After 2 weeks barely leaving the house and binging on the beauty of the 2024 Paris Olympics , it’s nice to return to normal routine and hop across the border for a chilled lunch .

Man Wah @mo_hkg has held a Michelin star for 16 years now , recently refurbished it’s a beautiful room with a great view of HK harbour .

A large Hokkaido scallop cooked medium well rather than the en vogue mi-cuit , held up very well to a punchy porcini mushroom sauce . It’s Yunnan mushroom season now and I think they are outstanding so I would have been happy with mushrooms playing a larger role here but it was an excellent dish .

M9 Australian Wagyu was served with a fresh and floral black pepper sauce , with lily bulbs the main garnish .

Prior to this , a duo of excellent dim sum , Har Gao was fashioned into the shape of an edamame pod and the shrimp was paired with edamame and green chilli . Very satisfying .

Mushroom and crab dumpling was also very moorish .

The small sample of the dim sum skills was excellent and I would return just to make a solid dent in the 14 varietal dim sum menu .