Unveil an 8-course wine-pairing menu jointly curated by Executive Chinese Chef Jayson Tang and Sommelier Kelvin Ziea at the Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong. The extraordinary dining experience will delight gourmands with the bespoke pairing of Cantonese cuisine spanning a wide range of flavours and sophisticated wines from around the world.

The degustation journey begins with Spring Sparkling Sake paired with Chilled Fresh Squid with Basil and Crispy Bean Curd Skin Cake Stuffed with Cuttlefish and Sun-dried Squid. While the mild flavours of the squid and cuttlefish are presented in different ways, the slightly sweet sake is crisp and refreshing with bracing acidity, elevating the sweet and umami taste of seafood. Complementing the Pan-fried Silver Pomfret Fillet with Preserved Mustard Greens & Fresh Sansho Pepper Sauce is the Josmeyer Le Fromenteau Pinot Gris 2018. Produced by the famous biodynamic estate in Alsace, France, this elegant and creamy pinot gris exudes notes of dried fruits and smoky minerals, pairing harmoniously with the flavourful fish. The silver pomfret is first soaked in salted water together with Sichuan pepper and other spices, then left to dry at a low temperate and pan-fried until golden, the rich preserved vegetable sauce and Sichuan pepper add complexity to the dish.

The third course, Chilled Fish Maw Jelly with duck broth, pickled ginger and balsamic pearls helps clean your palate for the next course. The decadent Deep-fried Lobster Stuffed with Cheddar Cheese will tantalise your taste buds with the succulent lobster meat and an alluring aroma from a mix of stringy cheese and fermented bean curd. The savoury dish goes well with the lively, complex notes of pears and citrus in Domaine Michel Niellon Chassagne-Monstrachet Blanc 2019, a high-quality Chardonnay from Burgundy, France. The next dish, Shredded Celtuce in Chicken Soup enlivens your taste buds with the golden-rich soup and delicate flavours from the fresh ingredients.

The journey continues with the heavenly match of Braised South African Dried Abalone with Morel Mushrooms and Slow Cooked Crispy Pigeon and Chateau Latour-Martillac Pessac-Leognan 2014. The three main ingredients of the dish are meticulously sourced from the forest, the sea and the land respectively. Despite the tastes being distinctive, the equally rich flavours highlight the characteristics of the Bordeaux wine. After being marinated and air-dried, the pigeon is slow cooked for three hours and poured over with hot oil. The pigeon meat is served pink, full of game flavours and irresistibly tender, contrasting with the crispy skin. Enjoy the dish along with the equally flavourful braised South African 33-head dried abalone and sauteed morel mushrooms for an unrivalled experience. Sip on the full-bodied red wine to reveal the rich aroma of black fruits and crisp acidity. They make for the ideal pairing as the flavours of the dish and fruity scents in the wine are both enhanced.

Embrace the exceptional pairing of Braised Home-made Cat Eat Noodles with Crab Meat and Crab Roe, and Robert Plageoles & Fils Vin de Viole 2008. As a unique wine variety, the orange wine is made from white grapes in the style of red wine, creating the orange hue. A pleasant surprise for wine connoisseurs, the smoky notes of dried fruits and grilled nuts, pronounced tannins, and the intricate layers of texture from the Mauzac wine balance the bold and umami flavours of this seafood delicacy. The Chinese speciality Cat Ear Noodles (猫耳朵) handcrafted with Chef Jayson’s recipe is soft and chewy and every piece is coated with creamy sauce. Indulge in the ultimate umaminess as you tuck into crabmeat, crab roe, lobster sauce and lobster foam in one bite. Complete the meal with an indulgent dessert platter, paired with a luscious dessert wine or cocktail handpicked by our sommelier.

The 8-course wine pairing menu with 6 glasses of wine in tasting portions.
(Menu items are subject to change based on seasonality and availability)
HK$1,880 per person (price is subject to a 10% service charge)

Book a table here (one-day advance reservation is required)

For enquiries, please call +852 2810 8366 or email jwmarriott.hk@marriotthotels.com.

* Information correct at time of print.