MING COURT Review

The weather is finally a lot cooler today, so our family came to this Langham Place hotel to eat at night. The taste of the dishes in this hotel is not bad, like it.

Flavor fruit mixed lilies, this dish I tried this way for the first time, it sounds strange but the taste is unexpectedly good, sweet and fresh lilies with sour and sweet passion fruit, a very refreshing dish is also very novel ～

Delicate but not eaten [Selected three-style head plate] Seafood (seagulls) Vegetables (should be melons) Roasted goose composition. The color official said that it is shallow to deep, the seagulls are more refreshing, the acid is more appetizing, the melons are very crisp, cool, the summer is very comfortable, the roast goose, the fat and thin, the taste is relatively light. The chicken soup of Tengyun and Wuqi is placed in the teapot. This dish can be said to be a surprise, because the chicken soup can be made without greasy feeling. It is really a test of power. The cup should be medicinal food, soup, the entrance has a feeling of tea, clean, Pure, soft, and seems a little sweet, with a thin foreskin on the edge, will burst juice, not greasy. Not colorful [truffle and cow gift box] should be even a steak, about seven or eight cooked, palm-sized black truffle with beef without a sense of harmony, but it feels that there is not much color. Eat French but general taste of [Olive Oil Flame Shrimp] shrimp about two, completely soaked in the oil, it feels a bit like a Sichuan dish, after serving, the waiter will ignite, let the whole stone pot burn, garlic fragrance is very strong. The meat is tight and fresh [signature rice fish], a bit like our local steamed salted rice fish, but the rice fish is very fresh, the meat is a trace, very elegant, the saltiness of the pickled is just right, retains the fish's fresh taste, in line with the taste of the locals. Home-cooked [green seasonal vegetables] Cantonese heart, green, green, but very home-cooked, the taste is relatively light, suitable for summer. I didn't find the connotation of [flower carving bamboo chicken fried rice] The official said that it was hidden dry, and the surprise was constant, but I didn't seem to find it. It felt like a refreshing and not greasy chicken fried rice. The meal was just right. The flower carving wine had a taste. Dessert [Yangzhi Mann Dew>Swan swan squash>Almond tofu] Yangzhi Mann Dew is not bad, it tastes very cool, and the sweetness is moderate.

Before I went, I made a little guide online. I said that this is a restaurant with a Michelin chef. How can I miss the food and hurry to eat when I put my luggage in the hotel? It is located on the 3rd floor of the hotel. It is very convenient. The online has been reserved in advance. Therefore, the waiter with the name is quite elegant. The porch has a wide view. Every table is not very close. There is a private space. There are not many tables in the hall. There is also a box bathroom or a separate sink. This is rare. Praise here is a buffet style 198/person, staple food and some dishes are limited to one staple food [flower carving protein crab] per person, better than [flame shrimp], the taste of the flower carving in the crab is still quite strong, and the steaming is very tender with a little protein, crab flavor Fresh and protein pure, Very good combination. [Flame shrimp] feels like a steamed bun, except for a small video to install a B, the taste is light and tasteless. [Minghu Roast Duck] The amount of each dish is not a lot, the duck skin is still quite crisp, the meat inside is not woody, there is no duck smell, very good [Vinegar Pepper Pearl Fungi] It tastes a bit like seagulls, but the taste is crisper than seagulls, and it is a bit like eating crispy white fungus. The sour food is more appetizing. It is especially recommended [Wind Sand Fish] The fish ordered two copies. The amount given is not a lot of 3 pieces. The freshly fried fish is very fragrant. The selected fish will not be particularly large. It is quite tender. It must be called hot. Eat, otherwise it will be a bit fishy [Snowflake Beef] The tea tree mushrooms, apricots, abalone mushrooms and beef are perfectly combined, and some sweet peppers are not very fresh to eat. The more chewed tea tree mushrooms, the more fragrant [ quicksand] [ quicksand bag] are all limited quantities, one per person, but it is really good, especially quicksand ~ especially praise. [Almond tofu] The Internet is very delicious, I think it is average, maybe I personally prefer the almond-flavored snacks

