Zhuo Yue Xuan – Four Seasons Hotel Shenzhen’s Award Winning Cantonese Restaurant

Zhuo Yue Xuan – Four Seasons Hotel Shenzhen’s Award Winning Cantonese Restaurant

November 14, 2018

Have you heard of the Black Pearl Restaurant Guide? Well, this is China’s version of the Michelin Guide. Meituan-Dianping, China’s largest service-focused e-commerce platform, launched its first Black Pearl Restaurant Guide, an ultimate list of quality restaurants, each selected from a unique Chinese perspective. The Guide fully reflects the nation’s unique culinary preferences, and selected restaurants are awarded with one to three diamonds:

One diamond: Great for family/friends gathering
Two diamonds: Perfect for special occasions
Three diamonds: Must visit once in a lifetime

A hearty congratulation to Four Seasons Hotel Shenzhen’s Zhuo Yue Xuan (卓粤轩) restaurant for being one of only eight restaurants in Shenzhen to have received the one diamond Black Pearl restaurant in 2018. Superlative Cantonese dishes are the highlight of this elegant destination restaurant, which offers 10 exclusive private-dining rooms for special events.



The principal of Zhuo Yue Xuan’s quality Cantonese cuisine, Chef Ting Wai Wan, honed his skills under one of Hong Kong’s master chefs. Now a widely respected Chinese master of craft and 30-year veteran himself, his wide recognition and numerous achievements prove to be a testament of his culinary mastery. We enjoyed savouring classic Cantonese dishes and the extensive selective of dim sum delicacies at Zhuo Yue Xuan.


The Double-boiled Mallard Duck Soup with Morel Mushrooms and Matsutake (388 RMB) and the Double-boiled Pigeon Soup with Black Truffles (268 RMB) are delicious and nourishing tonic soups. The mushrooms gave the duck soup a delicate texture and sweetness while the latter featured a distinct truffle taste. Both the soups must have been simmered for a long time because the duck meat and the pigeon meat were fork-tender.




The variety of dim sum was so comprehensive that we ordered a little too much, just because we really wanted to try everything. We liked the Steamed Milk Custard Buns with Coconut Shavings (48 RMB), the Steamed Rice Roll with Wild Mushrooms and Black Truffles (58 RMB), the Baked Barbecued Pork Buns (58 RMB) and the Steamed Lobster Dumpling with Crab Meat, Shrimp and Scallop (58 RMB per piece).



The two dim sum dishes which impressed us were the Crispy Salmon and Crab Roe Spring Rolls with Salad (58 RMB) and the Steamed Squid Ink Seafood Dumpling (58 RMB). My boyfriend and I usually prefer salmon sashimi and avoid eating cooked salmon, but the crispy salmon and crab roe spring rolls with salad were so well executed that we couldn’t resist a second, and even third helping. The crunchy rolls exploded with flavours and textures in our mouths. On the other hand, the steamed squid ink seafood dumpling is an exquisite twist of the usual ‘har gow’ (Chinese shrimp dumpling). The Chef is pretty innovative to have come up with such a dish.



Vegetables are usually light, but the Braised Pumpkin, Lily Bulbs and Purple Potato in Casserole (98 RMB) dish that we had was good but very filling. The Chef also surprised us when he introduced the Fried Orzo Pasta with Assorted Seafood in X.O. Sauce (188 RMB) to us – we love this combination.

Please note that all prices are subject to 15% service charge, inclusive of other applicable government taxes. Besides a la cate and set menu options, the Chef’s seasonal and eight-course dinner menus are also available.

Whether it’s a casual meal with friends and family or a gathering to celebrate a certain occasion or a business meal, Zhuo Yue Xuan is the perfect choice in Shenzhen.

Four Seasons Hotel Shenzhen
Address: 138 Fuhua Third Road, Futian District, Shenzhen, Guangdong 518048 China
Contact: +86 755 8826-8800
Opening Hours: Daily 11.30am to 2.30pm (lunch) and 5.30pm to 10.30pm (dinner).
Website: https://www.fourseasons.com/shenzhen/

Note that this is an invited tasting.

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Hi! I’m Alexis!

I’m a true-blue Singaporean who loves travel, photography, and food. I left my career in accountancy in 2014 to become a globetrotter. Since then, I’ve travelled to over 20 countries and have checked many adventures off my bucket list. I hope my readers will benefit from my first hand perspective of the trips.

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