After yesterday’s mess hall meal it was a no brainer to accept the invitation to dine at Ming Court, the Michelin two-star restaurant at Langham Place, Mongkok. I’ll be moving to Langham Place in a few days, too, so not only did it give me the chance to do a bit of neighborhood reconnaissance, but it also gave me the leisurely opportunity to sample the contemporary Cantonese menu of chef Tsang Chiu King. Sophisticated yet approachable - and very, very comfortable – it’s an engaging dining experience of traditional fresh flavors, creatively presented: a trio of dim sum; bean curd three ways – with prawns, braised with black truffle & gold leaf, and stuffed inside whole abalone with black mushroom; subtly elegant matsutake and bamboo funghi soup; stir fried giant garoupa; award-winning pan-fried chicken skin filled with chicken and black truffle, accompanied with sliced pumpkin; baked rice with chicken and cheese served in bell pepper; and a refreshing tofu bird’s nest “extravagance.” Best of all, the food doesn’t take itself too seriously. Chef Tsang is obviously – thankfully – focused on form following flavor. Which makes for happy palates – not to mention empty plates.
About Author
