Steamed Lobster with glass noodles I Photo by Man Wah
As consumers’ tastes for wine continue to evolve, there’s a noticeable rise in Asian wines, with dining establishments increasingly offering selections from Japan, China, and Thailand. These wines are gaining recognition in international competitions, making their way onto more restaurant menus and grabbing the attention of wine enthusiasts and gourmands. In this exciting landscape, Michelin-starred Man Wah at the Mandarin Oriental, Hong Kong, has unveiled an exquisite set dinner menu, curated by chef Wong Wing-Keung, which pairs Asian wines with a remarkable dining experience that celebrates the harmony of fine wine and Asian cuisine.
Available for dinner and a short set menu for lunch, the seven-course Asian Wine Pairing menu (HKD2,468/person) includes three wines from China and Japan, starting with the 2021 Rosé of Merlot from the Estate Goichi from Nagano, Japan, 2022 Kanaan Riesling from Helan Mountain in Ningxia China, and Cabernet blends from Mystic Island in Shandong.
The menu begins with a trio of appetizers: Man Wah’s signature barbecued Iberian pork loin with longan honey, pickled celtuce with dried plum, and deep-fried prawn with salted egg yolk. Each dish is complemented by the dry and fruity rosé wine with notes of strawberries and cherries. Other standout dishes include the hot and sour bird’s nest soup with seafood with crab meat, scallops, and prawns simmered for over four hours in a rich broth. For an additional HKD800, guests can supplement the course with a steamed lobster dish with glass noodles and roasted garlic or stewed whole South African abalone with oyster sauce. These dishes shine alongside the Kanaan Riesling, offering tropical fruit notes and minerality that perfectly complement the seafood.
The wok-fried grouper fillet with fresh lily bulb in a rich red jujube sauce, followed by poached seasonal vegetables in supreme broth and Wagyu beef fried rice with ginger, pine nuts, and soy sauce, were great pairings for the robust 2020 “Yihu” Cabernet blend from Mystic Island Winery in Shandong. This full-bodied wine, with toasted biscuit notes, enhances the richness of the Wagyu beef. Rounding off the meal is chef Wong’s signature walnut cream with sesame dumplings.
Need something punchier than wine? Guests can also enhance their experience with a carefully curated flight of Chinese Baijiu for an additional HKD328. This flight includes Heng Shui Lao Bai Gan, the first Chinese liquor to be recognized by the Global Spirit Awards; it’s crafted from high-quality sorghum and brewed with wheat qu in buried ceramic tanks. Wing Lee Wai’s Aged Rose Liquor, known for its rich floral notes, and Yipin Jingzhi ZhiXiang, a sesame-fragrant baijiu, further showcase the diverse and historic craftsmanship of Chinese baijiu.
Those who would like to request pescatarian or vegetarian options should inform the hotel prior to booking to arrange for these supplementary choices.
Man Wah is located on the 25th floor of Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central. Lunch and dim sum are served between 12pm and 2.30pm from Monday to Friday and between 11.30am and 3pm on Saturday and Sunday. Dinner is served daily from 6.30pm to 10pm. For reservations, call +852 2825 4003 or email [email protected].
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