The cod fish fillet was another of my favorite that evening. The fillet was sandwiched with minced shrimp, battered and deep-fried, and on the side was a piece of shrimp slightly seasoned with spices and sauteed leeks. That’s followed by the meat main course – this time a twist to the traditional Shanghainese sweet and sour pork, with Iberico pork loin being used and the piece was fried before coating with a generous brush of reduced dark vinegar glaze.
We finished with the fried rice served in a mini casserole and the traditional dessert of red bean soup with dried tangerine peel. Went easy on wine with a glass of champagne as part of the menu which paired well with the dishes with the acidity and a hint of brioche and floral aroma.More photos in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157716924213901
When? November 14 2020
Where? Ming Court, Level 6 Cordis Hong Kong, 555 Shanghai Street, Mongkok, Hong Kong
Menu Highlights? Ming Court’s signature Char Siu
Drink? Champagne Taittinger Brut Reserve NV
Web: www.cordishotels.com/en/hong-kong/restaurants-and-bars/ming-court
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