Mandarin Oriental hotels introduce Cantonese cuisine tribute

Mandarin Oriental is paying tribute to Cantonese cuisine across its properties. With mild, well-balanced flavours and use of fresh produce, Cantonese food is often considered comfort food best shared with family and friends.

Mandarin Oriental, Hong Kong

Source: Mandarin Oriental. Sauteed lobster with superior fish broth is a Man Wah signature dish.

Man Wah, a one Michelin-starred restaurant at the Mandarin Oriental, Hong Kong, reopened on 1 February 2021. Guided by Chef Wong Wing-Keung’s mission to deepen guests’ appreciation for Cantonese cuisine, Man Wah presents a new menu with must-try dishes like deep-fried Matsutake Mushroom Pudding, Classic Barbecued Duck Feet Roll, and Stewed White Fish Maw Superior soup.

Man Wah is also presenting dim sum and tea-pairing experiences. 

Mandarin Oriental, Guangzhou

Jiang by Chef Fei has been awarded two Michelin Stars for the second consecutive year in the Guangzhou Michelin Guide 2020. Chef Fei is known for his creative flair for presentation and ability to marry simple ingredients to let every dish shine. 

Chef Fei creates menus that showcase impeccable Cantonese dishes, presented with a fresh new approach and served in traditional family style. Noteworthy dishes include Roasted Wenchang chicken with Flax seeds, Baked Lobster with Spring Onion and Sautéed Australian Beef with Szechuan Pepper and chili.

Mandarin Oriental, Taipei

Ya Ge provides one-of-a-kind epicurean experiences that showcase the diverse flavours of Chinese gastronomy. Chef Tse Man, Chef de Cuisine at Ya Ge, has led the culinary team to a one Michelin star award for three consecutive years. 

Soon to be joined by Chef Tommy Cheung Kwok-pong, the team at Ya Ge will continue to create authentic and modern Cantonese gourmet dishes. Signature dishes include Ya Ge crispy Chicken and Oven-Baked Crab Meat with onion.

Mandarin Oriental, Tokyo

The Michelin-starred Sense offers views of eastern Tokyo and Cantonese cuisine, featuring the finest flavours and ingredients. Toshiyuki Nakama and Takeshi Suzuki, Chefs de Cuisine at Sense Cantonese Dining, share the helm and a common vision: to create Cantonese cuisine that surpasses its homeland. Sense’s signature dishes include the Steamed Okinawa Star grouper and Double-boiled Mushroom Broth with Premium Dried mushrooms.

Mandarin Oriental, Singapore

Cherry Garden offers an eclectic menu of Cantonese cuisine, presented with artistic modern flair. Look out for the pan-fried A4 Miyazaki Wagyu beef sirloin 48 with garlic barbecue sauce and sautéed vegetables.

Mandarin Oriental, Kuala Lumpur

The décor in Lai Po Heen is inspired by the great ancestral homes of 19th-century Chinese tycoons. Overseen by Executive Chinese Chef Michael Wong, the restaurant features all-time favorite dim sum selections and a la carte menu selections. Some of the top choices include double-boiled signature “Kung Fu Pot” fine fish maw with Australian abalone, Chinese spring morel and cordyceps, Double boiled clear chicken soup fish maw and Peruvian maca.

Mandarin Oriental, Wangfujing, Beijing

Café Zi serves Cantonese favourites from Michelin-starred Chef Wong Wing-Keung, the mastermind behind Man Wah at the sister property in Hong Kong. The restaurant is open onto a rooftop garden overlooking city landmarks such as The Forbidden City. Highlights include deep-fried Dumplings with Diced Chicken and Dried Shrimp, and the mushroom Bun.