It’s not often that restaurants survive for two decades in Hong Kong’s competitive dining scene, but Cantonese heavyweight Ming Court at Cordis hotel has not just survived but thrived, maintaining its Michelin-starred status for an astonishing 16 years and expanding to China with 10 locations.
To celebrate Ming Court Hong Kong’s 20th anniversary, chef Li Yuet Faat has invited the executive chefs from two of the brand’s most prestigious venues in China to craft an exciting six-hands anniversary feast.
Both hailing from Ningbo in the nation’s northeastern Zhejiang province, chef Gavin Zhong of Langham Place, Ningbo Cultural Centre and chef Edi Zhu of Cordis, Dongqian Lake are teaming up with chef Li to treat guests to an eight-course menu (HKD988 pp) – a steal in fine-dining terms – that’s available from now until Aug. 31 at the Hong Kong restaurant.
Utilising premium seasonal ingredients in dishes that showcase both Hong Kong and Ningbo’s unique culinary traditions, the menu kicks off with the memorable Symphony of Six Tastes, a selection of six one-biters presented in the order of sour, bitter, salty, umami, spicy, and sweet. Other menu highlights include the baked local lobster with Fenghua taro and crispy pork lard and salt-baked pigeon, with diners tasked with breaking open the crust themselves.
Ming Court is also renowned for pairing Cantonese cuisine with fine wine. Diners will have the opportunity to add on a sommelier-selected three-glass wine pairing (HKD250) from Ming Cellar, which houses a collection of more than 300 labels sourced from over 100 global wine regions.
Ming Court, 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3300, book here
