Though such an economically developed metropolis like Shenzhen may seem distant, the warmth of everyday life permeates its streets and alleys. At the heart stands the Grand Hyatt Shenzhen, a gentle witness to the passing of time in this vibrant city, just like the kapok flowers in the their rooms, offering a soft greeting to travelers from afar. The China Lodge, a dazzling gem of fine Cantonese cuisine, blends elegance with a touch of everyday charm, drawing countless diners to its doors.
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The China Lodge spans three floors. Elegant décor shines softly through the expansive floor-to-ceiling windows. In the spacious private rooms, glimpses of lively banquets flicker through. Though it is fine dining, the China Lodge offers every guest a sense of home—perhaps the key to its wide popularity.
Larry Liu, the Chinese Executive Chef of the China Lodge, earned a one-diamond rating in the Black Pearl Restaurant Guide within just seven months after joining the restaurant. With the surge of Hong Kong visitors traveling north to spend, around 80% of the restaurant’s weekend patrons now hail from Hong Kong. A charismatic and eloquent chef, Larry brings with him the wisdom forged over the years. His deep understanding of Cantonese cuisine is surely rooted in his rich culinary journey.
Born in the rural town of Wengyuan, Shaoguan, his culinary bond began at the age of six beside the family stove. As a craftsman driven by the pursuit of culinary excellence, he first ventured north to the Northeast, then to Beijing, where abundant resources allowed him to gain solid operational experience. The diversity of guests he served there became a wellspring of creative inspiration. Eventually, he returned to Guangdong to train at Guangzhou’ s prestigious Lei Garden, often regarded as the “Shaolin Temple of Cantonese Cuisine”.
Years of hard work honed his cooking skills, and those stories followed him to the Hyatt Group. “To have what others do not, and to excel where others do.” says Chef Larry, summarizing his culinary philosophy rooted in the essence of Cantonese cuisine. Every new ingredient is explored with bold creativity, combining tradition with innovation. Through this process, his captivating menu was born—each dish infused with a dancing soul, lifting the China Lodge to new culinary heights.
One of the top ten signature dishes, “Spotted Knifejaw & Carabinero with Spring Onion and Crispy Yam Strips”, arrives like a burst of color, lighting up the room. Centered around Spanish red prawns and golden threadfin bream, the prawn roe remains intact and gleaming, showcasing pure, natural freshness. The magic lies in the traditional Cantonese “lo hei” (tossed salad) method—ginger, onions, and kaffir lime leaves are mixed with only peanut oil, salt, and lemon juice. If you’ re lucky, Chef Larry might personally chant blessings like “the more you toss, the higher you rise.” The dish tastes sweet and fresh, elevated by its simple yet precise seasoning.
“Cantonese-Style Poached Chicken” is a seemingly simple yet deeply refined dish. The juices are locked in a jelly-like texture, with no excess fat beneath the skin. The golden skin and pale flesh are exquisitely tender, made using sunflower-fed chicken raised for 135 to 150 days. It brings diners back to the original essence of the ingredient—pure and unexpectedly delightful.
For those wary of overly fatty barbecue pork, “Honey-Glazed Char Siu” offers a satisfying alternative. Made with Iberico pork, the honey glaze lends a translucent sheen. Through precise heat control, the exterior is slightly crisp while the meat remains juicy and tender. Finished with lemongrass, it delivers a bright aroma and clean finish—truly unforgettable.
Honey-Glazed Char Siu
The “Crispy Pigeon” reveals its quality upon arrival. Resting atop hot stones, fresh lemongrass smoke infuses the meat. Tearing it apart by hand, the first sensation is the paper-thin, crispy skin. The sound of the bite and the burst of juice is the secret to its appeal. The leg retains its original umami, while the breast—flavored by lemongrass—offers a different but equally delicious experience. One pigeon, two distinct tastes.
Then, Chef Larry wheels in a custom exhaust hood for the dramatic arrival of the “Chef’s Special Fried Rice.” Inspired by the classic Hong Kong dish, this version breaks tradition by using six kinds of freshly cooked rice stir-fried with dried scallops, crab meat, sea urchin, Chinese chives, and swan egg. Each ingredient carries symbolic blessings from Chinese culture. The smoky wok aroma clings tightly to each grain—slight errors would bring out fishiness instead. With such premium ingredients and effort, the result is self-explanatory—a steaming bowl of irresistible goodness, so moving even the God of Wealth would pause to savor it.
Reflecting on his childhood, Chef Larry recalls how meat was a luxury only during festivals. His mother’s stuffed bitter melon left the deepest impression—an inspiration for the “Stewed Bitter Gourd with Pork Ribs and Fish Maw.” He refined the original: deboned pork ribs are stuffed with fish maw and embedded into pearl melons from Nanao Island. To make the bitterness more palatable, he balances it with homemade yellow wine. The layered ingredients merge, and the wine’s aroma fills the air, while flames stir the senses—releasing the fragrance of pork ribs, the freshness of bitter melon, and the distinct charm of the wine. It’s a dish that spreads the warmth of home.
Throughout the meal, Chef Larry spoke candidly, interpreting each dish and deconstructing the essence of Cantonese cuisine. The sincerity in his eyes flows into every plate, showing us what heartfelt cuisine truly is, and how it’s brought to life at the China Lodge. With his years of experience in Beijing, his team is impeccably professional—excellent front-of-house service and seamless kitchen coordination ensure every guest is treated with care.
A blend of tradition and innovation, flavor and emotion. The lofty space welcomes all who love and pursue great food, creating unforgettable culinary memories for every diner.
Text：Ivy Zhu
Images: Grand Hyatt Shenzhen/Ivy Zhu
Typesetting: Yuze Zhu