Ming Pavilion is located on the third floor of Langham Place and is a Michelin two-star restaurant. Near Ningbo Cultural Square, the transportation is convenient and the surrounding area is lively. Take the elevator to the 3rd floor of the hotel, just on the right. The door is not big, you can enter the hotel lobby through a covered bridge. Not luxurious, but elegant and full of artistic, full of Chinese design elements. Not lost to the standard of a star hotel. Michelin has always been strict in its evaluation of their star-rated restaurants, and there are strict requirements for the amount and uniformity of the environment, dishes, ingredients, knives, dishes and even dishes. If you can meet the Michelin two-star restaurant standard, the hotel environment and dishes will inevitably not be too bad. The waiter was very enthusiastic when ordering, and the menu was very polite to retreat to one side, giving the guests enough space to order. The only regret is that there are only fixed packages in the menu, only seven or eight single packages for guests to choose, too few options, and must be two starting points. Let's talk about the dishes: ice drunk Liao Ginseng: the Liao Ginseng with the characteristics of the sauce, I have to say that the decoration is very beautiful, but Liao Ginseng gave me a feeling of soaking for too long, the taste is softer and not crisp enough. However, it is undeniable that this ginseng is good, but the foam is too much, the taste is average. Qianhu Wonderland: A pot, a pot, hidden in the smoke, this dish is a beautiful scenery. This is a pine chicken soup with a thin skin soup bag. The soup tastes very delicious, and the soup bag is also delicious. Olive oil flame shrimp: This dish is also full of steamed buns, open the back to the shrimp line raw tiger shrimp soaked in hot olive oil, olive oil has chopped garlic, wait until sent, the outside ignition, that visual effect is very good, shrimp is hot oil soaked cooked, Because of the short heating time, the shrimp is very tender, even a little crisp, and there is a faint garlic fragrance. However, I personally feel that the tiger shrimp is not very fresh. It may be related to the treatment method. Red wine Australia M8 and beef: and beef, I think it should be Japanese, but why is Australia and cattle, I personally can not understand, a few beef grains, packed in a small dumpling, with yellow pepper, red pepper and lily leaves for decoration, plus some tender Dutch bean meat, The flowers are green and the visual effect is good. The beef grains are about five ripe, and the black pepper sauce is on them. I have to say that the beef grains are still the first time I have eaten them with Dutch beans. The taste is good, but the beef feels a bit hard. And the taste of beef feels comparable to that of ordinary five-mature steak. Crispy pond tofu: This is a tofu that I don't think is tofu, there are some vegetables in it. The taste is average. Seasonal vegetables go: a simple plate of autumn sunflowers, the selection is good, but the taste is nothing to be desired. Fish rice: staple food, this dish, small in quantity, exquisite, feels like ordinary fried rice. Official Yan Mango Pudding & Pumpkin: After the meal, the dessert, the pudding is very sweet, there is nothing to be remarkable, I feel that the mango is not good, there are tendons. That pumpkin is OK. Overall, the dishes here are very expensive, the 499 package, I actually did not eat enough, the taste is also general, I feel that the price is not high, but, undeniably, the dishes here are very beautiful.

The Lantern Festival meal that my friend's blessing had. Langham Place Hotel is on the 3rd floor. If the subway comes over, you can go to Haitang North Road and walk for about 10 minutes. The environment is classical, the embroidery screen partition theme is different, and each one is unique. Very suitable for gatherings and banquets. Four cold spell seagulls, silk gin oranges, fruit vinegar mixed with four kinds of vegetables. Silk gin oranges are very delicate. Seagulls are crisp and refreshing. Fruit vinegar does not like. Vinegar mixed with vegetables is very appetizing. Three hundred and sixty degrees Kung Fu soup, Matsutake chicken soup. It was beautiful when it was served, and there were teapots and small tea cups on the antique wooden frames under the smoke. The texture is very good. After drinking a small pot of soup, it happened to be when the fog was scattered. The soup was mellow and clear, and a pot was drunk. Xiaolongbao, crab soup, with pine chicken soup just right. Red wine and beef grains are matched with green bean grains, lilies, onions, beef grains are quite tender, but the wine is not fragrant. Time vegetables Refreshing hot time vegetables, the interval between a meal is suitable. Blue pepper grouper The fish head of the grouper was also put in, which was a bit strange. The fish meat is smooth and tender, and the portion of the single is just good. Yuanbei Dutch beans, green red peppers, and Yuanbei are all my favorites. It would be better to improve the practice a little. Fish rice is served in a casserole. It looks like a rice cake with long grains of fragrant rice. The rice grain fully absorbs the soup. Small grains of squid are scattered among the rice grains, and each mouthful is full of flavor. Almond tofu with quicksand The dessert at the end is almond tofu with quicksand . Quicksand swans are made, but slightly ugly. The taste is good. The outer squat is soft. The almond tofu has a faint almond aroma, delicate and soft, sweet and ice-creaming.

The location of the restaurant is not as striking as his reputation. Fortunately, Michelin is well-deserved. The exquisite ingredients and the taste of cooking are impeccable for us. All dishes are generally exquisite and small. Gorgeous routes, such as flame shrimps, will also smoke. At first glance, it is very tall, so that you can raise your mouth and stomach. When you eat a bite and want to eat again, but you look up, only the aftertaste and drooling, ha, in short, it is very, very worth recommending to taste!