The story
CUI applies a modern Sichuan approach to seasonal ingredients at its Shenzhen location on Wanxiang South Road. The Black Pearl Guide awarded this artistic aesthetic restaurant one diamond in 2026, recognizing how the kitchen deconstructs and reconstructs local harvests alongside global flavor profiles.
The kitchen prioritizes discovering high-quality seasonal ingredients from across China before breaking them down to explore their structure. Staff then rebuild these components to highlight subtle textures while maintaining the integrity of regional Sichuan flavors. This method allows the menu to shift constantly with availability, ensuring every plate reflects the current state of the harvest.
Professional sommeliers curate the beverage program to complement the complex tastes found in each dish. The restaurant has earned 13 annual wine list awards since opening in 2018, a record that underscores the depth of the cellar and the expertise behind the selections. The pairing strategy focuses on finding harmony between the structured nature of the food and the nuances of the wines.
The dining space operates as an artistic venue where presentation shapes the meal. Seasonal produce arrives on the table arranged with care, turning raw ingredients into composed visual statements. This aesthetic approach reinforces the restaurant's commitment to treating food as both sustenance and art, inviting guests to observe the craftsmanship behind every course.
Recognition
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