Food & Drink Hong Kong Latest Reviews

Man Hing: Cantonese restaurant in Great China Club now serves nostalgic Guangdong food

Man Hing Fried Chinese Eggs with Yunnan Ham. Photo: Vicky Wong.

Industrial buildings and public homes are just part of the word generally associated with Lai Chi Kok in Kowloon. Nonetheless, additionally it is residence to many eating places, between low cost eateries and barely costlier prices. One among these two classes of restaurants is Man Hing.

Man Hing is a standard Cantonese restaurant in the Higher China Club, serving banquet-style delicacies and adorned as an Art Deco jazz membership. Not solely is that this banquet restaurant not so nicely hidden on the 10th flooring of a former industrial constructing, now in a shopping mall, it is only a stone's throw away from Lai Chi Kok MTR (40 minutes from Central MTR).

You do not want to be a member of the Larger China Club to dine at Man Hing, but there are corporate and personal member packages obtainable (no membership fees embrace service charges because of precedence waiting lists and first favorites) provides and promotions), a place that is aimed toward those who work in the world who need to export their shoppers to a enterprise dinner, however due to their location, it might be troublesome to seek out something that is a little more superior.

opening its doors in 2015, the restaurant has served "nostalgic" Chinese language dishes. For a restricted time (April 3 – April 22), they provide a number of "Guangdong Nostalgic Dining Experience", consisting of selected dishes from overseas cooks and brother Heung Chung-Kin and Heung Chung-Tat. is a popular Cantonese delicacies from the 1960s to the 1970s. Chefs, both in the 1960s, have reached the kitchen in a number of giant inns, reminiscent of Grand Hyatt in Hong Kong and ANA InterContinental in Tokyo, and are additionally retiring.

Man Hing's fried Chinese ovaries with Yunnan ham. Photograph: Vicky Wong

As a present, they serve over 70 Guangdong dishes, including dim sum, appetizers, energy grids and desserts at the Larger China Club Cantonese Restaurant.

Observe that loads of Chinese dishes, the construction is simply as necessary as the style – the kou gan- or hau gam idea, where a number of the Chinese food isn’t just a style, but in addition experiences totally different patterns that each dish produces ,

In case you are somebody who shouldn’t be accustomed to consuming Chinese food or isn’t notably fond of inner organs or ft, some of these patterns may be slightly unusual or uncomfortable. However in case you are somebody who actually enjoys these fascinating patterns, you will in all probability take pleasure in it.

  Man Hing's Shrimp Shrimp Filled with Chinese Ham and Bamboo Shooting. Photo: Vicky Wong Man Hing's Shrimp Shrimp Full of Chinese language Ham and Bamboo Capturing. Photograph: Vicky Wong

Let's begin with "safe containers" which are assured to everybody. These embrace: Deep sea-squeezed Chinese egg salts with Yunnan ham (HK $ 138), with a nice salty egg taste and encased in a barely crispy shell, and stuffed shrimps from the Chinese language ham and bamboo set ($ 288), which arrived superbly coated and nicely flavored with Cantonese fashion with a sauce that hints for soy sauce and sesame oil.

The 2 products that exploded us, nevertheless, have been fried onion fats full of pork. eels (HK $ 188) and stewed greens full of mushrooms and vegetables (HK $ 168).

  Man Hing fried pork and eel full of fat. Photo: Vicky Wong. Crammed pork bottles crammed with Man Hing's fried pork and eel. Photograph: Vicky Wong

Caul fats bottles which are thin membranes that surround the organs of some animals, in this case a pig – full of lots of flavor from pork fat and pork

Vegetarian pockets have been bite-large, fried in a light-weight dough, and every chew was like an explosion of soil fungus taste in the mouth, slightly sweetness and crush carrots that complemented the mushrooms.

Other dishes included soups. We tried a brewed Partridge soup in a hen nest (HK $ 188 per individual) and sliced ​​noodles with crabs with overwhelming soup ($ 88 per individual). The excessive soup had a pleasant style of seafood, though it obtained superior noodles – made out of profitable ton of skins – with such a robust pores and skin aftertaste.

The braised Partridge soup was, nevertheless, excellent, having the identical thickness

  Man Hing's braised Partridge soup with bird thread. Photo: Vicky Wong. Man Hing's stewed hen breast with a fowl's nest. Photograph: Vicky Wong

Now, switching to some extra distinctive dishes – and we wish extra fascinating dishes – reminiscent of ducklings, preserved eggs, pig intestines and pork belly

Preserved eggs (HK $ 88) are served cold with yolk slightly runny, which gave it somewhat chilly mucosa. We loved this and hoped that the style of the preserved hen was a bit stronger, but for many who discovered the egg somewhat too robust, this dish incorporates sliced ​​ginger slices as a cleanser.

  Man Hing's preserved eggs marinated in ginger. Photo: Vicky Wong Man Hing preserved eggs with marinated ginger. Photograph: Vicky Wong

Contained in the chilly appetizers, we particularly take pleasure in marinated boneless ducklings (HK $ 128). For those who like salad with Thai cold hen legs, you’ll certainly take pleasure in it. This product has no spitting cartilage on the table, it’s properly marinated with spring onions and sesame oil, not too greasy, and has a bit extra chewing than hen legs.

