Ming Garden Restaurant lies at the intersection of traditional Chinese, with the round tables and bustling atmosphere, and sophisticated elegance. Soft lighting and mirrors give the venue a modern twist, reflected in the dishes as well. The service is quite good, and the dishes arrive in a timely manner. A great place for business dining, or to go with a group for a pleasant, relaxed evening out.
Favourites include the Traditional Salt Chicken, which has a delicious, crispy skin while being juicy and fall-off-the-bone tender on the inside, wonderfully seasoned but not overdone, as well as the Steamed Giant Grouper with Golden Mushrooms and Vermicelli in Soy, where the fish is cooked to perfection and complemented by the subtle hint of the golden mushrooms and bed of soft, slippery vermicelli noodles. It is worth noting that their Sweet and Sour Pork with Pineapple is some of the best we have tried in Hong Kong. Crispy but not tough, the sauce has just the right amount of sweetness without being overwhelming or too runny, and they use fresh pineapple. Added bonus, it is also boneless! They are equally as creative with vegetable dishes, such as their Steamed Eggplant with Preserved Cabbage in X.O. Sauce. This dish is beautifully simple, and artfully presented, with the eggplant cooked to the point of being soft and absorbing the sauce.
Expect to spend HK$100 - $150 per person for dinner if you share dishes (recommended!)
Hours: Open daily, 8:30-16:00, 18:00-22:30
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