明閣

Ming Court
313
83
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Restaurant: Ming Court
Offer: Earn and spend miles flexibly! Book now!
Earn up to $4=3 miles when you settle with Miles Plus Cash.​ T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions up to HKD10,000.
  • Members can earn HKD4=1 mile when dine at Cathay partner restaurants.
  • Cardholders of Standard Chartered Cathay Mastercard® can earn HKD4=(A)1 for any eligible spending on dining at our partner restaurants, and HKD4=(A)1 dining reward when they pay with the card. Moreover, cardholders can earn an additional of HKD4=(A)1 on Fridays, Saturdays and Sundays ("co-branded card dining reward”) that come to a total of HKD4=(A)3.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Miles might not be earned in conjunction with other dining partner-related promotions or discounts. Please check with staff in partner restaurants in advance.
  • Asia Miles (including dining reward and co-branded card dining reward) will be credited to the member’s account 7 working days after each eligible dining transaction.
Other Asia Miles terms & conditions apply
Exit C3/ E1, Mong Kok MTR Station/ Exit B, Mong Kok East MTR Station continue reading
All Branches (2)
Telephone
35523300
66562680 (Whatsapp only)
Introduction
Aimed at reimagining and redefining Cantonese cuisine, the spirit of innovation is at the heart of the restaurant's success. Bold, rich flavours weave through the modern art of fine dining at Ming Court. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015, 2018-21), Best of the Best Culinary Awards (2014), Michelin 2 Starred Restaurant (2010-2013, 2016-2017)
Good For
Business Dining
Opening Hours
Today
10:15 - 15:30
18:00 - 22:30
Mon - Fri
11:00 - 15:30
18:00 - 22:30
Sat - Sun
10:15 - 15:30
18:00 - 22:30
Public Holiday
10:15 - 15:30
18:00 - 22:30
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay JCB WeChat Pay OpenRice Pay
Number of Seats
200
Other Info
Online Reservation
Restaurant Mode of Operation - Type D Details
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
Spot payment
Restaurant Website
http://wa.me/message/FMKD5NQVLE4CF1
About
Blending exquisite Cantonese cuisine with innovative wine pairing, Ming Court has been recognised by Hong Kong & Macau Michelin Guide since 2009. Michelin-starred Ming Court profiles a sophisticated contemporary menu with influences from China, Europe, Australia and Japan.

About Reward Scheme
Offers
Restaurant: Ming Court
Offer: Earn up to $4=3 miles when you settle with Miles Plus Cash.​ T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions up to HKD10,000.
  • Members can earn HKD4=1 mile when dine at Cathay partner restaurants.
  • Cardholders of Standard Chartered Cathay Mastercard® can earn HKD4=(A)1 for any eligible spending on dining at our partner restaurants, and HKD4=(A)1 dining reward when they pay with the card. Moreover, cardholders can earn an additional of HKD4=(A)1 on Fridays, Saturdays and Sundays ("co-branded card dining reward”) that come to a total of HKD4=(A)3.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Miles might not be earned in conjunction with other dining partner-related promotions or discounts. Please check with staff in partner restaurants in advance.
  • Asia Miles (including dining reward and co-branded card dining reward) will be credited to the member’s account 7 working days after each eligible dining transaction.
Other Asia Miles terms & conditions apply
Review (465)
Level4 2021-09-09
2009 views
今次再度入住酒店,就是為了品嚐這個夏日珍味盛宴,只因不想舟車勞頓回家,吃後回客房休息,多寫意😁🔰至尊蜜汁叉燒·麻辣酒香凍鮑魚:叉燒肉質軟中帶爽而有嚼口,麻辣迷你凍鮑魚,淋之餘透出淡淡的麻辣味,不會太搶,但原來麻辣的餘韻也不弱,滿佈口腔🔰肘子燕窩燉花膠,清甜美味佳作,花膠軟淋,燕窩份量慷慨,這道完美無瑕的燉湯,讓人飲到和顏悅色🔰南非吉品乾鮑扣關東遼參花菇,鮑魚軟糯好吃,遼參滋補有益,兩者當然上乘,但也要一個調配得恰到好處的鮑魚汁相襯,不容置疑,這道又是達致美味之作🔰天池金湯耀龍皇,是紅燒小波士頓龍蝦,龍蝦新鮮彈牙,搭配的是香濃醒胃的泡菜辣椒sauce,只是微辣,但惹味非常,太好吃了🔰蟹黃蟹肉扒翡翠,蟹肉鮮甜,BB菠菜葉嫩綠🔰海鮮脆米炒飯,好味到整碗放進肚子,內有帶子、蝦、菜粒、蟹子、脆米,炒得乾身又惹味🔰清香柚子凍,上層是柚子啫喱,啫喱裏有新鮮的柚子肉,既不澀又清香撲鼻,下層是紅豆布甸,就是這一道甜品畫上完美的句號😏很🈵️意整頓晚宴,無論食物的品質、味道、擺盤,都是高質和賞心悅目的 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
