Hey Ming

The quality of the dishes is still good, but the price is a bit expensive. The sandworms are worth trying, but the roast beef is a bit expensive, there is not much meat. The chicken soup with clams is worth trying. The Xiamen pancakes are good value for money.

The service level here has declined, which is something that needs to be improved. The sea cucumber soup here is acceptable, but the price-performance ratio is not particularly high, and the ingredients are relatively ordinary.

The products here are quite fusion, the portions don't seem too big, the ingredients look pretty good, and as for the taste, some of them are a little surprising, but most of them are actually quite plain, relying on the ingredients to make them fresh.

Heiming Restaurant is located on the first floor of Jinyuan Building, No. 57, Hubin South Road, Xiamen. In order to provide diners with a better dining experience, the restaurant has been renovated for two months. In December, the brand new Heiming Restaurant will meet diners again. In order to warm up for the upcoming reopening of Heiming Restaurant, a friendly battle between Chinese and French cuisine was organized. Chef Zhang Congming of Heiming Restaurant and Chinese French chef Huang Haoyu had a wonderful cooking exchange. The delicious dishes created by the passionate collision of Chinese and French chefs, with their understanding and persistence of ingredients and cooking, can taste the simple and soulful taste in every bite. Diners seem to be in dialogue with the two chefs, which is fascinating. The two chefs met by chance. French chef Huang Haoyu was born in Guangzhou and lived in France for 20 years. Later, he returned to Guangzhou to open his own restaurant. He met Chef Zhang Congming at a Hennessy event two years ago. The two chefs, who both love cooking and are persistent in innovation, hit it off at first sight and agreed to have an exchange and discussion. This time, they took advantage of the opportunity of the new upgrade of Heiming Restaurant to realize the agreement made two years ago. I smiled knowingly when I saw the appetizers. They were Xiamen-style fish skin peanuts, orange cakes, and sour plum guava. They were all snacks I liked when I was a child, especially the crispy fish skin peanuts, which carried so many childhood memories... Oysters cooked with first-water seaweed, the seaweed is smooth and fragrant, the oysters are plump and plump, and the soup is refreshing and delicious. After a bowl, I feel very comfortable. French duck liver apple, although it is duck liver, the taste is not inferior to goose liver at all. It has a dense and delicate taste and a rich flavor, which is endless aftertaste. It is best eaten with apples, which are fragrant and sweet. The most amazing thing is the sauce. The chef spent several hours carefully preparing it, and it is even more delicious when dipped in it. Russian caviar with sashimi tiger prawns is Chef Zhang Congming's specialty. Russian caviar is black and green, like precious gems. When you break it with the tip of your tongue, the salty and fresh taste instantly fills your mouth. Coupled with the tender and sweet deep-sea tiger prawns, it seems that the essence of the entire ocean is in your mouth. There is also a piece of edible gold foil on it, which is the finishing touch. Champion crispy white-cut chicken, Chef Huang Haoyu conquered many judges in CCTV's "Taste War" with this dish. How did a French chef make a Chinese dish? It turns out that this dish is different from the traditional method. The chef debones the chicken, fries the chicken skin crispy, and adds a secret sauce. It tastes really refreshing and the taste is amazing. Baked cod with white radish. Cod is a common ingredient in French cuisine, while white radish is a frequent guest in Chinese cuisine. The two are cooked together. The cod is large and thick, tender and well-flavored. Coupled with the unique fragrance of white radish, the combination of Chinese and French is indeed extraordinary. Freshly ground ginger and scallion juice crab meat risotto. Chef Huang said that many French chefs will return to their hometowns in small towns or villages to open restaurants after becoming famous. They will use the ingredients of their hometowns produced by nearby villagers. With their understanding of food and profound skills, they cook tempting delicacies and attract diners from all over the world to taste them. They can often bring prosperity to a village. This kind of sentiment is amazing, and so is Chef Huang. For example, this dish uses Chinese specialty crab roe and uses the French cooking method, using tiger prawns and crab shells.

Speaking of the most loving chef in Xiamen, it is probably Hei Ming from Hei Ming Restaurant. He makes breakfast for his two daughters 365 days a year without interruption. This is love. That is why his restaurant is also very popular. Hei Ming Restaurant is located next to the original Hubin South Long-distance Bus Station. There is a large parking lot with turnover houses next to it. The whole environment is simple and fashionable. You can also sit outdoors. There are private rooms, which are also suitable for couples to date. Xiamen pancakes. I happened to come during the Qingming Festival. Of course, I had to eat pancakes. I was not afraid of few people. There were pancakes on the spot. The original flavor and fried ones were cut in half, and the ingredients were sufficient. The tree tomato and mussel soup, the tree tomato tastes sweet and sour, and it is a good combination with the delicious mussels. Braised pork and abalone, the fat three-layer meat is braised just right, the abalone is also big and chewy Fried fish with dried bean curd, Xiamen people love fish the most, fried crispy Vegetable salad with sake and goose liver, the vegetable salad just relieves the greasiness of goose liver Coconut papaya stewed snow clam, dessert after the meal, sweet to the heart There is also red wine, it is also excellent for two people

A creative restaurant, especially the fried oysters with the Fujian style are very fragrant and delicious, the other dishes are also good, the special salt-coated grilled fish is a bit dry; the price is mid-to-high-end, there is no group purchase package, and the environment is average.

Hei Ming has a good reputation in Xiamen. It is the alternative restaurant for foreign friends to experience Fujian cuisine in Xiamen, not for anything else, but for the pancakes full of childhood memories. This Earth Day, I experienced Hei Ming's alternative way of opening, and the high-end table meal was also superb. This Earth Day dinner echoes the concept of environmental protection and advocates low-carbon green life. Most of the meat is replaced by plant meat, which tastes real and will definitely be loved by vegetarians. "Aged preserved radish and fish maw" It's the first time I've seen the collision of these two ingredients. It's very creative. The salty and fresh radish is matched with the soft and smooth fish maw, which is unique. "Minnan rice noodles with meat sauce" The handmade noodles are very tough, and the exclusive customized vegetarian meat sauce is very well-seasoned. It's great. The waiter is very professional and has a good attitude. I also drank sparkling red wine for the first time. It's a great dinner~

It is said that this restaurant was opened by several famous chefs who used to cook Xiamen cuisine. They still mainly cook Xiamen cuisine. The restaurant has a new design style and decoration. Yesterday, my colleagues booked three tables for a dinner party. I tried their dishes myself. They are really authentic. My favorite is the steamed yellow croaker, fried oysters, Bo pancakes, and roasted chicken. I will come again in the future. [Taste]