- American Express
- Diners Club
- China Union
- Opening Hours: 11:00-14:30, 18:00-22:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 500
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Vest tops, shorts above knees and flip-flops for male guests are not allowed
- Post 11pm order: No
- Al Fresco: No
(1) Stir-Fried Shrimps with Egg White (海生蝦炒蛋白), (2) Crispy Fried Chicken (朗豪炸子雞); (3) Award–winning Deep-fried Lobster with Cheese and Simmered Abalone with Vinegar accompanied with Angel Hair 「脆芝士龍蝦伴醋香鮑魚天使麵」; (4) Shark Fin Flight (魚翅肆式薈); (5) Award-winning Stir-fried Sliced Garoupa with Assorted Mushrooms and Dried Shrimp Roe (蝦籽鮮菌麒麟斑) which won the Gold Medal of Hong Kong Tourism Board 2003 “Best of the Best Culinary Award”; (6) Shark-fin crystal extravagance (翅晶凝)
Both non-alcoholic and alcoholic drinks are served
Elegant and contemporary
Quick Bites: 13th October
Celebrity Chef @ Cafe Causette, The Peninsula's Fly and Relax, Ming Court's Hairy Crabs, Pink Ladies' Afternoon Tea, Mediterranean Seafood Buffet, Sake Dinner, H One's Impressive Guest Chef and Tribute Cooking Class
Michelin Chefs Discuss Chinese New Year Cuisine
Chinese New Year is marked by gathering with family and friends for gastronomic indulgences, but not just any delicious dish will do. Dishes are often chosen for their symbolic meanings that results from the language itself, for example the word for 'fish' also sounds like the word for 'wish' and 'abundance'.
This month begins my 2009 quest, or perhaps it is more a culinary resolution, to feature more Chinese restaurants on the website, from the inexpensive to fine dining. One of the first to be highlighted is Ming Court, an award-winning restaurant that was recently given a Michelin star.
6 March 2009
Abalone Fusion Tour; Press Room's Daily Specials; Disciples Escoffier in HK; Prosciutto, Prosecco and Oysters; White Asparagus; Mushroom Madness; Austrian Wine Dinner; Prix Fixe Menu
4 May 2010
Second Tapeo to Open, L'Eclipse Light Lunches, Nanhai No.1 and Eyebar Opens, Learn to Make Michelin Dim Sum
3 August 2010
Children's Cooking Class, Dine and Wine Thursdays, Hairy Crabs are Back, Gaddi's Sunday Bubbles Brunch, Facebook Fans Win, Mira's New Brunches, Summer Breeze, Wine Australia's HK Office
26 October 2010
Second Frites to Open, Ming Court's 180 Experience, Megan's Warming Dishes, Free Membership Programme, Sagano Reopens
In the Kitchen: with Tsang Chui King
There is a Cantonese saying, Yat wok jao tin ngai (一鑊走天涯), which can be interpreted as "The wok endures eternally, all the way to the sky's edge", but is more commonly translated as, "One who uses the wok becomes master of the cooking world". I came across this saying when I was trying to learn more about cooking with a wok in preparation for my In the Kitchen experience with award-winning, executive chef - east, Tsang Chui King, of two-star Michelin restaurant Ming Court.
Light and Scrumptious: Egg White Dishes
Egg dishes have been the popular topic at Easter – where I can find a perfect onsen egg, a great French omelette, or egg salad sandwich. We never doubt the versatility of the egg, but sometimes we wonder, what about egg whites? And as part of this year’s Easter celebration, we pay tribute to egg whites, as we introduce a few classic egg white dishes in the city.
Scrumptious Egg White Dishes
Egg dishes have been the popular topic at Easter - where I can find a perfect onsen egg, a great French omelette, or egg salad sandwich. We never doubt the versatility of the egg, but sometimes we wonder, what about egg whites? And as part of this year's Easter celebration, we pay tribute to egg whites, as we introduce a few classic egg white dishes in the city.