Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Located on the 25th floor, the Cantonese restaurant serves exquisite local and regional specialities. Man Wah’s décor and panoramic views of Victoria Harbour and the Hong Kong skyline provide the perfect setting. continue reading
Awards and Titles
Best Service Restaurant (2014), Michelin 1 Starred Restaurant (2015-18)
Opening Hours
11:30 - 14:30
18:30 - 22:00
Mon - Fri
12:00 - 14:30
18:30 - 22:00
Sat - Sun
11:30 - 14:30
18:30 - 22:00
*Open as usual during CNY
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
10% Service Charge
Sea View
Signature Dishes
Japanese pork neck, kuei hua flavoured pear, chin kiang vinegar Stir fried lobster, egg white, scallop mousse Beef tenderloin puff, black pepper sauce
Review (87)
港女日女同快活 Featured Review
Level6 2018-07-30
是日三個颱風圍圍繞著香港,我們三個港女一個日女也不輪蝕! 這裡可以好玩、可以俏皮、可以為食,完全符合我們用快活與悶悶天氣抗衡的宗旨! 中式的用餐環境高雅、富品味,尤其獲取日本友人的大愛 ! 「文華廳」位於 25樓高層內,中區繁華的一面和維多利亞港無敵海景,即時盡收眼簾。 崑崙山雪菊 HK$60/每位 鑑於選茶責任落入兩名容易上火的港女身上,於是毫無懸念要來了清熱的菊花茶!誰知此菊不同彼菊,透出幽幽芳香、茶色透紅的崑崙山雪菊,是世界上唯一在雪線上生長的野生天然菊花,與平日清熱的黃菊截然不同,值得慢慢細嚐! 合桃燒雞批 HK$104/兩件 西班牙黑毛豬叉燒酥 HK$108/兩件 日友人稱要嚐港女們愛吃的點心,於是點心就由我們三位港女發辦。 合桃燒雞批 西班牙黑毛豬叉燒酥 合桃燒雞批最令人驚喜的是面層鬆化香脆的合桃,批皮也算不錯,做到薄身又脆爽,可是餡料卻意外地失望,可能雞批實在太小巧,可收藏的餡料也相對稀少,嚐不出雞批餡的真味道! 相反西班牙黑毛豬叉燒酥就讓我們大樂,我尤其喜愛酥皮的層次感,與甜香軟腍的西班牙黑毛豬叉燒配搭得剛好,鬆香甜潤、不乾不膩! 蜂巢鮑魚盒 HK$108/兩件 蟹籽滑燒賣 HK$98/四件 筍尖蝦餃皇 HK$98/四件 下一輪送上另外三款點心 — 蜂巢鮑魚盒、蟹籽滑燒賣和筍尖蝦餃皇。 蟹籽滑燒賣肉汁豐美,豬肉餡既芳香、又帶嚼感,好吃!而採用虎蝦炮製的筍尖蝦餃皇,蝦肉雖爽彈、餃皮雖柔韌,惜筍香未見突出,未能帶出蝦餃與筍尖兩者微妙的合拍處,效果較為平泛。 蜂巢鮑魚盒是極度推介的點心。蜂巢外層細密酥鬆、芋蓉滑溜可口,配合鮑汁香濃、效果與別不同的彈牙鮑魚,簡直是錦上添花的享受! 講到與別不同,必須一提是「文華廳」的 XO 醬,醬底比慣常的濃厚、油份亦不重,將惹味及滋味度進一步提升,用來沾筍尖蝦餃皇同吃最適合不過! 桂花蟹肉炒米粉 HK$288 嚐過五款點心後,我們要來了桂花蟹肉炒米粉作主食。 桂花蟹肉炒米粉 端上時細香撲鼻的味兒,已令我們蠢蠢欲試。相機先食後,筷子一伸,馬上感受到廚師高超的手藝。將蛋花、米粉及容易出水的銀芽和蟹肉共炒,非單一絲油膩感也沒有、清爽之餘,散發出那份低調的香氣,迷人又耐吃,故此又成為我必吃的推介! 酥皮蛋撻 HK$88/三件 隨後是甜品時間。不騙人,酥皮蛋手撻果然是真酥皮,蛋漿香滑甜美,吃得日友人滿心歡喜,如果再熱燙一點,相信更加美味! 小鳥跟雀籠帶出香港的昔日風情,老爸年輕時養雀的畫面一再呈現。 雀籠內是幼滑的馬豆糕和香脆的合桃酥! 最震憾的時刻到來了! 勞煩兩雙手、四隻手一齊來揭盅。 椰糖楊枝甘露 HK$108/每位 玻璃盅內,原來是如天仙下凡的椰糖楊枝甘露。 椰糖楊枝甘露 「文華廳」的楊枝甘露帶有明顯的椰糖味道,與芒果、柚子、西米的清新味兒帶來不同的感受。 椰糖楊枝甘露 嗒著稀稠適中、冰凍清涼的椰糖楊枝甘露,不用李氏力牆,我們港女與日女的快活氣場足以令三個颱風退避三分! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Outstanding Cantonese fare Featured Review
Level4 2017-10-06
Man Wah, named after the Mandarin Oriental hotel itself in Cantonese Chinese, has remained competitive over the years with splendid food and services. The menu is extensive and combines the best of modern culinary approaches and traditional flavors. Décor exudes subtle classiness and grandeur, while the small floor space and dim lighting make for a warm and intimate dining experience in the evenings. Wait staff are friendly, professional and sincere, providing each diner with attention to detail matched only by the very best of the city's restaurants. We were four, seated in the private room walled by dark wooden panels in the middle of the restaurant, away from the large windows and with a separate set of