Name a cuisine and you will find it in the culinary melting pot of Shenzhen, a city of immigrants offering flavours from home Once overshadowed by the neighbouring metropolitan powerhouses of Hong Kong and Guangzhou, Shenzhen is increasingly becoming a financial, cultural and ? dare we say it ? culinary centre in its own right. Some might scoff at this notion, insisting that the city has little in the way of native culture to call its own. But the truth is it has its own flavour ? that of diversity. With its multitude of immigrants from around China, Shenzhen has an amazing array of restaurants featuring cuisine from every province, from the heavy mutton stews of Xinjiang to the spicy seafood noodle dishes of Fujian. Over the past five years, the city has undergone a second wave of immigration, this time from beyond China?s borders. And along with this wave has come a flood of culinary choices hard to find even in the most westernised of Chinese cities. There is Andalous, a Mediterranean restaurant serving schwarmas and Greek salads replete with imported olives; Nishimura, a Japanese restaurant serving sashimi the likes of which you?d expect to find in Tokyo; Blue, an Italian restaurant with decor and cuisine of international renown; Browns Wine Bar and Cigar House, a low-key nightspot with vintages stretching back generations; and, of course, a wide number of quality Indian restaurants. So when the uninitiated scoff at the idea of Shenzhen as a food lovers? paradise, we just have to laugh. After all, we know the truth.