Wednesday, August 23, 2017

Man Ho Chinese Restaurant 萬豪中菜廳 [Hong Kong] - Ganbas Fungus & Yunnan Mushrooms Feast Season

  JW Marriott Hotel in Admiralty and it's Signature Man Ho Chinese Restaurant,  is headed by talented Chef Jayson Tang,  and since this is the season of Yunnan mushrooms around Summer to Autumn,  we received a quick email from Marriott Hotel to see if we were interested in covering the new dishes based on Yunnan mushrooms, and in particular one rarer variety called Ganbas Fungus - which is currently fetching prices in China in the vicinity of over RMB 1,000 a Tael,  the most expensive in China and even more expensive than some French and Italian Black Truffles. 

Entrance to Man Ho Restaurant -
After Chef Jayson's arrival, nowadays has grown very popular with the Press and Regular customers, as well as Overseas including Japanese Customers.  In fact as we dined here tonight, Chef Tang was about to finish off his duties then fly straight to Japan's Nagoya Marriott hotel to cook up some of his Signature dishes from Hong Kong. 

Crunchy Wood Ear Fungus as Appetizers -

Yunnan Pork Char Siu 雲南豬鬃肉 "貴妃叉燒" - $238 for Full Portion
Signature Man Ho Seafood & Porcini Mushroom Dumpling 萬豪牛肝菌海鮮餃 $58/位
The pork used here is a specialty round cut nearer the collar and back,  which is uniformly round and sourced from native Yunnan pigs,  and currently Jayson and Man Ho Restaurant have exclusive rights to this Pig's muscle cut.  It is meant to be more crunchier with a bite,  and carrying a natural pork taste.  The beautiful Porcini Seafood dumpling in Gold fish shape is also altered to be a seasonal dim sum. 

金池玉枕 配 陳村粉
Sautéed Crab Claw & Meat in a Crustacean & Egg Yolk Sauce, 
Sakura Ebi,  Crustacean Oil & Hand Made Rice Noodles -
This was full of crustacean flavors,  and the Crab Claw & Meat were said to be flash fried then steamed within the wok,  before adding the finishing touches.  The addition of hand made artisanal rice noodles,  soaked up the crustacean essence. I also noticed the addition of crustacean oil, which is usually more used with Western Cuisines,  but lately around 2-3 Chinese restaurants adopt a similar approach to add aroma.

陳村粉 -
These hand made then dried rice noodles,  usually steamed with Pork Ribs,  are lately popularly used with Crab dishes to soak up the flavors...

Double Boiled Fish Maw Soup with Morel Mushrooms & Black Chicken -
A traditional black chicken soup is glamoured up with thick fish maws,  and Yunnan Morel Mushrooms,  which are prized in both Yunnan and Cantonese cuisine,  and not just within French or say Spanish dishes.

Miyazaki Pork Roll with stuffed Foie Gras, Crispy Pork Rind & Raspberry sauce
宮崎豬肉卷配鵝肝紅桑子汁 -
Originally they use Kagoshima pork but this time we got a taste of Miyazaki Pork instead,  and it had the typical Kyushu pork sweetness from the breeding program and DNA.  This dish was quite smart with the raspberries sourness cutting back on the greasier foie gras and pork belly,  with textures enhanced by fried pork rinds.  And pretty presentation too!

蓮潛月影 -
Rare Yunnan 乾巴菌 Ganbas Fungus is stuffed into Wintermelon with Lily Bulbs, Quinoa and Shiitake. Served with a Sauce made of Shaved Ganbas & Mixed Yunnan Mushrooms. The Ganbas is the Yunnan equivalent of Black Truffles in Italy-France and currently fetching rocketing prices, with its encapsulating earthy fragrance which made this one of the most memorable dishes I ate in my life! Must try when in Season now, at HKD $388.   The crispy cracker is made from fried Bamboo Pith.

Wild Yunnan Mushrooms Braised Rice 野生珍菌鍋燒飯 - HKD $288
This in line with the Mushrooms theme,  is white rice cooked in a pot with various diced mushrooms.  Drizzled on top with a bit of soy sauce.

紫薯香酥雲呢拿脆奶 Fried Purple Sweet Potato with Vanilla Milk & Crushed Pistachio,
Salted Caramel Sauce,
with Grapefruit & Mango Sago Soup 楊枝甘露 -
The Chinese desserts are given some detailed twists and the Fried Purple Sweet Potato was fried using a technique which is popular with taro dishes,  with pointy edges.  Very lovely dessert and surprisingly paired with a salted caramel sauce.   This ended a meal which had a few dishes which were the best I have ever had in my life,  in particular this dessert dish, the rare Ganbas Fungus dish above,  and also the Crab Claw and Meat in a bisque which was complimented with the rice noodles!  An amazing job by Chef Jayson Tang and the team,  and we were already discussing about other dishes which hopefully we get to try again soon!

Price: Approx HKD $800 to $900 + 10% Per Person  (Seasonal Mushroom Dinner organized by JW Marriott Hotel)
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2

Address: 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty
Ph: +852 28108366

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