JW Marriott Hong Kong Executive Chinese Chef Jayson Tang has a core food philosophy: to discover and promote locally grown produce and reduce the carbon footprint of food offerings for environmental sustainability. This summer, in line with this, Chef Jayson has thoughtfully created an array of refreshing dishes featuring his picks of organic in-season melons and vegetables, at Man Ho Chinese Restaurant.

If diners do not like watercress because of its tough, woody stems, Chef Jayson seeks to change that perception, with poached dried bean curd with hydroponic watercress in fish stock. The hydroponic watercress is cultivated in a sterile sealed grow room with no pesticides added. Harvested on the 21st day after sowing, it is safe to eat raw! Chef Jayson serves up this delicate veggie in a naturally sweet and savoury fish soup made with mud carp, crucian carp and garoupa fish bones, topping it with dried bean curd that soak in the milky white fish stock infused with fresh watercress flavour.

If bitter melons sound too bitter and unappealing, poached local bitter melon skin with gingko and conpoy in rice stock will be a big surprise. Chef Jayson deliberately uses the skin of organic local bitter melons in this dish, so guests can discover its naturally sweet taste. The skin is shaved into paper-thin slices, then poached to perfection, and served up in a silky-smooth rice stock infused with the savoury taste of conpoy. Chef Jayson also highlights the Okinawa-breed bitter melon, which he presents in a homey Cantonese dish, sauteed sliced local beef with Okinawa breed bitter melon in black bean sauce. Complemented with tender local beef tenderloin and a well-seasoned black bean sauce, this dish lets the sweet taste of bitter melon take centre stage.

Known for its ‘cooling’ properties, the braised winter melon stuffed with Alaskan crab meat, scallop, lotus seed and bamboo pith in chicken stock will certainly help diners revive their appetite amidst the hot summer. Topped with crispy deep-fried conpoy, the local organic winter melon fully absorbs the tantalising seafood flavours and rich chicken stock, delivering a rejuvenating taste of summer.

Another quintessential summer vegetable, telosma cordata, commonly known as “fragrant night flower” (夜來香), is not to be missed. Its delicate taste and texture are featured in the aromatic summer delicacy sauteed prawns with local egg and telosma cordata.

These a la carte dishes are available until 31 August, with items subject to change based on seasonality and availability.

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

* Information correct at time of print.