Man Wah

Totally shocked! One needs to credit card details in order to guarantee reservation! What does this say about their attitude towards their customer! Apparently they introduced this policy last year. I wonder why?

Very intimate restaurant with a terrific view, fine service, and delicate cuisine.
Although there are many fine restaurants in Hong Kong, I enjoyed the experience of dining atop a wonderful hotel and sampling what I consider to be very exotic cuisine.

Was there last month for birthday dinner.
We had their 8-​course degustation menu (otherwise known as the «Man Wah Signature Menu»), priced at HKD1,488 per head. My favourites as below: —
(1) 鮮淮山鮑汁關東遼參 (Stewed Japanese sea cucumber, fresh yam, abalone sauce): —
Contrary to how ugly it may look, sea cucumber is one of the most prestigious — and fretfully difficult to prepare — delicacies in Cantonese cuisine; and here it is braised in some stock and served with an abalone reduction. Texture-​wise, it is gelatinous, almost pudding-​like; taste-​wise, «heavenly» is the word — I mean, who wouldn’t like the rich, umami flavour of abalone sauce?
(2) 海棠龍蝦 (Stir fried lobster, egg white, caviar, scallop mousse, gold leaves): —
Frozen (and colossal) Boston lobsters are common in the Hong Kong restaurant scene, but judging from how sweet and delicate the lobster meat is, I think they use locally caught fresh lobsters? Oh and nice fluffy bed of stir-​fried egg white as well. The best part of the dish, however, was actually the scallop mousse. It might look like a dollop of ordinary foam, but the scallop flavour is so so so intense! Nice soufflé-​like consistency.
(3) 蜜餞木瓜配杞子薑汁雪糕 (Honey caramelised papaya, ginger and wolfberry ice cream): —
An excellently executed dessert! Papaya is one of my all-​time LEAST favourite fruits (don’t know if it’s just me but papaya seems to always have this «vomitty» smell lingering on its flesh?), but caramelising it with honey has turned it into a completely different, uh, yummy thing! Also liked the ginger ice cream, which was fragrant and gingery but curiously without the heat. Nice touch of wolfberries (aka goji berries) in the ice cream too, reminds me of rum raisin haha.
Ambience and service are as good as one would expect from a hotel restaurant. And a Michelin-​starred one too.