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These fine-dining restaurants in culinary city Shenzhen are worth the splurge
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(From left) Steamed Stuffed Buns from Yong Fu Xiao Xian, Chef Water Tang with wild-caught seafood at Shekou Market.
PHOTOS: YONG FU XIAO XIAN, RICKI ZHANG
Tan Pin Yen
SHENZHEN, China – At the entrance of Shekou Market, a fishmonger slices sashimi with unhurried precision, fanning glistening, translucent cuts into a perfect arc.
Chef Water Tang, executive chef of The Bay by Chef Fei at Mandarin Oriental Shenzhen, points to a refrigerator where whole pomfrets and mackerel hang tail-up, tagged by date.
