Instagram story viewer> @ensue_sz> Posts

Ensue

@ensue_sz

8.3K

followers

478

following

Reinterpreting Guangdong cuisine by applying Western techniques to highlight its depth, clarity, and cultural identity
📩 [email protected]

POSTS STORIES REELS

We are deeply honoured to share that Ensue has been awarded One MICHELIN Star in the MICHELIN Guide Guangzhou & Shenzhen 2026.

The abundance and nuance of Southern China continue to find expression through Ensue’s contemporary cuisine.

Our sincere gratitude goes to the MICHELIN Guide for this recognition, to our team for their unwavering dedication, and above all, to every guest who has placed their trust in our table.

Chef @jeffwo17 and the entire team will continue to draw from local ingredients and the changing seasons, pursuing an expression of flavour defined by clarity, restraint and balance.

With gratitude, we begin our next chapter.

@michelinguide
#ensue #michelinguide #onemichelinstar by @ensue_sz

We are thrilled to share that Ensue has been ranked No. 79 in the Asia‘s 50 Best Restaurants 2026 list. Moving up the ranks is a testament to the hard work and constant evolution of Chef @jeffwo17 and our incredible team.

@theworlds50best Thank you for being part of this journey. The best is yet to come!

#ensue #asias50best #50bestrestaurants by @ensue_sz

Collaboration at Potong Bangkok between @restaurant.potong and @ensue_sz marked a meaningful reunion for @chef.pam and @jeffwo17. A year after their initial four-hands dinner at Ensue in Shenzhen, China, where they first began examining how traditional Chinese cuisine could evolve through modern perspectives, Chef Jeff traveled to Bangkok to continue that narrative on Chef Pam’s home turf.

Coming from southern China, Chef Jeff brings a deep understanding of regional Cantonese and southern techniques, focusing on delicate balances, subtle wok heritage, and precise ingredient-led discipline. Chef Pam, on the other hand, draws from the rich, centuries-old Thai-Chinese heritage that defines Bangkok’s culinary landscape—where bold local spices, aromatic herbs, and complex Thai layers intersect with Chinese roots.

In the kitchen at Potong, their dialogue centered on shared ancestry expressed through local Thai produce and indigenous spices. Rather than serving static signature dishes or simply replicating traditional recipes, both chefs used familiar flavor profiles as a launching pad. They explored the overlap between southern Chinese technique and Thai-Chinese heritage, reinterpret classic comfort textures, braises, and herbal infusions into something surprising and entirely new.

Tthe evening celebrated cross-border friendship, cultural exchange, and two chefs dedicated to pushing traditional Chinese cuisine forward on their own distinct terms.

#POTONGxENSUE #Potong #ensue #collaboration by @ensue_sz

🏆 Ensue Shenzhen is honoured to be named one of Tatler Best China 2026 — 「BEST 30 RESTAURANTS | MAINLAND CHINA」!

#2026tatlerbest #tatler #ensue by @ensue_sz

At Ensue, service begins long before the first guest takes a seat —
in the quiet precision of every detail before service begins.

#ensue #restaurantdetails #preservice #finedining #michelinguide by @ensue_sz

Three culinary perspectives came together around one table.✨

On July 24 and 25, Chef @jeffwo17 of Ensue joined Chef @zhuguangpan8 of @lakeview.palace and Chef @zhangzhicheng587 of @drunkenfish.wynnmacau at @wynn.palace, Macau, for an exclusive six-hands Baijiu pairing dinner.🥂

From the refined elegance of modern Jiangnan cuisine and the vivid freshness of coastal flavours to Ensue’s contemporary culinary perspective rooted in Southern China, each course unfolded as a dialogue between distinct regions, ingredients and culinary philosophies.🍽️ Premium aged Baijiu from Guizhou Zhenjiu brought added depth and harmony to the experience.

Our sincere thanks to Wynn Palace and everyone who joined us for this memorable collaboration.

#ensue #wynnpalace #asia50best #asia50bestbars #6hands by @ensue_sz

Ensue Spring- Summer- New Chapter

Ravioli | Wild Frog Filling | Ham Broth and Sage

Inspired by the familiar form of Italian ravioli, this dish brings together Eastern ingredients and Western craftsmanship.
Wild frog filling is paired with a delicate ham broth, while fragrant sage adds gentle herbal notes that linger through every bite. A quiet expression of balance, where tradition finds a contemporary voice.

