Paying homage to Hong Kong’s history as a fishing village, Executive Chef Mango Tsang Chiu Lit introduces seafood from local villages to Michelin-starred Ming Court at Langham Place, Mongkok, Hong Kong, creating 12 new seasonal seafood dishes for his clientele.
One of his new signatures includes Sautéed Dried Mantis Shrimp with Shredded Barbecued Pork, using dried Mantis Shrimp sourced from Lamma Island.
Indigenous to Lamma, the village’s seaweed is prominently featured in the restaurant’s Chinese soup named Sok Kwu Wan Seaweed and Assorted Seafood Soup using seaweed collected by fishermen in May each year. The freshness of seaweed enhances the flavour of the dish, making it a humble, must-try soup to taste. Steamed Local Red Crab with Seaweed and Champagne, creatively pair the flavour of Champagne with fresh local crab and seaweed, reflecting the chef’s mastery of ingredients and seasoning.
Executive Chef Mango Tsang
Presenting traditional authentic tastes of the sea, Steamed Spanish Iberico Pork Loin with Ma Wan’s Dried Shrimp Paste uses shrimp paste made by an elderly local couple living on Ma Wan Island, fermented using traditional local methods. Ground shrimp is mixed with salt and then sun-dried into tasty solid shrimp paste. Once cooked, the paste mellows into a wholesome background taste, enhancing the flavor of the steamed Spanish Iberico pork loin. The same paste is also used in Ma Wan’s Dried Shrimp Paste, Chinese Lettuce, Clay Pot and Dried Shrimp Paste, Crabmeat, Ginger, Fried Rice.
Dried Mantis Shrimp, Cashew Nut, Chive, Shredded Barbecued Pork, Preserved Vegetable, Sautéed
Local village recommendations on the menu include:
|Yat Yuet Fish, Pork Shank, Chinese Herbs, Double-Boiled
|HK$138 per person|
|Sok Kwu Wan Fresh and Sun Dried Seaweed, Assorted Seafood, Soup
|HK$138 per person|
|Local Red Crab, Seaweed, Assorted Mushrooms, Champagne, Steamed
|HK$438 per piece|
|Dried Mantis Shrimp, Cashew Nut, Chive, Shredded Barbecued Pork, Preserved Vegetable, Sautéed
|Ma Wan’s Dried Shrimp Paste, Spanish Iberico Pork Loin, Armagnac Sauce, Steamed
|Ma Wan’s Dried Shrimp Paste, Chinese Lettuce, Clay Pot
|Dried Shrimp Paste, Crabmeat, Ginger, Fried Rice||HK$238 (Regular)|
|Local Live Lobster (Approximately 280g each)
Steamed with Garlic, Baked in Superior Broth, or
Baked in Cheese and Butter or Stir-Fried in Spiced Salt
|HK$338 per piece|
|Dried Squid, Salty Fish, Minced Pork, Pan-Fried
|Minced Fish Cake, Locally Grown Dill, Pan-Fried||HK$228 (Regular)|
|Salty Fish, Tofu, Steamed
|Yung Shue Wan’s Dried Shrimp, Wolfberry, Vegetable Consommé
The dishes may be paired with a selection of wines housed at Ming Cellar, and introduced by the wine team. Blending exquisite Cantonese cuisine with innovative wine pairing, Ming Court has been awarded by the world’s most prestigious restaurant guide Michelin Hong Kong and Macau, for seven consecutive years.
Michelin-starred contemporary Cantonese restaurant Ming Court
The seasonal menu is available at Ming Court until 31 August 2015. Bookings may be made at (852) 3552 3300 or via email@example.com.
More information on Langham Place, Mongkok, Hong Kong is available at http://hongkong.langhamplacehotels.com.