Bingsheng 炳勝 @ Shenzhen

Bingsheng group of restaurants have received many Michelin stars in Guangzhou where they have originated. And because of the proximity, they deliver to my apartment in Shenzhen.

Once in a while we would go to their restaurant in nearby OneAvenue to try some dishes not available for delivery. Bingsheng Taste 炳胜品味 is a mid-tier Cantonese brand for the group and they got a one-star in Guangzhou. The Shenzhen branch impressed me the last time for their quality roasts and overall service.

The meal is solid Cantonese cuisine which calls for the fresh ingredients and the all kinds of cooking techniques that include stir-fry, steam, poach, blanch, stew, roast, etc. The finished product should retain the original flavours enhanced by the techniques.

澳门马友马蹄蒸肉饼 Steamed Minced Pork Patty with Macau Salted Mackerel and Water Chestnut

The steamed minced pork patty 蒸肉饼 is something we always order at home for delivery from this restaurant. The general mix of 60/40 lean to fats ratio is simply perfect.

澳门马友 Salted mackerel is a locally produced delicacy in Macau, and is not only used in Chinese cuisine. It’s a traditional ingredient in many Macanese and Portuguese dishes as well. The beautiful thing about the Macanese version is the flakiness and deep flavours that it has and perfect for steaming with other ingredients like this minced pork patty.

This dish must have a bowl of steamed white rice or it would be too rich to eat it on its own. In fact I have a whole bowl of it as a result.

秘制脆皮灌汤烧鹅 Secret Crispy Soup Roasted Goose

I was craving for some roast goose and ordered a regular portion of their signature “wet” crispy skin roast goose. The roast goose was superb, very little fats under the crispy but it was not the highlight for this restaurant. The goose was not as succulent as the specialist, and I have no idea what’s the purpose of drowning it in an extremely salty broth.

彰红鱼生 Kanpachi Raw Fish Salad

In recorded history, the Yusheng 鱼生 (Chinese-style ceviche) has been eaten since the Tang Dynasty; river fish was deboned and sliced to thin slivers which was then mixed with a variety of ingredients. The Four Heavenly King in Singapore took this recipe and made it to the Prosperity Yusheng 發財魚生 that is commonly eaten as Lohei 捞起 during the Chinese New Year.

The soul of this ceviche is the cold-pressed peanut oil, shredded lemon leaf, shredded ginger, sesame seeds, pickled garlic, pickled jalapeño, among other ingredients – all thirteen of them – mixed together with the kanpanchi sashimi. 

While the term yellowtail is often misunderstood as referring to a specific species of fish in Japan, it actually covers a whole family of similar Japanese white round fish, including hiramasa, kanpachi, buri and hamachi.

The flavouring is stronger than the original Shunde version, but it was still a good eat as the kanpachi was rather fatty and fresh. I still think it would be perfect if carp was available.

麻辣虾饺 Szechuan Mała Shrimp Dumpling

This next course is complimentary from the restaurant, some kind of an amuse bouche. Hargow (shrimp dumpling) is a must for 一盅两件 in a dim sum meal. These dumplings had a whole prawn that’s very (Seafood) sweet and bursting with umami. It also has a slight Szechuan peppercorn taste to the flavouring.

砂锅沙茶鳝片干迫粉丝 Shredded River Eel in Shacha Sauce Casserole

虾酱啫丝瓜 Sizzling Claypot Loofah with Fermented Shrimp Paste

啫啫 “Zhezhe” is the sizzling sound the claypot gives out when the ingredients are placed onto piping hot pot. The loofah, pork belly, garlic, shallots, ginger and sauces are cooked in a wok and the poured onto the claypot to finish. The heat in the claypot caramelised the sauces, giving the dish a smoky, Maillard reaction and wokhei at the same time.

However this dish was so soaked in oil and fats we could not bear to eat it any further. The manager saw the leftover and asked what’s wrong and proceeded to give us a complimentary fruit platter.

And then she came back and apologised again, as they had ran out of fruit platter. So she replaced it with (once again) with a passionfruit juice. Shouldn’t the SOP simply take the item off my total bill?

The curse of the wall of awards hits again. I should have trusted my instinct of not going to any Black Diamonds. These awards in China are often bought, not earned. The food was OK to good, but nothing worth a mention or special trip. The environment is suitable for a business meal with many private rooms, and the friendly service are reasons enough to come. Reservation recommended if you do not want to wait.

Bingsheng Taste 炳胜品味(卓悦中心店)
福田区深南大道2005号One Avenue卓悦中心东区L2层L244
Tel : 0755-8273 8819

Visited Jan 2025