Man Ho: restaurant review
- The menu at Man Ho pushes boundaries with an innovative approach to traditional Cantonese fare, while highlighting local produce and ingredients
Following extensive refurbishment in 2019, Man Ho, nestled within the JW Marriott, has sought to build on its existing reputation. Chef Jayson Tang’s menu pushes boundaries with an innovative approach to traditional Cantonese fare, championing local produce and ingredients through his refined fine dining approach.
Extensive tea and wine lists have been carefully curated to complement Tang’s menu. Highlights include the baked whole dried abalone puff prepared with an assortment of wild mushrooms, and an inspired take on the classic fish maw, which is pan-fried and served with an almond chicken broth.
Signature dishes
Steamed minced grouper and coriander dumpling
Baked whole dried South African abalone puff with wild mushrooms
Pan-fried fish maw with almond chicken broth
Contact details
3/F, JW Marriott Hotel Hong Kong, Pacific Place,
