Ming House — Restaurant in Hong Kong

I think I should have come with zero expectations. Dishes ordered:

Chilled pork hock - decent wine flavour but salty Deep fried intestines in chili - portion was maybe 6” worth of sliced intestines (20%) vs 80% red chili… felt like we threw away money Fried grouper head pieces - I don’t understand why this was highly recommended by our server, the headpieces were randomly chopped and difficult to eat while picking out the bones Sautéed celtuce in minced meat and black olive leaves - they should have suggested we order rice to soak up the salty savoury flavours…

OH WAIT WE DID; we ordered a clay pot rice, so forgettable and so wrongly/poorly made that I didn’t even bother taking a photo. It was so bad I’m still lamenting it a week later. First of all the clay pot was not even a clay pot, it was a large ceramic terrine, typically used for soups, and the rice was not even a single bit burnt as it should have been. We ordered the meat patty with salted fish version, and the rice carried zero flavour of the meat. It was plated separately tableside, so I don’t even know if the rice touched the meat for one second. Worst of all, no classic clay pot rice soy sauce was served on the side.

The restaurant was kind of dead when we dined there on a Tuesday night. Our server claimed Ming to be a top Cantonese cuisine but I did not see this reflected in the quality of the cooking

All this plus a couple of desserts and 4 beers cost HKD $2,100+ … I want...

Honestly I can hardly think of any positives. This place is extremely noisy. Sound proof is poor. The management knows nothing about Sales 101, doesn’t know how to please customers. When you pay for over a few thousand dollars, you expect something complimentary. Secondly, leaving customers with a bad final impression can’t retain/create repeat customers....

平淡中大有驚喜私房料理💯

大鄉里🦖 食完先知原來係古老闆開嘅私房中菜館😂 由曾於國金軒及滿福樓任職行政副總廚的名廚張福叙主理，推出一系列經典傳統中菜

今晚嘅老火例湯係粉葛湯 平時唔鍾意粉葛湯有一種沙沙嘅口感，呢度神奇哋係唔會有嗰種口感，鮮甜得很證明火候十足~

香煎蝦餅 夠彈牙，細細個唔會膩，就算唔點個酸甜汁都好食~

百味豆腐外酥內嫩，簡單就是美味

無花果拔絲咕嚕肉，肉切得較為薄身所以食落特別脆身，比較偏甜味但食落係無乜無花果嘅特色 （無花果愛好者表示失望）

古法鹽焗雞份量十足，金黃色嘅雞食落皮爽肉滑而且夠鹹香🍗最欣賞係佢仲有雞潤同雞胗！雞潤粉嫩，雞胗脆彈，一流！

蜂巢九肚魚蠔仔煎，口感同平時嘅蠔仔煎完全唔同，鬆化嘅脆皮外層滿滿咁包裹住鮮美蠔仔同嫩滑九肚魚，令口感更豐富

大澳蝦膏蒸肉筋，豬筋索曬蝦膏嘅鹹香。口感軟腍又帶膠質。連墊底嘅千層鮮竹豆皮都索滿肉汁，送飯一流

蒸第一刀肉餅 肉質嫩滑，唔會太肥膩 （呢排成日見到第一刀呢個名，原來第一刀是豬頸骨下的瘦肉，亦即是豬的頸椎、豬頭對下的一小部分，梅頭最前的位置，又名為脢頭咀。睇完都唔知喺邊呢，總之就係矜貴少有部位啦😂）

酸菜魚湯斑片 同平時川菜系嘅口味比温和好多，奶白色嘅魚湯底加上酸菜開胃但唔刺激，仲有嫩嫩嘅魚片，鮮美又好食

五代同堂炒飯 一碟有齊櫻花蝦，蝦醬，蝦籽，...