Journey To The Four Corners Of China With Two Michelin-Starred Ming Court
Download this page in PDF formatWhat do two Michelin-starred chefs do for inspiration? If you’re Ming Court’s chef Tsang Chiu King you eat your way around China – and now you can too.
Searching for a new challenge and to enhance his culinary skills, chef Tsang took himself on a gastronomic research adventure to the four cuisine pillars of China: Sichuan, Beijing, Hunan and Shanghai. Working with chefs from these four great food regions and dining at every possible occasion, chef Tsang found his inspiration.
The result for Ming Court is 26 additional menu items, available exclusively for two weeks, which embrace the best of China’s cuisine styles with chef Tsang’s own legendary and sometimes eccentric modern-canto accent.
Highlights include chilled sliced foie gras in Japanese sake, prepared using Beijing techniques ($168) and braised wagyu created in a distinctly Sichuan way ($288).
For those who can’t get enough, there is a seven course degustation, available at $680 or at $798 with three matching wines. The degustation includes treats such as Sichuan style braised Mandarin fish, Hunan style herbed pork loin and Beijing style king prawns.
Four Corners of China is available from 13 – 30 September 2010. Dishes are available at lunch and dinner. For reservations phone 3552 3300 or emailhkg.lph.mingcourt@langhamhotels.com.
FOUR CORNERS OF CHINA – À LA CARTE MENU
Beijing style
Chilled sliced fois gras in Japanese sake ($168)
Chilled beancurd with black truffle coated with gold leaf ($38 per-person)
Shantung style shredded chicken (half $168, whole $338)
Shredded pork served with Peking sauce ($158)
Deep-fried lamb with herbs ($168)
Grilled king prawn ($288)
Braised Chinese cabbage ($118)
Shanghainese style
Chilled sliced Mandarin fish ($108)
Marinated dough with peanuts and Shanghainese sauce ($78)
Salted chicken (half $168, whole $338)
Deep-fried Chinese tea smoked duck (half $188, whole $378)
Steamed shad fish (half $388, whole $788)
Spicy noodles ($58 per-person)
Sichuan style
Stir-fried diced chicken with dried chilli ($168)
Steamed whole tiger garoupa with marinated vegetables ($398)
Braised sliced Mandarin fish ($198)
Stir-fried pork loin with Chinese cabbage ($198)
Braised wagyu beef ($288)
Braised beancurd ($138)
Green bean porridge ($18 per-person)
Hunan style
Mao’s braised pork loin ($168)
Steamed fish head with marinated chilli ($188)
Stir-fried preserved pork with winter bamboo shoots served in a casserole ($168)
Deep-fried pork loin with herbs ($198)
Stir-fried pork with assorted vegetables ($158)
Stir-fried chicken ($168)
FOUR CORNERS OF CHINA DEGUSTATION ($680 / $798 with wines)
- Tea to start: Dragon well
- Chilled sliced fois gras in Japanese sake, chilled beancurd with black truffle coated with gold leaf and chilled sliced Mandarin fish
- Double-boiled soup with matsutake, black fungus and bamboo shoots
- Grilled king prawn (wine choice: Domaine Fournier, Sancerre, Loire)
- Stir-fried diced chicken with dried chilli (wine choice: La Vieille Ferme, Rosé, Côtes du Ventoux, Rhône)
- Deep-fried pork loin with herbs (wine choice: Couly-Dutheil, Domaine René Couly, Chinon, Loire)
- Braised Chinese cabbage
- Green bean porridge
- Tea to finish: 25 year old Pu er
All prices are subject to a 10% service charge
Ming Court opening hours
Lunch: 11:00am – 2:30pm
Dinner: 6:00pm – 10:30pm
Reservations: Phone 3552 3300 or email lphkg.mingcourt@langhamhotels.com
For more information on Langham Place, Mongkok, Hong Kong visit http://hongkong.langhamplacehotels.com.……………………………
Chilled beancurd with black truffle topped with gold leaf in Beijing style
Chilled sliced fois gras in Japanese sake in Beijing style
Braised wagyu beef in Sichuan style
Deep-fried pork loin with herbs in Hunan style
