MagazinesGood Eating

Pearl River Delta: Shenzhen

 

CUT ABOVE THE REST

 

PALETTO
2/F, THE RITZ-CARLTON SHENZHEN
116 FUHUA SAN WAN ROAD
FUTIAN, SHENZHEN
(86 755) 2222 2222
WWW.RITZCARLTON.COM/SHENZHEN

 

Steak aficionados will appreciate this place where the beef is cooked to perfection and seasoned just the right amount. The mouthwatering tenderloin was thickly cut; the succulent rib-eye sliced into delightful chunks. Both were juicy, tender and packed with flavour. The hand-crafted potato dumplings with buffalo mozzarella, cherry tomatoes and basil were a divine concoction with a creamy and somewhat chewy texture. The risotto, asparagus, mixed mushrooms and jus de boeuf was creamy, savoury, and pungent. The deep-fried seafood - which included shrimp, cod, and oysters - was reminiscent of the best Japanese tempura, The richness of foie gras seared with port wine and served with an orange and raisin salad was pleasantly cut by the citrus in the orange. Served in a coffee cup, the tiramisu was heavenly. MICHAEL TAYLOR

 

 


CLASSIC TREATS

 

THE SQUARE
2/F, NOVOTEL SHENZHEN WATERGATE
1019 SHENNAN ZHONG ROAD
SHENZHEN
(86 755) 8213 7999
WWW.ACCORHOTELS.COM

 

Most diners opt for all three meals at this informal - but stylish - international buffet restaurant. The breakfast buffet has limited choices, but the selection expands exponentially at the lunch and dinner seafood buffets, with a wide variety of Chinese, Asian and international hot and cold dishes to choose from. If you are lucky, they will be serving sweet and sour pork on the day that you visit. The fatty pork has a slight crunch, and the gooey sauce has the just the right balance of sweet and sour. Red wine or beer is included at dinner. The à la carte menu runs from salads and starters to soups, sandwiches and hamburgers, main courses, pizza, pasta and rice, Asian classics and desserts. Start with the smoked Norwegian salmon. It is served with caviar, capers, horseradish and onions. For soup, you can't beat the herb and mushroom cream soup, a nutty concoction. For mains, the pan-fried rib-eye steak served with vegetables and either gravy or black pepper sauce is highly recommended. For dessert, the caramel custard is dense, creamy, sweet and ever so slightly burnt. Spacious and well laid out, this restaurant keeps the buffet stations separate from the dining areas. MICHAEL TAYLOR

 

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