pink-red lantern ceiling lights. The private room is essentially "private" only by a visual barrier with minimal soundproofing and privacy. The traditional foldings doors, too, are barely functional as staff constantly going in and out of the room would not find it practical to close and re-open them all the time. If anything, it's the experience of dining in a Chinese pavilion-like architecture that makes the room interesting. Food, on the other hand, was fresh, well-seasoned and light. The most pleasing meals, in my opinion, exemplifies the art of serving satisfying meals that are near perfect in taste, appearance, and freshness using only in moderation spices, salt, butter, oil, and other additives. For authentic Cantonese, Man Wah definitely remains on the list of to-go places in Hong Kong for those looking to treat family or clients to an excellent meal in a memorable setting.Food Rundown Roasted suckling pig, $348Tender pieces of pork topped by shards of crunchy, chewy pork skin. That, with a brownish sweet sauce sauce, is a great start to the meal. If this dish was served earlier before it cooled down, we might appreciate it even more.Braised bird's nest with bamboo pith, $568 per personOur second amuse-bouche was a light, gelatinous delicacy. The bamboo piths add a bit of heft and are satisfying when eaten together with the rest of the dish. I like the lightness of the dish, but this was not close to being the best I have had.Peking duck (half), $518Next up came Peking duck, served as two courses. For the first course, a member of staff hand-cuts the duck's skin and carefully lay them on top of a very light crackers. This helps the skin stay crisp as it cools down. Then, following the traditional ritual, we were given steamed paper rolls, fresh-cut scallion, cucumbers, and a brown, sweet BBQ-sauce to wrap up these crispy delights. Serving peking duck skin-only is an authentic way of enjoying the dish, but it is less commonly seen in restaurants in Hong Kong.The rest of our peking duck was brought back to the kitchen for stir-fry with straw mushroom and oyster sauce, to be served near the end of the meal, as many consider the duck meat itself to be much less prized. Overall I would recommend this to larger parties.Stewed abalone with conpoy and turnip, $328 per personDespite being the smallest and least expensive on the menu, the abalone was as flavorful, sweet and delicate as many further up the range. The dried scallop enclosed in a round-cut turnip was similarly tender and tasty. Highly recommended.Braised fish maw, abalone sauce, $1888 per personThe fish maw was sizable and well-cooked with no odor, accompanied by an abalone sauce that was much denser than I had expected. Highly recommended.Baked green crabmeat with cheese in a crab shell, $218 per person This was a luscious dish. Every forkful was filled with sweet crab meat that went perfectly with crispy crumbs, deep-fried vermicelli and subtle hints of dairy. Highly recommended.Poached seasonal vegetables with conpoy in supreme broth, $268A simple dish prepared to a high standard. Fried rice vermicelli with crabmeat and egg, $288This was a slight let-down, as everyone complained that it was too salty. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-13
