Dried Mantis Shrimp, Cashew Nut, Chive, Shredded Barbecued Pork, Preserved Vegetable, Sautéed
Paying homage to Hong Kong’s history as a fishing village, Executive Chef Mango Tsang Chiu Lit introduces seafood from local villages to Michelin-starred Ming Court at Langham Place, Mongkok, Hong Kong, creating 12 new seasonal seafood dishes for his clientele. One of his new signatures include Sautéed Dried Mantis Shrimp with Shredded Barbecued Pork, using dried Mantis Shrimp sourced from Lamma Island.
Indigenous to Lamma, the village’s seaweed is prominently featured in the restaurant’s Chinese soup named Sok Kwu Wan Seaweed and Assorted Seafood Soup using seaweed collected by fishermen in May each year. The freshness of seaweed enhances the flavor of the dish, making it a humble must-try. Steamed Local Red Crab with Seaweed and Champagne, creatively pair the flavor of Champagne with fresh local crab and seaweed, reflecting the chef’s mastery of ingredients and seasoning.
Presenting traditional authentic tastes of the sea, Steamed Spanish Iberico Pork Loin with Ma Wan’s Dried Shrimp Paste uses shrimp paste made by an elderly local couple living on Ma Wan Island, fermented using traditional local methods. Ground shrimp is mixed with salt and then sun-dried into tasty solid shrimp paste. Once cooked, the paste mellows into a wholesome background taste, enhancing the flavor of the steamed Spanish Iberico pork loin. The same paste is also used in Ma Wan’s Dried Shrimp Paste, Chinese Lettuce, Clay Pot and Dried Shrimp Paste, Crabmeat, Ginger, Fried Rice.
The dishes may be paired with a selection of wines housed at Ming Cellar, and introduced by the wine team. Blending exquisite Cantonese cuisine with innovative wine pairing, Ming Court has been awarded by the world’s most prestigious restaurant guide Michelin Hong Kong and Macau, for seven consecutive years.
Local Red Crab, Seaweed, Assorted Mushrooms, Champagne, Steamed
Executive Chef Mango Tsang
