Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Located on the 25th floor of the Mandarin Oriental, 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 (2015-21)
Opening Hours
12:00 - 14:30
18:30 - 22:00
Mon - Fri
12:00 - 14:30
18:30 - 22:00
Sat - Sun
11:30 - 15:00
18:30 - 22:00
Payment Methods
Visa Master Cash AE UnionPay JCB
Other Info
Online Reservation
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
10% Service Charge
Sea View
About Reward Scheme
Review (125)
This Michelin 1-star Cantonese restaurant is located on 25/F of Mandarin Oriental Hong Kong. Opened since 1968, it has a long history serving exquisite cuisine. Coming early in the evening, we were seated at the window side with a great harbour view, admiring the amazing sunset in town.The restaurant in fact has undergone renovation recently, with a refined luxurious setting, using a navy-blue colour throughout, with soft lighting, plenty of Chinese art decorations on the walls creating a warm and comfortable environment making one feel relaxed and pampered.We had pre-ordered Classic Barbecued Duck Feet 懷舊功夫鴨腳包 ($168). This is a traditional dish seldom seen nowadays. The chef put together the duck feet along with barbecued pork, pork belly, chicken liver and taro, then wrapped with duck intestine, before putting it to grill. Cutting it into slices to show the beautiful components, with each of them great in taste and giving a harmony of flavors. The chef also smartly served together with pickled winter melon balls, providing a refreshing and mouth-watering sour note to balance the fat of the dish. A must-try in my opinion.Next, we had the soup, with me ordering Hot and Sour Soup 鮮蟹肉花膠海鮮酸辣羹 ($298) while my wife had Double-Boiled Honey Lotus Seed with Matsutake Mushroom, Elm Fungus and Yellow Fungus 松茸愉耳黃耳燉雪蓮子 ($268). My soup is very tasty, having a great balance of spicy and sourness, with abundance of fish maw, crab meat, and other seafood like scallop and conpoy, plus bamboo shoot, black fungus and bean curd, all cut to thin shreds, demonstrating the great knife skill of the chefs. My wife also had good comments on her soup, delicate yet full of flavors, and the different fungus offering a good bite in contrast with the lotus seeds. Both soups are fantastic.We then had Sautéed Lobster with Superior Fish Broth 極品魚湯泡龍蝦球 ($588). This is another of the signature from the chef, with the Australian lobster sautéed with a great fish broth to perfection, not a tiny bit over-cooked, rich in its original sweetness. The staff shaved some dried caviar on top of pickled salmon roes marinated in sake to add another layer of complexity in flavor, with the popping texture of the roes wonderful to complement with the lobster, and the interesting huadiao taste permeating together with hints of savory from the dried caviar. The tender spinach shoots soaked up all the essences underneath to complete a sensory wonder. Another must-try. The Sweet and Sour Pork with Fresh Pineapple 鮮鳳梨咕噜肉 ($278) is always a test of chef, and this one certainly delivers high marks. The pork has a thin coating which is barely discernible, with the sauce concocted with a perfect harmony of different flavors. And when we finished the dish, we did not see any sauce left behind on the plate to illustrate the perfect thickness of the sauce. Even all the bell peppers are cut to the equal size and rhombus shape. The fresh pineapple brought a touch of sweet and sourness that matched impeccably with the pork too. We decided to try another traditional dish of Braised