In Shenzhen a few days ago, I heard that the new chef came to the OPUS 388 French Restaurant of Mandarin Oriental, Shenzhen, and I must come and taste it. The new chef ALESSIO's new menu is really a surprise. From the ingredients, it has integrated a lot of hometown traditions and memories. Before satisfying the taste buds, the visual effect is full to the extreme! Flour butter is made with a centrifuge homemade perfume, sprayed on the mouth cloth, the smell of wheat is really surprising. The bread basket of Fokasha, the birthplace is the chef's hometown, but the most traditional practice is to use good flour, high-quality virgin olive oil and water, without too much accessories, eat fluffy, wheat and olive oil aromas around the mouth. The fore dish of the coral is simply a work of art, the French macarons are added to the carp meat, sweet and salty balance. After the olives are denuclearized, add sea carp, dotted with black garlic sauce. Salmon is also a very popular ingredients in France, and the chef wants to remember his life on the beach and express it to diners with food. Vichy soup Girardo oysters, the representative of the middle of the meal, the chef uses oysters to make cold soup, no other ingredients, more delicious. Spanish red shrimp pancake roll, super delicious! What's more surprising is that there is a piece of purple sous leaf under it, you can roll it up and eat it together, the unique aroma of purple sous and red shrimp pancake roll, the taste is rich and memorable. Bovine bone marrow, plus Robin Island beef willow tata, and top caviar, fresh to burst, if you like bone marrow friends, whether it is with red and white wine, have a different taste. Foie gras is low temperature satisfied, tender and salty, with red onion, and salty canned balance the taste. The pigeon is matched with butter lettuce, sorghum, and the aftertaste is endless. The sweet shells of the dessert are still dry and black, which is definitely a surprise in the surprise. I highly recommend it to everyone. More worth mentioning, the restaurant service staff to the dishes are quite understanding, each dish in the introduction, can have their own unique insights, and share your chef's concept.

OPUS 388 at Mandarin Oriental, Shenzhen

Tempat Menarik Berdekatan OPUS 388 at Mandarin Oriental, Shenzhen

Hotel Berdekatan OPUS 388 at Mandarin Oriental, Shenzhen

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