SAVOUR WELLNESS WITH THE ‘FIVE ELEMENTS MENU’

AT MAN HO CHINESE RESTAURANT

Traditional Chinese Culinary Wisdom Meets Exquisite Cantonese Cuisine

Hong Kong – The Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong elevates its legacy with the return of its acclaimed ‘Five Elements Menu’. Executive Chinese Chef Jayson Tang intertwines millennia-old traditional Chinese medicinal wisdom with the artistry of Cantonese gastronomy. Guided by the principles of the five elements’ generative and restraining cycles, he has meticulously crafted an elegant dining experience to nurture both body and spirit.

Debuting in 2015, Man Ho’s innovative Five Elements Menu draws inspiration from the ancient philosophy of ‘The Medical Classic of the Yellow Emperor’ (Huang Di Nei Jing) that correlates the five elements with vital organs and corresponding colours: white for the lungs (metal), green for the liver (wood), black for the kidneys (water), red for the heart (fire) and yellow for the spleen (earth). Harmony among these elements is believed to promote well-being. Chef Tang has delved deeply into this culinary heritage, mindfully handpicking seasonal ingredients aligned with the five colours to curate the gourmet feast.

Narrating the Chinese medicine flow of ‘purify first, then replenish’, the holistic journey begins with the ‘Five Elements Appetisers for Harmony,’ a gentle cleanse to detoxify the system. The verdant ‘Mashed Green Bean Tart, Chilled Kale Juice’ helps soothe the liver (wood), pairing fresh green peas and Qingdao dried scallop for a delicate brininess, while a vibrant juice of kale, cucumber, pear, lemon, and honey awaken the palate. Yellow ingredients in the ‘Deep-Fried Quail Egg Yolk Pastry in Sweet Corn Sauce’ strengthen the spleen (earth), featuring a balance of savoury and sweet notes. Tonifying the kidneys (water) with black food, the ‘Roasted Baby Pigeon Leg Stuffed with Chives, Aged Dried Radish and Mandarin Peel’ is perfectly made to unveil complex layers of sensory pleasures. Next, enjoy ‘Chilled Crab Meat Jelly with Prickly Pear Mousse’ in a warm red shade (fire) to protect the heart. The cactus fruit offers a refreshing twist to the sweet crab meat. Concluding the appetisers, the white-hued (metal) ‘Boiled Yam Soup with White Pepper’ merges nourishing white lung broth with rich chicken consommé, infused with pepper and fresh yam purée for a velvety texture.

The rhythm of wellness moves to the next phase, ‘Five Elements Main Courses for Regeneration’, where each dish generates flourishing energy for the corresponding organ and flows seamlessly into the next. Warm up the heart (fire) with red food to circulate blood and nutrients, laying a stable foundation for subsequent nourishment. ‘Braised Kanto Sea Cucumber Stuffed with Chicken Mousse and Deer Tendons’ is skilfully crafted to combine various lavish ingredients. The sauce, simmered with heart-nourishing red dates and calming lotus seeds, radiates natural sweetness and aromatic richness to bolster ‘qi’.

Next, fortify the spleen (earth), the core of our digestive vitality, with the nurturing energy of yellow ingredients. ‘Deep-Fried Fish Maw with Shrimp, Shrimp Mousse and Banana in Pumpkin and Rice Stock’ gleams in golden hues. Layers of fish maw, banana, and shrimp mousse are lightly pan-fried to reveal a slightly crisp yet chewy exterior and a soft interior. Beneath them, the pumpkin and millet stock imparts a subtle sweetness and further nourishes the spleen.

The journey continues by strengthening the lungs’ (metal) mastery of respiration through the purity of white food. The elegantly plated ‘Premium Bird’s Nest in Almond and Chicken Soup’ features silky bird’s nests resting atop a bed of fresh lily bulbs, egg whites, water chestnut and garoupa fillets, offering a sumptuous experience in every spoonful. The almond-infused broth, simmered with rich chicken stock to deepen its flavours, is celebrated for moisturising the lungs.

To root our foundational energy, the menu turns to deep nourishment of the kidneys (water) with profound black ingredients. The ‘Braised Abalone with Duck Roll Stuffed with Sarcodon Aspratus Mushrooms’ is a harmonious convergence of treasures from the land, mountain and sea, exuding a complex aroma. It is accompanied by a mouthful of black garlic pearl rice, whose antioxidant-rich, mildly tangy notes provide a delightful counterpoint to the dish’s richness.

The finale of the elemental cycle is designed to nourish the liver (wood), presented through the revitalising duet of green desserts: ‘Chilled Bitter Melon Juice with Lime Foam, Deep-Fried Avocado and Apple Pastry’. The former is an airy and bittersweet creation with a delicate textural tapestry, while the latter marries the subtle nuttiness of avocado with the crisp sweetness of green apple.

The Five Elements Menu is available from 10 November 2025, price at HK$2,388 up per guest (minimum six guests), subject to a 10% service charge. Reservations can be made on JW eShop.

Menu items and prices are subject to change without prior notice. For enquiries, please call +852.2810.8366 or email jwmarriott.hk@marriotthotels.com.