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Man Ho Chinese Restaurant

Located at the JW Marriott Hong Kong, Man Ho has earned its reputation as one of the finest Cantonese restaurants in the city. The outlet went through a major facelift a year ago that has further consolidated its exalted status. This month, Man Ho is offering a newly created wine-pairing dinner – with a twist. Which is that the wines selected drive the pairing of dishes, not the other way around. That gave us all the excuse we needed to pay Man Ho a long-awaited visit.
 
The newly renovated outlet is modelled on a classic garden and draws inspiration from traditional Chinese architecture blended with modern design touches, including tasteful use of natural elements such as marble, wood and metal and Chinese landscape motifs. The remodelling allows greater privacy for both its main dining area and its private rooms, a welcome feature for discreet diners.
In keeping with the new outlook, Man Ho has also revised its menu under Chinese Executive Chef Jayson Tang. The Hong Kong native has created a selection of innovative Cantonese dishes that feature fresh vegetables and herbal ingredients sourced from local farms.
 
 
3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty 
2810 8366
 
The wine-pairing Man Ho Deluxe Menu ($1,580 per person), created by Chef Tang and Sommelier William Ma, represents a collaborative effort. The menu begins with Ma selecting six premium v​​arieties of champagne, sake and wines and then Chef Tang crafting an eight -course menu to match the flavour and characteristics of the wines.
 
The dinner kicked off with the chilled Taittinger 2013 Millésimé Brut Champagne, its citrus and fruity flavour nicely balances the taste of the Deep- fried Mashed Lobster Stuffed in Mashed Taro. Next was the first of two abalone dishes to be served. The
Steamed Fresh Abalone with Chrysanthemum is paired with Shichiken Kaikoma Junmai Daiginjo, a premium sake and an intriguing combination. The abalone is smoked at the table with the chrysanthemum tea leaves, its flavour enhanced by the lightly sweet and smooth texture of the sake. Quite a pairing, we must admit.
 
Next was a 2017 Domaine Michel Niellon, Chassagne-Montrachet, Burgundy, which accompanied Pan-fried Canadian Scallop with Carrot Sauce. The medium-bodied Chardonnay is refreshing; its taste nicely opening up to the scallop flavour. To cleanse our palates, we sipped on a velvety smooth Garoupa Broth with Mandarin Peel and Lemon Leaf.
 
A real treat was next – Sauteed Miyazaki Wagyu Beef with St. Georges Mushrooms. The richly flavoured and marbled beef is paired with a pinot noir – a 2015 Domaine de la Vougeraie, Savigny- les-Beaune ler Cru “Les Marconnets”, another Burgundy . This dish contrasts nicely with the next pair, Braised South Africa Dried Abalone with Black Mushroom and Vegetable, which comes with a dry, mature 2001 Chateau LaForge St. Emilion.
 
We wrapped up the sumptuous dinner with a delightful 1994 Weingut Abteihof Wehlener, Sonnenuhr, Auslese (Riesling) paired with Salted Egg Yolk Crème Brulee, an innovative and delicious dessert, plus Chinese Petit Fours. We were fully sated.
 
As expected, the wine pairing dinner at Man Ho proved a memorable and delightful dining experience. If you are in the mood to indulge in an exquisite meal or looking to celebrate a special occasion, we highly recommend the deluxe wine pairing menu at Man Ho. Book early.■

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