SHENZHEN Marriott Hotel Nanshan has launched a selection of summer dishes at its Man Ho Chinese restaurant, which showcases an indelible charm of summer based on seasonal ingredients.

Compared with the fresh taste of spring, the summer cuisine focuses more on the balance between flavors and ingredients-sourcing. Therefore, ingenious preparation helps create a series of classic summer delicacies.

Man Ho has always been focusing on presenting delicious food to echo the changing seasons. Under the leadership of Wayne Wang, the chef team inherits the spirit of “The Mind Menu” to create a variety of inspired summer dishes. The “Summer Highlights” dishes not only convey the creativity of the chefs, but also embody Man Ho’s care for diners.

The crafted menu features five appetizers, five hot dishes and a soup. Chilled moringa leaves with chili oil, a recommended appetizer, exudes the delicate fragrance of wild vegetables. The tossed green apple and crab meat salad with peas is enticing, as green apples and crab meat are hidden under the sweet beans, and the dish is seasoned with a fermented vinegar of pine needles. The chilled Chongming golden melon with caviar is made of the specialty of Chongming Island, giving a crisp and rich taste with a scallion flavor. Chilled litchi jelly with bird’s nest, the only alcoholic cold dish, has a fresh taste of litchi and lemon. The chilled mango with lobster and caviar attracts diners with its exquisite plate-settings, and the bright colors make the lobster more tempting. The ingredients of double-boiled fish maw soup with bitter gourd and tangerine peel were carefully selected for their nutritive value.

For hot dishes, smoked barbecued wagyu beef with black truffle and mushroom is the most dazzling, as the sunflowers provide a hint of nature to the smoky flavor. The stir-fried sleeve fish with Teochew pickles blends into the local flavors with a soft and waxy texture. The steamed Kegani crab with preserved turnips and aged vinegar contains a few ingredients such as minced pork and yellow pepper to give the steamed crab its rich taste.

(Yang Mei)