October Chinese Restaurant

27/06/2026

Michelin guide : Mu Mian (Shenzhen)

This was probably the most satisfying meal of the trip.

Pic 1: Seaweed & Pumpkin

It looks simple, but it’s not. Very good quality of dry seaweed sit on top of a silky pumpkin purée, finished with a rich pumpkin sauce enriched with chicken fat infused oil. The flavours are clean yet has depth . I’m generally not a fan of pumpkin, but this dish completely won me over.

Pic 2: Tai Ye Chicken (Smoked Soy Chicken)

The chicken itself was excellent quality, but the ex*****on felt a little rushed. It lacked depth of seasoning, and the smoky flavour was too aggressive, overpowering the chicken instead of complementing it.

Pic 3: Thick-cut Beef Tongue

The beef tongue was cooked using the sous vide technique. The texture was excellent—tender without becoming mushy. During the slow cooking process, it was seasoned with a light sauce that enhanced the meat without overpowering its natural flavour. But yet it’s not bland.👍👍

Overall

The restaurant’s cooking philosophy focuses on showcasing the quality of the ingredients and precise techniques rather than relying on heavy sauces. The flavours are clean, refined, and well balanced.

Very satisfying. 👍

03/06/2026

Hi, I’m flattered that people still ask me if I’m gonna open a new one . I’m in holiday and learning new skills. When the time comes , I’m ready. But I’ve no urge to open. If you are interested in what I have been up to, follow to page below for more foodie and my culinary journey.

As always, have a good day 👍👍☺️

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29/05/2026

Michelin-recommended – 昇运来 Wonton Noodles

As a noodle shop, the renovation, service, and ingredient quality are all impeccable. Every customer is served a pot of herbal tea (forgot the exact name).

Only reviewing the wonton noodles here. The traditional “Sai Yung” presentation is done properly — spoon at the bottom, wontons in the middle, noodles on top. The purpose is to delay the noodles soaking in the broth, preserving the texture for every bite.

Both the noodles and wontons are excellent. I usually try the original pork wonton first. The filling contains a generous amount of dried flounder powder which is the spice for Cantonese style wonton . The diced pork filling giving it a satisfying texture instead of being overly minced.

I also tried the black truffle wonton. I’m a big fan of black truffle dishes normally because lower-quality truffle oil or sauce often carries a “gas-like” smell. this one is no that case, It’s obvious they used higher-quality ingredients.

The only downside is the broth — it lacks enough depth flavour of shrimp roe and dried flounder which are the main ingredients of the soup for traditional wonton noodle soups

Overall, it’s very good. But there are still many wonton noodle shops out there with better value for money.

28/05/2026

Guangzhou 松苑 — another Michelin guide Bib Gourmand restaurant. Well Known for their soup, but unfortunately they were sold out when we got there . I’ll talk about what makes their soup special next time.

This restaurant showcases what really Cantonese cuisine all about. Simply and well seasoning and full of wok hei for every dishes . Bring back some old school Cantonese dish from old time and present in modern way.

p3 steamed river crab roe egg (虾瘌膏蒸蛋）
Please noted this type of river carb only roughly 5cm , according to my research you only get approx 250g of roe from a thousand of them . This dish is packed with rich fresh river crab roe flavour with a smooth and silky texture The downside is that it can feel bit too heavy after couple scoops. 👍👍

p5 wok fried beef brisket fat with black termite mushroom
Another simple wok fried dish but test the chef’s wok skill. Well and balanced season , wok hei. That is it. The tricky part of this dish is how the utilize the high heat to render the excess oil from the beef brisket fat , in order to giving you all the rich aroma and flavour of the fat without feeling greasy. No fancy and excess sauce. Just texture and wok hei . Well executed. 👍👍

27/05/2026

禄运茶居

禄运茶居

Handmade inventive yumcha with traditional techniques . Overall, the flavours were decent , well seasoned and balanced.

However , the “black gold” sugar egg puff(lower right corner) 。felt more like an invention to reduce technical difficulty rather than a genuine evolution of the classic （糖沙翁）sugar egg puff .

Traditional (糖沙翁) sugar egg puff is very challenging to the chef’s deep fried skill, and the batter must be fresh. A good one should have a rich egg aroma, be light and fluffy, and not greasy at all. This “black gold” version seems to compromise on many of those elements — most noticeably the amount of egg used. The egg fragrance was clearly lacking.

26/05/2026

Late night supper, Chaoshan cuisine.

P1: Wok-fried Razor clam with Thai basil
Lacked wok hei and the seasoning was too light — a bit bland overall. The only saving grace was the doneness of the Razor clam; they were not over cooked and still tender, not rubbery.

P2: Chaoshan-style master stock braised goose — goose meat & goose kidney. wanted the foie gras, but it was sold out. The flavours were well absorbed, the goose meat had a great texture, and the kidney was crisp . The master stock was rich and balanced, with the herbal notes present but not overpowering. Solid shaoshan master stock.

Also had the fried kway teow but didn’t bother taking a photo because it was below par. Bland seasoning and no wok hei.

Overall: 6/10

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