WU Modern Chao Cuisine

This "Wu Xiandai Chao Cuisine" that looks like a modern art gallery shows the efforts of the owner to celebrate. The wallpapers in the room are all handmade rice paper from Japan. The stones scattered in the corners are also stone carvings from Syria. It is said that the wallpaper for one room alone cost more than 70,000 yuan, which shows how high the decoration cost is. Returning to the taste experience, Wu Xiandai Chao Cuisine feels like an upgraded and fashionable version of Wu Club. Chaoshan people believe that eating fish maw can have a nourishing and health-preserving effect, so dried fish maw is very popular in top restaurants, but what Wu Xiandai serves here is a fashionable upstart, huge fresh eel. Compared with the richness of dried goods, fresh big fish has a chewy texture and a fresh taste. If you use wine to distinguish, traditional fish maw should be paired with brandy or red wine, while fresh fish maw can be paired with a glass of frozen Burgundy Chablis. The traditional fried cake has also been improved, and the focus is certainly not the small spoonful of top-grade Amur caviar on it. It is to make the outer layer of the whole cake dry and crispy. Many people like the aroma of rice cakes, but are deterred by the greasy texture. Now there is a modern solution to traditional problems. The traditional hard dishes are still of solid quality. The presentation form took a lot of effort. The plump 36-month-old lion head goose with big goose feet is my favorite Chaoshan marinade. After removing the bones and cutting into strips, it has taken off the wildness of the grass and rivers and become gentle and delicate. The improvement ideas of modern Chaoshan cuisine may be seen from the design of wine. Many traditional Chaoshan restaurants are more suitable for drinking cognac and Chinese liquor, while Wu Xiandai’s overall system is more suitable for wine appreciation and matching. The system creation of the atmosphere has also changed from traditional festive carnival to Zen-like tranquil aesthetics. Of course, the greatest value of modernity lies in the continuous self-iteration and growth, which is also my expectation for "Wu Xiandai Chaoshan Cuisine". It’s great to be young.

I came to OCT to find food and passed by a Chaozhou restaurant. I read the reviews online and found out that it was a Black Pearl restaurant! I couldn't help but come in and try it. 🎋 Pine-scented bamboo-jointed honey bean cups. The dish was long and beautiful! Each cup looked like a small green cake, very attractive! It was covered with fresh beans. It was decorated with caviar, and the taste was fresh~ 🥣 Caviar fish maw and crab meat soup. Girls' favorite! There are all kinds of precious ingredients visible to the naked eye~ caviar, fish maw, crab meat, etc. are integrated into a bowl of soup, and the layers are very rich! Full of collagen. 🥩 Southern fermented pork with olives and green onions. It's very delicious! As soon as it was served, I could smell the strong aroma of olives and green onions. The southern fermented pork was fried until golden and crispy! 🐓 Dried mushroom hook wings stuffed chicken wings. What a big chicken wing, hahaha, it tastes very rich in one bite! The outside is crispy, so good It is worth mentioning that even the fruit after the meal is super exquisite~ I will come back to try other products if I have the chance! 🏠Wu Modern Chaozhou Cuisine 📍101A, Block E, OCT Building, 9018 Shennan Avenue, Shenzhen #美食旬味会 #浪漫约会餐厅 #地方只有吃的美食 #打卡世界YO #新开景点大搜索

