Man Ho at JW Marriott Hotel Shenzhen joins hands with Hennessy to present Teochew family feast

Man Ho at JW Marriott Hotel Shenzhen, in collaboration with Hennessy, hosted the “Teochew Family Feast” dinner Thursday. 

Huang Zhiwang, executive Chinese chef at Man Ho, presented nine authentic Teochew masterpieces paired with two premium Hennessy beverages.

The hotel's culinary and management teams, along with representatives of Hennessy, raise their glasses in a toast. Photos courtesy of event organizer

The event invited guests to experience Teochew culinary culture and humanistic charm through every bite, creating a dialogue with Teochew’s long-standing history and traditions. Huang, widely known as "Chef Tony," brought a touch of nostalgic warmth from his hometown of Jieyang, offering a banquet deeply rooted in local food culture. Typically, Chaoshan area includes three main cities in Guangdong, namely Chaozhou (Teochew), Shantou (Swatow) and Jieyang.

The dinner began with Lei Cha. On-site, Huang pounded Phoenix Dancong tea leaves, sesame seeds, and other ingredients to create a mellow drink with a crisp, spicy note. The appetizer, “The Poison That’s Not Poisonous,” inspired by fishermen’s rice-wine preservation methods from the Ming and Qing dynasties, featured New Zealand spiny lobster and combined the aroma of rice wine with sweet freshness and a cool finish.

The warm soup“Golden Armor in the Waves.”

The warm soup, “Golden Armor in the Waves,” was slowly simmered with five-year red fish maw and three-year-old chicken. The milky-white, rich broth has long been a prized delicacy among Teochew fishermen for entertaining honored guests.

“Uncle’s Treasures” showcased Huang’s family heirloom braising sauce, transforming lion-head goose webs, intestines, and livers through a careful blend of spices and long, slow cooking.

“A Gentleman’s Heart” — crispy sea cucumber braised in pearl gourd juice.

In addition, the menu included “Echoes of Home” — Hennessy XO–grilled Shantou thin-shell conch prepared using traditional methods. "A Gentleman’s Heart" — crispy sea cucumber braised in pearl gourd juice and “Mom’s Signature Dish” — Shantou fish clay pot rice. Each dish not only faithfully recreated the authentic flavors of home-style Teochew cooking but also incorporated contemporary creativity.

“Mom’s Signature Dish” — Shantou fish clay pot rice.

Teochew banquets uphold the tradition of a "sweet finale." The signature dessert, "Blessings for Completeness," featured smooth Puning taro paste, tender white fungus, and silky snow bird’s nest, bringing the feast to a perfect close.

The dinner showcased Teochew culture through cuisine while Hennessy bridged millennia-old Teochew flavors with a century of cognac craftsmanship. More than a meal, the event was a cultural narrative — Teochew history and hospitality told through taste.