The Bay by Chef Fei: new Michelin stars and Chaozhou cooking

The Bay by Chef Fei (東灣 – 由輝師傅主理) at Mandarin Oriental, Shenzhen was awarded two Michelin stars on 18 August 2026, making it only one of two restaurants in Shenzhen to receive the two-star honour from the inaugural 2026 Michelin Guide to Guangzhou and Shenzhen. 

The establishment’s principal chef Huang Jinghui (黃景輝) – better known as Chef Fei – also took home the guide’s inaugural Mentor Chef Award and maintained his two stars for his Guangzhou restaurant, Jiang by Chef Fei (江 – 由輝師傅主理). 

With over three decades of experience, Chef Fei works with Chinese executive chef Water Tang to offer a dining experience that blends tradition and innovative takes on Cantonese cuisine and the dishes of Chaoshan, a region in eastern Guangdong. 

“With its crispy skin and tender meat, the roast goose roll stuffed with Yunnanese mushrooms is on point,” the Michelin Guide said in its description of The Bay’s signature dishes. 

Speaking to Shenzhen’s official culture and tourism channel after the ceremony, Chef Fei noted, “some restaurants didn’t manage to win an award, but they mustn’t be disappointed because I believe it will definitely be theirs for the taking in the future.”

We spoke to Chef Fei to learn more about his passion for cooking and Chaoshan dishes. 

The following interview has been edited for brevity and translated from the original Chinese 

What’s the secret to cooking authentic and delicious Chaozhou cuisine? 

The essence of Chaozhou-Cantonese cuisine is based on the use of the freshest and most authentic ingredients. The path to cooking good Chaozhou cuisine requires precise culinary skill and the showcasing of the most genuine and purest flavours. The technique is the path to the end goal, which is freshness and authenticity.

What are some of the most-ordered dishes on your menu?

Our signature dishes. They include precious mushroom roast goose roll, boneless crucian carp congee and wok-fried Australian lobster with Thai basil and satay bean paste.

If you could only eat in one city for the rest of your life, where would it be?

I would pick Chaoshan, my hometown. My earliest memories of food are steeped in the flavour and warmth of my hometown. The local food culture there is deeply ingrained in me, and was my earliest and most basic initiation into the connection between flavours and emotions when I had gatherings with my family. 

[See more: Michelin Guangzhou & Shenzhen Guide 2026: strong debut for Shenzhen]

At age 16, I left my home and became an apprentice in the kitchen. I was determined that cooking would become my lifelong vocation. I started out from the most basic level and saw with my own eyes how the master chefs won respect through real culinary skills. At that moment, I realised that I could win dignity and recognition so long as I worked diligently without fail and mastered a real skill. It’s because of this aspiration that I firmly decided to go down this path of becoming a chef and remain steadfast to it. 

How do you feel about winning the one diamond rating in the 2026 Black Pearl Restaurant Guide earlier this year?

Firstly, this honour recognises our team’s constant pursuit of improvement day in, day out. Shenzhen’s F&B ecosystem and the city itself are full of vitality, but they’re also full of challenges. The diners here have wide experience and extremely high standards. It’s hard for them to accept even the smallest oversight. As such, this prize is more like a recognition that carries real weight. It proves that our direction of “protecting the foundations while innovating” is correct and has already received recognition from the market and the professional sector.

The Bay by Chef Fei is located at Mandarin Oriental, Shenzhen in Futian District. The restaurant opens for lunch between 11 am and 2:30 pm from Monday to Friday, and between 10:30 am and 2:30 pm on Saturdays and Sundays. Dinner is scheduled from 5:30 pm to 9:30 pm. Book a table online by clicking here or by calling +86 755 8182 9301.