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Susan Jung

Cuisine: Cantonese
Price: about HK$400 per person without drinks or the service charge.
Ambience: quiet. It feels rather hidden away on the second floor of Great Eagle Centre.
Pros: the restaurant is a branch of the original Michelin one-star establishment at the Cordis in Mong Kok.

Cons: the first course of Cantonese-style roast duck (HK$368 for two courses) was served Peking duck-style, with hoisin sauce, spring onions and cucumber accompaniments.
There was a sufficient number of pancakes to wrap the meat and skin in, but we could not get a single one out of the steamer without tearing it – they stuck together and were far too soft.

Recommended dishes: from the long list of award-winning dishes we ordered the fried sliced giant grouper with minced shrimp (HK$118 per piece). It was a delicious, subtle combination of moist, skin-on fish covered with a thick layer of shrimp paste, with the shrimp head cooked separately.
From the signature dishes selection we had the braised pomelo peel with dried shrimp roe in supreme abalone sauce (HK$78 per piece). The soft, thick, spongy pieces of pomelo peel had soaked up the rich, lip-smacking sauce that we liked so much we spooned the remainder into our mouths.

Another signature dish was the fried Iberico pork loin with caramelised black vinegar sauce (HK$268). The meat was tender and moist, and the sauce was a good balance of sweet and tart. The second course of the roast duck was minced and stir-fried with vegetables, but instead of the expected iceberg lettuce cups, the meat was served with endive leaves, which had a gentle bitterness that went well with the richness of the duck.

All three desserts were very good. Almond cream with egg white (HK$68) and the sweetened almond cream (HK$68) were hot and not too sweet, but we especially liked the chilled 3.6 milk pudding with peach resin and brown sugar in ginger sauce (HK$68). It was refreshing, and the smooth milk pudding contrasted with the slightly bouncy texture of the peach resin.
What else? I was recognised about halfway through the ordering process, and a manager took over from the waitress. He made a few good suggestions, and also comped us the desserts.


Ming Court, 2/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, tel: 2878 1212



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Restaurant review: Ming Court in Wan Chai – great Cantonese desserts and classics

Fried sliced giant grouper with minced shrimp at Ming Court in Wan Chai. Photo: Jonathan Wong

Fried Iberico pork loin with caramelised black vinegar sauce at Ming Court, Wan Chai. 25FEB20 [FEATURES] SCMP / Jonathan Wong

Chilled 3.6 milk pudding with peach resin and brown sugar in ginger sauce at Ming Court, Wan Chai. 25FEB20 [FEATURES] SCMP / Jonathan Wong

Braised pomelo peel with shrimp roe in supreme abalone sauce at Ming Court, Wan Chai. 25FEB20 [FEATURES] SCMP / Jonathan Wong

The interior of Ming Court in Wan Chai. Photo: Jonathan Wong

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Food & Drink


The signature fried grouper and Iberico pork dishes were amazing and all the desserts were delicious
The Wan Chai restaurant is a branch of the original Michelin-star Ming Court in Mong Kok



The signature Iberico pork and garoupa dishes were the stars, and the desserts were delicious at the Wan Chai branch of the Michelin star original.


Hong Kong restaurant reviews

Restaurant review: Ming Court in Wan Chai – great Cantonese desserts and classics

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} The signature fried grouper and Iberico pork dishes were amazing and all the desserts were delicious The Wan Chai restaurant is a branch of the original Michelin-star Ming Court in Mong Kok

The signature fried grouper and Iberico pork dishes were amazing and all the desserts were delicious

The Wan Chai restaurant is a branch of the original Michelin-star Ming Court in Mong Kok