Man Ho
萬豪中菜廳

Review

A successful restaurant must be relevant to stay at the top of its game, and Man Ho’s recent efforts have solidified its position as one of the leaders in Cantonese cuisine. The Chinese establishment, under the helm of executive Chinese chef Jayson Tang, has realised its potential as it presents the epitome of fine Cantonese cuisine. That is, chef Tang manages to preserve the heritage and traditions of the cuisine while keeping open-minded about new methods to innovate. The interior creates a warm and open ambience, great for business or family gatherings. Chinese barbecues are popular, and the char siu here is tender and juicy with just the right amount of charring on the crust. Creative meat and seafood signatures such as sautéed crab claw with egg yolk sauce, and deep-fried Kagoshima pork roll stuffed with foie gras, red onion and ginger, are two of the establishment’s proud new dishes, and they emphasise Man Ho’s strength when it comes to innovating the classics. It should also be noted that Man Ho is an advocate for environmental-friendly dining, and offers a vegetarian shark fin soup as an ethical alternative.

Tatler Tip

Man Ho is an active advocate of environmental-friendly dining, notably including a vegetarian shark fin as an alternative of the traditional kind.