  Man Hing's marinated boneless ducks with spring onions and sesame oil. Photo: Vicky Wong. Man Hing's marinated boned ducks with onion and sesame oil. Photograph: Vicky Wong

There were two meals with solely restricted day by day supply and stewed dried big acid, thick sliced ​​Abalonia, oyster sauce (HK $ 488), and roasted pork with olive oil and kernel ($ 298) .

Abalone is among the Chinese festive meals that some individuals love or hate, and Man Hing serves them with half-baked dehydrated big hoods. Han Imperial Celebration. The HK $ 488 price ticket for that is steep, after which we have been advised that the dried big garoupa pores and skin came from Malaysia, costing over $ 5,00zero per 9 kilograms.

Garoupa skin didn't have much taste, it was served with abalone sauce, however its structure was just like beef, which was a nice distinction to a clean and chewable abalone.

  Man Hing's stewed giant garoupa leather with thick sliced ​​abalon in oyster sauce. Photo: Vicky Wong. Man Hing's stewed big garoupa leather-based with thick sliced ​​Abalonia in oyster sauce. Photograph: Vicky Wong

When talking about chewing, we managed to fish somewhat pork that hid beneath the mountains of peppers. The whole dish was superbly flavored, but we tried to seek out sufficient pork, and one carrot stomach was mild, slightly rubbery and chewed (snug).

  Man's Saute pork belly with olive oil and pepper. Photo: Vicky Wong Man Hing's roasted pork belly with olive oil and paprika. Photograph: Vicky Wong

I appreciated the roasted pork casings (HK $ 138), which also had a barely rubbery texture and just a little chewed. There isn’t any overwhelming style in the interior, so this is able to be a dish when you have somebody notably uninteresting and need to iron this hole from a protected "weird" meal.

  Pork meat thrown by Man Hing in the gut with homemade sauce. Photo: Vicky Wong. Pork with a home-made sauce by Man Hing. Photograph: Vicky Wong

Fried Eggs with Osmanthus Sauce (HK $ 338) was a dish we had a bit fence. I appreciated the freshness of the fried eel, but was thrown a bit of bit with the sweet osmotic sauce at the time that the eel was crushed.

This was an fascinating mixture of flavors and undoubtedly value making an attempt right here

  Man Hing's fried eel with osmanthus sauce. Photo: Vicky Wong Man Hing's fried eel, osmanthus sauce. Photograph: Vicky Wong

One dish that was notably sensitive to desk diners was a braised pomelo shell with shrimp (HK $ 188) produced from pomelo halves that had been stewed, then coated with a robust, salty [19659002] There was rather a lot here, and it takes lots of time to attempt to get the flavors across the head (it's pomelo, nevertheless it's salty as an alternative of sweet, messy crabs, and overwhelmingly sensitive). Pomelo is stewed to the point the place the pomelo's style is squeezed and changed by salty shrimp. It's an expertise that it is best to attempt as soon as, but in all probability we didn't need to get seconds.

  Man Hing's stewed pomelo peel with shrimp peas. Photo: Vicky Wong Man Hing's stewed pomelo peel with shrimp greens. Photograph: Vicky Wong

For desserts – pink bean rice flour or Chai ko is a palm-sized pudding that’s shaped in a bowl and made out of pink beans. It's a childhood favourite for a lot of Hong Kongs who grew up to eat candy pudding.

  Man Hing's red bean rice flour. Photo: Vicky Wong Man Hing's purple bean rice meal. Photograph: Vicky Wong

The purple bean actually stands out in this dish and is an fascinating combination of softness and vanilla.

In case you are not a purple bean fan, another pudding bowl you possibly can contemplate is a candy black sesame roll that has the identical tender texture as Chai ko, but in addition a high-quality taste of black sesame.

  Sweetened sesame rolls by Man Hing. Photo: Vicky Wong Man Hing's sweetened sesame rolls. Photograph: Vicky Wong

But for these of you who have some sweeter desserts, stewed, rolled egg muffins with honey syrup (HK $ 48) is a enjoyable dessert; the entire thing crumbles with each chew, it is mushy and lightweight, delicate candy – just the appropriate end for a heavy meal.

  Man Hing's fried egg pads with honey syrup. Photo: Vicky Wong. Man Hing baked egg desserts with honey syrup. Photograph: Vicky Wong

All in all, Man Hing has echoes of many Chinese language-style festivals, such as the Beijing Garden, as they offer delicious and complicated traditional dishes, typically with hard-to-buy and costly components.

In contrast to the Beijing Backyard, Man Hing is certainly a more quiet thing – extra a spot the place you’re taking colleagues and clients, and less a place where you are feeling you possibly can let an enormous stomach giggle with a pal.

The gadgets listed in this assessment can feed comfortably from 15 to 20 individuals and put you again between HK $ 170 and $ 200 per individual.

  Greater China Club Entrance. Photo via Facebook / Greater China Club Entrance to a larger Chinese language membership. Photograph: Higher China Club / FB

Man Hing is situated at Higher China Club, Unit A, 10 / F, D2 Place, 9 Cheung Yee Road, Lai Chi Kok, Kowloon
Telephone: +852 2743 8055
Open Mon-Fri, 12:00 to 21:30 and 18:00 to 10:30; Sat-Solar and Holidays, 23:00 – 18:00 and 19:00 – 19:30
MTR: Lai Chi Kok (approx. 1 min stroll)