The Chinese fine dining restaurant at JW Marriott Bangkok is called Man Ho and that’s where we enjoyed a vegan lunch. There are a number of vegan options on their a la carte menu but upon request we enjoyed a multi course tasting menu. And when we say multi course we mean multi course. Upon being seated and offered oolong tea we were presented with a menu featuring no fewer that 11, yes 11 course. Let the battle commence. We were served white fungus with asparagus and sweet corn soup, also a hot and sour Sichuan soup. We were expecting this to be spicy but it wasn’t, the sour notes were ever present and it was packed with finely sliced tofu, mushroom and carrot. We would have happily eaten it all but with nine more tasting dishes to come we declined. The starters were all served together with a variety of dipping sauces. They were all good but it was the steamed ‘Cheng Fun’ rice flower noodles with vegetables, mashed taro and sweet corn that won our hearts. Kind of like a steamed spring roll these were excellent. From the main courses which were also servd as a set the ‘Longevity Wok Fried Noodles’ with mixed vegetables and beancurd skin were very good, as were the lightly fried silken tofu, dusted with a vibrant red, chilli salt and served with matchstick cut deep fried taro sticks. The star of the show was the ‘Eggplant with Chilli Sauce’, chilled fillets of the most succulent eggplant topped with garlic, ginger, chilli, coriander and spring onion. This dish was outstanding. Our dessert was ‘Chao Zhou ‘Oni’ with Gingko Nuts’. A sticky rice with pandan and taro paste dome in a gingko sugar syrup. A trio of gingko nuts surrounded the mini dome and the dish was topped with a candied cherry. Very sweet but very tasty indeed.