This summer, Jayson Tang, executive Chinese chef of JW Marriott is launching a brand new summer menu featuring the season’s freshest harvest, from melons to Yunnan mushrooms. From now until August 16, guests can indulge in a collection of refreshing courses such as chilled geoduck and jade courgette with granny mustard; double boiled winter melon soup with conch and matsutake mushrooms; sautéed sliced abalone with Chines yam; braised French quail leg with morel and St. George mushrooms; sautéed Yunnan baby courgette flower with lily bulbs and pan-fried hon shimeji with rock salt on steamed egg. The best summer menu is best paired with the restaurant’s new range of cold brew green teas that are imported from Japan.