Opinions vary about which of the city’s two Ming Court restaurants is the best, but the Wan Chai location gets our vote. Culinary director Tsang Chiu-king, with over three decades of experience, offers a menu that balances Cantonese tradition with contemporary refinement. The seafood is a particular highlight here with impressive signatures including the deep-fried crispy fish maw with caviar in conpoy sauce, steamed egg white with tiger prawns, caviar and Yunnan ham, and braised tiger prawns in a coconut sauce accompanied with deep-fried mantou. A vegetarian set menu is available too. A cocktail bar and an interactive chef’s table (see Insider Tip) round out the impressive offerings.

‍