MING COURT Opens in Wan Chai
Hong Kong, 12 March, 2020 – Ming Court, Wanchai, a new Cantonese fine dining destination opens at Great Eagle Centre, next to the Hong Kong Convention & Exhibition Centre.
Ming Court, Wanchai is part of Langham Hospitality Group’s collection of award-winning Cantonese restaurants and those in Hong Kong and Shanghai have been awarded Michelin stars.
The new restaurant is the epitome of Chinese culinary excellence, serving gastronomic creations that showcase an artful balance between modern sensibilities and traditional Cantonese craftsmanship.
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| 正門 Entrance |
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| 小型宴會廳 Banquet Hall Area |
Level 2, Great Eagle Centre, 23 Harbour Road, Wan Chai
Telephone: (852) 2878 1212
Opening Hours:
Lunch
Monday to Friday: (Last order: 2:30 p.m.)
Saturday, Sunday and Public Holiday: (Last order: 3:00 p.m.)
11:30 a.m. - 2:30 p.m.
11:00 a.m. - 3:00 p.m.
Dinner
Monday to Sunday: (Last order: 10:00 p.m.)
5:30 p.m. - 10:00 p.m.
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| 酒吧 Bar Area |
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| 16人私人貴賓房Private Dining Room |
At Ming Court, Wanchai, guests can look forward to a refined dining experience underpinned by authentic Cantonese culinary techniques using the best globally sourced produce. The dining experience is further elevated with a curated selection of quality wines; exclusively sourced sake from renowned Japanese master brewer, Naohiko Noguchi; and premium tea pairings.
The restaurant is helmed by Culinary Director, Tsang Chiu King, who led Ming Court at the former Langham Place Hotel (now Cordis, Hong Kong) achieve two Michelin stars. Also working alongside Chef Tsang in the kitchen is Executive Chef, Chan Hon Cheong, who first worked together with Chef Tsang, his mentor, at the start of his culinary career back in 1991.
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| 廚藝總監曾超敬 Culinary Director, Tsang Chiu King |
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| 廚藝總監曾超敬及行政總廚陳漢章 Culinary Director, Tsang Chiu King and Executive Chef, Chan Hon Cheong |
“At the new Ming Court in Wanchai, different from our other restaurants in Hong Kong, we are presenting a more interactive and contemporary dining experience; diners can expect sake pairing menus, choose to dine more casually over the bar for lunch, enjoy pre-dinner drinks and and tapas, or celebrate with a specially curated menu at the Chef’s table,” says Howard Lam, Global Director of Chinese Cuisine, Langham Hospitality Group.
One of the key highlights is the restaurant’s interactive, multisensory Chef’s Table experience designed for 8-10 guests in the private dining room. With a large window looking into the kitchen, guests can enjoy live cooking demonstrations by Ming Court’s experienced culinary team as well as detailed explanations of ingredients and dishes. Seasonal pairings and tailor-made menus are also available.
“I have specially curated the menu where we refresh the popular award-winning classics, keep the favourites and we will also introduce new dishes that diners can look forward to, whether it’s delicate handmade dim sum, celebratory seasonal menus featuring the best globally sourced produce, or fun-to-eat Chinese tapas,” says Chef Tsang.
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| 廚藝總監曾超敬 Culinary Director, Tsang Chiu King |
Designed by award-winning interior designer, Steve Leung, the restaurant’s elegant and contemporary interiors are beautifully accented with Oriental motifs. An understated, modern sophistication defines the dining area while the bar exudes an energetic and dynamic vibe with its custom-designed lighting, which alternates seamlessly between day and night.
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| 主廚餐桌 Chef's Table |
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| 主要用餐區 Main Dining Area |
For the launch of Ming Court, Wanchai, JUMA has designed a new sustainable wardrobe collection for the restaurant’s staff using textiles made from recycled water bottles and eco-friendly tencel fabrics. Alia Juma, the design director of JUMA, was influenced by the movement and the classic Chinese qipao and integrated these elements which resulted in a contemporary and functional design featuring mandarin collars, pankou buttons and fluid fabrics with dark floral prints.
In paying homage to the important role that food plays in bringing friends and families together in Chinese culture, the restaurant is thoughtfully decorated with artworks of people from all walks of life. Complementing the soft tones and minimalistic design of Ming Court, Wanchai, these images reflect the restaurant’s aspiration in becoming the favourite gathering place for people to enjoy meals together.
To celebrate the opening, Chef Tsang will be introducing new specialities, such as Sautéed Tiger Prawn Slices with Asparagus; Steamed Scallops stuffed with Minced Shrimp and Crab Roe; and Braised Winter Melon, Carrot and White Fungus in Superior Broth – an intricately prepared vegetarian option that's reminiscent of the smooth texture of bird’s nest.
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| 窩燒滋補竹絲雞炒飯Fried rice sizzler with silkie chicken, conpoy, wolfberries and pine nuts in Shao Xing rice wine-scented |
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| 珊瑚素心燕 Braised Winter Melon, Carrot and White Fungus in Superior Broth |
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| 龍皇披金甲 Fried sliced giant garoupa enrobed in minced shrimp |
Guests can also take advantage of the set lunch menu, which starts with a Soup of the Day followed by the Dim Sum Trio; Steamed Garoupa Fillet with Bean Curd in Supreme Soy Sauce, accompanied with seasonal vegetables; and Fried Rice with Shrimps, Wrapped in Lotus Leaf. The set lunch ends with a dessert of Chilled 3.6 Milk Pudding with peach resin and brown sugar in ginger sauce.
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| 焗釀鮮蟹蓋 Crab shell stuffed with crab meat |
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| 鮮露筍油泡大虎蝦片 Sautéed tiger prawn slices with asparagus |
Meanwhile, the new bar at Ming Court, Wanchai serves Chinese tapas, such as Suckling Pig with Minced Shrimp and Foie Gras Paste, Pan-Seared Scallops with Ginger and Spring Onion, and Deep-Fried Pumpkin and Pork Jowl Strips in Black Truffle Sauce. These fun bites are perfect for pairing with the bar’s refined range of whiskies, spirits and specially designed tea-based cocktails, like the Pimm’s Forest, which blends Chinese black tea with classic English Pimm’s No. 1, elderflower syrup and lemon juice; and the Oolong Tea Vodka Cooler, crafted with vodka, Chinese five spice with oolong tea.
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| 珊瑚素心燕 Braised Winter Melon, Carrot and White Fungus in Superior Broth |
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| 焗釀鮮蟹蓋 Crab shell stuffed with crab meat |
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| 龍皇披金甲 Fried sliced giant garoupa enrobed in minced shrimp |
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| 鮮露筍油泡大虎蝦片 Sautéed tiger prawn slices with asparagus |
Offering a more casual counter seating, guests can enjoy the Ming Court bar three-course set lunch menu, priced at HK$198 which includes a choice of soup, main dish accompanied by a mini fried rice and a dessert.
In addition to the main dining room and bar, the restaurant boasts six private dining rooms named after famous teas: Gongmei, Longjing, Dancong, Yugui, Shaofeng and Pu’er. These rooms are perfect for exclusive events or for guests who prefer a more private dining experience.
Small-scale banquets can be accommodated for up to ten tables for 12 for events or corporate gatherings.
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