Yesterday, a kick off Party with the On-Line Bloggers with Marriotts Marketing Head Ms. Michelle Garcia was held and we are being treated a festive lunch at MAN HO Chinese Restaurant which has been opened last November, 2016 at the Grand Ballroom of Marriott Hotel Manila.
This 1st Quarter of the Year 2017, especially January and February marks the New Year Blast of Man Ho and Marriott which will feature their Festive New Year, and another big event such as the Sustainable Seafood Week which will be joined by other Hotels , the Miss Universe and how Man Ho and Marriott will play a part of doing some functions and help propagate the pageant by some special additional treats. which will be held this month of January and of course the Valentines Day event.
Chinese Banquets for up to 1800 people have
been frequent events at the Marriott Hotel Manila ever since the arrival of
Chef Law Wui Wing in 2014. While that
may seem lavish, the food served at these banquets takes it to the next level.
Live abalone from Hong Kong, Alaskan king crabs weighing five kilos each, braised bird’s nest in a broth simmered with Chinese ham for at least five hours, and buchi stuffed with Ferrero Rocher chocolate —Chef Law has prepared them all (and much more) for weddings, birthdays, corporate events and other festive occasions.
Now, with the opening of Man Ho in Marriott
Manila, these exquisite dishes will be available to customers daily, without
them having to book an entire banquet.
Starting November 29 at 6pm, Man Ho will be serving lunch and dinner a
la carte. From the menu customers can choose familiar Cantonese dishes such as deep
fried boneless chicken in “Japanese style”, fried rice with chicken and salted
fish, beef fillet and black fungus with ginger and leeks, sautéed porcini
mushrooms, and braised seafood soup with caviar.
In addition, they can try the more unusual
ones such as the deep fried bean curd with spicy salt, marinated fungus with
black vinegar, the smoked duck breast with mango and the ever popular roasted Peking duck with Chinese pancakes. With Chef
Law at the helm, these dishes are guaranteed to be as scrumptious as they
sound.
A native of Hong Kong, Law has been cooking
in Chinese kitchens since he was 15 years old.
After working in some of the best restaurants in Hong Kong and Japan, he
became executive Chinese chef at the JW Marriott Hotel in Shanghai, the Pearl
Restaurant at the Beijing Marriott Hotel City Wall and at the Marriott China
Hotel in Guangzhou. The Man Ho restaurant he opened in Shanghai was named one
of the top 10 Cantonese restaurants for three consecutive years by Shanghai Modern Weekly.
“I always make sure of the freshness of the
ingredients,” says Law. He imports many
of the seafood such as the king prawns and crabs from Hong Kong. On his days
off, he goes to Chinatown to check what’s available. One of the ingredients he buys there are the
almonds which he grinds down to dust to make his authentic almond cream
dessert.
Also imported from China are the pigeons and
suckling pigs. The suckling pigs come
from Hunan province, where pigs of very good quality are raised, says Law.
One of the items in Man Ho’s menu is a rarity
in Manila: roast goose with plum sauce.
Law is especially proud of the way they prepare this Hong Kong
specialty. “We stuff the goose with
Chinese herbs,” he says. “Then we put it
in front of a fan for about 10 hours so that the skin will be very dry before
we put it in the oven.” The technique makes the goose’s skin very crispy.
But it’s more than just the crisp, mahogany
colored skin that makes the roast goose so appealing. Underneath the skin is a very thin layer of
fat that adds texture and gives the goose a very sensuous flavor. Another must
try are the dim sum specialties prepared by Du Wen Bo, a specially trained chef that previously worked
at Beijing Marriott Hotel City Wall and was a well-known dim sum chef in town.
The dumplings are cooked only upon order and are served steaming hot with chili
bean sauce.
At this point Man Ho already has bookings for
banquets up to January next year. Some of the bookings are from repeat
customers who have been extremely pleased with the delicious cuisine and the
excellent service.
“I
always talk to the guests because I’m the one who knows everything about the
Chinese food we serve,” says Chef Law.
“I make sure they’re happy. If
they’re happy, then I’m happy.”
While Man Ho aims to provide authenticity in
its Chinese food preparation, it also anticipates attracting modern food
connoisseurs by incorporating contemporary design touches to its otherwise elegant
Chinese-inspired interiors. Guests will be welcomed by an elegant ambiance of
high ceilings, intricate wood carving details, and floor-to-ceiling windows
giving a lush view of the golf course. It has a total of 140 seats and features
6 private dining rooms that can hold from 6 – 24 persons. Two private dining
rooms can be combined for a larger intimate gathering.
Man Ho is conveniently situated in the new
Marriott West Wing with connection to the Main Hotel and the Marriott Grand
Ballroom.
Reservations are recommended. Call (632)
988-9999 or visit the hotel’s website (www.manilamarriott.com),Facebook (MarriottManila),
Twitter (@marriottmanila), and Instagram (@manilamarriott).
