When it comes to Cantonese Cuisine in Hong Kong, personally there are only a few which manages to make a really lasting impression, and when it boils down to the more formal Haute Chinese cuisine, here at Ming Court(**), Hoi King Heen(*) and Macau’s 8 Restaurant(**) definitely gets my current top votes. But others like the unstarred 好運強記 Ho Wan Keung Kee and Luk Yu Tea House during dinner can also be very good and amazing. Man Wah (*) also reverts back to more classical dishes when ordering a la carte, but the cooking execution there is always exemplary. I think everyone generally agrees that Ming Court is definitely one of the Top 2-3 Cantonese restaurants in Hong Kong at this moment.
New Wine Shop & Cellar -
You can drink the bottles here or to buy take-away.
Or open these bottles inside the restaurant for no extra charge!
Our Dining Room for tonight -
Lovely Table Setting -
This is one of the executive rooms,
the doors can be locked for privacy.
Michel Arnould Champagne -
This small producer of Champagne uses all Grand Cru Class Pinot Noir to make this exclusive bottle, imported by Langham Place Hotel directly. The nose is characteristically Pinot like, but interestingly it tasted like grape juice to me. It is also not as Brut ‘dry’ as it claims.
貴妃醉蝦餃 – Drunken Shrimp Dumpling
長腳蟹鮮肉小籠包 - King Crab and Pork Xiao Loong Bao Dumpling
The Drunken Shrimp dumpling was filled with an alcohol spiked filling with bamboo shoots! Amazing stuff! The Crab Xiao Loong Bao on appearance didn’t look as attractively pleated, but in the mouth that sweet crab essence with lots of soup liquid bursted into the mouth. Lovely ~ 9/10
金泊松露千層豆腐 – Chilled Bean Curd, Black Truffle Paste and Gold Leaf
桂花醬杞子水晶肉 – Pork Terrine, Wolfberry and Home Made Osmanthus Honey
Some new dishes by Chef Tsang. I loved the tofu with truffles, and who doesn’t love truffle? But it was the silky soft and tasty tofu which had me swooning! The Pork terrine was more Aspic like and is an interesting combination with the osmanthus. ~ 7.5/10
茶壺松茸竹笙清湯 – Chicken Consommé, Matsutake mushrooms, Chopped Bamboo Pith -
This was rather Chicken-y and I couldn’t detect enough Matsutake mushroom influence. Serving soup in a Tea Pot is trendy nowadays as it is like tea tasting. ~ 6/10
皇袍加身 - Iranian Caviar on Lobster and Sea Urchin Sauce, on stir fried Egg White -
I think this dish got everyone’s attention! It might sound like a seafood overload, some even consider this fussy but I thought it was brilliantly balanced! The main course dish is served on a $2,000 plate ~ 9/10
Wairau River Pinot Gris 2009 -
Our Sommelier explained that it’s not easy to pair Chinese food with the Italian Pinot Grigio style, or vice versa an Alsace Pinot Gris. This New Zealand Pinot Gris filled in this spot as it is more dry and crisp or straightforward, but not overly acidic. I feel the same about Rieslings in general.
鴛鴦百花雞 – Minced Shrimp Chicken duet
A traditional dish from Canton, the 2 variations here uses shrimp instead of traditional crab meat and are now slightly fried on the surface. The one on the right has a peppery wet sauce. The Pinot Gris hold up well with the chicken oil and pepper spice. ~ 8/10
Quinta de Saes, Dao, Portugal, 2007 -
Used to pair with the following dishes.
松露和牛禮物盒 – Boxed Australian Wagyu Beef, Black Truffle
The mushroom duxelle was wrapped in wagyu beef then tied together with spring onion like a parcel. This dish was used to participate in a local Cooking Competition! The taste was excellent and it’s hard to keep this warm throughout. but I think the wagyu could do with slightly more wagyu flavour. ~ 8/10
A Suckling Pig stuffed with Minced Prawn and Strawberry sauce -
Didn’t get to try this as another blogger did,
but thought I will post it for reference..!
鴨汁鴨肉雲吞 - Duck Ravioli, Duck Consomme with Steamed Eggs
Topped with some shredded Yunnan ham. This had a more Western feel to it but the ingredients are already used in Cantonese cooking. The duck mince was slightly dense today. Sits on top of a well steamed egg custard, this was a fun dish to eat. There was some truffle in there. 7/10
甜夢仙景 – Truffled Nuts Mooncake, Chilled Cheese Tart, Mango Crystal Jelly,
Rabbit Coconut Marshmallow
The Autumn Moon Festival themed mini desserts ! With the dry ice effect.
Some Teas and Chocolates to finish the Meal -
The chocolates are made for certain VIP hotel guests usually,
and include very unique flavours. Such as Dark Chocolate with Whisky, Orange and Morels. Or Beetroot and Raspberry Vodka Jelly in Dark Chocolate. Pina Colada, or Chocolate Miso Caramel. Amazeballs… Wish I could buy these separately at the counter !!
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Baked Crab Meat in Shell, with Gratinated Cheese -
Another version of Baked Crab Meat in it’s Shell and Fried in Panko crumbs -
Grouper Dish with Fried Prawn Heads -
This signature dish makes reference in the Chinese name, to the army and it’s armour.
Fried Chicken with Lotus Root Chips -
A lot of locals think this is one of the best Fried Chickens. I concur with that.
Occasionally you might find a better one, but this here is consistent.
Suckling Pig on Fried Rice -
Suckling Pig here is good, but this dish is interesting as a combination!
Pan Fried Chicken with Black Truffle and Pumpkin slice -
I find this slightly salty but it is one of the most popular Signature dishes here, better eaten with some plain rice and it will be good!
太極珊瑚松茸 – Yin Yang Vegetarian Dish with Braised Winter Melon and Matsutake
If you are into vegetarian dishes, this one is really designed for you!
Price: Around $300 – 400 Per Person before Wines
(Note: Part of the 1st part of the Review was by invitation by the Langham Place Hotel to try out their new dishes and Wine Pairing. Some dishes of my independent visits were added for reference.)
Ease of Access: 5/5 (On Top of MTR Mongkok Station)
Food: ♕♕♕♕1/2 to ♕♕♕♕♕ 1/2
Address: 旺角上海街555號香港旺角朗豪酒店6樓
6/F, Langham Place Hotel Hong Kong, 555 Shanghai Street, Mong Kok
Ph: 3552 3300
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