MING COURT

The weather is finally much cooler today, so our family came to the Langham Hotel for dinner in the evening. The food in this hotel tastes pretty good, I give it a thumbs up.

Passion fruit with lily, this is the first time I try this dish, it sounds strange but tastes surprisingly good, sweet and fresh lily with sweet and sour passion fruit, a very refreshing dish is also very novel~

Exquisite but not edible [Selected Three Appetizers] Seafood (jellyfish) vegetables (probably melons) roast goose. The official said that the colors are from light to dark. Jellyfish is refreshing and sour, which is more appetizing. Melons are crisp and cool, which is very comfortable in summer. Roast goose is fat and lean, and the taste is relatively light. The [Qianhu Wonderland] with a perfect appearance The chicken soup is placed in a teapot. This dish can be said to be a surprise, because the chicken soup can be made without any greasy feeling, which is really a test of skill. The cup should be a medicinal food. The soup feels like tea when it enters the mouth, clean, pure, soft, and seems to be a little sweet. The steamed buns on the side have thin skin, bursting with juice, and are not greasy. The [Truffle Wagyu Gift Box] is not outstanding It should be considered a steak, about seven or eight minutes cooked, the size of a palm. There is no sense of disobedience between black truffles and beef, but it just feels that there are not many outstanding places. [Olive Oil Flame Shrimp] with a peculiar way of eating but average taste There are about two shrimps in total, completely soaked in oil, which feels a bit like a Sichuan dish. After the dish is served, the waiter will light the fire and let the whole stone pot burn fiercely, with a strong garlic aroma. The [Signature Rice Fish] with firm and tender meat is a bit like our local steamed salted rice fish, but the rice fish is very fresh, the meat is very elegant, and the saltiness of the pickling is just right, which retains the freshness of the fish and meets the taste of locals. Home-cooked [Green Seasonal Vegetables] Guangdong cabbage is green and verdant, but it is very homely and has a lighter taste, suitable for summer. [Hua Diao Bamboo Shredded Chicken Fried Rice] without discovering the connotation The official said that it is hidden and full of surprises, but I don’t seem to find it. It feels like a refreshing and non-greasy chicken fried rice, with just the right amount of rice, and Hua Diao wine is flavorful. Desserts [Yangzhi Ganlu>Swan Crisp>Almond Tofu] Yangzhi Ganlu is pretty good, very refreshing and moderately sweet.

Before going, I did some research online. It said that this is a restaurant with a Michelin chef. How can I miss it as a food lover? After putting my luggage in the hotel, I rushed to eat. It is located on the 3rd floor of the hotel, which is quite convenient. I had made an appointment online in advance, so I just reported my name and the waiter took me to my seat. The decoration is quite elegant, and the view from the porch is very wide. Each table is not very close to each other, so there is more private space. There are not many tables in the hall, and there are also private rooms. The bathroom is still a separate washbasin, which is rare. Good reviews Here is a buffet style of 198/person, and each person is limited to one serving of staple food and some dishes. The staple food [Hua Diao Egg White Crab] is better than [Flame Shrimp]. The taste of Hua Diao in the crab is still quite strong, and it is steamed very tender. With a little egg white, the freshness of the crab and the purity of the egg white are well combined. [Flame Shrimp] feels like a gimmick. In addition to posting a small video to show off, the taste is bland. [Roast duck in an open oven] The amount of each dish is not very large, the duck skin is still quite crispy, the meat inside is not dry, and there is no duck smell, which is quite good [Pearl mushroom with vinegar and pepper] It tastes a bit like jellyfish, but the taste is crisper than jellyfish, and it is a bit like eating crispy white fungus. The sour taste is more appetizing Specially recommend [Wind sand hairtail] I ordered two servings of hairtail, and the amount given was not very large, just 3 pieces. The freshly fried hairtail is very fragrant, and the selected hairtail is not particularly large, and it tastes quite tender. It must be eaten hot, otherwise it will have a bit of fishy smell [Frosted beef] The tea tree mushroom, apricot, and abalone mushrooms are perfectly combined with beef, and there are some sweet peppers. It doesn’t taste very fresh. The tea tree mushrooms are more fragrant the more you chew them [Quick sand pastry] [Quick sand buns] are limited in quantity, one per person, but they are really good, especially the quick sand pastry. [Almond tofu] It is said to be very delicious on the Internet, but I think it’s average. Maybe I personally prefer dim sum with a stronger almond flavor