#ensue #asias50best #sage #ravioli by @ensue_sz

Three distinct styles, six masterful hands, one extraordinary evening✨ Executive Chef Kevin Zhu of Lakeview Palace, Executive Chef Henry Zhang of Drunken Fish, and Executive Chef Jeff Wu of the acclaimed Ensue in Shenzhen, ranked No.79 on Asia’s 50 Best Restaurants 2026, come together for an exclusive Baijiu pairing dinner.

From the refined elegance of modern Jiangnan cuisine, vibrant freshness of coastal flavors, to a contemporary culinary perspective, each chef brings a distinctive vision to the table. Every course showcases a thoughtful balance of creativity and craftsmanship🥢Paired with premium aged Baijiu from Guizhou Zhenjiu, each dish is elevated by layers of depth, harmony and complexity🥂

📞 Call (853) 8889 3663 to secure your table.

Lakeview Palace x Drunken Fish x Ensue Baijiu Pairing Dinner
📅 Date: Jul 24-25
📍 Location: Lakeview Palace, Wynn Palace

三大風格交匯，譜寫一席限定盛宴✨永翠宮行政總廚朱光盼、九鯤行政總廚張志成及Ensue行政主廚吳稚陽攜手，共同打造一場白酒美饌饗宴。來自永翠宮的江南新韻、九鯤的海岸鮮味，與「2026亞洲 50 最佳餐廳」第79位的深圳名店Ensue所帶來的當代粵菜風味，三種截然不同的風格在一席之間交織碰撞。

🥂配搭來自貴州珍酒的頂級白酒，醇厚酒香與菜餚五味相互映襯，帶來沉浸式的餐飲體驗。走進澳門永利，親身感受三位名廚的精彩火花，共享這場限定風味饗宴。
📞立即致電(853) 8889 3663預訂。

永翠宮 x 九鯤 x ENSUE 白酒佐配饗宴
📅日期︰7月24至25日
📍地點︰永利皇宮永翠宮

#永利皇宮 #WynnPalace #50BestBars by @ensue_sz

Ensue Spring-Summer-New Chapter

蟹粉龙虾
Blue Lobster | Local Crab Roe | Fiddler Crab Garum | Horseradish

Reorganizing Umami — French blue lobster, charcoal-grilled and brushed with fermented fiddler crab garum from local tidal flats, meets a rich butter sauce of mud crab roe and sweet crab meat. Here, the wild, briny fermentation of the coast enters the structure of a Western main course, while Parmesan crisp and horseradish snow add savory depth, subtle heat, and an airy finish.

#ensue #asia50best #lobster #crab #buttersauce by @ensue_sz

仲夏良辰，粽享美好
Ensue 与 Alcove 将于 6月19日至6月21日端午节店休三天，6月22日周一特别开放营业，我们将如常恭候您的莅临，敬请留意。
端午安康，愿万事皆顺。
Ensue & Alcove will be closed for the Dragon Festival from 19th to 21st, June. We will resume business from 22nd, June and look forward to welcoming you. Wish you all the best for the holiday. by @ensue_sz

Ensue Spring-Summer-New Chapter

中法鹅肝首饰盒
Teochew Marinated Goose Liver | Foie Gras | Blackcurrant

Foie gras: on the French table, richness and delicacy; in Teochew masterstock, spice, heat, and time. Here, braised lion-head goose liver meets silky French mousse in a single ”jewelry box,“ with blackcurrant glaze balancing fat by fruit acid. What opens is not just a form, but two cultures layered in one bite.

#ensue #asias50best #gooseliver #blackcurrant #jewelrybox by @ensue_sz

Ensue Spring-Summer-New Chapter

春天的水晶饼
Green Pea | Mint | Burrata | Kaluga Caviar

Spring and summer are never heavy. A Cantonese crystal cake stays soft and gently elastic, while green peas, mint, and burrata bring the season’s sweetness and cream. Kaluga caviar adds a quiet briny lift. It never rushes to say ”fusion“—yet between texture, season, and taste, it simply becomes Ensue‘s understanding of spring.

#ensue #asias50best #greenpeas #mint #kaluga by @ensue_sz