MAN HO

T.Dining by Hong Kong Tatler - - Cantonese -

The Chi­nese restau­rant at JW Mar­riott fills an ex­pan­sive din­ing space with un­der­stated glam­our, where dark wooden tones are em­bel­lished with match­ing flooring and plant-themed Chi­nese paint­ings. The kitchen team is led by Chi­nese ex­ec­u­tive chef Jayson Tang, who adds youth­ful en­ergy and in­no­va­tive ideas to tra­di­tional Can­tonese fare. His work at Man Ho stays true to per­fect­ing clas­sics such as honey roast bar­be­cued pork, suck­ling pig, and sweet and sour pork with a mod­ern in­ter­pre­ta­tion. The thick-cut morsels of the bar­be­cued pork are per­fectly glazed with a well­pro­por­tioned fat-lean ra­tio.

The menu also show­cases new sig­na­ture dishes such as sautéed crab claw with egg yolk sauce, set upon rice noo­dle rolls, and West­ern-in­spired deep fried Kagoshima pork rolls stuffed with foie gras, red onion, and ginger. Ser­vice is mostly warm and at­ten­tive. Man Ho is a pop­u­lar din­ing des­ti­na­tion for fes­tive cel­e­bra­tions and fam­ily gath­er­ings, es­pe­cially dim sum lunches on week­ends. Take note that Man Ho is a pop­u­lar din­ing des­ti­na­tion for fam­ily din­ners on week­ends, so early reser­va­tions are needed for both ta­bles and the spe­cial sig­na­ture dishes.

The Kitchen at Man Ho is led by Chi­nese ex­ec­u­tive chef Jayson Tang, who adds youth­ful

en­ergy and in­no­va­tive ideas Man Ho’s sig­na­ture sautéed crab claw

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