Known to be an avid fan of Chinese arts, literature, antiques and gold coins, the fictional Mr Ming presents an array of traditional, family-style dishes at hot and hyped K11 MUSEA in Tsim Sha Tsui. Veteran chef Hiu Mei Tak leads the kitchen, bringing aboard his 16 years of experience specialising in Chiu Chow and Cantonese flavours to the contemporary Mr Ming’s Chinese Dining – brought to us by Ming Fat House, the team behind the likes of Dr Fern’s Gin Parlour and Foxglove.
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Deep-fried abalone pastry
The deep-fried abalone pastry ($148/2 pieces) and duck with mashed taro ($180/6 pieces) are must-tries. Inspired by northern Chinese handicrafts, the flaky, comforting abalone pastry was the ultimate winner, filled with a hearty chicken, scallop, mushroom and abalone mixture – some of the most premium ingredients in the Chinese culinary world.
Another dim sum highlight is the braised pork belly bun ($42/3 pieces), a twist on the classic BBQ pork bun. Chef Tak incorporates preserved vegetables into the bun, giving the earthy braised pork belly a dynamic, slightly acidic pop.
Soyed goose meat platter
Fried Rice with Netted Egg
For larger dishes to share amongst the table, the soyed goose meat platter ($198) and fried rice ($198) are dishes showcasing traditional Chiu Chow and Cantonese cooking methods. While some of the meat slices on the platter were on the tough side, the savoury sauce was refreshingly light on the oil.
The fluffy fried rice was netted with egg, but when mixed, the generous amount of fresh shrimp, diced vegetables and dried sakura shrimp gave colour and crunch to this staple Chinese dish.
If you discover Mr Ming’s at K11 MUSEA, you’re in for all-day Chiu Chow and Cantonese fare. Its unassuming entrance leads to an extraordinary 1970s-esque interior – Wes Anderson all the way with the saturated shades of emerald, honey and teal – in order to attract a decidedly younger crowd. The contemporary decor is a slight mismatch with the traditional concept and dishes, but if you can look past that, the food is solid.
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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