Marriott Manila's Elegant Man Ho Unveils New Menu

Savory and fork-tender beef, succulent seafood and roasted Peking Duck served with a flaming twist, take a peek at Ma Ho's new menu...

Since it opened in 2016, Marriott Manila's signature Cantonese restaurant, Man Ho, has been known for its refined take on traditional Cantonese cuisine. From delicate dim sum specialties to sumptuous beef, pork and seafood dishes using the finest and freshest ingredients, Man Ho elevates the Cantonese dining experience with its inspired modern interpretation on traditional flavors. Man Ho is ready to tease your palate once again with a selection of new dishes combining tradition with a refreshed and contemporary touch...

The lavish interiors exude a modern vibe, the perfect stage for a sumptuous feast  (for more on Man Ho, see my previous posts, Elegant Cantonese Cuisine at Man Ho, Now Open at Marriott Hotel Manila's New West Wing on the opening and Man Ho: Cantonese Flavors at Manila Marriott Hotel's New West Wing on some of their signature dishes).

The new menu at Man Ho includes tasty appetizers to savory roasts, the Chef's Double-Boiled Signatures to mouthwatering mains of beef and seafood courses capped by dessert, it's an impressive feast showcasing the creativity of Man Ho's culinary team.

Our feast at Man Ho began with tasty bites of Wok-Fried French Beans with Salted Egg Yolk (P 380) made with a lightly crisp outer layer of batter made with rich salted egg. The fresh snap and subtle sweetness of the French beans are complemented by the deep, nutty notes of the salted egg opening up the palate for the next appetizer...

...with the Wok-Fried Pork Parcels with Szechuan Chili (P 360), delicately wrapped pouches with a savory filling drizzled with a mildly spicy Szechuan chili sauce. The contrasting textures and flavors tease the palate, tempting you to reach out for another piece.


The tender Slow Braised Australian Beef Shank in Palawan Honey (P 480) rounds out our appetizers, a comforting and hearty dish with the savory richness of beef layered with a delicate hint of sweetness from the honey. The range of flavors from the appetizers are just a preview, with even more dishes to be served. 

A refreshing addition to Man Ho's offerings of signature roasts, the Shredded Chicken with Jellyfish (P 980 Small/P 1,600 Large) combines textural contrasts and subtle yet rich flavors in one dish. The tender shreds of chicken and the soft bite of the jellyfish with its delicate briny sweetness deliver clean and refreshing notes...

...followed by the crunch of the crispy wontons and sesame seeds perfectly finished by the finely julienned cucumber and carrots. Unlike the heavier flavors of the more common and usual Cantonese fare, the flavors at Man Ho are gentler, even sublime almost like tip-toeing on the palate rather than aggressively goose-stepping with overwhelming notes. It's Cantonese cuisine, refined.    

A cart is then rolled in beside our table. It's man Ho's Roasted Peking Duck, served with a fiery spin. 

The beautifully roasted duck is then laid on the carving cart, prepped for the much-awaited procedure with the flame. A French technique using flaming liquor, the dramatic cooking method is an experience in itself, layering the duck with even more flavor. 

And yes, they are using the good stuff. A shot of The Dalmore 12 Year Old Highland Single Malt Scotch Whisky is the fuel for the flame. At Marriott Manila's Man Ho, you can expect nothing less. Ignited by a torch, the flaming spirit is then gently poured as gentle blue flames drape the roast duck.

The familiar richness of the Roasted Flambeed Peking Duck served with Chinese Pancake (P 3,288) is enhanced by its encounter with the flame, coating it with a malty almost caramel-like sweetness adding depth to its flavors. Then again, adding The Dalmore 12 Year Old Highland Single Malt Scotch Whisky just adds an indulgent finish to any dish. 

The flambeed roast Peking duck is then carved...

...with the crisp skin wrapped in Chinese pancakes. From the elaborate flambe to the carving, nobody serves Peking Duck like Man Ho.

The flavors of the roast duck goes beyond just the expected richness, it's much deeper layered by the sweetness of the whisky. The flambe adds a sharp finish, and brings out the rich flavors of the duck. Definitely different, think of it as your traditional duck leveled up with a flaming finish. The rest of the duck is then sent back to the kitchen, prepped for the next course.

A comforting soup served in a coconut shell is then served, the Double-Boiled Abalone with Red Dates and Coconut Broth (P 680) to cleanse the palate.

A new addition to Man Ho's offerings of Chef's Double-Boiled Signatures, the light broth delivers gentle notes with every sip followed by a hint of sweetness from the coconut. The succulent abalone infuses its briny flavor to the broth, completed by the red dates. The layers of flavors are subtle, soothing the palate and warming the body for an elegant soup dish. 

Our feast at Man Ho continued with a tasty pair of seafood dishes, starting with the elegantly plated Stir-Fried Shrimps and Porcini Mushrooms and Broccoli (P 1,280) with its vibrant colors that first feeds the eyes...

...and one bite of the fresh and plump shrimps deliver crisp and clean flavors to complete the sensory experience. Freshness is flavor, and this dish masterfully combines the distinct notes of each ingredient in a seamless blend.


The Pan-Fried Australian Barramundi on Black Bean Sauce (P 980) is a heartier dish with the bold and robust notes of black beans and fresh vegetables pairing well with the firm yet melt-in-your-mouth texture of the fish for delicately balanced flavors.

From starters to mains, Man Ho's new dishes clearly impressed. But Man Ho had one more dish for a strong finish. The Pan-Fried US Beef Tenderloin in Black Pepper Sauce (P 1,500) is all business when it comes to flavor, with the rich beefy notes draped in an equally flavorful black pepper sauce topped with crispy thinly-sliced garlic slivers. The upfront flavors of the black pepper sauce tempers the richness of the beef without overwhelming it in another masterfully executed dish.

And the rest of the duck? Deep-fried to a light crispness and richly seasoned with salt and pepper, it's another perfect ending to a memorable feast at Man Ho.

A pot of freshly brewed tea accompanies our dessert of Sticky Glutinous Rice with Coconut or Coconut Muchi (P 198-3 pcs). The new menu showcases the refined culinary style of Man Ho, weaving tradition with a bold inventive flair that sets it apart from the rest. It's another reason to visit Man Ho. Elegant Cantonese cuisine is just a short walk away at Marriott Manila's new West Wing...