Man Ho Chinese Restaurant, JW Marriott Hotel Bangkok

Above: Man Ho Executive Chinese Chef Peter Li was serving up Peking duck Beijing style (with the skin + the meat in one piece rather than only just the skin as others). A Peking duck here (at Bt1,490++) comes with a ‘fiery’ presentation. The already crispy skin was ladled and set on fire with Chinese whisky for an extra aroma. The leftover meat can be cooked further into another tasty dish (black pepper, Gang Pao-style or even Schezuan sauce)


Man Ho Chinese restaurant at JW Marriott Bangkok is now 21 years old. The place has always been a popular choice for those who feel at home with this long-standing 5-star, old-school, and very opulent establishment. But then again, things are looking new and shiny thanks to the newly appointed executive Chinese Chef Peter Li who tends to bring to the table the jovial elements that also add to the taste of this family-style meal.

Above: Amouse bouche of sesame mayo prawns that tasted not unlike the old-school prawn cream salad (in a crispy taro basket) that have been so common, but with new presentation and more prawny tastes than veggie. 

Above: A platter of dim sum with new creations from Chef Li being the quid ink hagaw, glass noodle and fish stick. 

Hailing from Beijing, Chef Peter Li garnered international experiences through his extensive travelling and his day-time jobs that happily posted him in many exotic five-star hospitality establishments. For example, before coming to Bangkok, Chef Li was cooking from colourful places like Cyprus, the Maldives, India, Egypt, UAE, the UK and also Saudi Arabia. That, he said, helped reshape his concept about Chinese food. Inspirations, different tastes and new presentations are added along the way into his signature cooking. The result, now that he is based in Bangkok, is the first page of Man Ho’s menu with a new list of must-eats. Some are exclusive only for Man Ho, some are classic with a twist. But all delicious and exciting.

Above: Teapot seafood soup with river prawn, scallop, abalone, squid, ginseng and goji berry, Bt1,100++.

A lot of fire, steam, whiskeys and wines are used at the table side. If you order a Peking Duck, for example, it will be flamed with a concoction of Chinese wines prior for an extra aroma and then freshly sliced into chunky pieces with the crispy skin and the meat together. The duck we ate was delicious, also loved the homemade tortilla pancake and the sauce that carries a strong sesame oil aroma.

We had also tried the ‘Sauna King Prawns’ that came with a spectacular cooking method. Please click on the IG video clip above to see the real force of the cooking steam. A typical Chinese steaming but all done at your tableside. The prawns were so fresh and sweet they barely needed any condiment which, in this case, was just a small dab of soy sauce. (Bt750++ for 3 pieces).

Above: The Sauna King Prawns is exclusively available at Man Ho. 

Above: Another Man Ho exclusive – Salt-baked TaiJi Chicken. Also with flaming. Delish. The chicken was juicy and tender (Bt550++).

The TaiJi Chicken – with the chicken seasoned and crusted with sesame – was wrapped in lotus leaves before being baked in a thick layer of salt. The salt bath was also put into flame at the serving which can be good to watch when you are in a company. The chicken was juicy. The sauce reminded me of the ubiquitous Hainanese chicken. But this hot oil-base condiment also contained chillies and garlic as opposed to the basic spring onion and ginger served in the chicken rice recipe.

Above: Snowfish roasted in bamboo with toppings being Zhong Qi sauce, Bt400++/100 grams).

The snow fish, came in individual pieces, might look a little bit dry. Chef Li, as if he was reading my mind, assured that the interior of the chunk was still juicy. The topping sauce was quite similar to the black bean sauce, but not exactly a double. The Chinese called this sauce ‘Mama Sauce’ and usually put it into various dishes including the stir-fries.

Above: X.O. Scallops wrapped in bacon and seafood sauce, Bt950++ for 5 pieces).

The scallops – a fancy choice considering you are eating in a family-style Chinese table – were plump and juicy. They would make scallop lovers happy. This is a nice combination of fresh seafood, earthy saltiness of the bacon and the spiciness from mixed spices and chillies from the sauce.

Above: Summer + Winter – Ice cream on warm brownie and chocolate sauce (delish), Bt260++. 

Man Ho – JW Marriott Bangkok. Daily: 11.30 – 14.30, 18.00 – 22.30. All you can eat dim sum lunch/dinner Bt888 net per person during weekdays, and Bt1,150 net per person during the weekend. The a la carte dishes featured here are available for both lunch and dinner every day. T: (+66) 656 7700.


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