The view from Man Wah, over Hong Kong’s Victoria Harbour, has long been considered reason enough to dine there. Located on the 25th floor at the top of the Mandarin Oriental hotel, the Michelin-starred restaurant has enjoyed a reputation for serving some of the world’s best Cantonese cuisine since it opened in 1968. After a six-month renovation, Man Wah recently reopened with a stunning new décor of navy blue and gold, enhanced by hand-embroidered silk wallpaper.
Veteran chef Wong Wing-Keung has risen to the challenge of augmenting his classic menu, and highlights now include luscious braised pork belly with taro, sautéed lobster tossed in a slow-cooked grouper broth, and pan-fried scallop served with caramelized prawns and soybean crumbs fried in butter and evaporated milk. A famously encyclopedic wine list is now complemented by a menu of rare teas, which includes a housemade blend of wild chrysanthemum oolong. Personally, my favorite visits to Man Wah have been on weekends, when I have indulged in the lunchtime dim sum. Conceivably, there may be places that do better dim sum in a more glamorous setting, but I am unaware of them.