New Cantonese fine dining destination – includes Chinese tapas and tea-based cocktails at the bar

ming court chef

April 25th, 2020


Launched in March 2020 – Ming Court, Wanchai is the latest addition to the collection of multi-awarded Cantonese fine dining restaurants in Hong Kong and Shanghai owned by the Langham Hospitality Group. Located within the Great Eagle Centre on Wanchai’s harbourfront, Ming Court, Wanchai introduces a contemporary style of Cantonese fine dining that deftly balances modern culinary sensibilities and traditional Cantonese craftsmanship. Presenting an interactive and contemporary dining experience, diners can expect sake pairing menus, celebratory seasonal menus featuring the best globally sourced produce, or fun-to-eat Chinese tapas.

The restaurant interior features an understated, modern sophistication with a contemporary design aesthetic of muted tones and minimalistic decor – artfully accented with Oriental motifs. A variety of dining spaces includes the spacious main dining room, an exclusive Chef’s Table private room overlooking the kitchen, plus a collection of private rooms, and casual counter seating at the bar.

Culinary Director Tsang Chiu King, previously head chef at the Michelin two-starred Ming Court at the former Langham Place Hotel, and Executive Chef Chan Hon Cheong, have created a menu of refreshed classic dishes and new specialties, such as Sautéed Tiger Prawn Slices with Asparagus, and Steamed Scallops stuffed with Minced Shrimp and Crab Roe. The set lunch menu includes Soup of the Day; Dim Sum Trio; Steamed Garoupa Fillet with Bean Curd in Supreme Soy Sauce, accompanied with seasonal vegetables; Fried Rice with Shrimps, wrapped in Lotus Leaf; and dessert of Chilled 3.6 Milk Pudding with peach resin and brown sugar in ginger sauce.

The bar serves a menu of Chinese tapas for casual dining with highlights including Suckling Pig with Minced Shrimp and Foie Gras Paste and Pan-Seared Scallops with Ginger and Spring Onion. The bar also offers a three-course set lunch, priced at HK$198 which includes a choice of soup, main dish accompanied by mini fried rice, and dessert. Drink options include a selection of premium whiskies and spirits or try the signature tea-based cocktails – typified by the Pimm’s Forest, a blend of Chinese black tea with classic English Pimm’s No. 1, elderflower syrup and lemon juice.

Ming Court opens daily, with lunch served from 11:30 am on weekdays (11 am on weekends) and dinner from 5:30 pm.

Ming Court Interior

Contemporary Cantonese Cuisine

  • Ming court
    Sautéed tiger prawn slices with asparagus
  • ming court
    Fried rice sizzler with silkie chicken conpoy wolfberries & pine nuts
  • ming court
    Braised Winter Melon, Carrot and White Fungus in Superior Broth
  • ming court
    Crab shell stuffed with crab meat


(images credit: Ming Court)

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