STARTER
Man Wah Mandarin Oriental HONG KONG
Words: Eleanor Howard Photography: Courtesy of Silverfox Studios
IN A BITE Operator: Mandarin Oriental Hotel Group Interior Design: Silverfox Studios Kitchen Design: Food Service Consultants Lighting Design: Light Directions Project Manager: Wilkinson Cilley Purchasing Agent: Procurement Plus Head Chef: Wing-Keung Wong F&B Manager: Michael Groll www.mandarinoriental.com
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H
ong Kong has its fair share of rooftop
dining room. Here, the eye is immediately drawn
restaurants so when Mandarin Oriental
to a collection of decorative lanterns hanging
Hotel Group was looking to upgrade its
above, designed to complement traditional
F&B experiences, they knew they had to do
Chinese elements such as the embroidered art
something special to stand out from the crowd.
and intricately-carved ornaments.
First up, Japanese izakaya The Aubrey launched
According to Silverfox Studios, the views from
earlier this year along with a sprawling club
Man Wah are an integral part of the experience,
lounge, and now, Michelin-starred Man Wah
so this has been translated through details like
has made its debut.
the grid fretwork on table lamps and server
Located up on the 25th floor, both The Aubrey
stations, which mimics the windowscapes of the
and the Cantonese eatery have been designed
skyscrapers, and the blue and gold handwoven
by Silverfox Studios, who are no stranger to
carpet, a work of art in itself that references the
Mandarin Oriental, counting almost a dozen
reflections on the water at the harbour below.
projects on the boards with the group globally.
The heritage-meets-contemporary concept
In Hong Kong, the team – headed up by Patrick
also extends to the cuisine, with Executive
Waring and Susan Heng – sought to create a
Chef Wing-Keung Wong reinventing forgotten
space that celebrates the city skyline yet honours
delicacies and ancient recipes for the modern
the heritage of the hotel, which opened in 1963
palate. Highlights include Classic Barbecued
as the forerunner of the now renowned group.
Duck Feet Roll and Stewed White Fish Maw,
On entry, interiors are characterised by timber
while the beverage programme offers rare teas
panels finished in deep blue lacquer with brass
alongside rising China-grown wines, which
detailing, which extend up walls and across the
together with the interiors and views make for
ceiling to create semi-private niches within the
a memorable dining experience.
