Man Ho

While filming the Shenzhen Marriott Hotel Nanshan, I accidentally learned that the Chinese chef, Master Wang, of this Marriott flagship store is actually a disciple of Master Huang Jinghui. As a culinary elite in the land of Shandong, it is not easy for him to cook the Cantonese dishes of roast goose and barbecued pork to perfection. What is rare is that Master Wang is also very innovative. He is truly worthy of being a master who produces outstanding students.

I had my second visit to Chef Wang Jian's Yellow Croaker Feast at the Shenzhen Marriott Hotel's Chinese restaurant. Less than a month had passed since my last visit, and upon tasting his culinary skills again, I was pleasantly surprised. "When I was preparing the Yellow Croaker Feast, I reviewed the works of other chefs. My requirement for myself was: never repeat what others have done." This is the quality of an excellent chef, and it's why I keep recommending this original chef to my friends, Uncle Hei and Brother Hui. Chef Wang's ability to consistently maintain his passion and inspiration makes him a truly "treasure-level" young chef. Besides the Yellow Croaker Spring Rolls from last time, Chef Wang went all out this time to showcase his skills—he made two kinds of meatballs alone! One was a Yellow Croaker Lion's Head, inspired by Gastrodia elata and Fish Head Soup. The key to appreciating it is that it "melts in your mouth." The lion's head is made by mixing hand-cut yellow croaker pieces with fresh Gastrodia elata seeds. The soup base uses high-quality dried Gastrodia elata powder, resulting in a texture and chewiness that meets the traditional aesthetic requirements of the "Huai-Yue" style. Another dish was inspired by the fish balls in the traditional Cantonese "Poon Choi" (a type of Cantonese hot pot). It features a rich broth made with Zengcheng late-season cabbage and roasted pork bones, while yellow croaker meat and dried tangerine peel are hand-pounded into a paste, then mixed with fish paste and shaped into balls. The result is the "springy and chewy" texture that the Cantonese cherish. They don't just make a steamed yellow croaker that meets the standards, but they also use different techniques—baked, braised, and smoked—to create dishes with varying knife skills, cooking times, flavors, and aromas. Each dish is like a fairy maiden who has strayed into the mortal world, experiencing countless stories in this mundane realm. Chen Huangyu, a "king" of the ingredient world who came all the way from Ningde for the banquet, was filled with pride after eating a bowl of yellow croaker noodles served with a lobster broth base. He exclaimed, "This fish is teachable! This fish is a winner!"

I like the atmosphere of the restaurant! The dishes are very exquisite! I like the taste and the service is very attentive

The food is good and the environment is nice. The restaurant is on the 44th floor of the hotel, and you can see Shenzhen Bay. The night view is great at night!