Today, a Michelin-starred Chinese food hall was issued in the Michelin 2021 Hong Kong and Macao Guide. The food review of 🍴 was just recently. This famous Chinese food hall in Hong Kong is the "Mingge". They have been serving Chinese food for more than ten years since the emergence of the Hong Kong and Macao Guide (2009-2021). Sitting on one or two stars, in Cordis Hong Kong 🏨, the dining area is elegantly decorated, and the restaurant offers all kinds of fine dishes, including excellent homemade snacks. Although the restaurant is located in the prime area of Mong Kok, but not often in Mong Kok Lang Ho Fang area activities, rare after 10 years to visit again, this time in addition to order a few snacks, also want two selected award-winning dishes. [Taste] first of all, they are famous abalone chicken chu, set up delicate, with the original dry abalone, then with the solution of the tea Pu'er, is a sincere work. We also ordered a vegetarian lamb tummy mushroom spring roll and a healthy tricolored porridge, among which the tricolor porridge has a colorful skin, three colors have different fillings, green is boletus cochlea porridge, orange is shrimp crab meat sugar cane, red is lamb tummy mushroom red vegetable head porridge, It tastes good. As for the award-winning dish on "Ruyi Sannong" and "Dragon Emperor wearing gold armor" two, are very creative dishes, especially "Ruyi Sannong" in the words of the MeiZhi, it is difficult to imagine the word of the MeiZhi with a piece of ribbon is the same thing, but the feeling after the entrance is quite good, A little fresh, interesting sweet and sour. I wanted to try the Yanjing condensed spot, but the waiter said that there was no supply, so finally called "Liusha bayberry" for dessert end, crisp red vegetable head glutinous rice with strawberry jam outside layer, let the index finger stir. [Service] Overall, I am satisfied with the dining experience of Mingge. They are taking the new style of spinach, creative and not dissonant with traditional spinach, although I felt that the restaurant's staff was a bit tight on the day of the meal. But the staff were professional, diligent and friendly. [Environment] By the way, if you are interested in art, you can also go to see the contemporary art placed in the hotel or restaurant before and after the meal 🎨, the hotel concierge also gave me a brief introduction on the same day, one of the artists who have studied in China and the West, Mr. Wu Guanzhong. The paintings are in there.
My obsession and love for Ming Pavilion is probably because distance produces beauty. It's too far, it's too far, so I cherish it once I go there. If you are a little closer, you may have eaten it several times and don't miss it.
▹Wild vegetable pomegranate fruit
Be sure to eat! It's really the biggest louver bag I have ever seen.
The thin and tough bean skin wraps the chopped Malan head, fungus, horseshoe and shiitake mushrooms into swollen and chubby pomegranate fruits, which sit in the cucumber juice. One bite is crispy and juicy, bursting out with a refreshing fragrance, like being in a bamboo forest with breeze blowing on your face. The fresh fragrance of wild vegetables is charming enough without extra seasoning.
▹Mei Cai, Black Pork and Barbecued Pork Rice Noodles
The rice noodles are thicker, and you can taste the sweetness of black pork and char siu, but the aroma of plum is too low and quite satisfactory.
▹Wild Mushroom Wagyu Melaleuca Crisp
The puffy shell melts in the mouth, and the filling is full of flavor. This crispy and delicious snack never disappoints me.
▹Traditional egg tart
The crisp Hong Kong-style meringue is layered on top of each other to form the bottom of the tart, carefully holding the creamy egg tart filling, the pure custard aroma is more mellow in the buttery aroma of the tart crust. The small egg tarts are so meticulous and excellent that they touched me.
▹Crispy fried chicken
From afar, the signature crispy chicken is still to be eaten. The crispy skin is as thin as a piece of paper, the tender and juicy chicken, the right layer of fat in the middle, the layers are distinct, the rich and salty fragrance does not hide the original taste of the chicken, great!
▹Hanging grilled eel
Thin eel meat does not bring out the taste of eel, and the meat is slightly old and dry. Can an old woman become a girl with powder? Can? !
The plump eel that others have come to eat with a bit of lemon, maybe I am losing weight.
▹Xo sauce fried rice with shrimp and wild rice
The bowl of rice filled with ingredients feels stable as soon as it’s on the table. The appearance is very good. I am excited to have a bite of emmmm. It makes sense. For fried rice, as long as the rice grains feel in place, the side dishes are fried in real ingredients. It's not unpalatable, but it's really not as good as I expected. The taste is very light, not to mention the fresh aroma of xo sauce, which is really a pity.
▹Snow swallow poplar nectar
The Yangzhi Ganlu in this type of restaurant is similar, and there are few unpalatable ones. Ming Pavilion's bowl is filled with snow swallows, and it is immortal, which naturally makes people look forward to it. The taste is okay, the fruity aroma is sweet and delicious, but unfortunately the texture is thinner, I prefer the slightly thicker one. Nobody’s fault, but we are not suitable
In my impression, "Ming Pavilion" has a store in Modu. It is a two-star restaurant, but I have never been in it. Pour down at Condes in Mong Kok, Hong Kong, and try this famous restaurant for its exquisite Cantonese cuisine.
After entering the store, I found that the decoration in the store is all Chinese style, but it is fashionable, not dull, and the lighting effect is good. There are rooms and private rooms, and there are round tables on the turntable. I am very happy when I order. It seems that there are award-winning and highly-ordered dishes, which are listed on the top page of the menu, and there is no embarrassment.
I successfully combined soup, seafood, staple food, dessert and frozen drinks in one set. As for the taste and price, I will not spend too much time on memory, let alone describe it!
Ok, good service and not expensive.
[Flavor] Good [Environment] Good [Service] Good
This day, I visited Langham Place, and when I arrived at the meal, I searched for nearby food and I found Ming Pavilion. At first glance, it is a Michelin star, and it is connected with Langham Place, delicious and convenient, the best choice, haha. The front desk asked if we had an appointment, whether it was a hotel guest or not... So he took us in and took our seats directly. The service is quite good, after all, it is where the service fee is charged. The price is also in full compliance with the one-Michelin star standard...a bit expensive. The barbecued pork is super tasty, the meat is delicate, and the mouth is full of fragrance. It makes sense to feel that it is expensive after one bite! The crispy duck is super crispy and tender with crispy skin and tender meat. A little bit of chewing in the mouth will completely blend into the whole sense of taste and feel full. Wagyu fried rice, the rice grains are distinct, but not dry, the beef is very fragrant, the rice beef is added with side dishes, it is really happy, it is one of the best fried rice I have ever eaten. The vegetables are also very commendable, the green beans and the shrimp paste water spinach, the vegetables can be fried so delicious, it really takes work.