This Michelin 1-star restaurant offers authentic Cantonese cuisine under Chef Li, with over 20 years of culinary experience and had joined the restaurant since its opening. They also prided themselves with a great cellar of over 400 wines from different parts of the world to pair with the food. We came early in the evening and was seated at the main dining area, with a circular raised platform with tables on the side. The décor was nice, giving a premium ambience, with the wooden floor, the glass walls featuring many bronze utensils of ancient design highlighting the Chinese heritage. Seeing the wide selection on the wine menu, I decided to open a bottle of Domaine de la Janasse Cotes du Rhone Blanc 2017 ($500). Balanced and fruity, the wine was simple but a good pairing with most of the dishes on the night.  Instead of ordering the Michelin menu, we decided to go for a la carte. To start off, we had the Deep-fried French Frog’s Leg ($238). I liked the way it was done, with the frog’s leg meaty but not dried out, keeping the level of deep-frying well in control. The minced garlic added the crispy and intense taste but still we could taste the delicate flavors of the frog’s leg. An additional highlight was the chef using the dried small white fish to prepare a cracker on the side, which was a great treat by itself. Next, we had the soup, with me going for Eight Treasure Soup ($208), while my wife had Double-boiled Fish Maw with Whelk, Honeydew Melon and Pork Loin ($188). From the presentation mine was like a snake soup, and in fact on the taste it was also quite similar, with a lot of ingredients, including abalone, fish maw, chicken, shiitake, bamboo pith, black tree fungus, 15-year dried tangerine peel, and ginger. Adding a bit of crisp crackers further added a contrast of texture to the soup, and if you want to try a nice snake soup but did not dare, ordering this would be a close proxy. From the seasonal menu we picked Braised Chicken with Eel Maw in Clay Pot ($438). Served sizzling hot in the clay pot, the dish smelled wonderful, with the ginger, garlic, shallot, and spring onion giving nice fragrance. The chicken had been de-boned, with the meat tender and juicy. The eel maw got a ‘spongier’ texture than the fish maw, which helped to absorb the sauce and all the flavors, making them even more tasty. Another good dish to try. We also ordered a signature and award-winning dish of Fried Giant Garoupa Fillet with Minced Shrimp ($598). It was great in presentation, with the shrimp heads and tails standing up on the two ends, while the fillet, with the minced shrimp on the side, creating the look of a golden wallet in the middle. Beautifully seasoned, the fish fillet was tasty, pan-fried with the top soy sauce. It demonstrated also the great skill in pan-frying the two sides with different ingredients requiring different cooking time to ensure done properly. After tasting I could understand why this dish got the prize. My wife picked Braised Pomelo Skin with Dried Shrimp Roe ($268) for the vegetable as it was her favorite. Served in a clay pot, we were surprised by the big portion of the pomelo skin. It had been well-prepared and cooked, with the supreme broth used to braise the pomelo skin so that it was very soft in texture, fully absorbing the flavors from the broth, and supplemented by the umami notes of the dried shrimp roes. It might be a bit too much for just two people but in the end, we finished it all because it was so delicious. For dessert I had the Pomelo Jelly ($52) while my wife had