Shin

High quality cooking

The former sushi bar has been reimagined as an intimate destination for Chinese cuisine like no other. Owner Lin Wang, who operates with a clear vision, not only helps shape the menu but also recruits international chefs and drives them to excel. The opening course immediately wins you over: Gambero viola from Sicily is peeled, sliced, and lightly poached tableside. The sweetness of the shrimp is perfectly complemented by the heat of strawberry juice and yuzu kosho, the acidity of pomelo, and the crunch of sugar snap peas. This interplay of textures and flavors captivates throughout the entire meal, as seen in the meticulously layered taro tempura served with otoro tartare and wasabi. Or the steamed oyster with glass noodles bathed in garlic-scented oil with chili. The rich Norway lobster soup is reduced for hours and then lightly thickened with sweet corn, taro, and a touch of raw egg. The steamed sea bass arrives in a southern Chinese Hainan-style broth featuring coconut milk, lemongrass, galangal, and a hint of sweet banana. For the main course, there is a legendary Peking duck made from the Irish “Silver Hill” breed, renowned for its rich fat content. First, the crispy skin is served with a small portion of meat and caviar, followed by the remaining meat thinly sliced and rolled in thin pancakes alongside an exceptional hoisin sauce. The wonderfully light finale is a coconut sago dessert paired with mango, melon, and pomelo.