The Ming Room
December 18, 2010
Eating here can prove a bit of a splurge, but much of the food is worthwhile.
Pigeon, prepared in two ways. Not terribly bony, thankfully (though we're still waiting for someone to help us tell the difference between pigeon meat and quail).
Pan-fried cod fish with foie gras terrine on toast. Inventively tasty, but imagine how much more luscious this would be as baked cod fish topped with pan-fried liver instead.
"Tong bo" pork trotter with 'silver roll' bread. Gelatinous fat and melt-in-the-mouth meat, braised in a preserved veggie broth that was good to the last slurp. What's not to love?
BBQ baby duck with Caesar salad. The succulent, savory meat and the creamy salad turned out to be a tasty match of East and West.
Stir-fried shredded fish with silver sprouts. Another intriguing item; tender but unidentifiable fish, complemented by a gentle, not-too-salty coat of egg yolk.
Pan-seared goose liver with garlic fried rice. The rice was well-prepared, but not particularly memorable; the foie gras wasn't the best in town either.