Ming Court 明閣
English Address : 6/F, Langham Place Hotel Hong Kong, 555 Shanghai Street Mong Kok
Chinese Address : 旺角上海街555號香港旺角朗豪酒店6樓
Map : Display Map
Phone No. : 3552 3300
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Categories : Guangdong | Chinese Restaurant | Hotel Restaurant | Fine Dried Seafood | Soup | Business Dining
Spending : $301-$500
Overall Score : 3.9
128 vs 28 vs 7
Opening Hours: 星期一至日: 11:00-14:30, 18:00-22:30
Number of Seats: 200
Payment Method: Visa、Master、AE、Cash、Others :
May Bring Your Own Wine:
$500 per bottle
Yes$150 per cake
10% Service Charge:
1 to 5 of 14 reviews:
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ThomTheTraveller (2 Review(s))
Greeting upon arrival was welcoming and very warm. The host showed us to our table in a beautifully decorated dining room. We ordered the pork loin five spice, Peking duck and - as per waiter's suggestion - Chinese spinach. The pork loin five spice was wonderful, great flavor and texture. The Peking duck first course was the best I've had so far, again great flavor and texture. The Peking duck second course was very different, using a lot of pine nuts, which was nice. The Chinese spinach was completely overcooked, which surprised me, I was not expecting this to happen at a 2 star Michelin restaurant. The price of bottled water at the restaurant was excessive in my opinion; beware. Great food and service though!
Rating : Taste4 Environment5 Service5 Hygiene5 Value for Money2
Excellent Michelin 2 star lunch Langham Place
yum e. (34 Review(s))
Made a same day reservation for this Michelin 2 star restaurant as Lung King Heen (Michelin 3 stars) at the Four Seasons was fully booked for lunch. Arrived to the restaurant at the scheduled time and was presented a corner window table with a view of Langham Place.
Started off with the Roasted Suckling Pig and it was world class. The skin was very crispy and in perfect condition. All of the fat was removed and there was a layer of oyster sauce between the skin and very juicy and tender meat.
Moved on to the roasted goose and bbq pork which were both okay.
The jellyfish was very delicious. The most memorable jelly fish was the part with XO sauce. They used different parts of the jellyfish for each portion of the dish.
The baked bun w/ beef inside was also excellent. The bread was very light and fluffy and the meat inside was excellent, not too salty or saucy.
The crispy chicken was also world class. The fried vegetables on top of the chicken tasted more like lightly salted potato chips...wonderful! The chicken inside was juicy and moist.
The wagyu beef with pumpkin was also world class. Flavoring was excellent and the beef was very tender.
The soy sauce fried noodles is a simple yet elegant dish. The soy sauce was perfect and the noodles were in perfect condition.
Lastly, the dessert was presented over dry ice. None of the items came out too sweet and they were all good to try.
Service was friendly by the staff, definitely worthy of a Michelin 2 star ranking!
Recommended Dish(es): Roasted Suckling Pig,Fried Noodles w/ Soy Sauce,Crispy Chicken,Wagyu Beef,Chinese Wonderland
Date of Visit: 2012-12-29
Table Wait Time: 0 Minutes
Spending per Head: HKD444 (Lunch)
Rating : Taste5 Environment5 Service4 Hygiene5 Value for Money4
HK Epicurus (1080 Review(s))
New Wine Room.
Buy wines here to drink in the restaurant without extra charges.
Michel Arnould Champagne -
This small producer of Champagne uses all Grand Cru Class Pinot Noir to make this exclusive bottle, imported by Langham Place Hotel directly. The nose is characteristically Pinot like, but interestingly it tasted like grape juice to me. It is also not as Brut ‘dry’ as it claims.
貴妃醉蝦餃, 長腳蟹鮮肉小籠包 -
The Drunken Shrimp dumpling was filled with an alcohol spiked filling with bamboo shoots! Amazing stuff! The Crab Xiao Loong Bao on appearance didn’t look as attractively pleated, but in the mouth that sweet crab essence with lots of soup liquid bursted into the mouth. Lovely ~ 9/10
金泊松露千層豆腐, 桂花醬杞子水晶肉 –
Some new dishes by Chef Tsang. I loved the Chilled Bean Curd, Black Truffle Paste and Gold Leaf , and who doesn’t love truffle? But it was the silky soft and tasty tofu which had me swooning! The Pork Terrine, Wolfberry and Home Made Osmanthus Honey was more Aspic like and is an interesting combination with the osmanthus flower. ~ 7.5/10
Chicken Consommé, Matsutake mushrooms, Chopped Bamboo Pith. This was rather Chicken-y and I couldn’t detect enough Matsutake mushroom influence. Serving soup in a Tea Pot is trendy nowadays as it is like tea tasting. ~ 6/10
Iranian Caviar on Lobster and Sea Urchin Sauce, on stir fried Egg White - I think this dish got everyone’s attention! It might sound like a seafood overload, some even consider this fussy but I thought it was brilliantly balanced! The main course dish is served on a $2,000 plate ~ 9/10
鴛鴦百花雞 – Minced Shrimp Chicken duet
A traditional dish from Canton, the 2 variations here uses shrimp instead of traditional crab meat and are now slightly fried on the surface. The one on the right has a peppery wet sauce. The Pinot Gris hold up well with the chicken oil and pepper spice. ~ 8/10
Boxed Australian Wagyu Beef, Black Truffle
The mushroom duxelle was wrapped in wagyu beef then tied together with spring onion like a parcel. This dish was used to participate in a local Cooking Competition! The taste was excellent and it’s hard to keep this warm throughout. but I think the wagyu could do with slightly more wagyu flavour. ~ 8/10
Suckling Pig stuffed with Minced Prawn and Strawberry sauce -
Didn’t get to try this as another blogger did, but thought I will post it for reference..!! Seemed yummy and the rice cracker below quite crispy.
