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From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks.
Man Wah
Man-Wah-Restaurant-Michelin-Star-Dining
The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the refined classics that encapsulate Man Wah’s legacy are: deep-fried matsutake mushroom pudding (guo-ja), the Cantonese version of an ancient delicacy dating back to the Qing Dynasty; braised pork belly with taro, based on a family recipe that pays homage to the disappearing art of Hakka village cuisine; and deep-fried and braised prawn, rice cake and salted threadfin fish, which is now given a more cosmopolitan revamp with the use of Korean rice cakes instead of noodles. Chef Wong’s creati
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Shochu is arguably Japan s best kept alcoholic secret. Unlike sake, this category of spirit is not brewed, but rather distilled mainly using rice, barley, sweet potato, and in some cases, even black sugar. In an effort to increase awareness of the category locally, the Japanese prefecture of Kagoshima has partnered with Mizunara s liquor distribution arm to arrange a shochu pairing menu at The Hari s resident Japanese restaurant, Zoku.
Responsible for curating the drinks pairings is Shochu Meister, Yoshie Kakimoto, who has matched dishes like Kagoshima yellowtail prepared three ways with a Daiyame shochu highball; “flying fish” ceviche paired with Samurai No Mon