According to China's Global Times, The Korea Times recently published an article titled "Reasons Why Shenzhen, China is Becoming Asia's Latest Gourmet Hotspot."

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The article first reported that "In Shenzhen, also known as China's Silicon Valley, supported by its affluent and young population, fine dining restaurants have rapidly increased over the past decade, making it possible to enjoy a wide range of cuisine, from modern Chinese to high-end Western dishes." It also stated that "Shenzhen's food culture has been greatly transformed by the surge of innovative culinary concepts. This has been primarily driven by chefs returning from overseas and ambitious new international chefs eager to make their mark on Shenzhen's vibrant dining scene."

According to the article, in recent years, many customers from cities with numerous high-end restaurants such as Hong Kong, Singapore, and Tokyo have started visiting Shenzhen, seeking unfamiliar dishes. According to Reina Chen, head chef of the Chinese-French restaurant Fumi, many Hong Kong citizens frequently travel to Shenzhen as a more budget-friendly weekend getaway destination than dining out in Hong Kong. Nowadays, at many high-end restaurants, more than half of the weekend visitors come from outside mainland China.

Shenzhen's food culture has rapidly developed from a style emphasizing domestic diversity to a more international and cross-cultural fusion style. According to industry insiders, as Shenzhen's restaurants gain international recognition and enter global rankings, and as young chefs trained overseas emerge, interest in counter dining, dishes incorporating Western cooking methods with Chinese ingredients, and menus with a narrative has increased. This multi-layered gourmet ecosystem, ranging from local cuisine to fine dining, is why it continues to attract customers from mainland China, Hong Kong, Macao, and beyond.

According to Jeff Wu, executive chef of popular restaurant Enso, Shenzhen is a very young city compared to others in the region. Its strength lies in not being bound by tradition or biased towards specific cuisines, leaving room for chefs to experiment and innovate. Shenzhen was listed in the Michelin Guide for the first time this year.

The relaxation of visa policies for foreign tourists entering mainland China has also been a significant benefit for Shenzhen. According to Andrew Ho, co-founder of cocktail bar Hope & Sesame, many customers have started to visit from Europe and Russia. Local foodies are also becoming increasingly discerning. These foodies seek unique dining experiences, which encourages the opening of new restaurants.

The article stated that "Shenzhen continues to grow, and its reputation as a gastronomic paradise is rising," adding that this city, which values diversity and originality, will redefine the food culture of the Guangdong-Hong Kong-Macao Greater Bay Area (Greater Bay Area), comprising nine cities in Guangdong Province including Shenzhen, along with Hong Kong and Macao, for years to come.