'My Journey to China Chapter 2' unveiled at OPUS 388

OPUS 388, the French restaurant at Mandarin Oriental, Shenzhen, has launched its new spring menu, “My Journey to China Chapter 2,” created by Chef de Cuisine Alessio Durante. This menu is inspired by Durante’s exceptional culinary philosophy and his personal exploration of the Greater Bay Area, combined with his extensive experience at Michelin-starred restaurants.

Alessio Durante and his team prepare food at OPUS 388. Photos courtesy of Mandarin Oriental, Shenzhen

The menu features 11 fresh, sensory dishes that take diners on an unmissable haute cuisine journey, showcasing Durante’s innovative cooking skills with a variety of diverse ingredients.

Main dinning area at OPUS 388.

Born and raised in a small seaside town in the Liguria region of Italy, Durante discovered his passion for cooking at the Michelin one-star restaurant Da Claudio in northwest Italy at the age of 14. He later refined his craft at a Michelin two-star restaurant in Courchevel, France, and a Michelin three-star restaurant in Monte Carlo, Monaco. Before joining OPUS 388, Durante served as the senior sous chef at the Michelin two-star restaurant Alain Ducasse at Morpheus in Macao.

Wagyu Beef Cheek.

Chef Durante is renowned for his ability to breathe new life into ingredients, exploring their limitless potential. “The menu ‘My Journey to China Chapter 2’ is the second tasting menu I’ve created since arriving in Shenzhen. Building on the concept of the previous menu, it perfectly captures my culinary journey in Shenzhen, with each dish telling a chapter of my gastronomic experience. The menu blends unique flavors from the cities I have visited, carefully selected ingredients, and refined techniques, offering a journey through the world of cuisine with Shenzhen in my heart,” he said.

Between the Rocks.

The menu includes three signature dishes. The first, Between the Rocks, pays tribute to the purity of the sea, featuring Dalian sea snails and Yunnan asparagus that offer a delightful surprise with every bite. Land & Sea Fusion combines Brittany blue lobster with buffalo ricotta ravioli, creating a perfect fusion of French and Italian cooking; this dish highlights refined French techniques and captures the chef’s culinary essence while honoring his upbringing. Finally, Wagyu Beef Cheek showcases the art of slow cooking with Heilongjiang Wagyu cheek, harmonizing Eastern and Western culinary traditions.

Land & Sea Fusion.

In addition to this exclusive menu, OPUS 388 also offers an à la carte menu, complemented by exquisite giveaways that allow guests to take the exceptional French dining experience home. The restaurant operates from 5 p.m. to 10:30 p.m., Wednesday to Sunday.