Bean Curd with Morel Mushroom and Abalone Sauce 鮑汁羊肚菌紅燒豆腐 ($348). The bean curd has fully absorbed the flavors of the abalone sauce, with a tasty umami note. The morel mushroom exhibits its unique characters, with the great taste and texture to add to the overall enjoyment of this dish. Even though it seems simple, it is another example of the chef paying attention to all the creations. Coming to desserts, I had Chilled Fig Cream with Seaweed Sago 雲裳無花果甘露 ($138) while my wife had Red Bean Cream with Lotus Seed and Aged Tangerine Peel 遠年陳皮湘蓮紅豆沙 ($98). The presentation for my dessert was certainly daunting, with a glass jar full of mist, and upon opening the white mist seeped out profusely from the dried ice, creating an amazing spectacle. Waiting till the mist died down, the fig cream was good in taste, appropriate in sweetness and the sago was also made from seaweed instead of the traditional starch, with a firmer jelly texture for my liking. My wife commented that the red bean cream was also very good, with the aged tangerine peel fragrant and the red bean boiled to give the ‘sandy’ texture. A good wrap up for our wonderful meal.The service was very good, with the staff attentive and serving with polite sincerity. I also like how they explained the dish and the special techniques and ingredients used, which gave us a more complete dining experience and appreciation on how meticulous the chef had prepared our dishes. The bill on the night was $3,265 which obviously is not cheap, but in my opinion worth every penny. A restaurant I would like to return again and sample some other of their signature dishes. continue reading
特別推薦大家✅筍尖鮮蝦餃Har gau, tiger prawn, bamboo shoot✅懷舊灌湯餃Soup dumpling, shrimp, scallop, pork, shiitake mushroom, supreme broth ✅黑椒和牛酥Wagyu beef puff, black pepper sauce✅鵝肝紫薯天鵝酥 Purple sweet potato puff, four gras ✅原隻鮑魚雞粒盞 Chicken tart, whole abalone✅伊比利亞火腿燒餅✅東星斑甜梅菜腸粉Steamed rice roll, spotted grouper, preserved vegetable《筍尖鮮蝦餃》蝦餃好似好普通好基本🦐,但係呢一個整得非常非常非常好食😭😭,皮夠煙韌不在話下,入面嘅蝦同筍一咬就有汁流出嚟,仲好鮮甜🤤so yummm💰$108/4 pieces 《懷舊灌湯餃》灌湯餃係傳統懷舊嗰隻😌,唔係用湯浸住,咬落去d湯會bit出嚟💦,入面嘅湯流出嚟就變成平時嘅灌湯餃咁,個湯好鮮甜,入面有豬肉、帶子粒、蝦粒🐽,成個一齊食好正🤤💰$148 per person 《黑椒和牛酥》黑椒味好出❗️但係又唔會好辣,和牛個肉質好軟淋,有陣陣牛肉香🐮,加埋好鬆嘅酥皮勁正💰$168/3 pieces《鵝肝紫薯天鵝酥》呢個好特別😎,鵝肝同紫薯原來係好夾🦆🍠,異常咁match,鵝肝油味香濃,紫薯可以減一減油膩嘅感覺,外面個酥炸到好脆,完全唔會覺得油膩😋💰$128/3 pieces《原隻鮑魚雞粒盞》真係有成隻鮑魚😍,鮑魚又幾好食,帶鮑魚味,淋身得來又帶點咬口👄,唔係好頹嗰d,而個撻皮就重牛油味🧈,好鬆化💰$188/3 pieces《伊比利亞火腿燒餅》口感有d似蔥油餅,用上Iberico ham,ham味道濃😆,芝麻又香,好好食🤤💰$128/3 pieces《東星斑甜梅菜腸粉》一個好新穎嘅配搭🥰,梅菜又甜又脆口,加入冇骨嘅東星斑肉🐟,啖啖鮮味滿足,腸粉皮好滑又有彈性🤍,記得唔好加太多豉油破壞咗佢本身嘅味度😛💰$238*酥皮蛋撻($98/3 pieces)都好好食,夠鬆又有蛋香,不過雲裳無花果甘露($138),即係好多煙嗰個😶‍🌫️,我哋就覺得麻麻哋😂,For打卡only**暫時冇Credit卡優惠🥲😌***男士記住要着長褲👖👦🏻👨🏻🧔🏻‍♂️👴🏻****坐窗口位可以見到leng leng海景🌊☀️ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-05-24
今次黎主要為左食灌湯餃,有賣傳統灌湯餃而唔係浸住湯既已經買少見少籠灌湯餃拎出黎時好靚仔個皮無穿,但職員拎埋一面放落個碗度,到我手既時侯,d湯就開始流左出黎⋯不過完全唔影響佢味道。餃皮薄唔算硬,湯味道豐富鮮味十足,有膠質,個湯清得黎唔會太稀亦唔會太稠。個餃蒸得夠耐入面唔會食到仲一舊舊既湯凍,個皮都無蒸得太硬,推介之選。相比之下,以下呢三樣野就好普通啦黑魚籽牛肝菌燒賣:中規中矩帶子紅菜頭餃:個餡係帶子粒+紅菜頭粒,老實講加左紅菜頭唔覺有咩特別南翔小籠包:個皮比較坊間好食既之後就係蟹肉菠菜餃,蟹肉味比較淡,一般啦。黑椒和牛酥:個酥皮整得好好,入口夠鬆化,但個餡俾我一種好大眾既黑椒咖喱牛肉味。除左灌湯餃,我最鍾意食呢個松露脆皮鮮蝦腸粉。出面塊皮夠滑,入面係脆皮加彈牙既蝦肉,成個咬落去口感豐富,味道亦好平衡,有黑松露既香,蝦肉既鮮同腸粉皮既米香。原隻鮑魚雞粒盞$6x一粒算CP好高。鮑魚幾腍,下面既雞粒幾入味。不過個撻皮實在太重牛油香味,獨立黎食個撻皮係正既。但連埋個鮑魚食,牛油搶哂味。XO醬蘿蔔糕當中既蘿蔔糕比我想象中無咁多料同蘿蔔絲,不過煎得幾香口既。最後有兩樣小茶點送。整體黎講,我比較鐘意灌湯餃同腸粉,蒸點對我黎講有點普通。酒店點心一向都行精緻路線,呢度既點心精緻得黎仲比較的骰。服務方面,正正常常,星級酒店服務水準。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-04-28
第一次試,服務非常好,職員比我既感覺非常熱情同有禮貌,值得讚賞。裝修方面,本人覺得好有食西餐既感覺,性價比唔算太高,不過食物既質素同賣相都真係唔錯,非常值得推介。賣相一流,青瓜配柚子非常清新,有開胃既效果龍蝦夠彈牙,側邊嘅菜都好好食醬汁味道一流超鍾意食呢個發邊豆,又唔會太咸。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)