By A Ding

With breezes and fresh air, walking along OCT Harbor, one can feel as cozy as strolling in a waterfront park. OCT Harbor is a large retail and entertainment complex in Shenzhen. It features a manmade lake and canals, hotels and a shopping mall.

Among numerous restaurants, Future 1, a restaurant and bar in the area, is special for its unique vision. Featuring a veranda where customers can overlook all of OCT Harbor from the top floor. As firework performances are regularly held at OCT Harbor, the restaurant provides the best location for enjoying the splendid view.

Besides wonderful views, delicious foods and drinks are also provided. Future 1 practices “Integrated Cuisine,” which breaks the traditional cooking limitations and re-expresses delicacies from all over the world. The restaurant is devoted to integrating food, drink and beautiful views together and spares no effort to provide customers with the best service.

Grilled Halibut 烤冰岛比目鱼

Home cured norwegian salmon 烟熏挪威三文鱼

Grilled tomahawk australian rangers valley M9 exclusive 烤制M9级战斧牛扒

Oyster platter 生蚝拼盘

Various drinks are the highlights of the restaurant’s menu. From champagne, wine, single malt whisky, cognac to Future 1 Creative Cocktails. Having a sip of wine and enjoying the beautiful night views can definitely help you to escape from the hustle and bustle.

Grilled canadian lobster 烤制加拿大说龙虾

As young people are big fans of music, the restaurant features house music to delight customers. The sexy, free and vibrant music can enable customers to enjoy the union of music and the body.

Razvan Croitoru has worked in the hospitality industry for almost seven years. He came to Shenzhen in 2012 and now works as the operation manager of the restaurant. Croitoru worked in Shanghai before he came to Shenzhen. “Shenzhen is a vibrant and young city, and people are friendly and warm. Most importantly, they are very open to new things,” Croitoru said.

Tel: 400-993-9911

Add: 006 Lanyingfang, 3/F, OCT Harbor O’PLAZA, 8 Baishi Road, Nanshan District

(Edited by Stephanie Yang)