Just in time for the cooler months, Wan Chai Chinese restaurant Ming Court introduces a new weekend brunch that combines elegant dim sum with insightful cocktails.
We don’t typically think of pairing Chinese food with anything but tea, but with its spectacular spectrum of flavours and textures, dim sum is a great opportunity for a little mixology magic. Lead by culinary director and chef Tsang Chiu King, the team at Wan Chai’s Ming Court has done just that, creating a host of new concoctions designed to pair with the new brunch menu.
Tthe bite-sized dim sum delights are designed to be enjoyed with two new cocktails; the Ming Court Mojito, a blend of pickled lime-infused white rum and pickled lime works especially well with Tsang’s steamed crab meat dumplings with egg white; deep-fried taro puff pastries with pork; and baked French codfish pastry with black vinegar sauce.
The brunch menu also features drunken shrimp dumplings with bamboo shoots; steamed vegetable dumplings with marinated termite mushrooms; and deep-fried pastries with Australian Wagyu beef and black pepper, all of which pair well with the Mala Mary, with numbingly spicy “mala” vodka, homemade basil-tomato vinegar, tomato juice, lemon juice, and black pepper. It’s a zesty, fiery drink that matches perfectly with chef Tsang’s dim sum trio.
Ming Court’s other intriguing libations -the “Five Flavours” cocktails – include the sweet Save the Date, with whisky, red dates, longan tea, coconut milk, and red date syrup; the sour Miss Bai, with Jiangziaobai baiju, yuzu, and soda; and the bittersweet Petrichor, with oolong-infused grapefruit gin, cold-brewed oolong tea, and yuzu bitters.
These creative drinks are all designed by Ming Court Wan Chai’s newly-appointed head mixologist Elmo Li, who uses five different spirits to create unique flavour profiles that pair well with chef Tsang’s latest dim sum dishes.
Previously the bar director at Tazmania Ballroom, Li is an industry veteran known for her experience and warm hospitality. Armed with a passion for mixology and her limitless creativity, she regularly shakes up new and innovative cocktails with the aim of creating an unforgettable experience that will make every patron raise their glasses to autumn.
The new brunch is available 11 am-3 pm, Saturdays and Sundays from November 7, until December 27, 2020 and is priced at HK$388++ per person.
For more Wining & Dining inspiration click here.