~ Stay and Dine Well ~

Usher in the new year with hope and excitement with JW Marriott Hong Kong’s new staycation package “JW Stay Well Dine Well 2021”. Guests get to enjoy not only a stay, but dining credits equivalent to the room rate, allowing guests to explore the flavours offered by the hotel’s eight restaurants and bars, and in-room dining experience.

Priced from HK$2,021 per room per night, the “JW Stay Well Dine Well 2021” staycation package includes:

• A one-night stay in a well-appointed guestroom (extension to 24-hour stays possible for check-ins between Mondays to Thursdays)
• In-hotel dining credits equivalent to the room rate

Indulge in a wide array of dining offerings, including the expansive buffet spread at JW Café, Sunday Champagne Brunches at The Lounge, and elevated authentic Cantonese delicacies at Man Ho Chinese Restaurant.

Add-ons are also available to add a sparkle to stay:

• A one-hour photography service by a professional photographer with 30 images and customised in-room celebration decorations (+HK$1,500)
• A bottle of Moët & Chandon Champagne with a bouquet of 33 roses and customised in-room celebration decorations (+HK$1,500)
• Additional connecting room with one or two double beds (+HK$988, room only without dining credit)

The staycation package is available till 31 March 2021. Terms and conditions apply.

Visit this link for enquiries or reservations or call +852 2810 8366 or email jwmarriott.hk@marriotthotels.com.

~ Celebratory Dim Sum & A La Carte Creations ~

Look forward to an impeccable selection of new dim sum and refined a la carte creations just for the Lunar New Year celebrations from 12 to 20 February 2020. These new menu items will be avilable for both dine-in at Man Ho Chinese Restaurant and takeaways. Premim dim sum highlights include baked dried abalone puff with wild mushrooms and baked Wagyu beef puff pastries. Auspicious specialties not to be missed include Yusheng Abalone (symbolising prosperity), braised dried oysters with black moss (represnting good wealth and fortune), braised oxtail in sweet and sour sauce (representing luck) and pan-fried Hokkaido scallop with sea urchin in lobster sauce (expressing auspiciousness).

~ Gourmet Takeaways and Gastronomic Gifts ~

Alternatively, complement a perfect home celebration with a gastronimc takeaway menu featuring hearty double-boiled soups, nourishing delicacies and dried seafood, available from 8 February to 12 March. Prepared with premium ingredients in vacuum packing, it makes for easy reheating and serving. The festive offerings include braised whole Australian sea cucumber in oyster sauce, braised 14-head dried oysters and pig knuckles with black sea moss, double-boiled fish maw soup with conch and dendrobium orchid, as well as dried 30-head Yoshihama abalone.

Man Ho has also launched two signature gourmet puddings available from 4 to 10 February. Made with premium Chinese red dates and a garnish of coconut milk, the Chinese New Year pudding with gold leaf and mashed red dates (HK$288 nett) is a nourishing treat packed with alluring aroma and the right amount of sweetness. The turnip pudding with dried tiger prawns (HK$288 nett) highlights refined ingredients including locally-sourced preserved sausages, Japanese dried scallop and tiger prawn, creating a perfect symphony of umami flavours.

A new series of enticing merchandise is also available for gift-giving to family, friends and business partners. The new line-up includes homemade Man Ho XO sauce (HK$328 nett), prepared with a special recipe by Man Ho Executive Chinese Chef Jayson Tang, freshly made with plenty of handpicked ingredients such as dried scallop, Chinese ham, dried shrimp roe and dried shrimp. Other items include candied walnuts (HK$138 nett), seaweed cashews (HK$138 nett) as well as palmiers (HK$168 nett).

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

Please click here for takeaway orders. Online takeaway orders will enjoy a 20% discount (blackout dates apply).

* Information correct at time of print.