日本好友Mariko再次來港!我們為了鍾情點心美食的她選到文華廳午茶聚!! 文華廳的古色古香裝潢令首次到訪的我十分欣賞,紅而不俗的色調感覺份外高貴,跟我們四位靚太襯到絕啊哈哈........ 這午天氣不穩!灰蒙蒙的天色略煞風景,不過好友相聚加上美食當前亦可盡歡! 先有甜魔媽媽的杭州及峇里手信,說來真的很多謝她每次去玩完都很有心的帶來手信! 大家寒暄一會便選上自己心水美食,特别一提是這兒的崑崙山雪菊茶$60/位絕對是茶中精品,此茶味道有别於一般菊花茶,入口帶有點像羅漢果的甘甜香氣,聽聞對三高、減肥、養顏、及失眠人仕都十分有益,而整個聚會中雪菊茶一路保持到甘甜可口,所以大家也喝得很滿意! 先來酥香餡足的西班牙黑毛豬叉燒酥$120/3件,及個子的式的合桃燒雞批$108/2件。 合桃燒雞批正因個子的式所以皮跟餡料取不了平衡,很難吃出真正味道來有點失望!不過西班牙黑毛豬叉燒酥即時將功抵過,以酥香餡足的美味俘虜人心! 緊接著是蜂巢鮑魚盒$108/2件、蟹籽滑燒賣$98/4件、筍尖蝦餃皇$98/4件,三款也賣相誘人,味道也足以令人傾心! 蟹籽滑燒賣皮滑肉爽合格之作,筍尖蝦餃皇澄皮煙韌不黏牙,鮮甜餡料附有爽口筍尖夠傳統亦美味! 最後的蜂巢鮑魚盒價位不便宜,不過絕對物有所值!大大隻富咬口的鮑魚下,還有充滿海鮮粒的芋角,絕對是迫死人的味道! 酥皮蛋撻$88酥皮鬆化不油,蛋漿香滑不過甜,如果再豐滿點便更加完滿! 大家吃得開心再點來桂花蟹肉炒米粉$288,炒得乾爽不油膩的成品,加入了爽口的銀芽、鹹香的金華火腿、及鮮甜的蟹肉,這道炒米功架十足美味度超高! 甜品時間也異常精彩,先有以真鳥籠盛載的Petit Fours,內有味道出色的馬豆糕,及鬆化的合桃酥,兩款都很美味喔! 最後還有位上的椰糖楊枝甘露$108,仙氣臨場睇得仲吃得很美妙耶! 楊枝甘露內有芒果、柚子和蘆薈粒,吃下香甜可口最重要奶味不膩,大家也滿意的吃光光! 四位又合體享受了一個愉快的午餐!期待Mariko再回來相聚,到時又可以大快朵頤喇! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-02
趁著日本友人再訪港,繼 營致會館 我們又選在 文華廳 再進行星茶聚,吃得聊得異常稱心滿意~  去年首訪品嚐晚市 時,覺得環境美呆了!特別訂了12時正的檯,打算早到來好好拍下環境,但因事忙/落錯車/出錯站等等,最終遲了15分鐘抵達,當地已有其他食客陸續進場,只好改拍貴氣的燈籠了~ 也有拍拍窗外景色,可以同時望到舊立法會大樓及中環海景,景色十分開揚動人的,就只差一片藍天... 不過店內親切的服務,精緻的美食,最重要是可愛的飯伴,都足以彌補缺失~ 這裡的茶是少數會讓我感到驚喜的;這天選的是崑崙山雪菊茶,這款由天然野菊花茶製作的花茶色澤深邃,回甘明顯,且有疏風清熱、解毒消腫、健腦明目之效。反正侍者添茶夠完,我當然不客氣多喝幾杯,難得喝到最後茶味仍未轉淡呢! 開始點心環節,先彈後讚,首先品嚐的 合桃燒雞批 Roasted chicken, walnut pie ($108/2件) 香脆但個子太小了,細嚐不出中間雞肉滋味,定價有點高。但接著 西班牙黑毛豬叉燒酥 Barbecued Iberian pork puff ($120/3件) 飽滿鬆化又富蜜味,大家都忍不住 Oishi! 更多點心也上場了,蟹籽滑燒賣 Siu mai, tobiko ($98/4件) 味道不差但驚喜欠奉,是唯一欣圖軒較優勝的;而 筍尖蝦餃皇 Tiger prawn, bamboo shoot dumpling ($98/4件) 的蝦肉飽滿鮮爽,當中的筍尖又夠清香,加起來也不錯吃。 這會回最美味的,要數 蜂巢鮑魚盒 Golden taro puff, abalone ($108/2件),雖然定價高一點,但有大大隻鮑魚,底下芋盒超脆超香,中間還有不少海鮮粒,滋味極讚,推介大家一試! 日本友人叫我們多點平常香港人飲茶愛點的,所以我就點了 酥皮蛋撻 Egg tartlet ($88);蛋撻酥皮層次豐富、香口不膩,而且中間的蛋芯異常嫩滑又不太甜,又是超高水準之作! 吃完點心還未有飽意,所以又加點了一份 桂花蟹肉炒米粉 Fried rice vermicelli, crab meat, egg ($288)。菜式上檯前已經香得過份,再重溫那份集清爽、香口、鮮甜於一身的滋味,非常幸福;最難得是出品丁點不油不膩,師傅炒工實在一流啊! 最後還有每人一客的 椰糖楊枝甘露 Chilled mango cream, sago, pomelo, coconut ($108);成品不但仙氣飄飄,又在芒果、柚子外加了不少蘆薈粒,形味俱美、清甜足料。所以一眾女士只好邊說要節食減肥,一邊又忍不住慢慢吃光了! 在品嚐糖水時,店方還特別呈上鳥籠 Petit Fours!「無掩雀籠」是由真正的鳥籠改建而來,中間擺放了清香馬豆糕,以及奇脆可口的高水準合桃脆,引得我們又一起激動;相比昨天介紹的2星中菜,這裡才是物有所值的星級水準啊~ 愉快的茶聚後,又是時間講再見~不要緊,友人幾個月後又會來港,下一次會是吃辣嗎? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-07-31
想試文華廳好耐, 之前book 了幾次都因為種種原因去唔到。 今次竟然去到佢樓下ad hoc walk in 有位! 文華廳係舊文華酒店25 樓, 景觀非常開揚。 文華廳座位唔多,但多數都有窗口位。 因為我地今次臨時上去吃,所以窗口位已經滿曬, 但其他位都不錯,好寬落我地主要叫了點心, 最好味係鮑魚芋盒。 其他點心,燒賣, 腸粉, 小籠包,蝦餃,炒蘿蔔糕都不錯。 最後會有一個很精美的 complimentary petit four 送給客人,好靚靚 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)