CULINARY VANGUARDS

Shenzhen’s dining scene is growing at an impressive pace. From preserving beloved regional flavours to crafting bold, contemporary dishes, the city’s culinary leaders are shaping a unique food culture in a city known for reinvention

By Riddick Chen.

Shenzhen is a young city—it was, after all, only officially founded in 1979. Often recognised for its rapid innovation and reinvention, it is also sometimes criticised for its lack of deep cultural roots. This perceived shortcoming, however, can also be seen as one of its greatest strengths—an opportunity to craft a fresh, dynamic identity on a blank canvas. Tatler heads to Shenzhen to meet four visionary chefs and restaurateurs who are striving to educate, inspire and push boundaries in the city’s dining scene. Through their passion and persistence, they are helping to form a unique culinary identity for Shenzhen—one that reflects its spirit of openness, creativity and transformation. ZHENTING Restaurants that offer Chiu Chow cuisine—renowned for its emphasis on fresh, natural flavours and meticulous preparation—are ubiquitous in Shenzhen. This is…

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Tatler Hong Kong (Digital) - 1 Issue, March 2025

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