RENOWNED for profiling sophisticated menus of classic Cantonese dishes to be enjoyed in an inviting elegant atmosphere, Ming Court launches its new menu based around dim sum, the much acclaimed popular dish within Cantonese cuisine.
The Michelin-starred Cantonese restaurant crafts traditional specialities prepared with only the freshest and finest of ingredients, and their latest menu is no exception.
Also launched its first dim sum making class, providing diners with significant insight into the sophisticated art of creating such culinary delights. Requiring meticulous craftsmanship, dim sum is much more than just a meal, but rather an important part of daily life in Hong Kong.
Scallop Dumpling, Crab Meat, Egg White, Wolfberry, Steamed
Demonstrated by Ming Court’s dim sum chef, Chef Tse Sun Fuk, who boasts an ample 30 years of experience, the class will showcase the primary techniques required for making five signature dim sums, including Scallop dumpling, Caledonia blue prawn dumpling, pork dumpling, Lava Hawthorn Ball, and Whisky and Chocolate Custard Bun.
Lava Hawthorn Ball, Strawberry Jam, Rice
Afterwards, guests may enjoy four dim sums and a signature Chicken Consommé with Matsutake Mushrooms and Bamboo Pith, in addition to bringing their own Whisky and Chocolate Custard Buns home to share with family and friends.
Ming Court Dim Sum Class
Ming Court Dim Sum Class is available on 14 and 28 December 2019 and 11 and 18 January 2020, 3:30 pm to 5:30 pm. Priced at HK$488 net per person, each class is designed for 8 to 10 persons. Reservation must be made on cdhkg.mingcourt@cordishotels.com at least 5 days in advance.
by Cara Jenkins