Musings of a bon vivant in Hong Kong

Man Oh Mano

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As much as I like seeing new things, the ground floor of the L Place doesn’t seem to be overly blessed by long-standing tenants, so I hope that newest occupant Mano can, over time, prove itself to be a popular establishment that deserves that space. European café and restaurant Mano offers all day dining from brioche, bread and pastries with your morning coffee and brunch spreads for your midday hunger pangs to swanky dishes at dinner, so really, you can pretty much spend your whole day there if you’re lazy!MANO IMG_7376 IMG_7372 IMG_7373

I like simple décor, and Mano’s black and white interiors with a lovely marble workspace open kitchen and plush Italian leather seats does give it an air of urban elegance. When my friend V and I went one evening, we found the service quietly efficient and friendly, though our waiter faffed with our seating a bit, deciding between five sets of identical tables. The menu is attractive- dishes such as Parmesan custard with basil and zucchini emulsion and Mezze maniche Mancini sound rather grand and there is a good variety of meats and seafood to satisfy anyone’s palate.

Prices are less friendly with mains coming in at $200-350 each, so if you think ouch, then I would stick with their morning and brunch. We started by sharing the Pan-seared Hokkaido scallops with home smoked Iberico pork belly. Presentation-wise, our three plump and perfectly cooked scallops looked a little lonely separated out from each other on this huge plate, but aside from that the whole dish more or less came together and the accompanying pork belly was a crispy, salty delight. The porcini ratatouille had a slightly bitter aftertaste unfortunately, which affected the overall taste.

Pan-seared Hokkaido scallops

Pan-seared Hokkaido scallops

For mains, the 120 days grass fed Sirloin of New Zealand Ocean beef ($318) was excellent. The beef was well-seasoned and succulent, but I thought that it didn’t need all of the shaved, aged Parmesan that it came with as it made it a little too rich. V had the Seared tuna loin with parsley mash, roasted beetroot, squid cappuccino and truffle caviar ($308). The tuna loin was perfect in the middle but the outside was over-seared but we loved the parsley mash and the caviar gave it a good umami kick. But there was a downside to our experience. Both dishes were served a tad under lukewarm. Now, I have no idea whether it was because the staff were waiting for both dishes to be cooked before serving, or whether they simply were slow to bring them out after they were prepared, but having my hot mains served hot is quite important. Luckily it didn’t affect the taste of my beef and good conversation between friends was enough for us to overlook this.

120 days grass fed Sirloin of New Zealand Ocean beef

120 days grass fed Sirloin of New Zealand Ocean beef

Seared tuna loin

Seared tuna loin

To end, there was Orange lemon crème brulee with lemon ice-cream. I have high hopes for Mano, I do. The citrusy taste of the brulee was fantastic and this dessert would have been wonderful if it had set properly. But our brulee was runny like a fresh yolk. The manager was great and offered to get us another, but at this point we had slurped it up, literally.

Orange lemon crème brulee

Orange lemon crème brulee

Next time I will try their breakfast and lunch. For now, I think I will see if a few months can sort out a few of their existing crinkles.

Chopstixfix rating: 3/5


Mano Hong Kong, G/F, L Place, 139 Queen’s Road, Central, +852 2384 7339,


Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

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