The Ming Court is located on the sixth floor of the Langham Place hotel, the kitchen under the direction of head chef Tsang Chiu King. The dining room is in two sections, an outer one with tiled floor and an inner one slightly raised with a wooden floor. Assorted ornaments in glass cabinets surround the inner dining area. The menu was a mix of traditional Cantonese dishes with some much more modern ones.
The wine list was delivered on an iPad, with a selection that included both old and new world wines and, catering to the Chinese market, a section that simply lists wines with a Wine Spectator score of 95 or more, for those with lots of money who don't have the energy to flick to the final page of a conventional wine list. Example wines include Innocent Bystander 2009 Chardonnay for HK$390 (£31) for a wine that you can buy in a UK shop for £10, Brancaia in Maremma 2007 was HK$820 (£64) compared to a UK retail price of £38, up to grander wines such as Chateau Latour 2004 at HK$7,800 (£617) for a wine that will set you back £467 in a UK shop.
Hot and sour soup is a classic dish, but this was a superior version. The stock avoided gloopiness and had tender small prawns as well as careful spicing; this was as good a hot and sour soup as one might realistically hope for (16/20). A speciality of the restaurant was suckling pig. Here three different meats were served cold: pork loin, suckling pig and goose. The loin was a little fatty but had good flavour (15/20) but the suckling pig was genuinely good, with crisp skin and meat with lovely flavour (17/20); even better was superb goose, the best I can recall eating (18/20). These were served with a range of dips recommended for each element of the dish.
The main course was a fusion dish: chicken with black truffles, served on stir-fried pumpkin. Alongside this were sticks of pumpkin dusted in cornflour and then deep fried; this was particularly enjoyable. The chicken was tender and the black truffles added plenty of earthy flavour, a really fine dish (18/20). Gai lan with garlic was merely good, the broccoli tender but not as good as some versions that I have eaten (15/20 at most). Service was excellent throughout, with my waitress (Teresa) efficient, friendly and knowledgeable about the dishes.
The bill was HK$992 (£78) for one with some beer, but this was with much more food than I was able to finish (portions here are very large, and more suitable for groups than lone diners). Overall this was an impressive meal, and indeed one of the best Chinese meals that I have eaten.