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The Bay by Chef Fei
Cantonese
A Cantonese dining room inside the Mandarin Oriental Shenzhen, where the menu spans Lingnan and Chaoshan traditions as though the two had never been separated. Chef Fei has spent decades in this cuisine, and the kitchen handles both an elaborate dim sum lunch and evening plates like crispy eel with osmanthus honey without breaking a sweat. The kind of room where the steamed BBQ pork buns alone could anchor the afternoon.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Crispy eel with osmanthus honey
“The menu bridges Lingnan and Chaoshan culinary traditions through dishes such as crispy eel with osmanthus honey, roasted crispy chicken fried with flax and sesame seeds, and double-boiled fish maw soup.”
South China Morning Post, 2026 -
Roasted crispy chicken
“The menu bridges Lingnan and Chaoshan culinary traditions through dishes such as crispy eel with osmanthus honey, roasted crispy chicken fried with flax and sesame seeds, and double-boiled fish maw soup.”
South China Morning Post, 2026 -
Double-boiled fish maw soup
“The menu bridges Lingnan and Chaoshan culinary traditions through dishes such as crispy eel with osmanthus honey, roasted crispy chicken fried with flax and sesame seeds, and double-boiled fish maw soup.”
South China Morning Post, 2026 -
Steamed BBQ pork buns
“Dim sum lunch is another highlight, featuring top versions of all the favourites, including steamed BBQ pork buns, crispy shrimp rice rolls and crab roe dumplings.”
South China Morning Post, 2026
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