The re-opening of JW Marriott Hong Kong’s Man Ho Chinese Restaurant, helmed by Executive Chinese Chef Jayson Tang, reveals a newly inspired menu that takes Cantonese cuisine to an elevated level. Taking an authentic yet innovative approach to traditional Chinese fare, Chef Tang explores and pushes the boundaries with his creative mind. As a Hong Kong native, he infuses the menu with local culinary culture and sources the freshest and unique ingredients, including herbs and vegetables harvested at local farms, to present the original flavours with refined skills.

“The reinvented menu celebrates the best of what Man Ho Chinese Restaurant has been delivering, in addition to some specially curated dishes with a modern twist and thoughtfully sourced ingredients for sustainability,” said Jayson Tang. “A good dish should be timeless – something that brings back fond memories and makes you come back for it all the time.”

In the new iteration of the restaurant, Chef Tang introduces a tasting menu following new signature dishes, including fresh fish soup with fish maw and assorted seafood; steamed egg with mantis shrimp, dried fish roe and saffron; pan-fried fish maw with almond chicken broth; oil-poached tiger garoupa fillet with seaweed sauce; braised pork belly in sweetened vinegar sauce and stewed chicken with morel and St George’s mushrooms. Highlighted dim sum include steamed minced garoupa and coriander dumpling and baked whole dried South African puff with wild mushrooms.

Man Ho Chinese Restaurant serves lunch and dinner daily, offering authentic Chinese fare, home-made dim sum, live seafood and exquisite ingredients. It also offers an extensive tea list sourced locally and a wide range of quality wines from around the world thoughtfully selected by the restaurant’s expert sommelier. Private dining rooms with views are available to cater to different kinds of social events and intimate gatherings.

For enquiry and reservation, call +852 2810 8366 or email jwmarriott.hk@marriotthotels.com.

* Information correct at time of print.