Shenzhen has become my weekend escape of choice, and I’m not alone – half of Hong Kong seems to be crossing the border for its incredible food scene. Before I dive into my favourite spots to stuff your face (and trust me, there are many), let me guide you through the logistics of getting there.
Getting to Shenzhen
Let’s talk about your transportation options to food paradise. First up, there’s the MTR East Rail Line – I always opt for Lok Ma Chau station because it’s newer and less chaotic than its older sibling, Lo Wu. Trains run from 6:30am to 10:30pm daily, arriving every 10 minutes like clockwork. The 50-minute journey from Admiralty is perfect for catching up on your latest Vogue issue, and the best part? No mad dash between platforms.
For those who prefer assigned seats, the High-Speed Rail takes you to Futian in just 14 minutes. Though do remember to arrive 20 minutes early – fashionably late doesn’t work at train stations.
If you’re traveling in a group, private car service is your best friend. Door-to-door service costs HKD800 from Hong Kong Island or HKD700 from Kowloon – easy and most comfortable.
Your Digital Survival Kit
In China, everything is cashless. First things first: download Alipay and WeChat (for WeChatPay). Your regular credit cards will be about as useful as last season’s sneakers here. Pro tip: you can transfer HKD to your WeChat wallet via FPS and switch your wallet region to pay in RMB. This way, you’ll avoid those pesky credit card transaction fees on each purchase.
For food adventures (the real reason we’re all here), Dianping is your new best friend. Think of it as OpenRice’s sophisticated cousin. Not only can you discover restaurants and make reservations, but it’s also your ticket to getting everything delivered — from your morning coffee fix to afternoon bubble tea cravings to late-night lamb skewers. They also have exclusive deals that’ll make you question Hong Kong’s price points.
Meituan is like Dianping’s competitive sibling – they’re constantly trying to outdo each other with deals, which means double the savings for you.
When it comes to getting around, forget Google Maps (it’s taking a permanent leave in China). AMap is your new navigation assistant, and it plays nicely with multiple ride-hailing services. While Didi (China’s Uber) offers a more premium experience with cleaner cars, I’ve found AMap sometimes scores you quicker pickups during rush hour.
Local Cantonese
Dan Jia Cai 蜑家菜
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Their coconut chicken is a must-try – marinated overnight in coconut milk, it arrives with perfectly crispy skin and incredibly tender meat (yes, even the breast!). Each bite delivers a hint of coconut that’ll transport you straight to a tropical getaway. The jellyfish here deserves a special mention – they use unbleached varieties for extra crunch. Don’t leave without trying their Shunde-style baked fish intestine and house-made fish cakes – they’re my local favourites for good reason.
Hotpot
Kunji Brother Beef Shop 坤记兄弟牛肉店
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This Chaoshan-style beef hotpot spot is a late-night gem, serving up an impressive selection of premium beef cuts until 2 AM. After a night out, nothing beats sliding into one of their cozy booths for steaming hot soup and quality protein. Their must-try cuts include 三花趾, 五花趾, 吊龙, 匙柄, 匙仁, 嫩肉, and 胸口油 – each offering its own unique texture and flavour profile.
Xiao Huo Xi 小火璽
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If you’re craving coconut chicken hotpot, this place will blow your mind. The staff freshly squeezes coconut meat tableside to create the most heavenly, aromatic broth base you’ll ever taste. Their doupin (soy-based products) carries a lovely fresh soy aroma, and the vegetables are wonderfully crisp. Pro tip: stick to local ingredients here — you’ll find better seafood and wagyu in Hong Kong. The Zen interior and attentive service are lovely bonuses that keep me coming back whenever I’m in town.
BBQ & Grilled Delights
Dahan Barbecue Grilled Sheep Leg 青松宇大汗 · 碳烤羊腿
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This place has mastered the art of charcoal-grilled lamb leg, serving it in three delicious stages. Think of it as a culinary journey:
First layer: A perfect harmony of juicy meat and crispy exterior with just the right seasoning
Middle layer: Rich, meaty goodness with a higher fat content that melts in your mouth
Final layer: The crown jewel – intensely flavourful meat that’s been through three rounds of grilling
Each stage tells its own story, and the best part? They’re serving until 4am for those late-night cravings. Pro tip: Order the lamb leg through Dianping for a much better deal than ordering directly.
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When you’re in the mood for something different, this cozy spot serves up delectable yakitori in an intimate setting. The chicken skewers are done just right, though I’d suggest sticking to their bottled drinks rather than the cocktails.
Fine Dining Chinese
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This was actually my first culinary adventure in Shenzhen, and their Beef Char Siu left quite an impression. The fish tofu here is pure comfort food – the kind that makes you feel at home. Their take on the classic pineapple bun is a delightful surprise – lighter and fluffier than Hong Kong’s version, with actual pineapple paste hidden inside.
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The Shenzhen branch has stolen my heart from its Hong Kong sibling. The service here is great, with staff who anticipate your needs before you even realize them. Their signature biang biang noodles in lobster soup is technically a birthday special, but between us? I’ve been known to celebrate my “birthday” here more times than I care to admit. Don’t miss their stinky tofu (trust me on this one), perfectly crispy fried fish fillet, delicate yellow croaker, succulent pigeon, soul-warming crab tofu soup, silky sea anemone noodles, and farm-fresh vegetables.
Editor
Nicholas Chow
