影片
更多
2019-03-23
851 浏览
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 fini
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 “龙王三弄” (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 (当归烧大鳝）. 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.
张贴
