Ming Court (Cordis Hong Kong)

早前係康得思買左個staystaion優惠，終於一試米之蓮級既中菜-明閣，好懶宜家先打食評，見到d相又想再去食龍皇3弄尼味菜要由最淡味開始食先(圖:右起)，每隻蝦都好大隻，爽口彈牙，用料新鮮鮮蝦濃湯脆米:個湯好清甜，有冬菇粒，但唔知係咪個湯比較清淡，隻蝦唔係好入味，但會食到蝦既鮮甜，而米通浸左湯之後好食啲蔥爆虎蝦球:好香既蒜味，調個果汁都好好食，濃味之選，因為前一味係清淡，一食尼個有個衝激感花雕粉絲蒸虎蝦:未食已經聞到好香既花雕酒味，食落甜甜地，意外地好食，而且粉絲都索左好多酒味，正龍皇披金甲金甲係龍躉肉，披係蝦膠到，之後炸到金黃色，食落好香口，蝦膠超彈牙，魚肉炸得岩岩好唔會嚡。上碟造型扮番隻蝦，睇落好似好細舊，但咬開係好足料。酥炸釀鮮蟹蓋Book位個陣已經預訂左尼個蟹蓋，驚黎到先叫無得食。蟹蓋有兩款煮法，酥炸同芝士，我地點左酥炸，想食番最基本同埋怕芝士會蓋左蟹肉既鮮味。上菜既時候用左蟹形既碟裝番個蟹蓋，望住個蟹蓋上面閃閃發光，就知道係新鮮炸起。切開一睇，不得了，滿滿的蟹肉，蟹肉混合左芝士，每啖都有淡淡既芝士味，口感好creamy。蘋果醋香豬黑毛豬上碟個陣聞到好香，食落酸酸甜甜，好開胃，而且炸得岩岩好，脆口，炸粉簿，所以啖啖肉，睇相會見到黑毛豬仲係粉嫩既顏色，咬落唔會韌。燒味3重奏明閣最出名就係叉燒，點可以唔試。燒味3重奏係可以自選3樣，我地就叫左燒腩仔、乳豬、叉燒。燒腩仔肥瘦均衡，個皮好脆，入口即溶；乳豬個皮簿帶小許乳豬肉，個皮非常脆，燒既火候岩岩好；叉燒望落好似係瘦叉，但食落自發現係半肥瘦，配埋個叉燒汁，食完會想追加叉燒加個飯。欖角鹹檸M9和牛炒飯睇相好似好普通，但因為落左欖角同鹹檸，個飯食落會有啲甘甘澀澀既味，係好特別既味。和牛粒好足料，雖然切左做粒裝，但每食一啖都會有和牛，下次會想淨叫個M9和牛!…Read More

曾經在這裏住過一晚，當時想試試取得米芝蓮一星的明閣，沒有機會。疫情嚴重的今天，飯也是要吃的，即興早1小時致電book位，就來一嚐。XO醬似乎是今天數一數二好味的項目。叉燒包多餡料而且沒有太肥，OK好味:)蟹子燒賣爽口彈牙也是好味的。杞子的甜味竟然也能吃得出。:)極品海龍王這三個餃不叫也罷:(，賽螃蟹餃可以說得上是難食，整個餡料連外皮也是淋pat pat散修修的。龍皇三弄這就是得獎菜式，但也說不上出色，三隻蝦算彈牙，但確實沒有什麼鮮味，按其建議先後次序進食。脆米蝦湯應最好味，個湯鮮甜攞分。最後吃的花雕粉絲蒸虎蝦，建議勿先吃墊底的粉絲，否則那蝦是完全無味道。柚皮排骨我自己認為夠味入味， 但同行的說淡，各人口味不同吧！柚皮浸得好，沒有苦澀味，但豬肉可能真的很貴，整籠只得這幾件肉。食物夠熱，味道中等。招呼個別同事差異，整體尚可，座位寬躺，枱與枱距離足夠，因疫情關係沒有滿座，更有私人空間。價錢其實不貴，但試一次也是足夠了！…Read More

同老公嘅一班中同聚餐，為了照顧幾位孕婦嘅口味，粵菜似乎最安全，便選了明閣。用餐環境很好，服務一流，照顧孕婦還專門拿來了靠墊給我菜品方面，選了米芝蓮得獎作品龍皇三弄，三種不同做法嘅海蝦，當中嘅酒釀味很特別，偏甜，不容易接受。黑胡椒鮮斑球，夠惹味，魚肉夠彈牙。鎮江黑豚肉，好味，不過比較大塊，分成兩件會比較好，黑豚肉質地爽口。羅勒珍果和牛粒，不過不失，沒有驚喜。羊肚菌千葉豆腐，無味，羊肚菌和豆腐沒有互動。竹絲花膠浸時蔬菜和蝦醬蟹肉炒飯正常。甜品中，炸杏片香芒卷好食，其他沒驚喜。…Read More