Duck Ravioli, Duck Consomme with Steamed Eggs. Topped with some shredded Yunnan ham. This had a more Western feel to it but the ingredients are already used in Cantonese cooking. The duck mince was slightly dense today. Sits on top of a well steamed egg custard, this was a fun dish to eat. There was some truffle in there. 7/10
Truffled Nuts Mooncake, Chilled Cheese Tart, Mango Crystal Jelly, Rabbit Coconut Marshmallow. These are the Autumn Moon Festival themed mini desserts ! With the dry ice effect. Carry me to the moon !!
The new Dining Space is bigger than before and looks slightly more grander yet Westernised. So were some of the newer dishes! I have always loved the food created by Chef Tsang here, but it does depend on what you order. Some of the old favourites like 炸子雞, 龍皇披金甲, 香蜜橙花黑豚肉, 松露金縷衣 and 乳豬 are always good here.
Dining Offers: Tasting Event
Rating : Taste4 Environment4 Service4 Hygiene4 Value for Money4
Classic Cantonese style with a 21st century twist!
DixonW (152 Review(s))
The Ming Court kitchen’s décor is inspired by the collection of Ming Dynasty potteries by leading Chinese artists. Executive Chef Tsang Chiu King gave Ming Court’s traditional Cantonese cuisine a 21st Century twist, a mixture of classic Cantonese dishes with some modern ones. Ming Court has replaced its wine menus with iPad, with a selection of over 400 wines from both old and new world. The everyday drinking wine was reasonably priced and affordable.
The best dish of the night was the shredded duck with black truffles and enoki mushrooms. It was beautifully presented in a heart shape. The duck was cooked with tendency and went really well with the black truffles. The black truffles gave the dish a long last finish; if a little bit of vinegar were added with the mix greens would make the dish to perfection.
Braised fresh prawns with crab meat, spinach and steamed egg white in broth is a special of Ming Court. The broth was reasonably standard, and the soup has lacked the WOW factor. I presume the egg white was steamed/curdled in the bowl (gave it a very smooth texture) before the ingredients were added. I believe if the prawns were grilled before putting the whole lot together, it would give a new dimension to complete the soup!
The stir-fried Japanese kurobuta pork loin with orange and honey sauce was somewhat below par. The kurobuta was crisp on the outside, but it was over cooked. However, I loved the orange and honey sauce, which wasn’t not over power by the sweetness and was reduced to syrup. The chef needs to get his timing right; else a Kagoshima black pig will be wasted again with his elementary cooking skills!
The suckling pig is the restaurant speciality; therefore we ordered the special fried rice with suckling pig. The suckling pig was over roasted; the charcoal flavour lingered around my mouth, wasn’t very pleasant. The idea of using raisin to keep the fried rice moist with sweetness was brilliant. Overall, the fried rice lacked real excitement.
The bird’s nest crystal extravagance presentation was a knockout, it made the ordinary extraordinary! The combination of mango and bird’s nest has a good sense of 21st century Cantonese cuisine. The sweetness intensity was just right!
The waiter could be more caring by keeping the drinks topped up, replacing the tea to keep it warm and fresh without being asked. Overall this was an impressive meal; 2 Michelin stars seem to me fair for food of this quality.
Recommended Dish(es): bird’s nest crystal extravagance,shredded duck with black truffles and enoki mushrooms
Date of Visit: 2012-03-27
Table Wait Time: 0 Minutes
Spending per Head: HKD350 (Dinner)
Rating : Taste5 Environment5 Service3 Hygiene4 Value for Money4
Exceptional food & great service
CamW (11 Review(s))
We had dinner at this 2 Michelin star restaurant in the Langham Place Hotel in Mong Kok, in April 2011.
I really thought this restaurant was excellent with a mix of exceptional dishes and great, friendly service.
* Roasted crispy pork w/ 5 spices - Flat out delicious. Probably my favourite version of this dish tried on the trip. Pork had great flavour, the skin was perfectly crisp and the spice was spot on.
* Shredded Chicken in spicy sauce - Nice level of spice giving the dish a kick but not overpowering the other flavours, I liked the textural elements of the vegetables.
* Deep Fried Crab Shell with crab meat - Not bad, lacking a little bit in flavour. The weakest dish of the evening.
* Sliced spotted garoupa two ways - stir fried with premium mushrooms & deep-fried with sweet and sour sauce - good quality fish cooked perfectly both ways. Interesting contrast between the two styles and liked the dual presentation. Sweet and sour had great overall flavour balance and the mushrooms and stir fried garoupa had bolder flavours. Another highlight.
* Crispy Chicken and lotus root "chips" - Nice layer of crisp skin, chicken was moist and tender. Accompanying salt/spice mix brought out excellent flavour. One of the better versions of this dish on the trip.
* Shark fin crystal extravagance - shark fin jelly with mango pudding base - the presentation with dry ice was entertaining even if it was gimmicky, it certainly does a great job marketing the dessert to the rest of the restaurant. I like mango so the desert was tasty and while the shark fin was not essential, it was an interesting combination.
Recommended Dish(es): Sliced spotted garoupa two ways,Roasted crispy pork with five spices
Table Wait Time: 0 Minutes
Spending per Head: HKD475 (Dinner)
Rating : Taste5 Environment5 Service5 Hygiene5 Value for Money4
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