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Explore Cantonese Gastronomical Heritage At Man Ho Chinese Restaurant

March 6, 2018 Dining No Comments Email Email

Embark on a Cantonese culinary journey this season at Man Ho Chinese Restaurant, as Executive Chinese Chef Jayson Tang presents a menu of iconic dishes, available from 12 March to 22 April, to showcase the beauty and uniqueness of Cantonese cuisine, one of the most celebrated cuisines in the world.

Known for its meticulous steps and minute details, authentic Cantonese cuisine has been evolving throughout the years. Chef Jayson takes this opportunity to shine a spotlight on the cuisine with some of the long-lost techniques and lesser-known ingredients, offering diners a gastronomical journey through time.

Soup has always played an instrumental role in Cantonese cuisine, and one of the greatest samples is the double-boiled fish maw soup with pork lung and almond sauce (HK$268 per person), known to have soothing effects for the lung and respiratory system. The soup is uncommon in most restaurants in Hong Kong nowadays, due to its time-consuming preparation procedures. Chef Jayson has also incorporated fish maw, a prestigious ingredient full of collagen, into the silky white soup to add extra health and beauty benefits.

Another recommended dish, sautéed crystal king prawn (HK$348 per person), has perfectly encapsulated Chef Jayson’s honing skills of the kitchen knife.  Using the freshest Vietnamese tiger prawns, the chef shows off his craftsmanship by peeling the prawns and sculpting it into the shape of a crystal blossom to feast both the eyes and the taste buds.

Braised sliced abalone with garoupa skin (HK$1,088 per person) is all about its rarity and exquisiteness. Made with Japanese Amidori dried abalones and dried whole garoupa skin, the dish is packed with aromas, textures and flavours. A 50-60 kg garoupa can only produce skin of around 4kg, which shows how unique the item is.

Also not to be missed is the braised duck stuffed with egg yolk, mushrooms, chestnuts and assorted grains (HK$688 per order): a dish perfect for sharing amongst gatherings of smaller scale, as Chef Jayson has chosen baby ducklings of about 0.5 kg instead of larger ones like most restaurants do to ensure the meat is tender and juicy.

Sautéed shredded fish maw with egg and conpoy (HK$588 per order) is the epitome of classic “wok-hei”, a distinct charred aroma from the piping-hot stir-fries which is also the cornerstone of Cantonese cooking. A thin layer of egg is quickly wok-fried into fine shreds with fish maw and conpoy, showing how important the control of speed and temperature is in Cantonese cuisine.

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