JW Marriott’s Cantonese establishment shows promise in solid execution in Cantonese fare, with innovative pairing of premium ingredients and concepts to expand the scope of the traditional cuisine
Chef Jayson Tang continues to go from strength to strength, showcasing some stunning, unexpected dishes that manage to stand out among the more traditional offerings that are required of a hotel Chinese restaurant. Tang’s dishes are rooted in time-honoured techniques but reinvented in presentation, such as his steamed egg with lobster in saffron sauce with mullet roe, or dessert of chilled pistachio cream with cashew nuts, red bean, pearl algae and salted milk foam. Service is on point, warming up the rather expansive dining room.
- Baked whole South African dried abalone puff with wild mushrooms
- Steamed egg with lobster fillets in saffron sauce served with mullet roe
- Pan-fried fish maw with almond and chicken sauce
The barbecued pork loin is a laborious dish and is akin to a perfectly rendered suckling pig.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||5 rooms for 12-70 persons|
|Dress Code||Smart Casual|
|Corkage Charge||HK$400 per bottle|