Until April 22, JW Marriott Hong Kong’s Man Ho Chinese Restaurant will showcase Cantonese cuisine.

Executive Chef Jayson Tang prepares iconic dishes that highlight each detail that goes into cooking Cantonese food. He uses almost forgotten techniques and lesser known Cantonese ingredients.

The restaurant invites guests to embark on this traditional tasting. It recommends the double-boiled fish maw soup with pork lung and almond sauce (HK$268/₹2,222 per person). Man Ho says the soup is “known to have soothing effects for the lung and respiratory system. The soup is uncommon in most restaurants in Hong Kong nowadays, due to its time-consuming preparation procedures”.

Shaped into crystal blossoms through deft sculpting craftsmanship, sautéed crystal king prawn (HK$348/₹2,888 per person) is next on the recommendation list, followed by braised sliced abalone with garoupa skin (HK$1,088/₹9,019 per person), braised duck stuffed with egg yolk, mushrooms, chestnuts and assorted grains (HK$688/₹5,705 per order) and sautéed shredded fish maw with egg and conpoy (HK$588/₹4,874 per order).


Jazreen Deboo