• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food Promotion / Explore Cantonese Gastronomical Heritage at Man Ho Chinese Restaurant

Explore Cantonese Gastronomical Heritage at Man Ho Chinese Restaurant

March 9, 2018 by StrawberrY Gal

 Embark on a Cantonese culinary journey this season at Man Ho Chinese Restaurant, as Executive Chinese Chef Jayson Tang presents a menu of iconic dishes, available from 12 March to 22 April, to showcase the beauty and uniqueness of Cantonese cuisine, one of the most celebrated cuisines in the world.

Known for its meticulous steps and minute details, authentic Cantonese cuisine has been evolving throughout the years. Chef Jayson takes this opportunity to shine a spotlight on the cuisine with some of the long-lost techniques and lesser-known ingredients, offering diners a gastronomical journey through time.

Soup has always played an instrumental role in Cantonese cuisine, and one of the greatest samples is the double-boiled fish maw soup with pork lung and almond sauce (HK$268 per person), known to have soothing effects for the lung and respiratory system. The soup is uncommon in most restaurants in Hong Kong nowadays, due to its time-consuming preparation procedures. Chef Jayson has also incorporated fish maw, a prestigious ingredient full of collagen, into the silky white soup to add extra health and beauty benefits.

Another recommended dish, sautéed crystal king prawn (HK$348 per person), has perfectly encapsulated Chef Jayson’s honing skills of the kitchen knife.  Using the freshest Vietnamese tiger prawns, the chef shows off his craftsmanship by peeling the prawns and sculpting it into the shape of a crystal blossom to feast both the eyes and the taste buds.

Braised sliced abalone with garoupa skin (HK$1,088 per person) is all about its rarity and exquisiteness. Made with Japanese Amidori dried abalones and dried whole garoupa skin, the dish is packed with aromas, textures and flavours. A 50-60 kg garoupa can only produce skin of around 4kg, which shows how unique the item is.

Also not to be missed is the braised duck stuffed with egg yolk, mushrooms, chestnuts and assorted grains (HK$688 per order): a dish perfect for sharing amongst gatherings of smaller scale, as Chef Jayson has chosen baby ducklings of about 0.5 kg instead of larger ones like most restaurants do to ensure the meat is tender and juicy.
Sautéed shredded fish maw with egg and conpoy (HK$588 per order) is the epitome of classic “wok-hei”, a distinct charred aroma from the piping-hot stir-fries which is also the cornerstone of Cantonese cooking. A thin layer of egg is quickly wok-fried into fine shreds with fish maw and conpoy, showing how important the control of speed and temperature is in Cantonese cuisine.

For more details or reservations, please call +852.2810.8366.
The prices are based on Hong Kong Dollars and subject to 10% service charge.

Filed Under: Food Promotion

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • JIN TING WAN IGNITES A NEW ERA OF CANTONESE CUISINE July 8, 2025
  • CELEBRATE THE MID-AUTUMN FESTIVAL WITH MOONLIT STRAITS ELEGANCE BYPENANG MARRIOTT HOTEL July 7, 2025
  • The City’s Talking (and Guessing): Galaxy AYE Stunts Blows Up Online – and 30 Galaxy Tabs Are Up for Grabs! July 7, 2025
  • Beyond Sightseeing: Unusual Digital Hobbies to Try in Malaysia July 7, 2025
  • Where Japan Meets Italy on a Plate: Hokkaido Table at The Exchange TRX Elevates Fusion Dining in KL July 7, 2025
  • Leonhart Energy Coffee: A truly powerful and distinctive product, delivering on both quality and flavour July 7, 2025
  • Introducing the All-New Cream-O Strawberry! Berry ONZ in Every Bite! July 7, 2025
  • Discover Come True Café at 1 Utama: Healthy Taiwanese Meals, Stunning Soufflés & A Mission That Matters July 6, 2025
  • Bigger, Bolder, BRAVIA: Sony Unveils 98” BRAVIA™ 5 in Malaysia, Redefining the Home Cinema Experience July 5, 2025
  • Green View Seafood and the Legendary Sanghar Noodles of Petaling Jaya July 4, 2025
  • A New Chapter for Ibu Ruby’s: Boldly Indonesian, Deeply Familiar July 4, 2025
  • Pioneering the Foldable Revolution: From Concept to Reality July 3, 2025
  • LUMOS TABLET Review: Top Quality from just RM499!  July 2, 2025
  • Wake up to feel-good mornings with limited edition Selamat Pagi Nutella jars July 2, 2025
  • Cadbury Dairy Milk Gets an Upgrade: Richer, More Chocolatey Recipe to Delight Malaysians! July 2, 2025
  • Lexis Hotel Group Unveils “7 Wonders for 7.7 Deals” July 2, 2025
  • The Game Has Begun: Samsung Turns MRT Trains into a Moving Playground Starting Today July 2, 2025
  •  YEONJUN of TOMORROW X TOGETHER (TXT) is Somersby’s New No-Nonsense Ambassador July 2, 2025
  • Guinness Is On the Hunt for Malaysia’s First-Ever ‘Chief Pint Officer’ (CPO)! June 30, 2025
  • Oishii Innovations Group Celebrates 10 Years, Expecting to Giveaway up to RM250,000 worth of free meals June 30, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie