At the helm of Man Ho Chinese Restaurant at JW Marriott Hong Kong is Executive Chef Jayson Tang, a Hong Kong native whose mission is to revive and reinterpret Cantonese tradition. With deep respect for culinary heritage, he refines classic dishes through a contemporary lens, ensuring they retain their essence while offering diners a sense of discovery.

For Tang, every dish is an opportunity to celebrate Cantonese culture in a way that feels both familiar and refreshing. His cooking honours the integrity of ingredients and the precision of Cantonese craft, while adding subtle modernity that makes each dish resonate with today’s diners.

One of his most acclaimed creations is the Roast Goose with Aged Dried Radish. The marinade, made in-house, blends preserved radish with shallots, dried plums, and aged tangerine peel, yielding a sauce of deep, layered richness. The goose is marinated until the flavours fully permeate, then roasted until glistening and crisp-skinned, with tender, juicy meat beneath. It is a dish that reflects both the depth of tradition and the spark of innovation.

More than a hotel dining room, Man Ho is a stage for the continued evolution of Cantonese cuisine. It is where heritage meets creativity, and where classic flavours are given new life for a generation of diners seeking authenticity with refinement.