Tried & Tested

Restaurant Check: Ming Court

31 Oct 2009 by intern22

Ming Court

FIRST IMPRESSIONS From the shopping streets of Mongkok, the most densely populated area in Hongkong, one seeks respite in the cool lobby of Langham Place Hotel. The hotel, which is linked by a glass walkway from a big shopping mall (of the same name), is one of the most luxurious in Mongkok and offers five dining outlets including Ming Court, its Michelin-starred Cantonese restaurant. Seating is for 90 people in the main dining area and between 12 and 240 people in five private rooms.


Ming Court Private RoomTHE FOOD Diners can choose from a good selection of dim sum for lunch, as well as à-la-carte dishes served during lunch and dinner. Some of the signature dishes are Stir-Fried Shrimps with Egg White, HK$178/US$23; Crispy Fried Chicken, from HK$158/US$20; and Shark’s Fin Flight, HK$398/US$51 featuring the (endangered) delicacy cooked in four ways – braised in chicken stock, braised in brown sauce, stir-fried and steamed. The Cantonese cuisine is prepared by executive chef Tsang Chiu King, who hails from the Chinese province of Guangdong and has worked with the hotel since 2004.


To satisfy the restaurant’s discriminating customers, the à-la-carte menu is changed quarterly. For desserts, Ming Court prides on its Shark’s Fin Crystal Extravagance, HK$68 (US$8) for four pieces.


We opted for a light lunch comprising an assortment of dim sum, mostly steamed: Steamed Dumplings with Crabmeat and Egg White, Steamed Rice Pasta Rolls with Scallops, Pan-fried Buns with Assorted Mushrooms, Steamed Dumplings Filled with Diced Conpoy in Chicken Stock and Roasted Crispy Pork Loin with Five Spices. The Simmered Superior Bêche-de-mer, Assorted Fungus and Ginseng in Chicken Stock, which is available for a selected period at HK$198 (US$25) a portion, was particularly tasty and got our thumbs up.


DRINKS A variety of Chinese tea including premium types such as aged pu er and tie luo han tie guan yin, and other alcoholic and non-alcoholic choices.


SERVICE Glasses were topped up and food served promptly, despite the midday rush hour.

VERDICT Good food and company as always make dining out fun, like in this Chinese restaurant that offers a nice variety.


PRICES Dim sum from HK$35 (US$4) to HK$58 (US$7); à la carte from HK$78 (US$10) for appetisers and HK$88 (US$11) for mains; lunch sets from HK$398 (US$51) per person, up to HK$3,688 (US$476) for 12 people.


CONTACT Level 6, Langham Place, Mongkok, 555 Shanghai Street, Mongkok, Kowloon, tel 852 3552 3300, http://hongkong.langhamplacehotels.com/en.

Open for lunch from 11am to 2.30pm and dinner from 6pm to 10.30pm.


Julian Tan


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