Executive Chinese chef Jayson Tang Ka-ho got a well-deserved moment in the spotlight last year when he was featured in the first episode of the highly anticipated television programme Hong Kong Food Artisans. It’s just reward for a chef who has done consistently impressive work at Man Ho since joining some nine years ago. The char siu, made using Iberico pork, remains among the best in town. Although the menu is predominantly inventive spins on Cantonese classics, some delightful surprises exist like the Inaniwa udon with shrimps and the luffa melon in fish stock, or the deep-fried prawns with termite mushrooms on rice crust. Also impressive is the range of gluten-free, lactose-free and vegan dishes – options that remain a rarity among Chinese restaurants.

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