Renowned Man Ho Chinese Restaurant reopens with a complete makeover

Taking inspiration from classic Chinese gardens, Man Ho has been given the royal treatment when it comes to a refit. Think ornate wooden panels, hand-painted motifs, and two breathtakingly rare, handmade Chinese Cloisonne walls with intricately illustrated landscapes of spring and autumn foliage. 

For good blessings in Chinese culture, the confluence of natural elements with modern design is achieved to spectacular effect here, with beautifully baroque additions like water fountain and moon gates that really serve up the “harmonious” vibe one expects from their Chinese garden. Look up and you’ll spot the magnificent artisanal chandeliers hanging overhead, adorned with 6,638 (but who’s counting) glass pieces tinted in champagne gold. It’s opulent, it’s dazzling, it’s totally Insta-worthy. 

Helmed by Executive Chinese Chef Jayson Tang, a whole menu of new and crafted dishes have been dreamed up and executed to sheer perfection. Already known for his innovative approach to Chinese classics, veteran chef Tang has reached far and wide for the most sought-after ingredients, and delved deep into his background as a Hong Kong native for authentic yet imaginative cuisine that’s capable of hitting a nostalgic note with guests. 

“A good dish should be timeless - something that brings back fond memories and you want to come back for it all the time,” said Tang, which is why the chef continuously focuses on showcasing the original flavours of classic dishes.

Speaking of those new specially curated dishes, if you are the adventurous type and eager to explore the latest from this embodiment of refined Cantonese cuisine, you don’t have to wait for the next special occasion fit for a feast. 

Perfectly balanced flavours like steamed egg with mantis shrimp, dried fish roe and saffron demonstrate the bold confidence of chef Tang, while impeccably produced mains like oil-poached tiger garoupa fillet with a seaweed sauce or pan-fried fish maw with almond chicken broth manage to both satisfy and leave you wanting more.

Not a seafood fan? Man Ho has always worked wonders with pork (the char siu here is fit for the gods), and the newly added braised pork belly in sweetened vinegar and stewed chicken with wild mushrooms are not to be missed. 

In a city that can never get enough of good food, it’s exciting times when one of our favourite restaurants actually reopens their doors, freshly rejuvenated from a four-month siesta. Eating well is a form of self-respect, so do yourself a favour and practice some self-care at the long-anticipated return of this Hong Kong institution.