About WU Modern Chao Cuisine
WU Modern Chao Cuisine is a refined Chaoshan, or Teochew, restaurant in OCT Tower in Shenzhen's Nanshan district. It was founded by Wu Danyan, known locally as Ms. Wu, as an evolution of her earlier WU CLUB, and the kitchen is built around the precise, seafood-led tradition of eastern Guangdong.
The signature is a charcoal-grilled giant conch cooked in the old style, a dish that anchors the menu. Around it sit Teochew classics raised to fine-dining level: a congee made with thirty-year-aged preserved radish, Chaoshan brined goose, and Puning soybean-paste crispy pigeon.
This is a high-end dinner — the per-person spend runs to roughly 1,340 yuan, in line with Shenzhen's top private dining rooms. The cooking justifies it through technique and sourcing rather than spectacle.
WU holds a one-diamond rating in the Black Pearl Restaurant Guide, appearing on both the 2025 and 2026 Shenzhen lists — a meaningful signal in a city that has no Michelin guide of its own. The OCT Tower setting and the restaurant's own design have drawn architectural notice, reinforcing its standing as a destination room.
Why It's Right for a Close-a-Deal Dinner
WU is a close-a-deal room. The Black Pearl rating and the OCT Tower address signal seriousness to a Shenzhen guest, the refined Chaoshan cooking gives a host something to talk through course by course, and the private, considered service suits a table that needs to land terms. At roughly 1,340 yuan per person, it reads as a deliberate choice rather than a casual one.
Who It's Not For
WU is not for budget diners — expect around 1,340 yuan per person — and not for a quick working lunch; the kitchen is built for a long, multi-course Teochew dinner. It is not for guests hoping for Cantonese dim sum, since the cooking is Chaoshan rather than Guangzhou-style, and not for large, loud groups: the room is designed for quiet, high-intent dining.
Frequently Asked Questions
Who founded WU Modern Chao Cuisine in Shenzhen?
WU Modern Chao Cuisine was founded by Wu Danyan, known locally as Ms. Wu, as an evolution of her earlier WU CLUB. The restaurant specialises in refined Chaoshan, or Teochew, cooking and sits in OCT Tower in Shenzhen's Nanshan district, where it has become one of the city's notable private-dining rooms.
What is the signature dish at WU Modern Chao Cuisine?
The signature is a charcoal-grilled giant conch prepared in the traditional Chaoshan style. The menu also features a congee made with thirty-year-aged preserved radish, Chaoshan brined goose, and Puning soybean-paste crispy pigeon — classic Teochew dishes cooked at a fine-dining level rather than as everyday fare.
How much does WU Modern Chao Cuisine cost?
The per-person spend is around 1,340 yuan, placing it among Shenzhen's high-end dining rooms. The cost reflects the restaurant's sourcing and technique-driven Chaoshan cooking and its Black Pearl standing, rather than table-side spectacle. It is priced for a deliberate, multi-course dinner rather than a casual meal.
Does WU Modern Chao Cuisine have a Black Pearl rating?
Yes. WU holds a one-diamond rating in the Black Pearl Restaurant Guide and appears on both the 2025 and 2026 Shenzhen lists. Because Shenzhen has no Michelin guide of its own, the Black Pearl guide is the most relevant dated recognition for fine dining in the city, which makes the listing a useful marker of quality.
What kind of cuisine does WU Modern Chao Cuisine serve?
WU serves Chaoshan, or Teochew, cuisine — the seafood-forward cooking of eastern Guangdong, distinct from the better-known Cantonese style of Guangzhou. Expect dishes built around precise technique and quality sourcing, such as grilled conch, brined goose and aged-radish congee, rather than Cantonese dim sum or banquet standards.
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