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The name “Ensue” implies constant motion, continuation, striving for results. This describes the philosophy of the restaurant and the city of Shenzhen. The vibrant Southern Chinese city is the fastest-growing metropolis in the world’s history, and is a breathtaking hub of innovation and development. Ensue is a restaurant which is innovative, and progressive, much like the city itself.

Ensue was the first international restaurant opened by Chef Christopher Kostow, serving patrons from atop Futian’s Shangri-La Hotel. Ensue, founded by Ricky Li, blended California farm-to-table culture and techniques with Cantonese tastes and ingredients. The menu development at Ensue paid respect to the local products, unique palate and culinary traditions.


Ensue was designed by Chris Shao, blending elements of Chinese Luxury with the natural beauty of the Napa Valley. The dining area of Ensue is conceptualized to evoke a feeling of the California mountains at twilight. The beating heart of the restaurant, the kitchen, also was designed to feature windows with abundant sunlight, so that the entire culinary process, like the food itself, is abundantly creative, ethereal, and inspired.