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RestaurantMan Wah

Man Wah

Restaurant, $$$$, Chinese, Cantonese, Central
A jewel box o fa restaurant where neither the old-world glamour nor the panoramic skyline vistas detract from the exemplary menu of Cantonese classics
  • 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


Man Wah is often name-dropped as the place for weekend dim sum, but it’s 
their dinner menu that makes us return customers. Self-described as a Cantonese restaurant, the kitchen is just as adept at regional favourites—such as the crisp Peking duck 
or the hot and sour soup—as they are at Canton classics. Start by nourishing the soul and the tastebuds with one of their signature double-boiled soups. The sweet-and-sour pork with pineapple is flawlessly executed to deliver a satisfying tart crunch with every bite. We found a true test of wok skills in the fried rice vermicelli, crab meat, egg: the dish’s Chinese name makes mention of osmanthus, but it’s actually a reference to how the chef is able to separate the egg into tiny pieces as if they were the petals of the sweet-scented flower. Exemplary food aside, the wine list is wide-ranging and the service friendly and
not overly formal. All this, set against the backdrop of Victoria Harbour and Central’s prime real estate, makes Man Wah a Cantonese gem that’s both a destination for culinary tourists and an old favourite for locals.

Tatler Tip

High up on Chef Wong’s Specialities menu is the wok-fried lobster, scrambled eggs, osmanthus. It’s a dish that shows off the kitchen’s virtuoso wok skills making the eggs appear as if they’re tiny osmanthus petals (hence the dish name). You’ll find a similar dish on the regular a la carte menu at half the price that’s equally stellar if not as decadent-fried rice vermicelli with crab meat and egg.


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