the Red Bean Soup with Aged Tangerine Peel ($58). With delicate note from the pomelo on top of a red bean pudding, plus some plum sauce decorating on the side, it was refreshing and not too sweet. Good if you want a lighter and less sweet dessert to wrap up your meal. Service was very good, with the staff very friendly and attentive, striking up some nice conversations with us throughout the meal. However, lacking the introduction of dishes, its ingredients and how it was made was a bit of a letdown, a common mistake which I had repeatedly mentioned in reviews. This could create an even more amazing experience if done properly. Nevertheless, with the price at $2478 (after 15% discount with dining club membership), it was very reasonable and definitely a good place for social and business gatherings. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-10-12
0 views
米芝蓮星級✨食府明閣時不時都會推出「米芝蓮珍饈百味宴」🥢,讓客人品嘗不同季節的時令菜式,優惠🈹去到12月16日,7道菜係OpenRice 訂位每人優惠價$828加一炸😆👉 明閣兩小碟(魚子醬花雕醉藍天使蝦🦐+至尊蜜汁叉燒🐽)蝦🦐同魚子醬的配搭幾好,但唔係好食到花雕味🤭叉燒🐽無得挑剔,肉質鮮嫩,蜜汁入味👍🏻👉 鳳凰回巢湯🍲回巢湯包羅萬象,有烏骨雞🐓、元貝、乾蝦🦐、蠔🦪、香菇🍄等等,燉得好入味,亦好有營養🤣👉 蔥燒雲南野生岩米扣關東遼參🍚遼參好入味,又彈牙,值得一讚👍🏻但岩米淡而無味🍚,可能係自己食唔慣🤣👉 鮑汁原隻南非吉品乾鮑扣花膠柚皮(28頭)鮑魚好足料很彈牙,花膠好淋但味道方面就覺得正常🙈👉 金耳榆耳扒翡翠🥬好健康嘅菜式,食材新鮮,口感清爽😊👉 生炒臘味糯米飯🍚特別鐘意呢碗糯米飯🍚,臘味嘅香味好調胃,成碗清曬🤣👉 薑汁桃膠燉鮮奶🥣秋天🍂較乾燥,女士最需要滋補下😁桃膠有養顏功效,再加上薑汁同鮮奶🥛混合就似豆腐花,口感好滑,推薦👍🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-10-05
38 views
This Michelin starred restaurant offers great value for the quality of food.  People who value taste over view should definitely visit this place. There is not much view to speak of as this restaurant is situated in Mongkok. Interior decor is good and spacious though not too luxurious. Generous serving of XO saucebut can only pair well with the fried rice at the endHowever, I like it so much I can eat it alone!Iberico pork charsiew (roasted pork) is very juicy, has just the right proportion of lean part and fat and cooked to perfection. Abalone is served as cold dish with chickpeas and sichuan pepper sauce. Cold abalone paired with spicy sichuan pepper sauce is very good combination provided you like the slight numbling sensation. Imagine the sensation of this hot roasted charsiew paired with cold abalone and spicy numbling sauce! Just delicious combination.Sharksfin soup - flavourful, classic double boiled chinese clear soup! Perfect!Dried abalone with spiny sea cucumber - another classic chinese dish. Dried abalone has much richer flavour than canned ones, the spiny sea cucumber is just so tender.  The sauce is just right and not too salty or watery.Lobster craw done is Kung Pao like style. Lobster is perfectly cooked and so flavourful.Vegetable stewFried rice - appreciate how every grain of rice is separate from the other! Though the presentation is so so hahaThe dessert is the only dish with hint of fine dining  platingThis a definitely a great place for repeat visits! Been here quite a few times continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
去Cordis 嘅staycation 有消費金額回饋對buffet冇咩興趣 識食一定係揀明閣!🤍龍皇披金甲($118/位) | Rating: 9/10首先講咗個散叫嘅先 一位啫係一隻咁解🥲一場嚟到 點都要試下啲得獎菜式將蝦膠釀喺龍躉肉到 再炸到外脆先食到脆皮 然後係魚嘅滑嫩 再到蝦嘅爽彈 口感好豐富 同時食到兩種鮮味同魚油香成嚿嘢又唔會過油 係好考功夫嘅一道菜 超好食!!!一件唔夠喉wu🥲/午市商務套餐- 月($568)🤍明閣三小碟 | Rating: 7/10分別係拍青瓜花雕鮑魚 當歸燒大鱔 至尊蜜汁叉燒鮑魚有清淡嘅酒香 口感彈牙 正常發揮大鱔皮脆肉嫩 醬汁酸甜 個人覺得係好食嘅但同台兩個fd贊到佢係成餐飯no.1😂我又覺得未到叉燒係極普通 以得獎菜嚟講真係幾失望🤍濃湯花膠雞絲羹 | Rating: 7.5/10其實我好鐘意佢煮到好濃嘅雞湯味 係真係好飲會有8.5分但點解要加陳皮絲wuwu🥲唔覺得好味咗 反而好影響個湯嘅鮮甜再多個扣分位系唔太食到啲材料 花膠切絲更係冇曬口感可言🤍豉蒜尖椒爆M9和牛粒 | Rating: 8.8/10又真係冇試過中式和牛食法 本身諗住豉蒜好重味可能會蓋過啲牛味但好彩調味亦適中 牛粒真係唔係hea 牛味超濃 肉嫩 咬落去仲會爆肉汁🤍金耳榆耳扒時蔬 | Rating: 4/10冇味嘅芡汁 太稔嘅菜就嚟要猜包剪揼邊個食多份🙃🤍芥香欖菜豚肉炒飯 | Rating: 7.5/10粒粒分明而唔油膩呢啲基本嘢做到的好食 但未到特別驚喜🤍燕晶凝•椰汁抹茶馬豆糕 | Rating: 8.5/10Presentation 滿分 味道都對得住個賣相兩款都唔會太甜 啲味都好夾/食物質素大部分理想 但以一星嚟講佢啲服務就真係😅叫勁耐先有人埋嚟(明明見到我舉緊手…)比啱個茶牌但入面嘅茶可以比錯問碟金甲有幾多隻都要再揾個經理級嘅人過嚟先答到😅 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)