• A duology of Cantonese cuisine by Chef ArChan Chan of Ho Lee Fook and Jayson Tang of One Michelin-starred Man Ho

     In an exciting collaboration highlighting the best of Cantonese cuisine, two rising star Cantonese chefs, Chef ArChan Chan of MICHELIN recommended and Tatler Dining’s Top 20 Restaurants of Hong Kong recipient, Ho Lee Fook, and Chef Jayson Tang of one MICHELIN-starred and also Tatler Dining’s Top 20 Restaurants of Hong Kong recipient, Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong, joined forces for a special event occurring over two days on 11th and 18th October. Aptly titled, “A Duology of Cantonese Traditions,”, this two-part culinary exploration promises to delight food enthusiasts with an unforgettable gastronomic experience.

    The collaboration menus paid homage to cherished Cantonese childhood dishes, masterfully reimagined to evoke nostalgia while impressing with bold and innovative flavours. With each dish showcasing harmony between  the chefs’ distinct styles and expertise, guests can expect an exceptional dining experience.

    Full collaboration sample menus, including Part I taking place at Man Ho Chinese Restaurant on 11th October and Part II at Ho Lee Fook on 18th October, are as below:

    11th October at Man Ho Chinese Restaurant
    HK$1,688 + 10% per person

    Appetiser – Golden Coin Chicken, Goose Liver Parfait with Pepper

    金錢野雞卷， 椒香鵝肝醬

    —

    Dim Sum – Fish Maw & Chinese Cabbage Dumpling / Pork Bone with Dried Cabbage Soup

    花膠白菜餃/ 菜乾豬骨湯

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    Steamed Egg with Crab Claw and Crab Roe

    蟹膏蟹鉗蒸滑蛋

    —

    Wok-fried Razor Clams with Basil and Preserved Vegetables

    九層塔味菜炒蟶子

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    Crispy Skin Masterstock Pigeon

    脆皮滷水乳鴿

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    Black Pepper Wagyu Beef with Egg over Rice

    黑椒窩蛋和牛飯

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    Dessert Plate

    Pandan Sugar Doughnut + Coconut Ice Cream

    斑蘭沙翁 / 椰子雪糕

    Petits Fours

    ——–

    18th October at Ho Lee Fook

    HK$1,488 + 10% per person

    Cold Appetiser

    Chinese Pig Trotter’s Sausage Slice / Braised Bamboo Shoots with Shrimp Roe /Honey-glazed Grilled Eel

    懷舊札蹄/ 蝦子炆筍/蜜味燒風鱔

    –

    Dim Sum

    Seafood Dumpling / Deep-fried Radish Pastry

    海鮮餃/ 蘿蔔絲酥餅

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    Steamer Dumpling with Sour Vegetable Broth

    酸湯灌湯餃

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    Wok Fried Lobster with Black Bean & Fried Dace

    豆豉鯪魚炒龍蝦油麥菜

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    Suckling Pig with Glutinous Rice

    糯米釀乳豬

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    Chinese Kale in Claypot Casserole

    啫啫芥蘭煲

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    Dessert Platter

    Steamed Layered Custard Cake & Lotus Seed Soup

    蛋黃千層糕/ 蓮子露.