Retrace your taste buds and recall some of
your fondest memories through authentic
ingredients, elevated cooking methods, and
Growing up in a large family and a legacy of chefs, Chef Tang's relationship with Chinese cuisine has always been an intimate one. Helming the prestigious position of Executive Chinese Chef at JW Marriott Hotel Hong Kong's Man Ho Chinese Restaurant at the age of just thirty, his hard work and passion for the culinary arts, and his vision to elevate Chinese cuisine is a journey filled with nostalgia and creativity.
Offering premium Cantonese cuisine and innovative dim sum creations, Man Ho brings a lot to the table, ranging from classic comfort foods to elevated Chinese delicacies.
To promote the sustainable use of seafood, Marriott Hotels and Resorts Thailand has partnered with various local fisheries such as Phuket Lobster, and Shrimp Pond to sustainably source the freshest ingredients for every dish.
The most ancient method of ingredient sourcing. Phuket locals venture deep into the thickets and mangroves within the jungle to procure the freshest seasonal ingredients.
A plethora of vegetables, herbs, and spices flourish within Chef Tham's Jungle. These ingredients include: Bananas, Peppers, Bamboo Shoots, Morning Glory, Lemongrass, Torch Ginger, and Hot Basil.
The local market serves as an important centerpiece when it comes to procuring a lot of the dishes' ingredients in Phuket Town.
One of the largest wet markets in Hong Kong, Kowloon City Wet Market offers a large selection of the freshest local and specialty produce.
Located at the waterfront of Sai Kung’s main promenade, the colorful floating seafood market made up of boats, sampans, and junks provides the freshest shellfish, groupers, and various other marine products used in Chef Tang’s menu.