Finding culinary art in a claypot in Shekou

Living in Shekou is, in many ways, like living with training wheels. It’s a wonderful, gentle introduction to life in China, a place where you can always find a good burger, a flat white, and someone who speaks your language. But after a while, you start to get curious. You want to take the training wheels off and explore the vibrant, authentic culinary landscape that lies just beyond the familiar expat haunts. The only problem? That exploration often comes with a side of menu-induced anxiety.

That’s why finding a place like Giving Bistro — a creative claypot restaurant — feels like discovering a secret level of the game. It’s a spot that perfectly bridges the gap between authentic local flavors and the kind of cool, creative atmosphere you’d seek out back home.

Giving Bistro — a creative claypot restaurant in Shekou. Come for the food, stay because you’re trying to figure out the deep meaning of these grass-pile art installations. Photos by Sterling Platt

The adventure begins before you even step inside. The restaurant is nestled within G&G, one of those stunningly repurposed industrial spaces that feels more like a modern art gallery with its high ceilings, exposed beams, and eclectic, airy design.

The restaurant itself is an oasis of warm light and lush greenery, a stark contrast to its concrete-chic surroundings. It’s cozy and inviting, with a small patio that’s perfect for people watching and immediately feels like a place where you can relax and try something new.

Then comes the menu, and any lingering apprehension vanishes. It’s not a printed booklet — it’s a handmade scrapbook that’s a work of art in itself. Each page features a beautiful photo of a dish, surrounded by whimsical, handwritten Chinese characters. You don’t need to be a linguist to navigate it. You just need to have eyes. It’s a visual feast that makes ordering an act of pure, joyful anticipation. Pointing at a picture here doesn’t feel like a linguistic failure; it feels like curating your own delicious gallery exhibit.

Our journey began with a claypot of squid, served steaming on a bed of bean sprouts. Tender, perfectly cooked squid tentacles were tossed with fresh green onions and a mix of fresh and dried red chilies, giving it a gentle, fragrant heat. It was light, spicy, and incredibly fresh.

Next up was a sizzling pot of prawns bathed in what I can only describe as a heroic amount of minced garlic and herbs. The prawns were huge and succulent, and the sauce was so fragrant and addictive that I was tempted to drink it straight from the pot.

A dish with enough garlic to scare away vampires and bad dates.

To add a touch of green to the table, we ordered the stir-fried zucchini. It arrived steaming and vibrant, a simple dish of tender zucchini batons sautéed with garlic and chives. It was the perfect, clean-tasting counterpoint to the richer dishes, a reminder of how incredible fresh vegetables can taste when cooked with care.

The most delightful surprise was a bubbling pot of what the menu called “Butter Braised Mushrooms.” Plump, juicy mushrooms swam in a savory, buttery broth, creating a dish that was pure, umami-rich comfort. It was a fusion of Eastern technique and Western flavor that was both unexpected and absolutely delicious.

Fried calamari’s wilder, more interesting cousin who just got back from a gap year in Asia.

This meal was a perfect snapshot of what makes Shekou so special. It’s a place where you can comfortably step outside your comfort zone. You can explore incredible, creative Chinese cuisine without the stress of a language barrier. It’s a reminder that the best adventures are often the most delicious ones.