The Kitchen Futian
Behind the scenes
Ahead of the curve

The Kitchen was founded by a hard working husband and wife team, well known in the Shenzhen hospitality industry.

After their first venture into the restaurant business was wiped out in the great Shekou flood of 2007, they regrouped and just 10 weeks later opened Thai Orchid in the heart of Sea World Main Square; quickly establishing a reputation for fine authentic Thai food and great service, ultimately winning the award for Shenzhen's Best South East Asian Restaurant in 2009.

Recognizing the lack of quality western food in Coco Park they opened The Kitchen in October 2009 and have created a small, up market, intimate bistro style restaurant with great food and quality service. After over six years of operation it has created an iconic brand with guests travelling from Hong Kong and Guangzhou for their "Kitchen experience".  
 

In 2011 San Francisco native Justus Jennings joined TKF as a Director and Executive Chef. Justus brings his classic Cordon Bleu training and mouth watering recipes to sooth the hungry beasts of Shenzhen.


March 2013 saw Shirley's brother Bobby join the group and they opened a 100 seat Kitchen in the Bantian industrial area.