Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong is putting the spotlight on siu mei in time for the cooler season. Taking humble roast meats to the next level, executive Chinese chef Jayson Tang and head chef of Chinese barbecue Cheung Wai-hung have curated siu mei specials with an authentic yet contemporary approach.

The unconventional siu mei specials include the likes of the Flying Roast Chicken, which is designed to surprise diners as they taste the distinct aroma and flavour of a roast goose. The dish uses locally raised Ping Yuen cockerel, a hormone-free chicken that provides rich flavour. To infuse the chicken meat with goose flavours, the chefs prepare the dish based on a modified recipe for classic roast goose and the whole cooking process takes two days. The chicken, with its unique roast goose flavour, is served tender with crispy skin and balanced with plum sauce. Other siu mei specialities include crispy roasted pork belly and signature barbecued pork with honey sauce.