The New Man Wah

Other than the new Mandarin Club on the 23rd Floor, February also marked the opening month for two restaurants at the Mandarin Oriental Hong Kong. One of which was Man Wah, the Michelin-starred Chinese restaurant which went through the renovation and now with an expanded space and totally different décor, and that’s where we dropped by for lunch right after we checked in for our staycation weekend.  

Dinner By Chance

A chance encounter with our friend DSJ led to me crashing the dinner organized by her and other common friends the evening right after. Dinner was at Man Wah on top of Mandarin Oriental Hong Kong, and I had little doubt that the meal was going to be spectacular even before the first dish was served. With their Chef Wong Wing Keung working hard to pick up a few cooking skills from DSJ lately, I know he would pull all he’s been learning to impress his si-fu.

New Chef, New Dishes, Same Look

My lunch at Man Wah was pushed back by 2 weeks because of Typhoon Mangkhut which hit us in mid-September, but glad we could finally re-schedule and made that happened before the October 1 long weekend. I am an admirer of Chef Wong Wing-keung’s cooking at Yee Tung Heen of The Excelsior, and recently Chef Wong moved across to its sister property at Mandarin Oriental Hong Kong to be their new executive chef at the Chinese restaurant (where he used to work as sous chef before his post at Yee Tung Heen). MO’s PR team has been arranging meals at the restaurant to introduce their “new” executive chef to the media, and hence I was invited to one of them.

Holy Crabs! - Man Wah and its hairy crabs

Autumn morning breezes reminded me that it's the time of the year when hairy crabs showed up in every Shanghainese restaurant menus in town. Well, that and the invitation from Mandarin Oriental Hong Kong for a preview of Man Wah's seasonal hairy crab menu which runs for 2 weeks from end of October.