Man Wah

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

Hong Kong has its fair share of rooftop restaurants so when Mandarin Oriental Hotel Group was looking to upgrade its F&B experiences, they knew they had to do something special to stand out from the crowd. First up, Japanese izakaya The Aubrey launched earlier this year along with a sprawling club lounge, and now, Michelin-starred Man Wah has made its debut.

Located up on the 25th floor, both The Aubrey and the Cantonese eatery have been designed by Silverfox Studios, who are no stranger to Mandarin Oriental, counting almost a dozen projects on the boards with the group globally. In Hong Kong, the team – headed up by Patrick Waring and Susan Heng – sought to create a space that celebrates the city skyline yet honours the heritage of the hotel, which opened in 1963 as the forerunner of the now renowned group.

On entry, interiors are characterised by timber panels finished in deep blue lacquer with brass detailing, which extend up walls and across the ceiling to create semi-private niches within the dining room. Here, the eye is immediately drawn to a collection of decorative lanterns hanging above, designed to complement traditional Chinese elements such as the embroidered art and intricately-carved ornaments.

According to Silverfox Studios, the views from Man Wah are an integral part of the experience, so this has been translated through details like the grid fretwork on table lamps and server stations, which mimics the windowscapes of the skyscrapers, and the blue and gold handwoven carpet, a work of art in itself that references the reflections on the water at the harbour below.

The heritage-meets-contemporary concept also extends to the cuisine, with Executive Chef Wing-Keung Wong reinventing forgotten delicacies and ancient recipes for the modern palate. Highlights include Classic Barbecued Duck Feet Roll and Stewed White Fish Maw, while the beverage programme offers rare teas alongside rising China-grown wines, which together with the interiors and views make for a memorable dining experience.