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2023-07-16
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Embraced by the Victoria Harbour and a diminishing colonial landscape, the Man Wah is the epitome of Mandarin Oriental, a nonchalant yet esteemed presence that remained from colonial to SAR Hong Kong. We were impressed by the form of food served, which was an artistic expression of classic Chinese delicacies.Despite changes around the hotel, the humble servant continue to impress its patrons with good food. For appetizers, we were amused by the chilled cucumber with yuzu vinegar. While I reckon
Despite changes around the hotel, the humble servant continue to impress its patrons with good food. For appetizers, we were amused by the chilled cucumber with yuzu vinegar. While I reckon the yuzu vinegar was too sweet, the “hasselback-ed” cucumber was a refreshing twist compared a traditional baton cut. The thinly sliced layers were also able to carry more flavour of the dressing while maintaining that iconic crunch of a cucumber bite.
Cucumber yuzu vinegar
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Onto dim sum, the siu mai with salty fish was adequately pungent and the cocoon-like wagyu beef puff with black pepper sauce was so soft, buttery and flaky that it’s unparalleled elsewhere (at least in Hong Kong). The beetroot and scallop dumpling however, was marginally disappointing. The
beetroot merely came in the form of natural colouring for the skin of the dumpling and nothing more. The scallop inside was of standard performance.
Salty fish siu mai
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wagyu puff pastry
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Beetroot scallop dumpling
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As the birthday celebration for a woman who is also half way to 40, we have ordered a duck. Well, half a peking duck. The skin of the duck was super crispy, and one of the best I’ve had in Hong Kong. We also like how
the bread wraps were served in a warmed bamboo tray.
Peking duck
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Peking duck
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Saving the best for last is the char siu (i.e. BBQ pork). I’ve had many char sius before, yet this one was by far the most magical. While the char siu looks super lean on the outside, the juice of each piece of char siu is sealed within fiber of its flesh. Like streams and rivers converging, the meridians inside the meat had been broken by internal strength of the chef, ending up with super soft meat on the inside and a slight crunch on the outside. After consuming this piece of char siu, it leaves one with the question, whether this char siu was incarnation of or inspiration to the char siu described in the classic Stephen Chow movie, the God of Cookery (i.e. 食神)?
Char siu
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Char siu
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Overall, our taste buds were well satisfied and we hope to see more creative expression from this classic restaurant.
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