MING COURT Review

Today, when the Michelin Guide to Hong Kong and Macau 2021 was released, I will post a review about a Michelin-starred Chinese restaurant that I just went to dine in 🍴 This famous Chinese restaurant in Hong Kong is "Ming Court". They have been firmly seated at one or two stars for more than ten consecutive years (2009-2021) since the Hong Kong and Macau Guide appeared. It is located in the Cordis Hong Kong🏨, the dining area is elegantly decorated, and the restaurant offers a variety of exquisite dishes, including excellent homemade dim sum. Although the restaurant is located in a prime location in Mong Kok, I don't often go to Langham Place in Mong Kok. It's a rare visit after ten years. This time, in addition to ordering a few dim sum, I also ordered two selected award-winning dishes. [Taste] First, let's talk about their famous baked abalone and chicken nuggets. The plating is exquisite, using a whole dried abalone, and paired with Pu'er tea to relieve greasiness. It is a sincere work. We also ordered vegetarian spring rolls with morels and healthy three-color dumplings. The three-color dumplings have colorful skins and different fillings in each color. The green ones are porcini, elm ear and spinach dumplings, the orange ones are wolfberry, shrimp, crab meat and carrot dumplings, and the red ones are scallop, morel and beetroot dumplings. They taste good. As for the award-winning dishes, we chose "Ruyi San Nong" and "Dragon Emperor Wearing Golden Armor". Both are very creative dishes, especially the plum and scallop jelly in "Ruyi San Nong". At first, it was hard to imagine what it was like to have a scallop in plum jelly, but the feeling after eating it was quite good. It was sour and sweet with a little freshness, which was quite interesting. Originally, I wanted to try Yan Jingning's famous dish again, but the waiter said that it was not available that day, so I ordered "Liusha Yangmei" as a dessert. The crispy beetroot glutinous rice was served with mountain slag strawberry jam, which was very appetizing. 【Service】 Overall, I am satisfied with the dining experience at Ming Court. Their dishes are in the style of modern Cantonese cuisine, which is creative and does not conflict with traditional Cantonese cuisine. Although I felt that the restaurant was a bit short of staff on the day of the meal, the service staff were professional, diligent and friendly. 【Environment】 By the way, if diners are interested in art, they can also take a look at the contemporary art placed in the hotel or restaurant before and after the meal. The hotel concierge also gave me an introduction that day. It turns out that one of the paintings of Mr. Wu Guanzhong, a master of art who is proficient in both Chinese and Western culture, is also in it.

My obsession and love for Ming Court is probably that distance creates beauty. It's too far, really too far, so I cherish every time I go there. If it were closer, I might have eaten it several times and would not miss it. ▹ Wild Vegetable Pomegranate Fruit One bite and you'll fall in love! It's really the biggest bean curd roll I've ever seen. The extremely thin and tough bean curd wraps the chopped amaranth, fungus, water chestnuts and mushrooms into round and plump pomegranates, which sit solidly in the cucumber juice. It's crisp and juicy when you bite it, and it bursts with a cool and fresh fragrance, like being in a bamboo forest with a breeze blowing on your face. The fresh fragrance of wild vegetables is charming enough without extra seasoning. ▹ Rice noodle rolls with preserved vegetables and black pork barbecue pork The rice noodle roll skin is thicker, but you can taste the sweetness of black pork barbecue pork, but the presence of preserved vegetables is too low, and it's just average. ▹Wild Mushroom and Beef Thousand Layer Puff Pastry The crispy crust melts in your mouth, and the steaming hot filling is full of fresh fragrance. This crispy and delicious snack never disappoints me. ▹Traditional Egg Tart The thin and crispy Hong Kong-style puff pastry is stacked layer by layer to form the bottom of the tart, carefully supporting the extremely smooth egg tart filling. The pure egg and milk fragrance is more mellow in the butter aroma of the tart crust. The small egg tart is so delicate and excellent that I was moved by it. ▹Crispy Fried Chicken After coming all the way here, you still have to try the signature crispy chicken. The paper-thin crispy skin, tender and juicy chicken, and a layer of just the right amount of fat in the middle, with distinct layers, and the rich salty fragrance does not cover the original taste of the chicken. It's great! ▹Roasted River Eel The thin eel meat does not bring the taste of the eel, and the meat is also slightly old and dry. Can an old woman become a girl by applying powder? Can she? ! A little lemon. Others eat fat river eels. Maybe I am losing weight. ▹ Fried rice with fresh shrimp and wild rice in xo sauce I felt that this bowl of rice with full ingredients was stable as soon as it was served. It looked good. I was excited to take a bite. Emmmm, to be honest, for fried rice, as long as the rice grains have a good taste and the side dishes are fried in real ingredients, it will not be unpalatable, but it is indeed not as good as I expected. The taste is very light, not to mention the freshness of xo sauce, which is really a pity. ▹ Snow Swallow Mango Sago The mango sago in this type of restaurant is similar, and there are few unpalatable ones. This bowl of Ming Court is added with snow swallow, and it is ethereal, which naturally makes people look forward to it more. The taste is okay, the fruity fragrance is sweet and delicious, but it’s a pity that the texture is thin, I prefer it slightly thicker. It’s not anyone’s fault, but we are not suitable

I was visiting Langham Place that day. When it was time for lunch, I searched for nearby food and saw Ming Court. It was a Michelin star restaurant and connected to Langham Place. It was delicious and convenient. It was the best choice, haha. The front desk asked us if we had a reservation and if we were hotel guests. We didn't... so they took us in and seated us directly. The service was quite good, after all, it was a place that charged service fees. The price was also in line with the Michelin one-star standard... a bit expensive. The barbecued pork was super flavorful, the meat was delicate, and the fragrance lingered in the mouth. I felt that it was expensive after one bite! The crispy duck was super tender, with crispy skin and tender meat. It was completely integrated into the whole taste sense after a little chewing, and it was very filling. The wagyu fried rice, the rice grains were distinct, but not dry, the beef was very fragrant, and the rice, beef and side dishes were really happy. It was one of the best fried rice I have ever eaten. The vegetables were also very praiseworthy, green beans and water spinach with shrimp paste. It really takes effort to make the vegetables so delicious.

It is also a restaurant specializing in Cantonese cuisine. The environment is relatively simple and has a grand Chinese style. It is best to make a reservation in advance. I found that the names of the dishes are quite domineering, such as "High Mountains and Flowing Water" and "Dragon Emperor's Golden Armor". The presentation is also very cute. The cheese crab shell is delicious. I don't like fried food. The soup is very fresh and I drink a bowl to the bottom. The mango sago is not too sweet and tastes good. The price is reasonable.

I went there specifically to try the Michelin two-star restaurant because of its reputation. Shaoxing wine dumplings are the most recommended snack. I originally wanted to try the award-winning dishes, but unfortunately the award-winning dishes were all large dishes. There were few of us this time, so we couldn't eat many of them and only ordered a few dim sum. I suggest you find a few more people to eat together so that you can order some award-winning dishes to share.