Indulge With Seafood And Sparkling Wine at Intercontinental Shenzhen

It’s important not to forget to indulge yourself every once and awhile. To treat yourself to a meal with luxurious surroundings, quality food, and of course, the finest drinks. Whether it’s for a birthday, to celebrate an anniversary, or even just because you feel like giving yourself something nice. With such indulgence in mind, I introduce The Treasure Of The Sea promotion at the Mercado Restaurant & Café at the InterContinental Shenzhen.

The promotion is an extravagant celebration of seafood offering a buffet selection that includes a Live Tuna Station and French Gillardeau Oysters capped off in fine style with free flow Chandon Sparkling Wine.

The InterContinental Shenzhen, situated in the scenic and quaint surroundings of OCT, is one of the city’s more iconic hospitality venues. The hotel’s Spanish theme lends itself as a picturesque setting and the Mercado Restaurant & Café always offers a lively atmosphere.

The Mercado Restaurant & Café is already one of the top dining spots in town, but with The Treasure Of The Sea promotion, the buffet selection is really not to be missed.

Arguably the centerpiece of the evening, and this writer’s favorite moment, is the Live Tuna Station. Led by Executive Sous Chef, Jason Liu, the team of chefs prepares the giant Yellowfin Tuna for guests to enjoy. The fresh fish can be savored as a Tuna Salad, Tuna Sushi or Sashimi, or the highly-recommended Pan Fried Tuna Fillet. It’s so hard to choose between the dishes that you will be forgiven to come back to sample them all.

The selection of chilled seafood and sashimi extends beyond the Yellowfin Tuna, however, with a treasure trove of dishes available including Mantis Shrimp, Arctic Shellfish, Alaskan Crab Leg, Tiger Crab, and Salmon.

The Live Tuna Station is not the only gem of the InterContinental Shenzhen’s Treasure Of The Sea. The hotel has spared no expense when sourcing their shellfish and guests can enjoy French Gillardeau Oysters as part of the buffet during the promotion. You will only need to try one of these plump and soft oysters with its hazel aftertaste to appreciate why Gillardeau are ranked in the top three oyster suppliers in France.

If you can pull yourself away from the oysters for a moment, then there are a number of other shellfish to be enjoyed. The Steamed Scallop With Garlic and Rice Noodles and the Baked Mussel With Bacon And Vanilla Sauce stand out on the menu.

The Treasure Of The Sea promotion boasts a number of live cooking stations, and after the Live Tuna Station, the Lobster Area also caught the eye. There, the team of chefs can be found busy preparing Grilled Lobster With Spinach And Cheese. Other cooking stations well worth a visit include the Abalone area for Braised Abalone With Rice And Oyster Sauce and the Fish Maw area for Stewed Fish Maw With Millet Congee.

One of the biggest draws of this promotion from the InterContinental Shenzhen is the very generous free flow offering on Chandon Sparkling Wine. After all, what better choice of drink is there to pair with the French Gillardeau Oysters or the Yellowfin Tuna Sashimi. The Chandon comes in four varieties ensuring a taste for every palette. 

You don’t have to wait for a special occasion to experience The Treasure Of The Sea. Remember, sometimes it’s good to indulge yourself a little…

Address: 9009 Shennan Road, OCT, Shenzhen (深圳市南山区华侨城深南大道9009 )

Tel: +86 (755) 3399 3388

Promotion Period: Until Thursday 31st January 2019

Buying Now!

Duke’s Wine & Grill: Possibly The Classiest Spot In Town

What makes a classy restaurant? Well, there is the understated décor and stately furniture. There’s the number of bottles in the wine cellar. There’s the grade of the steak and where the oysters come from.

But there are also those small, almost indefinable, details. The way the light illuminates the room. The way the waiter appears and disappears as if they are reading your mind. The way the music slowly lures you in.

Rather than try defining what makes a classy restaurant, it might be easier for me to give you an example. Allow me to introduce you to Duke’s Wine & Grill at The Langham, Shenzhen.

They say first impressions are important. This is equally true when going to a new bar or restaurant as it is when meeting someone, if not more so. Well, when I first entered Duke’s Wine & Grill, the restaurant certainly made a strong impression.

My eye was drawn from the classic leather couches and tub chairs to the contemporary art adorning the walls to the high ceilings. Duke’s was lively and was already brimming with the kind of atmosphere you associate with a jazz bar.

I took a table and the manager offered to introduce me to the wine cellar upstairs, to which I duly obliged and he led me to the second floor of Duke’s where the wine cellar is located alongside a private dining room.

