Yun Jing

Yun Jing occupies the 70th floor of the Raffles Shenzhen tower at One Shenzhen Bay in Nanshan District, and holds two Michelin stars for its refined Cantonese cooking. The kitchen builds its menu around classic Guangdong technique rather than fusion flourishes, sourcing premium ingredients for dishes that are judged on precision more than novelty. The roast suckling pig, lacquered to a deep mahogany with paper-thin, crackling skin, has become something of a signature order and is often pre-booked by regulars ahead of a visit. Steamed grouper with fermented soybean showcases the kitchen's restraint with fish, letting the fermented bean's savoury depth carry a delicate, just-cooked fillet, while the barbecued Iberico char siu applies Cantonese roasting method to Spanish pork, producing a richer, more marbled take on the classic barbecued pork than versions using local pork. The dining room itself is formal and hushed, with floor-to-ceiling windows framing Shenzhen Bay and, on clear evenings, the lights of Hong Kong's New Territories across the water; the atmosphere leans toward business entertaining and special-occasion dinners rather than casual drop-ins, and smart-casual to formal dress is expected. Yun Jing pairs its tasting menus with a wine list weighted toward French and other Old World bottles chosen to complement the umami-forward, lightly seasoned style of Cantonese cuisine, and staff can suggest by-the-glass pairings for guests who prefer not to commit to a full bottle. Given the two-star rating and the restaurant's standing within the Raffles Shenzhen hotel, reservations for dinner and for prized window-side tables are best made at least one to two weeks in advance, with earlier notice recommended around weekends and holiday periods. Lunch service tends to be easier to book on short notice and offers a more accessible entry point to the kitchen's cooking. The restaurant serves both a set tasting menu and à la carte options, allowing visitors to sample a curated sequence of the kitchen's signature dishes or select individual plates according to appetite and budget.