Marriot Hotel has recently joined the “fine Cantonese cuisine” elite by opening Man Ho, a traditional Cantonese cuisine restaurant at its new West Wing.
At the helm is renowned chef Law Wui Wing, who is vastly popular for serving huge banquets with fantastic food braised abalone and steamed Alaskan king crabs. “My food is not fusion. It’s traditional Catonese cuisine,” he is quick to say.
While Man Ho serves familiar food—hakaw, bird’s nest soup, and Hong Kong-style roast goose—the dishes are made with top-notch quality ingredients that spell the difference. And so, a bite of Man Ho’s siomai, for instance, suddenly has us understanding why it’s spelled “siao mai.”
Says Chef Law, “I don’t care about the cost because the guests know what’s good or bad food.” He adds that next to quality, it is his team’s experience in cooking quality ingredients that is important.
And so Man Ho has things like the seafood soup with tofu and caviar, a fine demonstration of how light and fresh flavors are combined, or the beef tenderloin with bell pepper and black pepper sauce that’s so tender guests will be compelled to ask how in Jesus’ name did they make it that way?
A bite of the poached boneless wild ink garoupa with pumpkin sauce will have the fish meat melting in your mouth, while the asparagus with fresh crab meat sauce is a definite must-try.
Chef Law has a hand in choosing all the ingredients. He occasionally troops to Ongpin in Binondo to source fine quality ingredients, has flour flown from Hong Kong, and seafood delivered to his kitchen, where there are fish tanks, alive. “The best steamed fish uses live fish. If the fish is not alive, it cannot be steamed,” the stern chef says.
Which, we suppose, makes Man Ho, Man Ho: satisfyingly good.
Man Ho, G/F of Marriott West Wing, Newport City, Pasay City. +632 9889999.
[H/T Manila Bulletin]
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