I walked along the wine selection, all 394 varieties of them, and reading some of the labels it was clear why Duke’s Wine & Grill had been awarded 3 Wine Glasses at the Wine List of the Year Awards. Chateau Le Pin from Pomerol, Pinot Noir from Domaine de la Romanee-Conti from Bourgogne, and Chateau Ausone from Saint Emilion were particular gems in what was a treasure trove from the world’s finest wineries. After exploring the wine list, I settled on a bottle of one of the house whites. The Cloudy Bay Sauvignon Blanc from Marlborough came highly recommended by the manager.

If you prefer a fine single malt or a blended Scotch, then you can explore the extensive spirits list. Highlights include Hibiki 17 Years, Macallan 25 Years, and Royal Salute 38 Years. Duke’s Wine & Grill also boasted an impressive choice of imported cigars. The limited run of Cohiba Talisman 2017 Edition, in particular, caught the eye.

I headed back downstairs to my table and started to peruse the food menu. As I flicked through the pages, it quickly became apparent that Duke’s Wine & Grill boast one of the most delectable selections of dishes around; from the Anceline Oysters from France, the Beluga Caviar, the Canadian Lobster, to the Australian Wagyu Tomahawk Steak. Duke’s Wine & Grill only serve the finest of the fine.

As I ordered some dishes, the entertainer for that evening took to the stage and sat behind her piano ready to play. She introduced herself as NaTasha Rogers and when she started her set with a silky smooth rendition of This Masquerade by George Benson I knew we were in for something special that evening.

NaTasha quickly captivated the entire restaurant as she moved on to the Jazz classic Autumn Leaves. By the time she had started to play Lovin’ You by Minnie Ripperton, she had already cultivated that special kind of ambiance, which you only feel in the best Jazz bars.

Soon after, our dishes began to arrive. First up was Duke’s Signature Salad, an intriguing mix of Oyster, Avocado, Bergamot Pear, Manchego Cheese, and Quinoa. The chef struck just the right balance between sweet and savory to deliver a healthy salad you will want to keep coming back to.

Next was a favorite of fine-dining restaurants in China, the Pan-fried Foie Gras. The foie gras is served with mango chutney, which really brought out something new in the dish, and a candy brioche, which was somewhat of a surprise selection but paired unexpectedly well with foie grasAfter the Foie Gras, the Silver Cod Fish Filet arrived, 180 grams of the freshest and most succulent cod available. The cod was expertly matched with a basil clam sauce and came with a side of the softest baby potatoes and pearl vegetables.The final dish was something from Duke’s Wine & Grill’s meat selection. As tempted as the Australian Wagyu Tomahawk looked, I opted for the Salt Marsh Coastal Lamb Loin. Imported from New Zealand, the lamb loin was cooked with parsley, garlic, and breadcrumb, and presented with a rosemary and thyme sauce. The vegetables and herbs really offered the perfect balance to the dish.After another glass of the house white and a couple more songs from NaTasha, it was time for dessert. The intriguingly named Tropical Explosion certainly lived up to its name. The tropical mango’s crispy exterior betrayed the rich mousse inside while the passion fruit ice cream sprinkled with coconut melted in the mouth.Later that evening, I had a chance to chat with the Western Executive Chef, Fabrice Bruto. When he talked about his dishes, there was one element that ran through them all. For him, it is not about where a dish originated from, but the connection between the elements. It is about creating combinations and contrasts resulting in new flavors and sensations.

Before he left, he recommended that next time I try the Venison Rossini Burger, which sounds like the king of gourmet burgers; Venison Patty with Foie Gras and Black Forest Ham topped with Iberico Cheese, Arugula, and Caramelized Red Onions, served in a Brioche Bun with a side of Homemade Truffle French Fries.

I left Duke’s Wine & Grill having thoroughly enjoyed my evening and being reminded what a restaurant is capable of being. While it may be debatable what exactly makes a restaurant classy, there is little doubt that Duke’s is one of, if not the, classiest spots in Shenzhen.Address: Level 3, The Langham, Shenzhen, 7888 Shennan Boulevard, Futian, Shenzhen 518040 (中国深圳市福田区深南大道7888, 深圳东海朗廷酒店, 3)

Opening Hours: 6:30 pm to 1:00 am (Sun – Thurs), 6:30pm to 2:00am (Fri – Sat)

Tel: 86 (755) 8828 9888 ext.8922