Page 68 - MASALA VOL 8 ISSUE 3 DECEMBER 2016 – JANUARY 2017

Dining Assortment of delicious
Dining
steamed dumplings

All You
All You

Can
Can

Eat
Eat

Savour traditional Cantonese
Savour traditional Cantonese
cuisine in an old world setting at
cuisine in an old world setting at
Man Ho Chinese Restaurant at
JW Marriott Bangkok.

By David Hariman

Step back in time, maybe 60 years, when entering
the Man Ho Chinese Restaurant at the JW Marriott
Bangkok. The establishment, with seven private rooms
and a main dining area that can seat 142 people, is a
ashback to simpler times: linen-covered, spacious
and large dining tables with upholstered, straight-back
chairs; four, short-stemmed red carnations over ice in
a centrepiece; dark, wood-panelled columns and walls
decorated with simple, traditional Chinese works of art.
Servers attired in cheongsams, traditional red Chinese
one-piece dresses, smile while pouring hot, herbal tea.
Lunchtime chatter is subtle and soft, as diners and food
sta seem unhurried. Time appears to have slowed, The menu selections are so varied, so numerous almost to the point of being
but only for a moment. overwhelming. But the sta makes your dining experience easy to manage.
We order from an eclectic All You Can Eat Dim Sum (B888 per person) bu et
menu presented to us. And what a selection the new Executive Chinese Chef
Teng Kam Seng has prepared. These include avourful dishes presented
in both Cantonese and Szechwan style, and with the traditional Dim Sum
crafted daily with fresh ingredients, the taste of each food item was unique,
to be savoured — and remembered.
Let’s start rst with Man Ho Signature choices. These include shrimp with
mango rolls, steamed Cheung Fun rice our noodles and shrimp, steamed
bean curd roll with abalone sauce, Har Gau steamed shrimp dumplings and
sesame balls with creamy egg yolk, as well as steamed shrimp dumplings
with spinach. These myriad of dumplings are carefully prepared. Overall,
they tasted absolutely divine.

Steamed bean curd roll with abalone sauce
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