MING COURT

T.Dining by Hong Kong Tatler - - High-End Chinese -

Ming Court’s sis­ter restau­rant T’ang Court may get all the at­ten­tion, but it de­liv­ers just as dis­tin­guished an ex­pe­ri­ence, es­pe­cially amid the din of Mong Kok. The baked stuffed crab shell with onions and cheese, a sig­na­ture at both restau­rants, ar­rives in a golden crab plate and is bold with sweet and savoury flavour but can get a tad too rich if you’ve or­dered a suc­ces­sion of dishes. Veer in­stead for the roast pork belly and suck­ling pig if you seek a treat: the glis­ten­ing skins on each morsel are so crisp they emit a sat­is­fy­ing crackle when you bite in. Many dishes are avail­able in sin­gle serve por­tions, and award­win­ning dishes are high­lighted up­front—the restau­rant has so many they get their own sec­tion. The two tast­ing menus of­fer good value-for-money and are the best way to parse through the ex­ten­sive menu. Ming Court’s iPad wine menu is ex­tremely well-de­signed and packed full of in­for­ma­tion in a mul­ti­me­dia for­mat, with wine and spe­cific dish pair­ing charts.

But while the restau­rant ex­celled in their cook­ing, they fal­tered in ser­vice, which was prompt for neigh­bour­ing ta­bles that speak Can­tonese but halt­ing for ta­bles of English speak­ers. It is a shame that the ef­fort put into the dishes, which do war­rant fur­ther de­scrip­tion and con­text, could be lost in trans­la­tion.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.