Ming Court

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.

"Ming Court" combines authentic "Shanghai flavor" to continue the essence of innovative Cantonese cuisine. When you step into the inner hall, you will be attracted by the modern and unique old Shanghai style. The city that never sleeps, which was once a "foreign place", also has her quiet and elegant side, just like a gentle woman in cheongsam, which makes people yearn for it. "Michelin Guide Shanghai 2020" Ming Court Chinese Restaurant has newly entered the list with one star. In addition to the award-winning dishes of Ming Court in Hong Kong, there are many innovations. Chef Qian Lin, the new executive chef of Ming Court, said that innovation is based on these two concepts: the first is the raw materials of Cantonese cuisine, cooked with the methods of the Jiangnan region; the second is local ingredients, cooked with Cantonese methods. Under the mutual appearance, the barriers between cuisines and ingredients are broken, extending more possibilities. Golden Leg White Snow Lobster Balls: Select American small blue dragon, remove the shell and cook, mix egg white and mineral water in a certain proportion and steam, pour the chef's special broth on top, sprinkle with some Jinhua ham, the lobster meat is chewy and sweet, the lotus root is refreshing and smooth, and the ham is just the right flavor. Rich Salty Chicken: Select Guangdong Qingyuan chicken and soak it in brine. A large amount of dried scallops is added to the brine to make the chicken have the sweetness of seafood, and then brush it with secret skin water to make it crispy on the outside and tender on the inside, full of juice. Paired with perilla leaves and chicory, it can just remove the saltiness and enhance the fragrance. Gexianmi Frozen Pear with Egg Tart: This is an award-winning gold medal dessert. The egg tart uses the best flour, the pastry is rich and smooth. After eating the hot egg tart, it is best to drink a sip of cold sugar water. Choose Xinjiang fragrant pears, remove the core, put them into bamboo nests, and steam them with secret sugar water and kudzu rice. The sweetness comes from the red date water, which is refreshing and heat-relief, invigorating qi and improving eyesight. The kudzu rice feels like bursting pearls in the mouth.

I like this Ming Pavilion very much. Although it was pulled by a friend to get together (one snack is three), it is still very worthwhile. I was impressed by the roast. I remember to tell the waiter that I would be fatter. I can probably eat several servings. It is really delicious. This time, the order is mostly snacks, and each kind of snacks is more remarkable. And the environment is very good and very quiet. Will come again.

Very quiet restaurant, not many people, high-grade, suitable for business negotiations, or friends gathering to eat and chat. His dinner plate is quite distinctive. We simply ordered a few dishes, mainly snacks, snacks are great, beautiful and delicious, color and fragrance. The dessert tastes good and the mango is strong. Recommended ～

If I wanted to order more seasonal dishes, I didn't particularly want to eat the menu, I still ordered the recommended dishes. First send a small piece of cucumber slices to make an appetizer, with sweetness in the acid. The soup flower glue chicken silk 128 is not very rich. It is added with flower glue silk, chicken silk, Chenpi, etc. Today's chicken silk is a bit woody. Fried pearl chicken 58, this I like very much, it seems that the rice cake rolls salted egg yolk dumplings. Mingge crispy fried chicken half 158, crispy meat tender, is to eat a piece of salt, one is light... stone pot crab powder stewed tofu 158, the visual effect is very good, the fire has burned for a long time ～