a blind tasting on the best char siu in town last year and the one from Ming Court came out as one of the winners, so no surprise the ones we had tonight came out top too – perfect texture, good crust and balanced honey glaze brushed on top. The pan-seared egg custard has a delicate flavor with conpoy and picked crab meat mixed in, and I also love the contrast of the thin slices of chilled silky tofu with the rich, sweet and sour Chinese “Yan Nim” olive sauce 仁棯醬, rounding up the appetizer platter served in individual portion.
(Dinner by Invitation - more pictures in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157678630045343)
When? March 28 2017
Where? Ming Court, Level 6, The Cordis Hong Kong, 555 Shanghai Street, Mongkok, Hong Kong
Menu Highlights? Roasted Goose, Daylily, Black Fungus and Angelica (金針雲耳當歸燒鵝)
2015 Dr. Loosen Urziger Wurzgarten Riesling Kabinett, Mosel, Germany
2013 Moss Wood Pinot Noir, Margaret River, Australia