foams – shaken with a dash of cultural exploration and historical relevance. 

MO Shenzhen Bar, Mandarin Oriental Shenzhen, 5001 Huanggang Road, Futian District, Shenzhen, China

SanYou

SanYou is a standout cocktail destination in Shenzhen that combines the deep-rooted tradition of one of the oldest spirits in the world, baijiu, with modern cocktail culture. Co-owned by Bastien Ciocca and the most recently named Bartender’s Bartender of the Year by Asia’s 50 Best Bars 2025, Andrew Ho – the duo behind China’s top-rated bar group Hope & Sesame – SanYou brings a contemporary flair to cocktail culture while honoring the rich heritage of Chinese spirits.

The bar's name is a combination of the Chinese characters for "三" and "酉" to form a character that represents "酒" which means alcohol in Chinese. It’s key focus – baijiu – sees over 400 bottles on offer, spotlighting the diversity of the most consumed alcohol by volume in the world. Since opening in the end of 2022, the bar has garnered a steadfast following, and its friendly, knowledgeable staff – many of whom speak English, Mandarin, Cantonese, and more to be able to connect with a global mix of guests – create a welcoming environment for both locals and foreign visitors.

SanYou's core tenet revolves around the concept of "All Made in China," emphasizing the use of 100% locally-sourced ingredients. This commitment not only extends to baijiu but also includes yellow rice wine (huangjiu 黄酒), rice wine (mijiu 米酒), and a growing selection of Chinese gins and whiskies. The cocktail menu is an exploration of the southern China, showcasing the region's culinary diversity and cultural richness, with the most recent iteration focused Chaoshan recipes and flavors.

The bar's design and ambiance – with live music every week and a rotating food menu that reflects the current drink menu's theme – perfectly complement its innovative cocktail creations, making it a favorite spot for after-work relaxation or a night out.

SanYou stands as a testament to the evolution of cocktail culture in China, where the past and present converge. With a focus on craftsmanship and a dedication to showcasing local flavors, SanYou is a celebration of Chinese spirit culture that invites guests to experience the depth and intricacy of China's varied beverage landscape.

San You, No. 110, 1st Floor, Times Financial Center, Futian District, Shenzhen

Bonus: Stay at Mandarin Oriental Shenzhen 

When planning your next visit to Shenzhen, and ideal destination to stay – one that combines comfort, great location, and stellar F&B options – is the Mandarin Oriental Shenzhen.

The Mandarin Oriental Shenzhen is a landmark of luxury atop the impressive 79-floor UpperHills skyscraper. Since its opening in January 2022, the hotel has received rave reviews for its ambitious design, exceptional service, and sprawling views of the city skyline and Hong Kong that can be seen from every room.

As the first and only luxury hotel in Shenzhen to receive the prestigious double five-star rating from Forbes Travel Guide, the Mandarin Oriental sets the standard for opulence in the region. Guests are greeted by a minimalist lobby with a design aesthetic representing urban sophistication and natural beauty, featuring stone gardens and sculptural furnishings. The hotel boasts 178 spacious guest rooms and suites, each designed with marble bathrooms, generous walk-in closets, and panoramic windows that frame the lush parks and dynamic cityscape.

Dining at the Mandarin Oriental Shenzhen spans eight distinctive restaurants and bars, including the aforementioned Bay by Chef Fei and MO Bar Shenzhen. The Mandarin Club, located on the 78th floor, enhances the guest experience with its exclusive ambiance and personalized services. Guests of the Club can enjoy a range of gourmet food and beverage presentations throughout the day, including an exclusive champagne trolley, afternoon tea, all-day snacks, and curated mixology experiences.

In addition to its luxurious amenities, the Mandarin Oriental Shenzhen is strategically located near major attractions – like Guanshanyue Gallery, Shenzhen Mosque, Shenzhen Flower Trade Market, Zhongxin Park, Meishan Mountain, Shenzhen Stadium, and Shenzhen Industrial Museum – and transportation hubs – like Luohu Station – ensuring guests have easy access to the best that Shenzhen has to offer. With its blend of exceptional quality, breathtaking views, and personalized service, the Mandarin Oriental Shenzhen promises an unforgettable experience for every traveler.

Mandarin Oriental Shenzhen, 5001 Huanggang Road, Futian District, Shenzhen, China