Executive chef Li Yuet-faat has been with Ming Court since the restaurant opened in 2005. His dedication is reflected in the food, which is meticulously prepared and made with the best ingredients. Inspired by the splendour of the Ming dynasty, the restaurant highlights specialities such as lberico pork belly braised in home-made supreme sauce, and chicken consomme with matsutake mushroom and bamboo pith served in a clear glass teapot. Take advantage of the exceptional wine pairings on offer. Ming Court boasts over 400 wines from across more than 100 regions, and the team are expert at making suggestions according to the dishes being ordered.

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