We had a wonderful dim sum lunch a few years ago at Ming Court, inside the Cordis Hotel next to Langham Place in Mongkok. Recently we paid them another visit.
Drunken shrimp dumpling, with shao xing wine.
If I were to pick one dish during this trip that I found the most memorable, it would be this absolutely delicious little morsel from heaven. Usual shrimp dumpling found in every dimsum joint all over the world is fine, but this version was infused with shao xing wine that gave it a nutty, earthy complexity that elevated the shrimp dumpling to the stratosphere. Sure the shrimp was of great quality and the skin was perfectly made. But its the shao xing wine that made the difference. I’d love to have more than one but there was only one in each order and we ordered 1 for each person.
Perfectly done ‘salt water dumpling’ Normally I don’t get this dimsum, but Ming Court’s version was absolutely perfectly fried with delicious and bright tasting fillings.
The chef who manned the frying station got some serious frying techniques. Yet another frying job done impeccably. This spring roll was airy, crispy and delicious.
The rest of the dim sum dishes were all made with quality ingredients with impeccable technique with a tasty outcome:
Steamed bbq pork buns
Pork dumpling with shrimp and crab roe:
Beef balls with bean curds in chicken consomme
Alaskan king crab XLB. While it tasted fine, I didn’t detect much crab taste. King crab in a XLB may be a bit of an overkill?
Taro dumpling
There were two pages but I remembered to take a picture of only one of them.
Though we don’t usually pay attention to that, but for those who reads the Michelin Guide, the place fluctuates between one and two Michelin stars. Currently at two.