Ming Court: restaurant review

Chef Li Yuet-faat has spent his career – which spans more than two decades to date – rising through the ranks at Ming Court. The restaurant sources the freshest and highest-quality ingredients from around the world, an ethos that’s showcased in its revered barbecued pork, as well as the chicken consommé, which is presented in a glass teapot with matsutake mushroom and bamboo pith.

Complementing the cuisine on offer is an extensive, carefully curated wine list featuring more than 400 labels from over 100 wine-producing regions.

It may come as no surprise, then, that an advance reservation is required to secure a table here.

Signature dishes

Layered silk tofu, gold leaf, Chinese olive rich sauce, chilled

Supreme pork loin, honey, barbecued