Man Ho: Michelin-starred Cantonese dining at JW Marriott Hong Kong
- The restaurant delights with mains like pan-fried fish maw with almond chicken broth, but partitions in the dining area can make the space feel small
FARE Cantonese classics with an innovative twist.
AMBIENCE Dark wood-panelled walls are interspersed with Chinese artistic motifs and marbled wall features.
COST Like any traditional Cantonese restaurant, you can run up a bill in the tens of thousands if you go all out and opt for abalone and live seafood. But chef Tang’s signature pan-fried fish maw with almond chicken broth sets you back a reasonable HK$338. Dim sum is in the HK$78-88 range.
WHO TO BRING Anyone who enjoys good dim sum, or the brood for a family dinner.
TURN-ONS We began our meal with dim sum and the stand-out was definitely the baked whole dried South African abalone puff with wild mushrooms. The distinction of using dried abalone instead of fresh means that more flavour gets absorbed in the hydration process, and using this exquisite ingredient in dim sum sets the benchmark for the kind of cuisine served at Man Ho. The idea of Chinese soup is to pack as much flavour as possible into its thin consistency and the fresh fish soup with fish maw and assorted seafood does this in spades. The shellfish in the steamed egg with flathead lobster, dried fish roe and saffron is the perfect texture. The star of the show is the pan-fried fish maw with almond chicken broth. This was the first time we sampled crispy fish maw and the texture gave us a new way to appreciate this coveted ingredient.