Good Eating Edit: Man Ho offers a decadent wine pairing journey – chef Jayson Tang and sommelier Kelvin Ziea prepare an 8-course, 6-glass degustation experience at the JW Marriott Hotel Hong Kong

Michelin-starred Man Ho has long been a stalwart of Hong Kong’s fine dining scene. Its reputation for top Chinese cuisine was sealed long before it closed its doors for four months, undergoing an extensive renovation and refurbishment. Its new look – which was unveiled in October 2019 – was worth the wait. The vast luxurious space still sparkles like new and features cloisonné enamel walls and marble moon gate screens, while the show-stopping chandeliers comprise 6,638 gold-tinted morning glory glasses.

Helmed by chef Jayson Tang, who brings a unique spin on refined Cantonese cuisine, Man Ho has become renowned for its home-made dim sum and seafood, infusing traditional dishes with innovative flavour combinations and contemporary culinary techniques. These flavours are artfully paired with an extensive selection of teas or wine, the latter of which are curated by the restaurant’s sommelier, Kelvin Ziea.

Ziea brings nearly two decades of food and drink experience to his role, having travelled the world and sampled wines from rare wineries, he is now eager to share these stories with diners. Ziea and chef Tang have collaborated to curate an eight-course, six-glass wine-pairing menu.

The degustation experience, priced at HK$1,880 (US$240) per person, excluding service charge, opens with a spring sparkling sake, paired with chef Tang’s chilled fresh squid with basil, and crispy bean curd skin cake stuffed with cuttlefish and sun-dried squid.