Man Wah 文華廳 (IV) - (Hong Kong)

 

  Eaten here a number of times during lunch or dinner but haven’t had time to blog about every meal sigh.  Sometimes I come for invited bloggers events but most of the time I brought business guests or close friends to admire their executional accuracy although with a premium price tag.  But this is Mandarin Oriental and it is currently the ONLY hotel globally with 3 restaurants inside a single hotel simultaneously awarded Michelin Stars, a trifecta.  That is not counting in their more private Krug Room kitchen and the equally respectable & casual The Chinnery kitchen,  or the tea and cake areas.      In Chinese Kitchens,  both Executive Chef and the Dim Sum Chef carry different over-lapping duties,  but unlike a designated Chef de Partie hierarchy system as in French kitchens,  the Dim Sum Chef also carries an equal responsibility during lunch sessions.   In Man Wah restaurant,  in my effusive belief I actually hold equal respect for Chef Lee and dim sum chef Chef Lau,  as you really do get the best of both worlds here.   Don’t take it for granted elsewhere either.   It is all about execution for me but not everywhere gets it so spot on as here.  In fact,  almost none. 

 

It was Crab Festive Season -
We mostly arrived for Crab items,  but both of us wanted to re-try other lovable items!







Appetiser:   Orange juice soaked Radish -
It tasted like orange soaked pineapples instead of radish,  and the 1st time I saw an appetizer offered up front here.  Did not think it was impressive,  but it definitely worked as an appetizer with the acidity.. 







XO Sauce -
Made mostly of Conpoy.  This is considered good but as of late,  I think it needed more mixture.







Taro Abalone Puff,  with Whole & Diced Abalone   蜂巢鮑魚盒  -  $108
This is simply the best in town.  It is interesting because I have had this so many times but every time I came I found it improved a little bit.  Divine with chunky abalone pieces and taro!   ~  12/10








Black Pepper & US Beef Puff Pastry  黑椒牛肉酥  -  $98
This is another must order Dim Sum and definitely a BEST in HK.  I have also had this a few times and back in the days,  it used weaker taste Wagyu beef and was too peppery.  It has evolved slowly,  nowadays the beef is diced thickly and the pepper input is spot on,  even the pastry casing is perfectly layered.  The sauce is less gooey than before as well.  Amazing material!!  ~  15/10








Drunken Shanghai Hairy Crab 王府醉蟹  - $108
The marinade for the raw crab was subtle,  but so was the crab taste.  I guess they evened out one another.  It was quite sweet though.   ~  6/10







Crab Meat & Roe stuffed Chicken Wing  蟹粉燒鳳翼 – $148
This was a Signature and the chicken wing itself didn’t disappoint with the crispy wing skin!   The crab roe stuffing however was deemed a little weak.  But at this price it was decent value.  ~  7/10







2 x Crab Meat & Roe Pastry Tart 蟹粉盞 – $128
The actual amount of crab filling is really value for money,  in fact Chef Lee said this is bordering on losing money with the amount of crab stuffing they use without compromise!   I mean this is at Mandarin Oriental Hotel afterall,  reputation is prioritized.  The crab taste wasn’t as strong as envisaged though!!  But we liked the external pastry a lot.  ~  7.5/10 







Cheese and Pumpkin Baked Crab Shell – $188
This is recommended by other food bloggers and it didn’t disappoint.  The meat was still fresh rather than all slimey unfresh and hidden behind a cream sauce,  and there was some pumpkin puree.  The shell looked a bit tiny than usual.  I still like Yan Toh Heen better..  ~  7/10

 

 

Male Hairy Crab & Female Hairy Crab 2:1 Roes on Rice  禿黃油撈飯  -  $98
Most of the Shanghai Hairy Crabs are a collaboration between a famous Shanghai Crab supplier,  here it was surprisingly affordable.   The taste wasn’t as strong as expected however.  It actually seemed a bit not fresh ~  6/10








Chinese Cabbage with Crab Meat and Crab Roe 蟹粉津白 – $198
This was the highlight,  with julinenned Chinese Cabbage topped with a lot of Crab Roe and white meat.  It was simply sublime and beat many dishes above bar the pastry items.  I am even surprised at how this dish is priced so cheaply.  Pity the promotion is over sigh..  ~  10/10







Ginger Tea - 薑茶
Typically served with any Shanghainese Hairy Crab meals,  as it is said to cut back on the ‘coldness’ factor.  A few people have said they ate too many Shanghai Crabs and felt dizzy.  I have never experienced it myself,  as I don’t eat too many at one go as I am just worried about my weight, haha.  And Cholesterol..  !  







Shanghai Breakfast  上海早點 (粢飯糕, 豆漿雪糕, 油條) – $68
Soy Ice Cream, with Fried Chinese Crullers and Fried Sticky Rice.  And interesting combo and popular up North as a modern dish.  The ice cream could be less icy.  Otherwise very addictive.  ~  7/10

Man Wah Egg Tarts  酥皮蛋撻 – $60
Without doubt the best Egg Tarts in Hong Kong and hits the apex just at the perfect tangent.  Though at a premium.    I remember back in the days when it was slightly larger in size, but the pastry layer is still as good as you can find and will have some French Pastry chefs worry.  The egg custard is really truly eggy and not custard powder filled,  never over-cooked even without blind baking.  Simply divine.  Yet it is only available during weekends.   On weekdays you can reserve this item from 2 days beforehand !  ~  10/10

 

Price: $600 – $700
Ease of Access:   4/5  (Via Taxi or right next to MTR Central Station exit)
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Opening Hours:
Mon to Fri  12:00am - 23:00pm
Sat to Sun 11:30am - 23:00pm

Address: 中環干諾道中5號香港文華東方酒店25樓
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Ph: 2825 4003