If you think Mann Hann is a Chinese restaurant, it is — but with a twist. While the restaurant serves dishes that many Filipinos consider Chinese, all the dishes were created by the family that runs the restaurant.
Since Mann Hann first opened in 1996, it now has seven branches in Metro Manila, including the one at MOA, which turns two this July, and one in Baguio City. And these family-style recipes must be the reason behind its success. If you don’t believe me, then ask SM founder Henry Sy Sr., who dines regularly at the MOA branch.
One of Mann Hann’s specialty is its oyster cake, a favorite among Chinese guests. Other dishes first-time guests should try are the lechon macau, spicy spareribs, beef broccoli flower, and chami. Other must-try dishes are the steamed fish fillet, fried spicy squid, and fish lumpia.
Just recently, Mann Hann has expanded its menu to include noodle soups and rice toppings to give diners a choice during the merienda service. Popular choices include beef broccoli flower rice, spicy sparerib rice, and seafood rice. Noodle favorites include the chami and bihon, which both come in sate and seafood variants. There are also roasting items, which the barkada can munch on as they wait for their orders: white chicken, soy chicken, asado, and beef brisket.
Although the restaurant is open during mall hours, it welcomes latecomers; last orders are taken as late as five minutes before the 10 p.m. closing time. — Joseph O. Cortes