Man Wah at Mandarin Oriental Hong Kong gets a lavish update

For decades, Man Wah at the Mandarin Oriental Hong Kong has continued to please discerning diners looking for refined Cantonese delights. The Michelin-starred establishment originally opened in 1968 and has since undergone an extraordinary refurbishment that has given it a refreshed look to welcome its returning portfolio of loyal clientele.

Unveiling its new look earlier this year, we check out the best of what it has to offer in the updated menu which boasts cult classics and some new dishes.

Silverfox Studios certainly spared no expense in its sophisticated design that welcomes with its head-to-toe royal blue walls, complemented by the Chinese antiques and elegant lantern instalments found throughout the restaurant. The signature panoramic view of the city sits pretty thanks to the sky-high location.

Man Wah at Mandarin Oriental Hong Kong — The restaurant’s revitalised interiors frame Hong Kong’s renowned city skyline and iconic Victoria Harbour as the main attraction seen from the 25th floor

Helmed by third-generation Cantonese chef Wong Wing-keung, Man Wah has established itself among the best of regional Hong Kong cuisine, let alone among all types of cuisine.

We tucked into a variety of time-honoured dishes, paired with traditional Chinese tea. First off, the deep-fried matsutake mushroom pudding, marinated abalone, Shanghainese-style was cooked to a certain temperature to offer an unparalleled point of softness, which we devoured half-and-half with the recommended sugar side. The marinated Abalone was another tribute to Shanghainese cuisine, served on a gorgeous platter. Our pan-fried Hokkaido scallop was succulent at every bite and it’s honestly hard to fault much of our experience at Man Wah.

Scallops at Man Wah at Mandarin Oriental Hong Kong — Often referred to as Hong Kong’s most beautiful dining space, Michelin-starred Man Wah has been delighting guests with its exquisite Cantonese fare since 1968

Highlights from our meal include the sautéed lobster which topped the list for us, while the pork belly with taro crisps was a unique take on the yum cha staple. For dessert, enjoy a selection of the chilled fig cream, seaweed sago, deep-fried purple sweet potato dumpling and red bean rice cake, which although sounds hefty, is easy to scoop up thanks to its minimal portions.

Much like its incredible array of award-winning sister restaurants, Man Wah never fails to impress. Its interior revamp is an exciting addition to Hong Kong’s ever-rotating dining scene yet the menu stays true to its roots providing only the best in culinary fare and presentation. Service was amicable, as expected, and without a doubt, we will be returning to Man Wah for more – the lobster alone is reason enough.