Man Ho Chinese Restaurant

3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong TEL: +852 2810 8366 bit.ly/ManHoChineseRestaurant manhochineserestaurant

TATLER SAYS

Chef Jayson Tang continues to go from strength to strength, showcasing some stunning, unexpected dishes that manage to stand out among the more traditional offerings that are required of a hotel Chinese restaurant. Tang’s dishes are rooted in timehonoured techniques but reinvented in presentation, such as his steamed egg with lobster in saffron sauce with mullet roe, or dessert of chilled pistachio cream with cashew nuts, red bean, pearl algae and salted milk foam. Service is on point, warming up the rather expansive dining room.

SIGNATURE DISHES

• Baked whole

South African dried abalone puff with wild mushrooms

• Steamed egg with lobster fillets in saffron sauce served with mullet roe

• Pan-fried fish maw with almond and chicken sauce

TATLER TIP

The barbecued pork loin is a laborious dish to prepare and is akin to a perfectly rendered suckling pig.

PRICE PER HEAD: HK$1,280 PRIVATE ROOMS: 5 rooms for 6-24 persons