Photo Essay: Shenzhen Sampler

As a follow-up to my food p**n photo essay on Hong Kong, I’d be remiss if I didn’t include these scrumptious photos of the morsels we enjoyed in Shenzhen.  From a private dinner in the Futian Shangri-La’s presidential suite (wow) to a personalized multi-course meal at the Shang Garden, the food didn’t suck (see menus below). Eating like this was so decadent, but not so good for my waistline.  The only thing I would have preferred was to mix it up with the masses some more and actually eaten off the regular menu at times instead of being cordoned off and not be able to soak in some of the ‘real’ Shenzhen culture.

Dinner Presidential Suite Futian Shangri-La

Amuse Bouche
Steamed Cauliflower and Truffle Custard

Salmon Four Ways
Smoked Salmon Tartare, Quail Egg Sunny Side Up
Smoked Salmon Ravioli and Caramelized Beetroot
Sugar Cured Salmon
Smoked Salmon and Dill Mascarpone Mille Feuille

Confit Duck Leg Tortellini
Green Pea Puree, Dried Parma Ham, Thyme Jus

Refreshment
Lime and Bubbles

Roasted Angus Beef Filet
Rosemary Mash, Sauteed Mushrooms, Broad Beans,
Pan Seared Fois Gras with Red Wine Jus

Dessert
Valrhona Dark Chocolate Mousse served with Espresso Granita

Lunch Shang Garden

“Huaiyang” Appetizer Combination

Crab Thick Soup Braised with Minced Vegetables

Wok-Fried King Prawn with Mustard Sauce and Lemon Juice

Braised Boneless Beef Rib in “Yanzhou” Gravy

“Yangzhou” Shredded Dried Pressed Bean

Sauteed Pea Sprout with Pumpkin Sauce

Red Bean Paste Cake & Baked Minced Pork,

Chicken and Bamboo Shoot Puff Pastry

Seasonal Fruit & Chilled Sago Cream with Mango and Pomelo

Disclosure:  My trip to Hong Kong & Shenzhen was provided by the folks at Cathay Pacific & Shangri-La Hotels.  All views, writing, and photos are my own.