Ming Court is located on the third floor of Langham Hotel and is a Michelin two-star restaurant. It is near Ningbo Cultural Square, with convenient transportation and a lively surrounding. Take the elevator to the third floor of the hotel and it is on the right. The door is not big, and you can enter the hotel lobby through a corridor. It is not luxurious, but it looks elegant and full of artistic sense, full of Chinese design elements. It is worthy of the standard of a star hotel. Michelin has always been strict in its evaluation of its star restaurants, with strict requirements on the environment, dishes, ingredients, knife skills, plating and even the quantity and uniformity of dishes. If it can meet the standards of Michelin two-star restaurants, the hotel environment and dishes must not be too bad. When ordering, the waiter was very enthusiastic. After handing over the menu, he politely stepped aside to give the guests enough space to order. The only regret is that there are only fixed set meals on the menu, only seven or eight single set meals for guests to choose from, too few choices, and it must start with two servings. Next, let's talk about the dishes: Ice drunken sea cucumber: The soaked sea cucumber is served with a special sauce. I have to say that the decoration is very beautiful, but the sea cucumber feels that it has been soaked for too long, and the taste is a little soft and not crispy enough. However, it is undeniable that this sea cucumber is good, but it is soaked too much and the taste is average. Qianhu Wonderland: A pot, a bowl, hidden in the smoke, this dish is a beautiful sight. This is a matsutake chicken soup with a thin-skinned soup dumpling. The soup tastes very delicious, and the soup dumpling is also delicious. Olive oil flame shrimp: This dish is also full of gimmicks. The raw tiger shrimp with the back opened and the shrimp thread removed is soaked in hot olive oil. There is chopped garlic in the olive oil. When it is served, the outside is lit on fire. The visual effect is very good. The shrimp is soaked in hot oil. Because the heating time is short, the shrimp meat is very tender, even a little crispy, and there is a faint garlic fragrance. But I personally feel that the tiger shrimp is not very fresh. It may be related to the processing method. Australian M8 Wagyu beef with red wine: Wagyu beef, I think it should be Japanese, but why it is Australian Wagyu beef, I personally don’t understand it very well. The few beef cubes are placed in a small bowl, decorated with yellow pepper, red pepper and lily leaves, plus some tender snow peas, colorful, the visual effect is still good. The beef cubes are about five-well done, with black pepper sauce on top. I have to say that this is the first time I have eaten beef cubes with snow peas. The taste is still good, but the beef feels a little hard. And the taste of the beef feels comparable to that of an ordinary five-well done steak. Crispy Pond Tofu: This is a tofu that is not tofu in my opinion, with some vegetables in it. The taste is average. Seasonal vegetables: A simple plate of okra, the selection of ingredients is good, but the taste is nothing to be proud of. Hairtail rice: The staple food, this dish, the amount is small, delicate, and feels like ordinary fried rice. Guanyan Mango Pudding & Pumpkin Crisp: After-meal dessert, the pudding was very sweet, nothing special, I felt the mango was not well chosen, it was stringy. The pumpkin crisp was OK. Overall, the dishes here are expensive, I didn't feel full for the 499 set meal, the taste was average, I felt the cost performance was not high, but it is undeniable that the dishes here are beautiful.

Thanks to my friend, I had a Lantern Festival dinner. On the 3rd floor of Langham Hotel. If you take the subway, you can get to Haiyan North Road. It takes about 10 minutes to walk here. The environment is classical, and the embroidered screen partitions have different themes, each with its own unique charm. Very suitable for gatherings and banquets. Four types of cold dishes: jellyfish, candied kumquat, preserved fruit, and seasonal vegetables with vinegar. The candied kumquat is very delicate. The jellyfish is crispy. I don't like preserved fruit. The seasonal vegetables with vinegar are very appetizing. 360-degree Kung Fu soup, matsutake chicken soup. It was beautiful when it was served. The antique wooden rack was filled with smoke and placed with teapots and small teacups. The texture is very good. After drinking a small pot of soup, the mist was dissipated. The soup is mellow and clear, and the whole pot is finished. Xiaolongbao, a crab soup dumpling, is just right with matsutake chicken soup. Wagyu beef cubes with red wine Wagyu beef cubes are paired with green peas, lily bulbs, and onions. The beef cubes are quite tender, but the red wine aroma is not tasted. Vegetables Fresh blanched vegetables are just right for a meal. Green pepper grouper The head of the grouper is also put in, which is a bit strange. The fish meat is elastic and tender, and the portion for a single person is just right. Scallops Snow peas, green and red peppers, and scallops are all my favorites. It would be better if the cooking method is improved a little. Hairtail rice It is served in a casserole. It looks like a piece of glutinous rice cake, and it is made with long-grain fragrant rice. The rice grains fully absorb the soup. Small hairtail fish are scattered among the rice grains, and every bite is full of flavor. Almond tofu with lava puff The dessert at the end is almond tofu with lava puff. The lava puff is made into a swan shape, but it is a bit ugly. It tastes very good. It is crispy on the outside and soft on the inside. Almond tofu has a light almond aroma, is tender and smooth, sweet and refreshing.

Ming Court's set meal, the refreshing chicken soup with matsutake mushrooms in Qianhu Wonderland, paired with juicy soup dumplings, elegant and sweet, and poetic. Another favorite is the red wine Australian beef cubes, the top tenderloin, tender meat, with natural sweetness. I ate one-third of the secret hairtail rice, and was about 80% full after eating. At this time, I ordered a black gold lava bun~ The taste surprised me, and it can be ranked in the top 3 of the lava buns I have eaten! Next time I visit dim sum, I will try a few more~