Despite Wong Tai Sin’s reputation for history and occasional notoriety, the district is now emerging as an unexpected culinary hotspot. This transformation is being led by CK Poon Kin-wai, a seasoned food industry veteran who once managed the three-Michelin-starred Cantonese restaurant, Forum.
Opening its doors in April, Man Yuen Restaurant is nestled within a shopping center in Tin Ma Court, one of Hong Kong’s most ancient housing estates. Poon, instrumental in Forum’s ascent to its third Michelin star in 2018, has leveraged his experience to create a unique dining proposition. His mission is to offer a high-quality menu that doesn’t break the bank in a location that, while off the beaten path, boasts ample parking.
The results so far have been promising, with Man Yuen’s unique dishes striking a chord with diners. The menu is rich with nostalgic Hong Kong dishes that are often overlooked or forgotten. Stand-out offerings include pig liver siu mai, a rarity on modern dim sum menus, and steamed eel with 15-year-aged tangerine peel, a delectable delicacy that often leaves customers mistaking it for pork.
While the price point is decidedly more affordable than a typical fine dining experience, with average steamed dim sum basket prices ranging from HK$38 to HK$45, Poon has not compromised on quality. The restaurant serves top-quality staple items, such as barbecue pork buns and roast meats.
Man Yuen’s location in the foothills of Lion Rock, a symbol of the resilience of Hong Kong people, provides a special touch. Poon views this as an affirmation of the restaurant’s mission to deliver exceptional food that recalls the city’s gastronomic roots.
Although the restaurant doesn’t fall into the fine-dining category, Poon is hopeful that Man Yuen’s commitment to excellent service and value for money will eventually earn it Michelin recognition. With his determined vision and extensive culinary expertise, it won’t be surprising to see Wong Tai Sin district emerging as a new culinary hotspot on Hong Kong’s map.
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