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SPRING’S HERE! AWAKEN YOUR APPETITE AT MING COURT


1 March 2010

Vibrant Spring cuisine is the star of the moment at the two Michelin starred Ming Court, located at Langham Place hotel.

Using the finest ingredients sourced daily from all around the world, executive chef Tsang Chiu King has unveiled his exquisite new Vibrant Spring menu highlighting his innovative Cantonese culinary craftsmanship.

Celebrating everything vibrant about spring, the menu features fresh lobsters prepared in three unique styles, wagyu beef filled with matsutake mushrooms, along with fusion dishes such as steamed spring chicken with sake. Those seeking a little adventure should start their fun with a baked flaming pork loin in red wine.

Chef Tsang says, “We have sought out the freshest and finest ingredients from all around the world for this menu. The bean curd is organic and locally grown, the M8 wagyu beef comes from Australia, and the pork loin comes from Japan.”

The Vibrant Spring menu is available every lunch and dinner until 31 May 2010.

Reservations are recommended and can be made by phoning 3552 3300.

Executive Chinese chef Tsang Chiu King

Lobster trio – Cooked in superior soup, steamed with yellow wine and egg white, stir-fried with hot and sour sauce (top to bottom)

Pan-fried wagyu beef rolls stuffed with matsutake mushrooms and fungus

Braised superior sea cucumber stuffed with prawn and matsutake mushrooms



MING COURT’S vibrant spring menu
Roasted sliced suckling pig with foie gras sauce
$78 per person
Braised lamb with thyme in honey and loh-sui sauce
$138
Thai style barbecued pork loin
$198
Lobster trio - Cooked in superior soup, steamed with yellow wine and egg white, stir-fried with hot and sour sauce
$178 per person
Double-boiled chicken with Chinese herbs
$688
Braised lobster topped with urchin sauce
$588
Braised whole African abalone (three heads)
$788 per person
Braised superior sea cucumber stuffed with prawn and matsutake mushrooms
$198 per person
Braised matsutake, mori and ling chi mushrooms with sea cucumber and dried shrimp roe
$298
Pan-fried wagyu beef with black truffle oil
$268 per person
Pan-fried wagyu beef rolls stuffed with matsutake mushrooms and fungus
$98 per person
Baked flaming pork loin in red wine
$198
Braised pork loin with kale, served in a casserole
$198
Stir-fried fish balls stuffed with minced lamb in herb and soy sauce
$188
Steamed chicken with sake
$188
Stir-fried diced lotus root and olive leaves served with lettuce
$168
Steamed organic sliced bean curd accompanied with stir-fried diced vegetables
$168

All prices are subject to a 10% service charge

Promotion period:
Now until 31 May 2010
Time:
Lunch 11:00am – 2:30pm, dinner 6:00pm – 10:30pm
Address:
Ming Court
Level 6, Langham Place, Mongkok, Hong Kong
555 Shanghai Street, Mongkok, Hong Kong
Enquiries:
3552 3300


For further information on Langham Place, Mongkok, Hong Kong visit http://hongkong.langhamplacehotels.com.

For media enquiries, please contact:

Langham Place, Mongkok, Hong Kong
Director of Communications
Katie Malone
T: (852) 3552 3050
M: (852) 9430 1302
F: (852) 3552 3069

Director of Public Relations
Cecilia Wong
T: (852) 3552 3051
M: (852) 9680 5950
F: (852) 3552 3069
Communications Manager
Jerri Ho
T: (852) 3552 3057
M: (852) 9213 4454
F: (852) 3552 3069
Assistant Communications Manager
Cardith Hung
T: (852) 3552 3053
M: (852) 6446 1006
F: (852) 3552 3069

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