Wondering how dim sum at a 2-star Michelin restaurant will taste, I took Mum to Ming Court in Mongkok's Langham Place Hotel today. The XO sauce with dried scallop was a perfect accompaniment for the shrimp dumplings (har gaw) and pork dumplings with whole shrimp (siu mai). We also had the shanghai soup dumplings (perfect flavoring although the skin was not as thin as Crystal Jade's) but the best dish goes to Ming Court's salty egg yolk custard bun. Run your fork through it and watch the beautiful golden yellow liquid run out....fragrant, sweet, salty - perfect.
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