Ming Court

Spencer Phillips★★★★★★★★★★4.04 months ago

Went for dim sum today. The place was elegant and we enjoyed very prompt service. The dim sum we chose was decent. The sticky fried rice and fried goose balls were very good. The rest was pretty average. Now at the prices you charge every dish should be exceptional.

JuJu Chan Szeto★★★★★★★★★★5.05 months ago

Stepping back into Hong Kong after time away, there was no better way to mark our return than gathering at Ming Court, the award-winning temple of Cantonese cuisine. Under the artistry of Executive Chef Li Yuet Faat, dinner became more than a meal, it was a celebration of tradition, craftsmanship, and family joy. Six of us embarked on the MING COURT DEGUSTATION MENU, it was one of those meals where every plate added to the excitement. Highlights of the Menu • Amuse-Bouche: Winter melon with osmanthus sugar. Delicate, a whisper of sweetness that set the tone. • Appetiser Duo: Jellyfish with aged balsamic vinegar, bright and refreshing, paired with roasted suckling pig layered with pineapple and truffle paste. The pig was unforgettable: crispy skin, tender meat, and a luxurious truffle accent. • Stuffed Crab Shell: Golden, crunchy, and brimming with generous fresh crab meat, pure indulgence. • Eight Treasure Soup: A masterclass in depth, with abalone, fish maw, shiitake, and aged tangerine peel weaving into a restorative broth. • Local Lobster with Caviar: Steamed to perfection, silky egg white allowing Sai Kung’s green lobster to shine. • A5 Wagyu Beef with Morel & Matsutake: Thin slices seared just enough to release buttery richness, paired with earthy mushrooms. • Garoupa with Yunnan Ham: A savory balance, followed by Sea Cucumber Noodles with Shrimp Roe, offering texture and lingering umami. • Dessert Finale: Mango Pomelo Sago Cream alongside Mango Glutinous Rice Dumpling, a playful, refreshing close. ✨ Final Thoughts Ming Court is more than a restaurant, it’s a homecoming for the palate. For us, it was the perfect first Cantonese dinner back in Hong Kong: refined, authentic, and joyfully shared across generations. ⭐ Verdict: A must for anyone seeking Cantonese cuisine at its finest.

Jason Ma★★★★★★★★★★5.08 months ago

We reserved a table for dinner through Restaurant Week. Actually, we had ordered takeaway several times before, and this was the first time we had dinner in person. Sadly, the signature dish, deep-fried crab shell is not available for take away away, so we are so excited to have this dish in the tasting menu. The restaurant is decorated in a traditional grand style, a bit dim and quiet. Staffs served politely and were attentive. They introduced the dishes and way to eat. All dishes in menu were delicious, especially cuttlefish of appetizer and abalone fried rice, not to mention the crab shell🤤. All in all, we were very satisfied with the dinner here, and no doubt we would visit again.

Nanyi Yang★★★★★★★★★★1.07 months ago

I went to Ming Court with my family (4 of us total) and we chose the tasting menus. Per the waiter’s suggestion, we did 2 sets of the ~$1180 HKD courses and 2 sets of the ~$980 HKD courses. As a preface, I understand things may take longer when there are 2 different sets of courses but the waiter explicitly suggested it instead of just recommending we go with the same tasting menu. After just the third course, the wait between each course grew upwards of 20 minutes. In the end, we asked for a manager to ask if things could be sped along a little. He was apologetic and afterwards the next couple courses were brought out much faster. This improvement quickly slowed, and the wait time was back to 15-20 minutes after about two courses. In total, we sat down at 7:15pm and left at 10:13 which is honestly just unacceptable for only 9 courses total. The manager ended up giving us a 15% discount over the 15% discount I already had due to a membership with Brilliant (a rewards program). This was nice but that brought down the total cost from around $630 USD to $434 USD for 4 people, which I would say was way overpriced for the quality of the food itself. The food was just alright. I was expecting more for the price we paid. The best dish was the pork loin and the worst was by far the lobster Shanghai noodles which were way overcooked and generally flavorless. Also, the waiters mixed up 3 of the 9 courses, giving the wrong dishes to the wrong people. This didn’t end up being an issue for us since we were a family but I can imagine such a mix-up being tremendously annoying for a more formal/business dinner. We also had to ask for water twice before actually getting it and also had to wait an unreasonable amount of time for a tea refill. And when we got that refill, the waiter only refilled half of our cups and walked away. Honestly this whole experience really left a bad taste in my mouth and what was supposed to be a pleasant dinner with my family, which doesn’t happen very often nowadays as we live in different cities, ended up being an unhappy affair for myself, my wallet, my family, and the staff at Ming Court. For ~$600 USD, you can get a very very nice dinner for 4 elsewhere in Hong Kong and not have to deal with these issues, and I encourage you to do so.

Alice Yip★★★★★★★★★★2.09 months ago

The food was actually unacceptable for a hotel restaurant. I can’t believe it was recommended by Michelin. There are many good, reasonably priced options in HK, so maybe because of the Dining City program, Ming Court served such food to meet the set menu price ($658/head + 10% actually can have much better food and portion)? Firstly, the char siu with cuttlefish came with just one piece of char siu. In HK culture, we usually expect good thing comes in pairs, and since it’s not even a main dish, being so stingy with just one piece felt off. Plus, the cuttlefish was served plain with no seasoning! Only after I asked did they realize the cook forgot the peppercorn basil sauce. Unbelievable mistake in such a restaurant. The pumpkin soup was supposed to come with scallops, but there were none. The fish skin in the main dish wasn’t crispy at all, and the food wasn’t served hot enough. It felt like the food was made without soul—definitely not worth trying!