Ming Court Review

In Shanghai, the most anticipated thing, besides the wide variety of exhibitions, should be to eat at Michelin restaurants one by one. Tonight we came to Ming Court, which is located on the basement floor of the Langham Group Hotel. The menu cover introduces that the current head chef is Qian Lin. Although it was Sunday, when we arrived at 19:35, there was only one table of guests. The appetizer was chayote and small abalone, a small plate for each person, including children. Sour and sweet. The first dish was wild vegetable pomegranate fruit, which is usually not ordered because tofu skin is mostly made of thousand sheets of skin, with some symbolic carrot vermicelli and green vegetable shreds inside, or tofu buns with unknown contents like oden. The delicious tofu buns in my impression are in the Xuanling Pavilion Chinese Restaurant in Shenghe Mansion in Nanjing, which is half the size of Ming Court. The most special thing about this dish in Ming Court is that the bottom plate of tofu skin is dipped in cucumber juice and served, like an artistic gymnast who just came out of the water. The second dish is black pork barbecued pork, thickly cut, similar to Hong Kong street stalls, nothing special. The third dish was bitter melon and abalone. The fresh abalone was tender and soft, and although bitter melon was bitter, it did not cover the salty and fresh taste of the abalone. The fourth dish was steamed scallops with two flavors. The scallops decorated with garlic paste were padded with cucumbers, and the scallops decorated with black bean sauce were padded with bitter melons. The most popular dish on the table was the fifth dish, red wine flamed black pork. On the table, the round table rotated three times during the burning process, which took almost two minutes. During the burning process, the pork slices were roasted and oily, and the chicken mushrooms and king oyster mushrooms on the left and right gradually absorbed the oil. When the flame went out, the gravy and mushroom juice bloomed in the mouth together. The main dish was fried rice with bamboo shredded chicken. I don’t know what the name of the dish “baked bamboo shredded” means. The fried rice used black chicken, asparagus, and wolfberry. It was relatively light and matched with the XO sauce on the table. It was relatively dry overall, and the protein particles were distinct. If you don’t want to add sauce, the black pepper and beef fried rice at the same price should be more moist. When eating the main course, the waiter served a fish maw and shredded chicken soup, which is Ming Court's award-winning dish, and it seems to have lemongrass in it. After the soup was served, the children looked at the menu and the dessert of date paste and coconut milk cake was served. There were four in total, two of which were filled with fresh mango and two were filled with date paste. After paying the bill and leaving, we passed by a row of sunflowers. The waiter introduced that this row of flowers changes every Monday according to the season. It was already 9 o'clock in the evening when we finished eating, so we went to the First Outlet for a walk. Only Starbucks, Auntie An, and KFC were open. The TOMMY store was closing and no one was allowed to enter.

Cordis' Ming Ge has always produced very stable products and is one of the more well-known restaurants in the city. Because it is far from the city but close to Hongqiao Railway Station, it has become a designated stop for many gourmets returning home. There are so many famous dishes that you must order every time you come here. |Cui Su Wild Vegetables and Pomegranate Fruit^ First of all, it looks good, a touch of green, clean and elegant, has a refreshing taste, and has a slight aftertaste. It is a very good appetizer. |Huadiao Cooked Drunken Paste Crab^ A bright orange color makes you appetizing just looking at it. Aged Huadiao, plump paste crab, unique cooking method, overflowing with wine aroma, leaving a fragrant mouthfeel. |Honey Black Pork Barbecued Pork^ The key to delicious barbecued pork is to choose ingredients. It is too fat. Too much oil will affect the taste. The pleasure is slightly sweet and slightly fragrant, but it’s not satisfying after one bite. |Marazhan Golden Oyster and Tofu Pot^ It looks ordinary, but actually there is something special inside. I am a person who doesn’t really like eating oysters, but I kind of like it. |Truffle Wagyu Gift Box^The presentation is very exquisite, and the product is also available online. What is the specific taste? Come and try it yourself.

I really like this Ming Court. Although I was dragged here by my friends to join the crowd (each dim sum is three), it is still worth it. The barbecued pork was very impressive. Remember to ask the waiter for a fatter one. I can probably eat several servings. It is really delicious. Most of the dim sum I ordered this time was quite good. And the environment is very good and quiet. Will come again.

A very quiet restaurant, not crowded, upscale, suitable for business negotiations, or friends gathering for dinner and chat. Their plates are quite unique. We simply ordered a few dishes, mainly dim sum, the dim sum is great, beautiful and delicious, color, aroma and taste. The dessert tastes very good and has a strong mango flavor. Recommended~

If you want to order more seasonal dishes, but you don't have anything you particularly want to eat after looking at the menu, you can still order the recommended dishes. First, a small piece of cucumber slices is served as an appetizer, which is sour and sweet. Thick soup with fish maw and shredded chicken is 128, not very rich, with fish maw, shredded chicken, tangerine peel, etc., and the shredded chicken today is a bit dry. Deep-fried guinea chicken is 58, which I like very much. It looks like rice cakes wrapped in salted egg yolk rice dumplings. Mingge crispy fried chicken half is 158, the skin is crispy and the meat is tender, but one piece is salty and the other is bland... Stone pot crab roe stewed tofu is 158, the visual effect is great, and the blazing fire burns for a long time~

I have always wanted to try this famous restaurant, which is located in the famous Condes Hotel. There is a door leading to the square outside. It was just before Christmas, and it was very nice. I was invited by a friend to a banquet. The decoration of the restaurant looks ordinary, low-key and elegant, and the tableware is very distinctive. The dishes are the highlight, and each one is exquisite, attractive and unique. Please see the pictures, the plating is exquisite, and the taste is very good! You get what you pay for, it is worthy of Michelin.