Like a grand dame who has aged graciously, Ming Palace wears a vintage grandeur about it, thanks to the veteran chefs helming the fort, the well-honed service, and not least, the plush carpet underfoot and well-maintained furnishings.
Timeless specialities like braised sea cucumber with fish maw have a permanent place on the menu here. You can depend on the restaurant’s old guards who are well-versed with the menu to make reliable recommendations.
One subtle nod to current culinary trends that lives up to its recommended billing are the soft shell crabs crusted with salted egg. This is an expertly executed dish that will have you hooked on the first bite. Another notable choice is the baked lamb ribs, which are deliciously accented in slightly caramelised, tangypiquant sauce.