Elevating Cantonese fare with contemporary touches, Executive Chef Jayson Tang of Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong combines intricate culinary techniques and precise control of heat and timing to honour the Cantonese gastronomic heritage.

Savour the Premium Bird’s Nest Two Ways in Supreme Soup (HK$488), which is a luxurious Cantonese delicacy made with top-quality ingredients and commonly served at lavish banquets. The premium bird’s nests are moulded into the shape of a Chinese lute (pipa) and skilfully cooked in two different ways. One piece is deep-fried to achieve a crispy exterior and a glutinous interior, while the other piece entails steaming with egg whites for a velvety texture.

Braised Crab Claw with Bamboo Pith in Chicken Stock (HK$588) is another sophisticated delicacy that demonstrates the Chefs’ expertise in the versatile cooking techniques of Cantonese cuisine. The succulent and flavourful crab claw is first deep-fried to capture the “wok-hei”, and then braised in chicken stock, which is simmered for five hours for a gelatinous texture and golden colour. The crab claw and bamboo pith fully absorb the indulgent essence of the stock, making every bite a delectable enjoyment.

For more details, please visit JW Marriott Hong Kong.

* Information correct at time of print.