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.

Langham Place Mongkok Hong Kong is a distinguished luxury hotel in Hong Kong in the trendy, bustling heart of Mongkok. It sets itself apart from other Hong Kong hotels by offering a contemporary retreat in the heart of one the world’s great urban agglomerations whilst imbuing itself with local charm and character. The discerning guest has a cultured choice of rooms, suites and apartments with spectacular views over the cityscape that are equipped with the latest facilities and services within a tastefully appointed surrounding.
Those who regale in the splendors of culinary delights will find infinite satisfaction dining at our celebrated Michelin stared eateries that offer both local and international dishes within sense arousing surroundings to suit one’s mood and social lifestyle.


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.