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2012-03-28
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The Ming Court kitchen’s décor is inspired by the collection of Ming Dynasty potteries by leading Chinese artists. Executive Chef Tsang Chiu King gave Ming Court’s traditional Cantonese cuisine a 21st Century twist, a mixture of classic Cantonese dishes with some modern ones. Ming Court has replaced its wine menus with iPad, with a selection of over 400 wines from both old and new world. The everyday drinking wine was reasonably priced and affordable. The best dish of the night was the shredded
The best dish of the night was the shredded duck with black truffles and enoki mushrooms. It was beautifully presented in a heart shape. The duck was cooked with tendency and went really well with the black truffles. The black truffles gave the dish a long last finish; if a little bit of vinegar were added with the mix greens would make the dish to perfection.
Braised fresh prawns with crab meat, spinach and steamed egg white in broth is a special of Ming Court. The broth was reasonably standard, and the soup has lacked the WOW factor. I presume the egg white was steamed/curdled in the bowl (gave it a very smooth texture) before the ingredients were added. I believe if the prawns were grilled before putting the whole lot together, it would give a new dimension to complete the soup!
The stir-fried Japanese kurobuta pork loin with orange and honey sauce was somewhat below par. The kurobuta was crisp on the outside, but it was over cooked. However, I loved the orange and honey sauce, which wasn’t not over power by the sweetness and was reduced to syrup. The chef needs to get his timing right; else a Kagoshima black pig will be wasted again with his elementary cooking skills!
The suckling pig is the restaurant speciality; therefore we ordered the special fried rice with suckling pig. The suckling pig was over roasted; the charcoal flavour lingered around my mouth, wasn’t very pleasant. The idea of using raisin to keep the fried rice moist with sweetness was brilliant. Overall, the fried rice lacked real excitement.
The bird’s nest crystal extravagance presentation was a knockout, it made the ordinary extraordinary! The combination of mango and bird’s nest has a good sense of 21st century Cantonese cuisine. The sweetness intensity was just right!
The waiter could be more caring by keeping the drinks topped up, replacing the tea to keep it warm and fresh without being asked. Overall this was an impressive meal; 2 Michelin stars seem to me fair for food of this quality.张贴
