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Ming Court Launches New Award-winning Degustation Menu from Hong Kong International Culinary Classic 2013

2 July 2013

Two-Michelin star Cantonese restaurant Ming Court at modern luxury hotel, Langham Place, Mongkok, Hong Kong, has once again achieved culinary excellence and won the top awards at the HOFEX’s Hong Kong International Culinary Classic 2013, held earlier in May.

In celebration of the culinary team’s excellent achievements, Ming Court launches a 6-course award-winning degustation menu and a range of a la carte dishes. Priced at HK$528* per person, the dedicatedly designed menu is paired with a glass of premium wine.

The degustation leads with the Gold award-winning appertisers, Dragon Quartet, created by Chinese Kitchen Fryer No. 1, Wong Wai Man Raymond. The four delights wow guest with their vibrant presentations, fragrant scents and sweet tastes.

The menu also features the Gold award-winning dish, Minced Shrimp & Chicken Thigh Duet, a combination of pan-seared and sautéed chicken thigh fillets complemented by the crunchy rice crisp and buttery pumpkin respectively for a richer mouthfeel, followed by the Gold with Distinction dish, Wagyu Beef, Thai Basil, Cashew Nut, Stir-Fried made with Australian grade M6 Wagyu beef rib eye and a pinch of Thai basil to freshen up the palate.

Other award-winning recommendations are available on a la carte basis, including the Bronze award-winning Bean Curd Ensemble which showcases the matching of bean curd appertisers from mild to rich flavours; along with the Silver award-winning Chicken Thigh Duet made with foie gras pâté and organic chicken thigh fillets crafted by Executive Sous Chef – Chinese Kitchen, Chan Hon Cheong.

Indulge in the award-winning dishes at Ming Court, available every day from July for lunch between 11:00am – 2:30pm, and dinner between 6:00pm – 10:30pm. Call (852) 3552 3300 or email lphkg.mingcourt@langhamhotels.com for bookings.

* All prices are subject to a 10% service charge. Please refer to the appendix for the full menu.

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


Two-Michelin star contemporary Cantonese restaurant Ming Court
The Gold award-winning appertisers, Dragon Quartet, created by Chinese Kitchen Fryer No. 1, Wong Wai Man Raymond The Bronze award-winning appertisers, Bean Curd Ensemble, created by Executive Sous Chef – Chinese Kitchen, Chan Hon Cheong

***End***


For media enquiries and high resolution images, please contact:

Director of Communications
Alka Datwani
Langham Place, Mongkok, Hong Kong
T: (852) 3552 3050
M: (852) 6398 6403
F: (852) 3552 3069
Email: alka.datwani@langhamhotels.com

Communications Manager
Titania Shum
T: (852) 3552 3057
F: (852) 3552 3069
Email: titania.shum@langhamhotels.com


Appendix

Hong Kong International Culinary Classic 2013 Award-Winning Degustation

$528 per person

Paired with a glass of premium wine
Dragon Quartet
Scallop, Prawn, Sea Urchin, Black Caviar
Pu-Er Smoked Mandarin Fish
Osmanthus-Scented Foie Gras, Lotus Root
Bean Curd Sheet Roll, Assorted Greens, Peanut Butter
Gold Award
Bird’s Nest Soup, Matsutake Mushroom, Bamboo Pith, Double-Boiled

Minced Shrimp & Chicken Thigh Duet

Chicken Thigh, Minced Shrimp, Black Truffle, Buttery Pumpkin, Pan-Seared
Chicken Thigh, Minced Shrimp, Homemade Chicken Liver Pâté, Rice Crisp, Sautéed
Gold Award

Wagyu Beef, Thai Basil, Cashew Nut, Stir-Fried
Gold with Distinction Award

Lotus Leaf, Fried Rice, Roast Duck Meat
Mango, Pomelo, Coconut, Sago Cream


Hong Kong International Culinary Classic 2013 Award-Winning Recommendations

Dragon Quartet

Scallop, Prawn, Sea Urchin, Black Caviar
Pu-Er Smoked Mandarin Fish
Osmanthus-Scented Foie Gras, Lotus Root
Bean Curd Sheet Roll, Assorted Greens, Peanut Butter
$208 per person

Wine Guy Recommended Pairing
Vouvray, Marc Bredif, Loire, France, 2011
$110 per glass, $440 per bottle


Bean Curd Ensemble

Chilled Silk Bean Curd, Black Truffle, Gold Leaf
Bean Curd Sheet Pocket, Vegetable Crunches, Black Truffle
Crispy Sea Urchin Bean Curd Roll
Crispy Crab Claw, Bean Curd, Toasty Cheese
$208 per person

Wine Guy Recommended Pairing

Pinot Grigio, Masi Masianco, Verduzzo, Italy 2011
$100 per glass, $400 per bottle


Minced Shrimp & Chicken Thigh Duet
Chicken Thigh, Minced Shrimp, Black Truffle, Buttery Pumpkin, Pan-Seared
Chicken Thigh, Minced Shrimp, Homemade Chicken Liver Pâté, Rice Crisp, Sautéed
regular: $288

Wine Guy Recommended Pairing
Macon Village, Pierre André, Burgundy, France, 2009
$95 per glass, $380 per bottle


Chicken Thigh Duet
Chicken Thigh, Minced Shrimp, Spiced Salt, Pan-Seared
Diced Chicken Thigh, Foie Gras Pâté, Chinese Black Mushroom, Stir-Fried
regular: $288

Wine Guy Recommended Pairing
Gevrey Chambertin, Hubert Moret, Burgundy, France, 2008
$110 per glass, $440 per bottle



Wagyu Beef, Thai Basil, Cashew Nut
regular: $408

Wine Guy Recommended Pairing
Ladoix Clos des Chagnots, Pierre André, Burgundy, France, 2007
$105 per glass, $420 per bottle