IN celebration of the Chinese New Year, Shenzhen Marriott Hotel Golden Bay presents a variety of Chaozhou festive feasts, cherry blossom afternoon tea and traditional Chinese New Year goodies. Enjoy a sumptuous variety of spring treats including rose and cherry blossom cheesecake, cherry blossom cream tart, cherry blossom vanilla cake and a splendid sea view with your loved ones. Inspired by the peach blossom, traditional tea and peach syrup meet in a blender and comes with a candied peach topping. Let’s warm up the pink spring with Hokkaido cocktails, cherry blossom tea and peach blossom drinks. Shenzhen Marriott Hotel Golden Bay Chinese restaurant presents two sets of reunion dinner prepared by chef Guo from Chaozhou. Chaozhou cuisine is considered to be the pinnacle of Cantonese food and is well known for its seafood and vegetarian dishes. Its use of flavoring is much less heavy-handed than most other Cantonese cuisines and depends much on the freshness and quality of the ingredients for taste and flavor. As a delicate cuisine, oil is not often used in large quantity and there is a relatively heavy emphasis on the chef’s poaching, steaming and braising skills. This Chinese New Year, guests will enjoy the sumptuous feast highlighting braised steamed grouper, boiled trotter with seaweed and sautéed Angus beef with matsutake. In addition, crispy deep-fried meat roll and cuttlefish and marinated meat platter will also bring you good luck and fortune this Spring Festival. No need to waste time in crowded scenic spots or traffic jams. Bring your kids and other family members to Shenzhen Marriott Hotel Golden Bay, and enjoy a quality reunion. Poon choi is composed of many layers of different ingredients. It is also a symbol of continuity between generations and local family lineages, a perfect choice for sharing during a family get-together. Shenzhen Marriott Hotel Golden Bay Chinese restaurant selects high-quality ingredients including abalone, scallop, and sea cucumber and mixes them into the basin of assorted delicacies. Relatively dry ingredients such as abalone and sea cucumber are placed on the top, in the middle of the pot, where there is pork and dried mushrooms, while others that absorb sauce well are assigned to the bottom of the basin. This allows sauces to flow down to the bottom of the basin as people start eating from the top.(SD News) | 