The Mandarin Oriental's premier Chinese restaurant has been delighting guests since 1968. The space was revitalised in 2020, its heavy reds and gaudy pinks swapped for more elegant combinations of blue and gold, but the culinary focus – on classic Cantonese fare prepared to the highest standard – remains the same. One other thing that has changed is the introduction of a sustainable lunch menu, a move that puts Man Wah at the fore of eco-aware dining among high-end Chinese restaurants. It is updated regularly, dependent on seasonal ingredients, but is by no means limited. Recent highlights included barbecued Iberian pork loin with Longan honey, and a steamed fillet of local Oasis giant grouper with preserved vegetables.

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