🌿 Environment: Push open the dark gold electric door, it's like entering a contemporary art museum! Cement gray walls + metal ceilings, full of high-end feeling, any photo you take is an Instagram blockbuster~ The private room faces the Intercontinental "big ship" view, green shade and blue sky with floor-to-ceiling windows, the mood for eating is very exciting💡! Even the stairs are dark sculpture style, detail control ecstasy~ 🍽️ Dishes: Traditional Chaozhou cuisine is played with flowers, expensive but worth it! Charcoal grilled conch: It is said to be baked with black truffle sauce, and the conch meat is chewy and full of juice. Thirty-year-old preserved radish porridge: Chaoshan "antique-level" preserved radish porridge, scallops are added to the porridge base, and my mother wants to learn from it after drinking it. 💁 Service: The private room is equipped with a dedicated waiter, who explains the eating method and the story of the ingredients for each dish (for example, the preserved radish is older than me😂). [Facepalm] Price: Painful but unforgettable, signature dishes basically start at 300+. Advantages: top-notch ingredients (three-headed abalone, air-transported yellow croaker), full of creativity (caviar rice cake is super exquisite); Disadvantages: small portion, big eaters may not be full. [Cry] Suitable for: anniversary/business banquet > daily dry meals, after all, the wallet can't bear it. 🚗 Transportation location: OCT CBD, luxury car friendly! 📍E-101A, Block E, OCT Building, No. 9018, Shennan Avenue Self-driving: The building has an exclusive parking lot, the elevator goes directly to the restaurant, privacy 💯; Metro: Line 1 OCT Station Exit B walk 800 meters, a little sunburned in summer ☀️; -Next door is the InterContinental Hotel, it is super convenient to walk to Happy Coast after dinner~ Summary: The environment, dishes and services are all online, it is not its fault that it is expensive, it is my fault 😭! You can reward yourself occasionally, after all, the reputation of "Shenzhen Chaozhou cuisine ceiling" is well-deserved~ #Ruge's journey #Romantic date restaurant #Eat a seafood dinner #Shenzhen travel

Thanks to Wu Xiandai for the invitation to taste the new dishes~~ I have heard that many celebrities have checked in at this Black Pearl Restaurant The dishes are constantly innovative and there are many styles It can bring people a sense of surprise The environment is high-end and atmospheric, and the overall lines and colors are full of high-end feeling There are multiple private rooms on the second floor (suitable for business banquets, family gatherings, and dates) Scallion and pepper scalded hand-caught squid It has a very fresh appearance, a whole squid is directly blanched with scallion and pepper sauce, and the taste is crispy Yellow croaker belly fish rice Rice is added to the traditional fishermen's fish rice, and there was no rice in the past The taste is sticky like Chinese sushi Just from the milk jelly This is a jelly made of tea, very fragrant, and it is just right to relieve greasiness after eating After a meal, I experienced the ritual sense of Chaoshan cuisine and the serious research on ingredients No wonder it was listed in the Black Pearl Restaurant Store name: Wu Xiandai Chaoshan Cuisine (Shenzhen Store) Address: E-101A, Block E, OCT Building, 9018 Shennan Avenue Transportation: Subway🚇 Line 1, OCT Station, Exit B2 The parking lot elevator goes directly to the second floor of the restaurant

- I have heard for a long time that there is an exquisite Chaoshan restaurant in OCT, which is different from the traditional Chaoshan restaurant. Both the dishes and the environment are eye-catching. The overall color is black, and the decoration is modern. The sense of luxury and mystery is full. The first floor is the lobby, and there is a WU customized BEARBRICK trendy play, which is very photogenic. There are eight private rooms on the second floor, which can be directly reached by elevator from the garage. - The dishes are also innovative on traditional dishes. The details and taste of the plating are well grasped. Every dish is full of ritual when it is served, and the waiter will explain it in detail. - Boneless old goose feet. Chaoshan dishes basically cannot do without goose. This is a 36-month old lion head goose from Chaoshan. The goose feet have been deboned before being served. You can just pick them up and dip them in sauce to eat. It is so delicious that you can't stop eating. I love this cold dish! Signature colorful platter There are five appetizers alone, forming a platter, and the taste of each one surprised me Baked three-head fresh abalone with black truffle The quality of the abalone is very good, topped with abalone sauce made with black truffle, the color is full, and it makes you salivate The abalone meat is chewy, cut into small pieces and taste slowly, it is really amazing Dancong milk jelly This milk jelly with tea added has a rich taste and is really delicious - Wu·Modern Chaozhou Cuisine (Shenzhen Store) E-101A, Block E, OCT Building, 9018 Shennan Avenue