The Verdict
Xin Rong Ji is the most celebrated Taizhou restaurant chain in mainland China — its Beijing flagship holds three Michelin stars (the first mainland Chinese restaurant to achieve the rating), its Hong Kong outpost holds one star, and its Shenzhen branch has become the city's default large-format Zhejiang-cuisine choice for team dinners and mid-tier corporate hosting.
The dining room is classical Chinese-luxury — ornate wood panelling, private rooms behind carved screens, thick carpeting, soft warm lighting. The register is more traditional than Ensue or Avant — this is the room for guests who appreciate classical Chinese banquet architecture rather than minimalist tasting counters.
The cuisine is Taizhou — the coastal Zhejiang city whose seafood-heavy regional cooking the Xin Rong Ji chain has made famous across mainland China. Signature dishes include the house yellow croaker (sourced daily from the East China Sea), a salt-baked razor clam preparation, and the braised sea cucumber that has become the chain's most-copied dish. Portions are designed for banquet-style sharing; a table of eight eats through sixteen to twenty dishes.
Private rooms are the draw. Twelve rooms of varying sizes (six to twenty-four seats) operate with independent service staff. For team dinners of eight to sixteen — the standard range for mainland corporate hospitality — Xin Rong Ji is the city's default because the menu format (large-format sharing dishes), the private-room infrastructure, and the price point (RMB 800-1,500 per head with a good Burgundy) all align with what Chinese team dining requires.
The wine list is serious — Bordeaux-heavy, strong Burgundy, a growing section of Chinese domestic producers. The baijiu (Chinese grain spirit) selection is the best in Shenzhen fine dining; several rare Wuliangye and Moutai expressions are available by the bottle for hosts willing to spend. For the Chinese drinking culture that still dominates team dinners, this matters.
Why It Works for Team Dinner
Team dinners in China run on private rooms, large-format sharing dishes, and a service pace that accommodates toasting and conversation over three to four hours. Xin Rong Ji provides all three at a price point that a corporate expense account will accept without complaint. The Taizhou menu is recognisable enough that senior Chinese staff will feel comfortable; the Michelin-chain credentials signal that the host chose well; the private rooms mean the team can relax without the performance of a public dining room. For a team dinner of ten in Shenzhen that needs to feel significant without requiring the formality of Ensue, this is the room.
Also in Shenzhen
For an alternative team dinner option in Shenzhen, Ensue offers modern cantonese / california in a different register. The Bay by Chef Fei is the choice when you want close a deal. Explore the full Shenzhen directory, browse every Team Dinner restaurant worldwide, or read our editorial journal for deeper guides to fine dining in Asia.