Surabaya is set to experience an exquisite culinary journey this December as JW Marriott Hotel Surabaya presents a special edition of its Flavors Beyond Borders series. This year, the spotlight shines on Cantonese cuisine, featuring Chef Davis Gao from Foshan Marriott Hotel, from December 4 to December 18, 2024, Tang Palace Chinese Restaurant will host Chef Gao as he crafts a unique dining experience that combines rich traditions with masterful techniques.
Foshan Culinary Delights at JW Marriott Surabaya: A Cantonese Feast Awaits
Chef Davis Gao is no stranger to the art of Chinese cooking. With years of expertise in Foshan cuisine. “Cantonese cuisine holds a special place in the hearts of Tang Palace’s diners,” shared Yudi Hendarsyah, Director of Operations at JW Marriott Hotel Surabaya. “With Chef Gao’s expertise, we are excited to offer an authentic taste of Foshan, which will introduce a fresh dimension to Surabaya’s culinary scene. From wok-fired specialties to meaningful traditional dishes, this program celebrates the richness of Cantonese heritage.”
Foshan cuisine, while part of the Guangdong province, distinguishes itself from its Cantonese counterparts with its simplicity and focus on fresh ingredients. Chef Gao highlights the beauty of traditional techniques such as steaming, braising, and stir-frying, bringing out the natural flavors of every component. Signature dishes like Claypot Rice, Double-Boiled Soup, and Fish Maw Soup are perfect examples of the comforting yet intricate nature of this cuisine.
The curated menu at Tang Palace offers an exciting array of 12 à la carte dishes. It begins with tantalizing appetizers such as Smoked Fish with Specialty Sauce, Marinated Pumpkin in Plum, and Chayote in Specialty Soy Sauce—each delivering a symphony of smoky, sweet, tangy, and refreshing notes.
Guests can also savor comforting soups like Double-Boiled Conch Soup with Preserved Scallop and Chicken or Braised Yellow Croaker Fish Maw Soup. The latter, a labor of love, is crafted by frying and simmering fish to create a rich, velvety broth enhanced with preserved mandarin peel. For the main courses, Chef Gao recommends the Slow-Cooked Beef Ribs with Tangerine Peel. This dish, cooked for eight hours and stir-fried with Chinese vinegar and mandarin peel, showcases a perfect balance of bold flavors and delicate textures.
For reservations and more details, connect with JW Marriott Hotel Surabaya via WhatsApp at 0811 3529 278 or visit their Instagram @jwmarriottsby and official website.