A taste of spring at Man Ho

As spring breathes new life into the world, its vibrant flavors come alive in the kitchen of Man Ho restaurant at the Marriott Shenzhen Nanshan. Under the expert guidance of Executive Chinese Chef Wang Jian, the restaurant has unveiled its “Taste of Spring” seasonal menu, offering guests a delightful fusion of traditional Cantonese cuisine and innovative Western culinary techniques.

Available now through May 10, the menu features a hand-crafted selection of dishes that highlight the freshest seasonal ingredients, all complemented by stunning views from the hotel’s 44th floor.

Spring is a time when nature’s bounty flourishes, and the culinary world embraces the abundance of vibrant, seasonal ingredients such as wild mountain vegetables, bitter thistle hearts, spring bamboo shoots, and sand onions. Chef Wang, a seasoned culinary artist with more than 20 years of experience, has carefully curated these springtime treasures to create an exquisite menu that celebrates the season’s essence.

Signature dishes of the menu include:

Caviar and wild vegetable with Arctic shellfish

Tender and crisp wild mountain vegetables pair beautifully with the sweet, delicate flavor of Arctic shellfish. A touch of salted caviar and the fragrant hint of basil create a refreshing and delightful spring starter.

Sea jellyfish with vinegar dressing

The sea jellyfish, tender and crisp, is marinated in a secret vinegar sauce and garnished with green chives. The dish, shaped like a delicate flower, is both refreshing and crisp, offering a perfect taste of spring’s rejuvenating spirit.

Bitter Thistle Heart and Mei Tong Fish Soup

A dish that brings together the tender Mei Tong fish, painstakingly hand-filleted, and the bold flavor of bitter thistle hearts. The soup, simmered with bamboo fungus, bamboo shoots, dried tangerine peel, and ginger, offers a rich, silky texture and a fragrant aroma, embodying the essence of spring in every spoonful.

Bitter thistle heart with fresh abalone

This dish features four head-sized fresh abalones, paired with bitter thistle hearts, scallops, and fragrant celery for a harmonious taste profile. A rich, creamy “surfing broth,” made with white clams, scallops, and pepper, is poured over the ingredients, delivering a sensory experience that captivates both the eyes and the taste buds.

Steamed Yellow Croaker with Spring Bamboo Shoots and Salty Five-Spiced Pork

A fusion of flavors from Anhui’s signature salty five-spiced pork, tender spring bamboo shoots, and yellow croaker. Steamed to perfection, this dish offers layers of freshness and richness that exemplify the joy of spring on the palate.

Sand onion and crab roll

A golden, crispy spring roll filled with sand onions from the northwest, spring bamboo shoots, crab, and shrimp. This dish delivers a tantalizing combination of textures and flavors, encapsulating the essence of spring’s vibrant spirit.

A Pot of Good Rice

Chef Wang’s “A Pot of Good Rice” has received a fresh twist, with salted pork, garlic, and spring bamboo shoots layered on top of steamed rice. The seasonal spring flavors come together in one harmonious, satisfying pot.

Stewed loquat with tangerine peel and fox nut

A dessert that’s both sweet and refreshing, featuring loquats, tangerine peel, and snow fungus, slowly stewed to perfection. With the addition of aged tangerine peel, honey, and fox nuts, the dish offers a natural sweetness that’s the perfect ending to a spring feast.