Shenzhen Restaurant Review: Ensue

By Phoebe Kut, May 22, 2020

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The Place

For a Michelin-level gastronomic journey, look no further than Ensue, which is perched on the top floor of the Futian Shangri-La. This farm-to-table concept comes from Californian chef Chris Kostow and his talented team. Chef Kostow is one the youngest chefs in the US to receive three Michelin stars and has maintained the honor since.

The menu at Ensue pays respect to local products and the unique palate and culinary traditions of South China. We had the delightful opportunity to sample Ensue’s chef tasting menu, which comes priced at RMB1,888 per person.

The Food

The restaurant’s unique ingredients are sourced from all over China, from places like Shunde, Xinjiang, Dalian and beyond, keeping in line with the farm-to-table ethos.

One of our favorite first bites is the foie gras and tea course. The presentation is impeccable, with foie gras served on a golden plate, a slice of brioche bread tucked in a napkin and a cup of tea freshly brewed tableside by our server to wash it all down. 

The friendly bilingual servers kindly explain each course and where the ingredients are sourced from. The tasting menu follows the seasons to ensure the freshest of finds. 

Foie gras, brioche. Image via @ensue_sz/Instagram

Image courtesy of Ensue

During our dinner, there are two types of caviar served to showcase the quality of Chinese salt-cured roe. The first is beluga caviar from Qingdao Lake, which is served traditional-style on a small blini. Later in the evening, Ossetra caviar from Chengdu is presented in a beautiful, small, iridescent jar, layered onto sweet corn from their farm along with sturgeon bone marrow jelly and smoked sturgeon glaze. The contrast of the subtle sweetness from the corn balances out the saltiness of the caviar.

Image via That’s

There are critics who claim that you can judge the quality of a restaurant by their chicken and Ensue’s chicken definitely does not disappoint. The poultry, which is organic and fed a strict diet of sunflower seeds, comes baked in a sourdough loaf. Our server carves the bread at the table and serves us some of the juiciest chicken we’ve ever tasted. Pieces of sourdough were also left for soaking up the chicken jus.

The Vibe

Image courtesy of Ensue

The Californian vibe is apparent as you make your way to the food-prep area. The open concept white-tiled kitchen has fresh herbs growing by the windows, and is bustling with energy and young talent. To evoke a feeling of the California mountains at twilight, the dining room is outfitted in rich leather and warm tones, perfect for an intimate and unforgettable dining experience.

Image courtesy of Ensue

There is never a moment we aren’t cared for by our attentive servers. Water and wine topped up and crumbs dusted off the table after each course. If you’re looking for the pinnacle of fine dining and a truly gastronomic experience, Ensue is among your top choices.

Price: RMB1,888 for the chef tasting menu
Who’s going: Michelin hunters, adventurous palates
Good for: intimate dinners, expanding your culinary horizons, organic fine dining
Nearest metro: Shopping Park (Exit A), 8 minutes’ walk

Open Tue-Sun, 5.30-11pm. See a listing for Ensue. 40-41/F Futian Shangri-La Hotel, 4088 Yitian Lu, Futian District 福田区益田路4088号福田香格里拉大酒店40-41楼

[Cover image via @ensue_sz/Instagram]

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