Avant

Avant, delivers a bold, innovative approach to fine dining, seamlessly blending culinary traditions and techniques to craft dishes that defy borders while remaining attuned to the Chinese palate. The restaurant’s avant-garde philosophy is embodied in its seasonal menu, which showcases imaginative creations like The Act of Koji—blue cheese-marinated Wagyu elevated by the deep umami of shoyu koji fermented soy sauce—and a chateaubriand pithivier, where the richness of the beef is infused with Chinese spices and served alongside tripe and daikon. Each dish is a masterclass in balancing complexity with subtlety.

Tatler Tip

Don't miss Shenzhen’s first creative dessert shop, opened by the chef of Avant next door, where a delectable nine-course dessert menu is presented in an exquisite chef’s table style.