原本就滿喜歡粵菜，在香港行中嘗試了位在中環、文華東方酒店25樓的文華廳，網路評價不錯，也一直在米奇林指南中榜上有名
座位被安排在窗邊，看得到維多利亞港及中環高樓，日、夜景都漂亮；而裝潢是中西合璧的華麗古典風格，形容得不太精準，總之我覺得是很好看也符合餐廳定位的
和朋友單點幾道有興趣的菜，口味都有一定水準，自己私心比較喜歡的是蜜味西班牙黑豚肉叉燒，肉質和調味都是台灣難找到的，好想念啊！餐點份量偏大，不想吃套餐的話，兩人以上分食更完美
整體用餐氛圍好，是聚餐、約會不錯的選擇🍽️
I’ve been a fan of Cantonese cuisine, and during my trip to Hong Kong, I tried Man Wah, located on the 25th floor of the Mandarin Oriental in Central. It has great reviews online and has consistently held a spot in the Michelin Guide.
(Click here to see what the Michelin Guide says)
Our table was right by the window, offering a view of Victoria Harbour and the skyscrapers of Central, the scenery is stunning both day and night. The decor is a gorgeous blend of Eastern and Western classical styles; while that description might not do it full justice, I found it beautiful and perfectly suited to the restaurant’s prestige.
My friend and I ordered a few à la carte dishes that caught our eye, and the quality was consistently high. My personal favorite was the Barbecued Iberian Pork Loin with Longan Honey. Both the texture and seasoning are hard to find in Taiwan, and I miss it so much! The portions are quite large, so if you aren’t doing a set menu, it’s better for sharing between more than two people.
The overall dining atmosphere is excellent, making it a great choice for gatherings or dates.
· 訂位方式：官網
· 價格：見下圖
· 是否可刷信用卡：可以
· 地址：https://maps.app.goo.gl/hSyaDKdSxWGaNNwK7?g_st=ic
· Reservation: Official website
· Price: See below
· Credit cards accepted: Yes
· Address:https://maps.app.goo.gl/hSyaDKdSxWGaNNwK7?g_st=ic
Appetizer
Deep-fried matsutake mushroom pudding
HKD 390
吃起來和宜蘭的糕渣是類似原理的食物
多了松茸香氣
不過目前的菜單沒有這道菜了
The concept is similar to Yilan’s “Gao Jha" (savory pudding), with an added aroma of matsutake mushrooms. However this dish is no longer on the current menu.
Barbecued Iberian pork loin, longan honey
HKD 488
（圖為半份）
(The photo shows a half portion)
當天吃到的肉質偏瘦但柔軟不柴
The exterior is glazed with honey and slightly charred. The meat we had was lean but tender and not dry at all.
Baked green crab meat, yuzu sauce,
cheddar cheese, Chin Kiang vinegar jelly
HKD 328/ per person
服務生指示我們挖開脆皮
在熱騰騰的蟹肉餡中放入醋凍
會融化成帶酸味的醬汁
更添清爽
The waiter instructed us to break open the crispy crust and place the vinegar jelly into the piping hot crab filling. The jelly melts into a tangy sauce that adds a refreshing touch to the dish.
Fried rice vermicelli, crab meat, egg
HKD 408
風味淡雅
對我來說口感偏乾一些
The flavor is elegant and subtle, though I personally found the texture a bit on the dry side.
Chilled fig cream, seaweed sago
HKD 148/ per person
楊枝甘露為靈感
以無花果取代芒果 酸甜得更雅緻
（記憶點也沒有芒果這麼強烈就是）
Inspired by mango pomelo sago, but uses fig instead of mango. It’s a more refined sweet-and-sour profile (though perhaps not as memorable or bold as the mango version)
紅豆糕和好像是桃酥的小餅
Post-meal Treats:
red bean cake and a walnut cookie.
janetfoodhunt 