How Ming Court Modernises Cantonese Classics
Cordis Hong Kong Focus
Langham Place was rebranded as Cordis, Hong Kong in 2015, complete with a refurbishment and changes throughout the popular Mongkok hotel. Despite the update, Ming Court, the property’s quintessentially Cantonese establishment remains an institution. The Chinese restaurant has endured the waxing and waning of food trends, winning food competitions along the way and, in 2018, Ming Court appointed chef Li Yuet-Faat as their new executive Chinese chef.
Opulent and elegant, the restaurant is inspired by the splendour of the Ming Dynasty, China’s golden age of artistry and craftsmanship. Dark wood tones contrast with the shimmer of gold, and Ming Dynasty-style vessels are placed throughout the spacious dining room.
Notable for its execution of classic Cantonese cuisine, Ming Court is nevertheless not without its adventurous side. Chef Li has been with the restaurant since the launch of the hotel in 2005. Over the years, he has polished his skills and built expertise in Cantonese cuisine, paving his culinary journey from an experienced chef on mise en place to his new coveted role as the hotel’s executive Chinese chef.
An expert in Cantonese cooking, Li takes meticulous measures to perfect his craft, presented in Ming Court’s signature dishes such as barbecued honey-glazed supreme pork loin. The restaurant’s version of Cantonese char siu is the sum of precise cooking to yield multiple textures—from a crunchy crust to succulent interiors—and a balanced glaze on the roasted pork loin served thick-cut with a sweet soy marinade.
Inspired by the classic dish of scrambled egg whites, Li demonstrates superb skills in his version where silky egg whites are scrambled with prawns and crisp perilla leaves. The herbaceous leaves add freshness to the prawns, while the scrambled whites remain smooth, resembling soft clouds.
The Cantonese establishment also excels in modernising classics, as chef Li has brought new ideas to the table, such as with his braised sea cucumber with minced shrimp and pigeon egg. Japanese sea cucumbers are stuffed with minced fresh shrimp and braised until tender. A single pigeon egg is poached and deep-fried until golden, adding a multitude of textures to the contemporary classic.
With a sharp focus on traditional Cantonese dishes with new energy weaved in its creations, Ming Court is where Li’s gourmet creations take centre stage, shining with supreme execution that delivers surprises for food lovers. In his creations we see the rich heritage of the cuisine, perfected by the chef’s experience instilled through skilful execution of fresh and premium ingredients such as pigeon eggs, M9 wagyu, and the best seasonal vegetables. Chef Li has also led initiatives to branch out into a new, adventurous side of dining, such as by creating a health-oriented menu of dishes using Omnipork, a plant-based product.
The Ming Cellar is another reason to celebrate, as the dedicated wine cellar stores more than 400 prized labels from more than 20 countries around the world. Guests are encouraged to select their preferred labels while dining at Ming Court, where wine-pairing menus are available, as well as suggestions for wine pairing suggestions from the resident sommelier on request.
With its expertise in Cantonese cuisine and dedication to presenting new and unique experiences, Ming Court is an establishment that ensures an unforgettable meal.
Ming Court, 6/F Cordis, Hong Kong, 555 Shanghai Street, Mongkok, +852 3552 3028