The Yunnan wild mushroom feast returns to the Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong, inviting discerning diners to dive into the exquisite tastes of this seasonal ingredient. Executive Chinese Chef Jayson Tang newly curates a selection of refined dishes with his culinary expertise and innovative approaches, featuring over ten varieties of fresh and dried mushrooms.
As summer arrives, the harvesting season for wild mushrooms also begins in Yunnan province, a mountainous region providing rich ground for diversified species of wild mushrooms. This popular speciality is renowned for its umami taste, high nutritional value, and versatility.
Unveil delectable creations such as “Braised Catfish Maw with Morel Mushrooms and Duck”. The tender catfish maw is stuffed with sautéed morel mushrooms, foie gras, duck meat and dried tangerine peel and then braised in a luscious morel mushroom sauce to elevate the aroma.
The mushrooms’ unique flavour and meaty texture star in “Braised Pork Knuckle with Sarcodon Aspratus Mushrooms and Black Garlic”. Also known as the black tiger palm mushroom, the prestigious Sarcodon Aspratus mushroom is used to braise the pork knuckle and stir-fry the glutinous rice, resulting in a harmony of bold flavours.
The crispy “Deep-Fried Dough Stick with Porcini Mushrooms” and “Deep-Fried Wagyu Beef Roll with Marinated Porcini Mushrooms” both spotlight the nutty and earthy notes of porcini mushrooms and the craftsmanship of the kitchen’s skilled chefs. Connoisseurs will also enjoy the flavoursome delicacies crafted with rare wild mushroom species.
The prized ganbajun mushroom is widely appreciated for its distinctively pungent flavour, yet it is uncommon on the dining table due to the time-consuming cleaning and preparation process. “Sautéed Minced Goose with Ganbajun Mushrooms and Leek” (48-hour advance reservation is required) elegantly adorned with crispy roasted duck skin with melt-in-your-mouth fat.
The ganbajun mushrooms sautéed with minced goose meat, leek and chilli atop the duck skin will tantalise diners’ palates. “Braised Bamboo Piths with Lychee Mushrooms and Quail Egg in Chicken Stock” highlights the lychee mushrooms, which can only be found under lychee trees. This valuable speciality is lightly grilled to release its delicate fragrance and thoughtfully paired with a bamboo pith that absorbs the essence of the indulgent chicken broth.
Other delicacies include “Fish Maw Broth with Matsutake Mushrooms, Sliced Catathelasma Mushrooms and Shredded Winter Melon”, a nourishing dish with piney and elegant notes of the mushrooms. “Sautéed Lobster with Termite Mushrooms” features succulent meat and sweetness from termite mushrooms. “Grilled Yunnan Wild Mushrooms Platter” presents the authentic flavours of matsutake, termite, and Catathelasma mushrooms.
Yunnan wild mushroom dishes are available from now to 27 September 2024. An 8-course tasting menu is also available at HK$1,388 per guest (minimum four guests). Prices are subject to a 10% service charge. Please note that the menu items and prices are subject to change without prior notice.