The Bay by Chef Fei

Tremendously enjoyed our dinner here. Ordered roasted goose, siu yuk, fish with fermented vegetables, pickled tomato and two types of vegetables. They were all amazing! The pickled tomato tasted like mangoes and siu yuk was freaking crispy!This is hands down the best Chinese restaurant I’ve been too. The Chinese tea was fantastic too, smooth and pairs well with the dishes. most importantly, service is top notch! Everyone was polite. Carrie, Kane and Winnie gave their best during our dining experience. They carefully explained the dishes and were very attentive to the details. Love the ambience too! I’d come back here again and again!

The environment, service, and food quality are excellent (*^ｰ^)👍 The hotel is very intimate, knowing that it is a birthday 🎂, give me a desktop, and send a bowl of longevity noodles, very considerate, thank you.

I have been working in forbes travel and have tried many top restaurants at home and abroad. This Cantonese restaurant is impeccable except for no view. I would like to praise the legendary service of the MO staff. I needed a tie to attend the dance that night. When I went downstairs, I asked the concierge where to buy it. It rained heavily after dinner. When I was worried about going shopping, I found that the gentleman of the concierge was standing at the entrance of the restaurant waiting for me. I bought a bow tie for me and gave it to me. Shenzhen and even China, I can't find better service.

Not bad 👍 Very good in all aspects 👍 You can come back ❤️

This is actually the first time I have eaten the full banquet menu of Master Huang Jinghui, a seat of 22, it is no exaggeration to say: it is "walking to the poor place of water, sitting and watching the clouds rise", the kind of cloud flowing water. I usually meet his dishes at the Michelin dinner and the top of the country, and even the high-end restaurant with his name. This kind of experience, I also spelled out a panoramic overview of my dishes, which is a word: stable. Surprises are also common, such as mint shrimp balls can be brewed in fried Puning tofu. His superhuman ability on quality control is one of the best in the Chinese food market in the sea. Lotus lotus seed such "home-cooked" dishes, whether soup head or lotus mother and son, are the oyster powder, the fragrance, taste and texture are in place. After eating at night, he made platinum foil, pig's feet ginger flower glue and ginseng old duck... How can he sleep peacefully. I believe his chef can't. We all have a faster heartbeat... I have eaten many times or been excited, I guess they have done many times or are nervous. There is a Huangpu Military Academy in mainland Cantonese cuisine, which is under the door of Master Huang Jinghui!

The soup in Dongwan is actually this bowl of boneless salmon porridge. If you order a whole serving, you will pour the sashimi into the hot cooked form presented by the table. The salmon is delicious but prickly. Generally, the soup at home will filter the salmon soup again, and directly throw the fish away. Boneless salmon porridge is indeed a good idea, although the name "challenge limit knife work boneless salmon porridge" is slightly exaggerated, it is really delicious, salmon boneless and tender, the soup is rich and mellow, the rice is elegant, and it will not occupy the stomach. For this bowl of porridge, you can come again next time. Whether it is from the production execution, or Master Mo's own craftsmanship, it is very powerful. Dongwan is a good store. - #Food Half-Life #Romantic Dating Restaurant #Local Food #Eat a Seafood Meal #Go out with friends