Welcoming the cooler autumn months, Langham Hospitality Group’s acclaimed Cantonese restaurant Ming Court, Wanchai has launched a new weekend brunch experience that combines Chinese dim sum with creative cocktails.
Ming Court’s Culinary Director Chef Tsang Chiu King has crafted six exquisite dim sum dishes using traditional techniques and the finest ingredients. As part of a new food-pairing trend, these bite-sized delights are designed to be enjoyed with two new cocktails, the first of which is the Ming Court Mojito – a delightfully savoury beverage that mixes together pickled lime-infused white rum with pickled lime. With a complex umami edge, this refreshing mojito works especially well with Chef Tsang’s Steamed crab meat dumplings with egg white, Deep-fried taro puff pastries with pork and Baked French codfish pastry with black vinegar sauce.
The brunch menu also features Drunken shrimp dumplings with bamboo shoots, Steamed vegetable dumpling with marinated termite mushrooms, and Deep-fried pastries with Australian Wagyu beef and black pepper. Chef Tsang recommends guests start with the fresh-flavoured Steamed vegetable dumpling with marinated termite mushrooms to ignite their appetites before moving onto the Drunken shrimp dumplings with bamboo shoots and finally the Deep-friedpastries with Australian Wagyu beef and black pepper. Accompanying these delicious morsels, the Mala Mary uses numbingly spicy “mala” vodka as its base and mixes it with homemade basil-tomato vinegar, tomato juice, lemon juice and black pepper. It’s a zesty, fiery drink that matches perfectly with Chef Tsang’s dim sum trio.
Aside from the salt-spiked Ming Court Mojito and spicy Mala Mary, the brunch menu’s “Five Flavours” cocktails also include the sweet Save the Date, the sour Miss Bai and the bittersweet Petrichor. These creative drinks are all designed by Ming Court, Wanchai’s newly appointed head mixologist, Elmo Li, who uses five different spirits to create unique flavour profiles that pair well with Chef Tsang’s latest dim sum dishes.
Save the Date – This elegant, whisky-based libation brings together red dates with longan tea, coconut milk, lemon juice and red date syrup. The milk-washing process clarifies the coconut milk while also giving it a smooth, rich flavour. The aromatic whisky married with the sweetness of red dates makes Save the Date a drink to remember.
Miss Bai – A light, fruity and refreshing tipple, the Miss Bai is made by mixing Jiangxiaobai baijiu, a staple of Chinese business culture, with yuzu syrup, lemon juice and soda water. When this traditional liquor meets with tart yuzu and lemon, Miss Bai means business.
Petrichor – Inspired by its namesake, this drink evokes the scent of rain-drenched soil. The Petrichor is made by combining oolong-infused grapefruit gin with cold-brewed oolong tea, yuzu bitters and a touch of syrup. The result is a bittersweet cocktail that conjures the unforgettable fragrance of a refreshing drizzle.
Previously the Bar Director of Tazmania Ballroom, Elmo Li is an industry veteran known for her experience and warm hospitality. Armed with a passion for mixology and her limitless creativity, she regularly shakes up new and innovative cocktails with the aim of creating an unforgettable experience that will make every patron raise their glasses to autumn.
|Ming Court, Wanchai Autumn Cocktail and Dim Sum Brunch|
|Price:||HKD$388 per person (Plus 10% service charge)|
|Available on:||11am-3pm, Saturdays and Sundays from 7 November, 2020 – 27 December, 2020|
Ming Court, Wanchai
|Address:||Level 2, Great Eagle Centre, 23 Harbour Road, Wan Chai|
|Telephone:||(852) 2878 1212|
|Monday to Friday:(Last order: 2:30 p.m.)Saturday, Sunday and Public Holiday:(Last order: 3:00 p.m.)||11:30 a.m. – 2:30 p.m. 11:00 a.m. – 3:00 p.m.|
|Monday to Sunday:(Last order: 10:00 p.m.)||5:30 p.m. – 10:00 p.m.|