For more than 50 years, the Mandarin Oriental’s premier Chinese restaurant has delighted discerning palates with its exceptional Cantonese cuisine. In 2020, the restaurant underwent a transformative renovation, exchanging the former palette of heavy reds and gaudy pinks for a more elegant interplay of blue and gold. While the aesthetic has evolved, the unwavering commitment to culinary excellence, a hallmark of Man Wah since its inception, remains steadfast. Significantly, there is now a sustainable lunch menu, positioning Man Wah at the forefront of eco-conscious dining among high-end Chinese restaurants. This thoughtfully curated menu is regularly updated to showcase seasonal ingredients. Winning dishes include the Cantonese-style pan-fried Australian M9 Wagyu, the angel hair pasta with spring onion oil and crispy Longjing tea leaves, and (provided you can wait 30 minutes) the baked green crabmeat with yuzu sauce and Chin Kiang vinegar jelly.