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Restaurant Man Wah

Man Wah

Restaurant, $$$$, Chinese, Cantonese, Central
Mandarin Oriental’s traditional Cantonese establishment exceeds expectation and delivers surprises to impress discerning palates with one of the city’s most consistency Chinese offerings
  • ReservationYes
  • Private Room1 room for 1-14 persons
  • Accept Credit CardYes
  • Dress CodeSmart Casual
  • Vegetarian DishMore than 10
  • Bring Your Own BottleYes
  • BuffetNo
  • CorkageHK$750 per bottle
  • Smoking AreaNo
  • Car ValetYes


An entrance into Man Wah feels like you’ve been transported into a forgotten era of the most stylish times in Chinese history. The traditional decor of the Mandarin Oriental’s petite Cantonese establishment has vintage charm, with black lacquered screens featuring Chinese calligraphy art prints, an abundance of dark wooden panels, pink tablecloths, bonsai trees and a collection of golden lantern installations. The menu may not be as extensive and abundant as other hotel establishments, but what Man Wah lacks in selection, it makes up for with consistency and execution. Its barbecued Iberico pork loin with longan honey is superb—the succulent pork is served with a lightly caramelised crust—while wok-fried Chilean sea conch with celtuce and spring onion displays the prowess of the experienced chefs in handling delicate and seasonal ingredients with flying colours. Wine service is exceptional, with a wide array of prized labels as well as a generous selection of the wines by the glass. For a sweet ending, don’t miss the miniature egg tarts and unique petits fours presented as Chinese chess pieces; they’ll tide you over until your next visit.

What to order

  • Begin your meal with Barbecued Iberian pork loin with longan honey. The tender pork loin is beautifully caramelised with a lightly charred crust on top, while the interior remains tender and succulent.
  • Braised chicken and abalone in casserole with sundried shrimp and chillies is impressive. Tender pieces of chicken scattered into a hot casserole pot with fresh abalones, yielding to the sizzling heat with meaty sun-dried shrimps to enhance the umami from the clay-pot dish.
  • Wok-fried Chilean sea conch with celtuce and spring onion comes highly recommended, as evenly shaved slices of sea conch is flash-tossed in the hot wok with hearty pieces of celtuce. The conch slices kept its crunch and oceanic sweetness, enhanced by the fresh crunch of celtuce.

Tatler Tip

Man Wah offers a special petit fours selection in the shape of Chinese chess pieces. They are not on the menu and only available with advanced order.


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