Summer is the season of succulent melons and gourds and abundant varieties of mushrooms. Embrace the refreshing flavours of summertime with a special menu by JW Marriott Hong Kong Executive Chinese Chef Jayson Tang at Man Ho Chinese Restaurant.

Start off the meal with an appetising starter to cool you down, chilled geoduck and jade zucchini with grainy mustard (HK$198), in which the crunchy and sweet jade zucchini is perfectly complemented by the intriguing flavours of the geoduck with grainy mustard. Then, rejuvenate yourself with the double-boiled winter melon soup with conch and matsutake mushroom (HK$338 per person), a nourishing delicacy with distinguished matsutake aroma and tantalising tastes of conch, fish maw and Jinhua ham to quench your thirst.

Sample the fresh flavours of summer with the revitalising sautéed sliced abalone with dioscorea opposita (HK$488), composed of two highly-nutritious ingredients to stimulate your palate and restore your health. Do not miss the delicate creation, braised French quail leg with morel and St. George’s mushrooms (HK$368), in which the versatile quail leg delivers indulging flavours further enhanced by the rich mushrooms and Tricholoma sauce.

Vegetarian highlights include sautéed Yunnan baby zucchini flower with lily bulbs (HK$228), a simple yet incredibly delectable dish to sample the original tastes of the freshest produce; and pan-fried hon shimeji with rock salt on steamed egg (HK$338), a match made in heaven for the precious shimeji mushroom and the specially sourced egg from Japan.

What’s more, pair the summer menu with a series of cold brew green teas available at Man Ho Chinese Restaurant. Imported from Japan, the organic and top-quality tea leaves are steeped in cold water for a clean and sweet finish, a chilling treat for the boiling summer.

The menu is available till 16 August 2020, and all prices are subject to a 10% service charge.

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

* Information correct at time of print.