MAN HO

Quietly sophisticated, JW

Marriott’s Cantonese restaurant is popular with Macau’s executives and families searching for a smarter restaurant for Sunday dinner. Tables are nicely spaced, with partitions offering plenty of privacy. The menu focuses on the myriad dishes to be found within the Cantonese culinary tradition, but with modern creations flanking more classical offerings. The menu opens up with a section on jetfresh sea urchin, sourced from Japan and flown in daily; crispy sea urchin “Hong Kong style” features a scattering of fried garlic and chilli in the method of “typhoon shelter” crab. To counter the effect of the deep-fried batons of sea urchin wrapped in spring roll pastry, we are soothed by the double-boiled pork shank soup sweetened with Tianjin pear—it’s a classic example of authentic recipes done right. Chinese cabbage simmered with sliced Yunnan ham in a creamy rice broth is delicately flavoured and a good match with bolder dishes. A gifted tea sommelier is on hand to guide diners through the various brews on offer, and can help make recommendations that will offset any imbalances (such as too much fried food) in your food orders. A tea master selection includes gems such as 30-year aged puerh.