The last time Chowhounds from the China/Asia-Pacific board met - March 26, 2013, at Ming Court, Langham Place Hotel, Hong Kong.
I flew in from Mumbai, whilst Owen stopped by overnight from Toronto enroute to Tokyo!
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…and we ALL HAVE HAIR on our heads!!!
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From these pictured are there others still active on HO? Would be great to have an Asian meet up again. As it happens I am at the Cordis HK (Langham Place) right now. 
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From the pic, Charles and I might be the only ones still active.
@Peech is the other prominent Chowhound who’s now here.
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Daniel aka HKTraveller too!
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Actually a couple of us met up with THE Charles at Ming Court in 2016, but we missed ya, Peter
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This is a better and clearer format of the menu…also photos of the dishes and wine ( so gratefully provided by the ‘vino’ attendees! )
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Back in KL to attend a cultural heritage talk. No visit to the Malaysian capital is ever complete without an obligatory visit to Elegant Inn, the finest of Cantonese fine dining in Malaysia’s largest Cantonese city.
Our lunch spread today:
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(Clockwise from top:) Golden-fried taro & chicken bean-curd roll; braised Japanese A5 Miyazaki Wagyu beef; and first-harvest seaweed radish cake parcel.
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Fish-maw & pork cartilage in a peppercorn-fish-bone broth, served in a claypot.
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(From left to right:) Crisp-fried sea garoupa fillet; braised stuffed Australian sea cucumber; and bird’s nest-fish souffle quenelle.
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Golden-fried baby Cherry Valley duck with mui choy (pickled radish leaves) sauce.
Typical of Elegant Inn’s commitment to using the best quality ingredients, even its simple garnish of carrot, cucumber and celery batonettes were the crispest, sweetest ones that one would’ve tasted. I even had to ask the head chef where he procured his carrots from!
- Braised vermicelli with pork belly & Sichuan vegetables. - this is one of the three most popular noodle dishes on Elegant Inn’s menu but, for me, the only downer for this meal. Not to my personal taste and preference - it’s sticky and gluggy, and the main flavors come from pickled, slightly spicy preserved mustard stem: not one of my favorite food items. But many customers actually came here for the dish.
Desserts:
6. Elegant Inn Golden Custard Cake. One of my fave cakes of all time.
It’s also mentioned in one of the most recent Michelin Guide articles:
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Sesame balls with crushed peanuts filling. - one of the most common sweet in KL, but the one here is probably the best that one can find in town - the lightest, crispest version, and a rich, peanutty filling that is to-die for.
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Chilled longan & sea coconut in calamansi lime soup.
Executive Chef, Wesley Ng, is still one of those that sets the bar for top-level Cantonese cooking in the city.
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