[Paid Partnership with Marriott Bonvoy]
Food goes beyond simply satisfying hunger to convey feelings, says executive chef Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. The Hong Kong native grew up helping out at his parents’ dai pai dong, or street food stall, and believes in forging connections with his team of 35 cooks as well as the restaurant’s diners. Step into the kitchen at Man Ho – a space Tang affectionately refers to as a “battlefield” – where he leads the team in preparing both traditional and innovative Chinese cuisine.
This is the second episode of Fueling the Culinary Fire, a six-part series about the chefs behind some of Hong Kong and Macau's award-winning restaurants.
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