Ming Court Summer Delicacies · Savoring the Season　2026/7/1~2026/9/30

At the height of summer, Oriental pickling melon, loofah, and green bamboo shoots come into their prime. Ming Court's third-season theme, "Summer Delicacies," follows the Cantonese philosophy of seasonal, nourishing cuisine, weaving the natural sweetness and depth of each season's finest ingredients into every dish.

Double-boiled Chicken Soup with Oriental Pickling Melon, Dried Scallop & Fish Maw carries on the Cantonese art of slow-simmered soup — free-range chicken leg gently double-boiled with Oriental pickling melon, Japanese dried scallop, and fish maw, the melon's sweetness melting into a rich broth while the fish maw lends a silky, collagen-rich texture, a perfect expression of the Cantonese wisdom of eating in season. The Sizzling Fish Ball & Loofah Claypot honors the Cantonese devotion to "wok hei": dragon-tiger grouper fish balls are flash-fried at high heat to seal in their freshness, tossed with a house seafood sauce, then braised with loofah in a claypot and brought to the table sizzling and fragrant.

Shiso Black Pepper Diced Beef sears prime diced beef over high heat to lock in its juices, then stir-fries it with black pepper sauce and shiso leaves for a spiced aroma finished with a herbal freshness. The Baked Seafood Tartlet with Bamboo Shoot pairs in-season green bamboo shoots with fresh prawns and sashimi-grade scallop in a crisp pastry shell — a creative harmony of East and West.

Chef's Selection (subject to a 10% service charge)

Prices are subject to a 10% service charge. This promotion cannot be combined with other offers or discounts.

Reservation: +886-2-2542-3299 ext. 318 / 317