A standard dim sum experience is often lively if not noisy, with dishes clanging and chatter resonating around the room. However, the Michelin-starred Man Wah has upgraded the standard teahouse experience. From the traditional rosewood ceiling and the glow of gold-plated lamps reminiscent of bird cages, the atmosphere is cozy and warm, with a twist of classic sophistication that’s been honed since the restaurant’s opening in 1968.
On a rainy afternoon, our dim sum offerings included vegetarian dumplings (with perfectly thin wrappers), luxurious lobster rice rolls, and barbecued Iberian pork buns. All tasted more refined than casual dim sum equivalents and each bite was a discovery of how simple, beloved, traditional recipes could be updated to surprise the modern palate. The restaurant also features other staples like double boiled, sea conch, longan, lotus seed, lily bulb soup and fried vermicelli with crabmeat and shredded pork—both light and perfectly prepared.
And then there was dessert: A warming double-boiled whole pear with chun bei, swimming in tangerine tea, and a mango and pomelo saga that whisked us away to somewhere tropical. But really, we (and our stomachs) were perfectly happy exactly where we were.