Enjoy the most wonderful festive season of the year in the heart of Ho Chi Minh City, where you will be overwhelmed by the colorful lights all over the streets, along with the fun and familiar sounds. During the festive season, the city also seems to put on a completely new look. And right in the center, where the spirit of the festival is filled, JW Marriott Hotel & Suites Saigon brings a warm, luxurious space and welcomes guests to the hotel through a traditional culinary experience.
The Master Chef from Macau bring all his signature dishes to Saigon available only until Jan 1st
One of the Festive Season experiences at JW Marriott Hotel & Suites Saigon is introduced with a full traditional Asian sense. The opportunity to experience authentic Cantonese delicacies is introduced at Yu Chu restaurant exclusively until the 1st of January. A special guest chef with over 50 years of experience in authentic Cantonese Dishes and boundless passion for cuisine, Chef Andy Ng, a son of Hong Kong, and an impressive journey to conquer Cantonese cuisine.
Born and raised in Hong Kong, Chef Andy Ng entered the culinary career from his hometown in 1972. After that, Chef Andy had a long journey in his career, working in the kitchens for leading hotel groups in Hong Kong and Macau, not only being attached to luxury brands of Marriott Group such as JW Marriott Macau, Ritz Carlton Macau, ... Chef also has a journey to contribute his culinary spirit in kitchens across countries such as: China (in Shanghai, Beijing, Xi'an, Hainan ...) and Singapore, Indonesia, Philippines, ... Chef Andy Ng (Ng Chi Kai) has become a master by deep dive into the flavor of his homeland along with his own mark created from the true love for cuisine. When coming to Vietnam for the first time, Chef Andy Ng wanted to bring authentic Cantonese cuisine, without changing the taste or making modern creative blends into his dishes, the "Master Chef" decided to use traditional techniques and dishes that were most loved by his diners during his time working at the JW Marriott Hotel Macau to create an impressive menu at the JW Marriott Hotel & Suites Saigon.
Chef Andy's menu created exclusively for Yu Chu includes 2 appetizers: BBQ Trio Combination or premium truffle quail egg Sui Mai, and a soup option of Braised Prawn With Spinach Puree. The main course will have 3 options: Sauteed Nha Trang Baby Lobster In Cantonese Style (1 piece 380grm) which the chef specially shared that he is using a traditional cooking technique famous in the 80s and 90s, but is currently not used much in Hong Kong or Macau due to its complexity and sophistication, so Chef Andy also hopes that diners will enjoy this dish again. In addition, the menu also has quite strange and special dishes such as: Deep Fried Boxes of Crab and Shrimp Mixed (1 portion of 4 pieces), Braised Iberico Pork Belly with Fresh Abalone (1 portion), Braised New Zealand Ox-Tail In Red Wine (1 portion); Sauteed Crispy Eggplants with Dried Scallop in Slices (1 portion); and Sauteed Wild Mushrooms and Japanese Pumpkin. This special menu will be served at the restaurant from December 10 to January 1, 2025, will surely satisfy Cantonese cuisine fans in Ho Chi Minh City.
