Ming Court at Langham Place Hotel – Contemporary Chinese Cuisine at Two-Michelin star Restaurant
Located on the sixth floor of Langham Place Hotel in Mongkok, Ming Court is an oasis of class and modern Chinese luxury. Being one of only 13 restaurants in Hong Kong to be awarded two stars, the restaurant serves up Cantonese dishes with culinary innovation.
Heralding over 40 years of experience, Executive Chef Mango Tsang Chiu Lit joined Ming Court this year March. First dish and I was already impressed by its presentation. Just a few stacks of Homemade Chilled Tofu (HK $68/pax), so silky and soft. Just adding abit of Italian black truffle and gold leaf and I was swoon over!
We tried two dishes from their dim sum menu and this includes Shanghainese Pork Dumpling with Alaskan King Crab Meat (HK $25/pc) and Steamed Drunken Shrimp Dumpling (HK $25/pc). The addition of crab meat makes for a rich but equally traditional xiao long bao. And the har gao has an aromatic hint of alcohol with bamboo shoots.
Presented in a Japanese style, Tea Pot Chicken Consomme (HK $128/pax) came in a transparent tea pot. Can’t really taste the Matsutake Mushroom, perhaps the bamboo pith was much stronger. But sipping my chicken soup from a tea cup kinda reminded me to slow down my pace and enjoy the goodness from the soup.
Ming Court has won multiple awards since 2003 at the Hong Kong Tourism Board’s Best of the Best Culinary Awards, and continuously strives for delicious, innovative and artistic delivery of its quality dishes. In 2009, the chef created this Giant Garoupa enrobed in Minced Shrimp (HK $438/8pcs) and was awarded silver! When you bite into this unique dish, you get the wonderful mix of freshness and succulence. The fish is fried till perfection and the meat is really firm and meaty.
Shao Xing Wine-Scented Fried Rice Sizzler with Silkie and Crispy Conpoy (HK $268) turned out to be my favourite dish, surprisingly. It was awarded gold for Hong Kong Tourism Board Best of the Best Culinary Awards 2011. I thought it would just be a typical bowl of carbs but I was totally wrong!
The key to the aromatic fried rice lies in the Shao Xing wine, used to marinate the silky chicken and fried rice. Encased in a hot casserole, the dish accentuates the enticing aroma of Shao Xing wine and is sure to be an attention-draw when served in our dining room. Silkie, an ingredient which my family used only for cooking herbal silkie soup, is now used to stir fried with fried rice and it tasted sooooo good.
And a plate of Sweet Wonderland (HK $196) to end the meal. I love the cheese tart and osmanthus jelly!
At Ming Court, they take their wine very seriously. Cellaring over 450 noteworthy labels including French, Italian, Portuguese and South African top producers, as well as new, up and coming rising stars on the wine scene, Ming Cellar offers wine experiences through its appreciation tastings and pairing dinners for guests.
Ming Court has definitely lived up to expectations as a Michelin 2-star restaurant. A meal here is luxuriant and sophisticated. I appreciate the precise preparation, quality flavours and creative presentation that Cantonese fine dining is famous for.
Recently, the restaurant has launched a new Wellness Menu, featuring nourishing and healthy delicacies using premium Chinese herbs and fine ingredients. ‘Wu Xing’ has been one of the most important pillars of the concept of TCM. Each of the five elements (wood, fire, earth, metal and water) affects different parts of our body. By incorporating the concept of ‘Wu Xing’ to Cantonese cuisine, each guest will be taken on an exclusive and nutritious gourmet journey.
Address: 6th Floor, Langham Place Hotel,
555 Shanghai Street
Mongkok, Kowloon, Hong Kong (旺角上海街555號朗豪酒店6樓)
Lunch: 11am ‒ 2:30pm (Mondays to Saturdays)
11am ‒ 3pm (Sundays and Public Holidays)
Dinner: 6pm ‒ 10:30pm