Dim Sum Lunch for 4

Late April marked the first time in 3 months that we could finally dine with 4 persons at the same table, and we decided to “celebrate” that with a weekend dim sum lunch at one of our favorite Chinese restaurants in town. We love the culinary transformation Chef Jayson and his team has done at Man Ho for the past few years, and they never failed to impress us even with a simple lunch get-together such as this. 

We ended up having quite a dim sum “feast” with a few new items on the menu which were only available for weekend lunches. The classic “ha gau” and “siu mai” were both given a bit of a twist, with the former stuffed with bamboo pith and shrimp roes (in addition to the whole shrimp) and the latter with assorted mushrooms including bits of truffles. The steamed minced cord fish and shrimp dumpling has become one of the signature dishes here and it didn’t disappoint, with bonus points given to the elaborative presentation of the gold-fish shaped dumpling sitting in a bamboo basket lined with green lotus leaf, exactly like a gold fish in the lotus pond. 

But this time I was particularly impressed with a few baked/fried dim sum courses. The baked barbecued pork bun was perfectly done and served piping hot, with the saucy char siu filled in the traditional “pineapple bun”, so named with the crispy topping like a pineapple shell. What looked like the traditional “wu kok” (crispy taro puff) was actually stuffed with mushrooms, sweet corn and duck breast – I wasn’t a fan of taro so this was certainly a welcoming change. I just love the fluffy-looking but crispy puff. 

The deep-fried pork dumpling was a twist from the classic “ham sui kok” 鹹水角, using diced barbecued pork stewed in peppercorn sauce with a hint of the mountain peppers and preserved vegetables. The tingling mountain pepper flavor was much enjoyable. 

The piece of barbecued pork – cut thick with a bit of a charred crust just the way I love it – wrapped up our savory courses. For dessert, it was the steamed date pudding which was amazingly sweet and with a nice bouncy texture. 

Just felt good to be back and to be able to eat with more people at the table. 

When? April 24 2022
Where? Man Ho Chinese Restaurant, Level 3, JW Marriott, 88 Queensway, Hong Kong
Menu Highlights? Deep-fried diced barbecued pork dumplings stuffed with green pepper and preserved vegetable in peppercorn sauce (山椒辣肉角)
Web: www.marriott.com/en-us/hotels/hkgdt-jw-marriott-hotel-hong-kong/dining/man-ho-chinese-restaurant