Winemaking in China dates back thousands of years and has become a notable cultural heritage. In recent years, the country has emerged as a leading producer of fine wines that make their mark thanks to high-quality grapes and ever-growing styles. Through an artful pairing of wines and cuisine, the Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong has created ‘A Symphony of Flavours: Chinese Wine and Dine Journey’, undoubtedly resulting in an extraordinary treat for the palate.
The gastronomic journey is orchestrated by the hotel’s Executive Chinese Chef, Jayson Tang, and Chief Sommelier Kelvin Ziea. Chef Tang excels in the modern reinterpretation of authentic Cantonese fare using sophisticated culinary skills, while Kelvin has handpicked five distinctive wines from developed and boutique wineries across Mainland China, showcasing the remarkable craftsmanship of these vineyards.
Executive Chinese Chef Jayson Tang and Chief Sommelier Kelvin Ziea.
When the diversified Chinese wines meet Cantonese dishes crafted with contemporary flair, the innovative fusion of flavours promises to captivate discerning palates.
The elegant pairing of Devo Traditional Method Blanc de Blancs, Ningxia and the delicate starter duo ‘Chilled Abalone Jelly with Sake and Deep-Fried Crab Meat Toast’ sets the tone for the meal. Situated in a significant winemaking region with excellent terroirs, Devo winery is renowned for its dedication to traditional methods with an intricate fermentation and ageing process.
The sparkling wine features fine bubbles, a lingering finish, bright acidity and lively notes of white stone fruits, complementing the mild flavours in the seafood dishes. The chilled abalone is marinated overnight in sake to exude a refreshing aroma, while the toast is generously filled with succulent crab and lobster meat. The classic pairing of blanc de blancs and seafood is simply delightful.
Be intrigued by Dong Qu Yellow Wine, Shaoxing, paired with ‘Pan-Fried Scallop with Spring Onions in Ginger Foam’. The Shaoxing wines from Dong Qu reflect inherited craftsmanship and the persistence of natural fermentation.
The amber-hued and semi-dry yellow wine is smooth and mellow without artificial colouring and flavouring, offering a graceful balance of dried fruits and spicy notes. It matches beautifully with the umami and sweet flavours of the pan-fried scallop, enhanced by a light and foamy sauce made from ginger, shallots and scallions.
The spices in the dish accentuate the enticing bouquet of the yellow wine. Then, enliven the taste buds with the comforting ‘Shredded Chicken in Chicken Stock’ and prepare for the next course.
The journey continues with the exquisite pairing of ‘Mystic Island Yihu Chardonnay Reserve, Yantai, Shandong’ and ‘Wok-Fried Tiger Prawn with Crispy Garlic and Chilli’. The winery respects the local terroirs and prioritises sustainable winemaking, producing a myriad of exceptional wines.
The dry and full-bodied white wine fermented with wild yeast has a refreshing acidity and the aromas of ripe citrus and stone fruits, taking the rich and umami tastes of the typhoon-shelter-style prawn to the next level. The tiger prawn is first pan-fried to lock in the juice, then coated with a flavourful mix of spices, including crispy garlic, chilli, scallions and fried soybean.
Sip on the Tiansai Vineyards Skyline of Gobi Selection Marselan from Xinjiang, a prime wine-making region with an ancient history of viticulture, and savour the ‘Braised Beef Cheek in Chu Hou Paste and Kanto Sea Cucumber’. The rounded mouthfeel, balanced tannins and hints of mulberry, black cherry, and blueberry from the red wine match well with the indulgent dish.
Chef Tang braises the beef cheek and sea cucumber separately in a homemade rich and savoury Chu Hou paste, creating the contrasting yet palatable texture of the melt-in-your-mouth beef cheek and gelatinous sea cucumber. The moderate acidity of the Marselan counterbalances the collagen-rich sea cucumber and cuts through the oil from the meat.
Conclude the meal with ‘Yunnan Red Honey Wine’ and the desserts’ Baked Sago Pudding with Earl Grey Tea and Chilled Aloe Vera Jelly with Honey. The luscious wine’s floral notes and velvety finish perfectly end this extraordinary dining experience.
The wine pairing menu is available from 17 February to 31 May 2025 and priced at HK$1,588 per guest, subject to a 10% service charge. Menu items and prices are subject to change without prior notice.
For reservations at Man Ho Chinese Restaurant or to make enquiries, please call +852.2810.8366 or email [email protected].
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