I bring my parents to nice restaurants for special days from time to time. This time was the Ming Court for a Chinese fine dining experience. Location was convenient, easy to find. Environment was good, delicate as a Michelin star restaurant. And the waiters were attentive, well trained. We did feel being privileged customers. I think this was what we were look for beside delicacy. It was not easy to choose from the menu becoz there were so many choices. And we believed that we could hardly finish the dishes in the tasting menu set. We took some time to decide. At the end we picked 5 dishes. One award dish “龍王三弄” (3 different types of shrimps of different recipes served on the same plate). I would say the shrimps were very fresh and cooked perfectly. All were al dente (I know this term is for spaghetti but really it the same way. Just the right texture) however, the recipes were not impressive. One in soup, one with a red source and one in a Chinese white wine. Not moth watery, and the last one with white wine was too strong. One grilled eel in sweet sauce (當歸燒大鱔）. Looking at the name, I didn’t know it was sweet. Dong Guai as part of the name but I didn’t taste any Dong Guai flavour. It was simply too sweet. The eel’s texture was too soft for an eel. One grilled baby pigeon with lemon sauce on the side. I don’t eat pigeon so I can’t tell. My dad’s only comment was very baby (in terms of size) 😂.One sweet deep fried pork. The pork was made abnormally tender in a good way. But too sweet again. It was a wrong choice to have two very sweet dishes in the same meal. One sliced tofu with mushrooms. The tofu’s texture was great, very smooth. The tofu itself was taste less. The flavour was give by the sauce and the mushroom on top. Unfortunately, the mushroom was too salty. My mother commented that in front of the waiter. He gave a very satisfying answer ‘I’ll tell your opinion to our chef.’At last was the fried rice with grilled suckling pig. There were a few pieces of skin of the suckling pig on top of the rice. The skin was exceptionally crispy and very thin. It was great. The fried rice not too dry not too wet （粒粒分明）. The flavour was nice but again I felt too salty at that moment. It could had been affected by the tofu just before. I would rate the restaurant very high in services but there is still rooms in taste. Tastes of most of the dishes were too strong. It could make it a burden for guests. Or maybe, the waiter can help advise? I don’t know. …Read More

新年快樂，豬年大吉，一班相識多年的朋友聚在一起，談天說地，分享不少歡樂事龍皇三弄是這裏的得獎菜式，當中三道小食以蝦入饌。酒糟配上蝦仁頗有驚喜，甜酸醬蝦和米脆配搭剛好，至於清湯讓我嘗到當中鮮味。 星斑肉質稍微松散，胡椒濃度似乎也蓋過我的味蕾，反而洋蔥和蒜頭頗得大家歡心鎮江黑豚肉是我最喜歡的菜式。酥炸薄皮配上肉質鮮嫩的黒豚本應油膩，意想不到是鎮江醋令整道菜升華不少！ 豆腐確是新鮮，羊肚菌的味道清淡，豆腐粒和伴碟蔬菜吃得出廚師刀工家常的味道內裏暖暖的流心芒果蓉配上烘脆杏仁有驚喜😬乾冰營造出夢幻煙霧，各種糕點味道亦不錯杏仁茶到處都有，不過富有濃香杏味的茶就真的不多！ 值得推介…Read More

爸爸的生日飯。一早訂左檯去明閣慶祝，順道試一下菜 。明閣內裏的裝修不錯，空間很闊落。坐得很舒服。菜單一早就找人寫好，所以一坐低就有得食。講一下xo醬，不太辣，但絕對好食，一定要試。另外還有個啫啫通菜煲，沒有影相。但小菜才最考廚師功夫，偏咸，但這本來就是這個菜的特色，絕對好味 。好了，閒話少說，看圖開飯 。…Read More

慕名來訪「明閣」，品嚐這間米芝蓮二星食府。坐落於朗豪酒店六樓，無論是餐廳門外的裝潢、室內的陳設、服務等都具有高級食府的氣派。甫坐下，侍應笑意盈盈地詢問我們要什麼茶，茗茶包括普洱、香片、壽眉、鐵觀音、龍井、菊花，任君挑選。餐牌菜式種類繁多，看得我們花多眼亂。能摘下米芝蓮二星，使人每道菜都想品嚐。而為了惜食免眼闊肚窄，只能從中取捨。京式片皮鴨 (半隻$388)片皮鴨二食。鴨皮油亮，皮脆肉嫩，不油不膩。先以薄餅配以佐料京蔥、青瓜、甜麵醬等伴食，鴨架起肉和其他配料同炒做生菜包，兩者皆味美。龍皇三弄 ($128)這是2014年香港旅發局「美食之最大賞」的「海鮮-蝦」組別的銀獎得獎菜式，包括鮮蝦濃湯脆米、蔥爆虎複球、花雕粉絲蒸虎蝦。以蝦作為主角，利用多元的烹調手法帶出食材不同的味道。按次序，先吃濃湯脆米，味道鮮甜的蝦湯內有一只蝦、菌末和香蔥，再配以脆脆的米通，口感具層次。爆炒虎蝦醬汁香濃，啖啖肉有質感，炸蝦頭入口香脆，蝦頭下的薯蓉中和了熱氣的感覺。花雕粉絲蒸虎蝦內有菜苗碎，酒味極濃郁，吃下每一口都充斥每個味蕾。此得獎菜以蒸、炒、炸等烹調方法帶出蝦的鮮味和不同的可塑性，而且賣相一流。激讚!明閣鮑魚蛋白炒飯 ($288)味道偏淡，炒飯略嫌不夠乾身，伴以桌上的XO獎較好吃，屬中規中矩。甜夢仙境 ($108)豆腐芝麻凍布甸、燕晶凝、芝士凍撻、杞子桂花糕以乾冰上桌，如仙境一般詩情畫意，「甜夢仙境」這名字簡直絕配。賣相滿分!芝士凍撻芝士味適中，口感creamy；燕晶凝即燕窩芒果布甸，芒果味香布甸幼滑；杞子桂花糕晶瑩剔透，小巧精緻；豆腐芝麻凍布甸味道平衡，芝麻味濃又不失豆香。整體而言，視覺和口腹之慾都得到滿足，非常滿意的一餐中菜。…Read More