MING COURT

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.