Vienna Hotel Shenzhen International
How has this hotel rated in the past?
Travelers also recommend:
TripAdvisor Reviews Vienna Hotel Shenzhen International
Travel Blogs from Shenzhen
... the Pullman hotel for night #1, I can't help feel a little rush of adrenaline for the next stage in the Ariel Asian Adventure. We pretty much dump our bags, have a small exploration, eat a Japanese lunch ( no raw food, but still have people laughing at us) and head off on a bus tour with our our english speaking local, Terry. That's T. E. R. R. Y. She said this every time new people hopped on the bus. This ...
... it seemed to be full of locals)....dave laughed at me because i was struggling with the length of the noodles and my clumsiness with chopsticks! Usually I am fine with the things but these noodles were about two meters long.....(ish)
After our meal, we had a beer at another cafe and then wearily made our way back. Hong Kong has by far been our favourite stop so far. It is cosmopolitan in the mall and ...
... in the heat. The village reminded us of some of the small places we'd seen in Thailand, with a bit of a hippy vibe. We had to squeeze against one side of the road at one point while a small fire engine squeezed past.
We'd realised we wouldn't be in time for the 5:15pm ferry we had been aiming for but only had a half hour wait for the next one, a fast ferry back to Central. We retraced our steps on the Star Ferry then walked through Ocean Centre to work ...
... same thing happened to me my 2nd year. I was able to get new passport pages and a one year tourist visa to China while in the U.S.--in 5 days. This includes the time it took to travel to Dalls from Pennsylvania and back. When I came to China, my company required me to switch to a work visa. This process took six months. Half a year to process a work visa. Between all of the absurd rules, briberies, and general incompetency, it took 180 freaking days to process a work ...
... leg confit and pigeon tea
or steamed French sea bass fillet on nori with pata negra and béchamel espuma.
valrhona chocolate cream with red tea fruit infusion and light black currant mousse served with raspberry and juniper sherbet.
caravan of petit fours and chocolate praline.
We commenced with some Champagne - Louis Roederer
Then moved on to a 2009 Bordeaux