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Although Ming Court has long been one of Hong Kong’s best Cantonese restaurants (with its Mongkok location holding one Michelin star), I knew very little about it before visiting to check out the new autumn cocktail and dim sum brunch ($338/person; weekends until 27 December). But it might now be – no exaggeration – my new favourite Cantonese restaurant.
It’s located in Great Eagle Centre in Wanchai, an office building close to The St. Regis, but it feels a world away. The creamy, muted colour palette is elegant and soothing. We were seated in the bar area for this brunch, where there are both banquette tables and high tables. The banquette tables book up fast, so I’d request these in advance.
But moving on to the food… and drink!
The cocktails are crafted by the restaurant’s new head mixologist, Elmo Li, who previously was the bar director at Tazmania Ballroom. She is a talent and presented us with the Ming Court mojito and Mala Mary along with the eatery’s paired dim sum.
Pairing 1: Ming Court mojito
Ming Court mojito with (clockwise from top) steamed crabmeat dumpling with egg white, taro puff pastry with pork, baked French cod pastry with black vinegar sauce
This mojito uses pickled lime-infused white rum, which gives the cocktail a really unusual kick, one that pairs very well with the Cantonese dishes.
Pairing 2: Mala Mary
Mala Mary with (clockwise from top) drunken shrimp dumpling with bamboo shoot, steamed vegetable dumpling with marinated termite mushroom, Australian Wagyu beef and black pepper puff
This take on the Bloody Mary packs heat and has a nice, tangy aftertaste – a great drink pairing for those who like stronger flavours (and I’m still dreaming about the drunken shrimp dumpling!).
While the cocktails and dim sum are all excellent, this brunch offering may not be very filling for those with bigger appetites. We still had some room and tucked into some of the restaurant’s signature dishes as well.
Supreme BBQ pork loin in honey sauce ($208)
Baked bamboo charcoal buns with BBQ pork ($68)
Sautéed rice rolls in homemade XO sauce ($88/person)
From top: fried egg twist with syrup ($48), steamed sponge cake with sesame ($58), almond cream with egg white ($68)
Everything was delicious! The BBQ pork melted in the mouth without being too fatty. I loved the addition of onion in the buns. I’m still dreaming about the wok hei of the sautéed rice rolls. Each of the desserts was great in its own way: the egg twists were airy, the steamed sponge cake indulgent and the almond cream incredibly, well, creamy.
We ended our meal with the Save the Date cocktail ($118). It’s smooth and decadent with the use of red date and dried longan tea, coconut milk, red date syrup and Johnnie Walker Black Label whisky.
Given the atmosphere and quality of the food, Ming Court Wanchai’s prices are very fair. I’m looking forward to visiting again and perhaps giving dinner a try. Note that the bar offers great daily happy-hour deals (3:30–8pm), with cocktails priced from just $78.
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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