Spring Cantonese Feast – The Art of Ming Court Hotpots 2026/1/1~2026/3/31

Ming Court presents its Q1 2026 seasonal theme, rooted in Cantonese cuisine. From the precision of slow-simmered soups to the vibrant hues of handcrafted dim sum, this menu reinterprets regional flavors with culinary finesse and aesthetic design—offering six exclusive seasonal dishes.

This theme centers around three curated hotpots:

The Tomato Pork Rib Pot, a refined version of Beitou’s classic,

The Sacha Fish Ball Pot, inspired by Chiayi-style hotpot,

And the Double-Boiled Black Chicken with Fish Maw and Sea Cucumber, using a rich Hong Kong-style creamy broth.

Each dish reveals layers of depth and aromatic complexity through meticulous simmering.

Complementing the menu are three signature hot dishes and dim sum:

Crispy Black Chicken,Crystal Cod Dumplings,And the beautifully shaped Sea Snail Puff—each crafted with both creativity and flavor.

We invite you to experience the elegance of Cantonese craftsmanship through the harmony of fire and color, only at Ming Court.

Chef’s Seasonal Selection (subject to 10% service charge)

·         Double-Boiled Silkie Chicken Soup with Fish Maw and Sea Cucumber (Advance reservation required): NT$2,880

·         Pork Rib Hot Pot with Persimmon: NT$1,280

·         Fish Ball Hot Pot with Satay Sauce: NT$1,080

·         Crispy Silkie Chicken: NT$1,080

·         Cod Fish Dumplings (3 pieces): NT$320

·         Sea Conch Puffs (3 pieces): NT$300

This offer is not available during special holidays such as Lunar New Year’s Eve dinner (February 16, 2026) and the lunch of the second day of Lunar New Year (February 18, 2026).
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