Places that challenge your perception of reality are rare and hard to come by. Ming Room feels like you've been to someplace unfamiliar but pleasant, like a mini overseas trip. The decor shouts out modern cool, stylish without sacrificing its Chinese character. The facade at the entrance sees the words Ming Room (in Chinese) written in cool blue. I would say the choice of furniture and the decoration is minimalist though I am no expert in this. The deco pieces do not clutter the feel and look of the place as sometimes restaurants do overdo things. This place has a kind of energy about it. I felt superbly energized leaving the place. Red was prevalent conspicuously in a few spots around the restaurant, which is very Chinese of course. You feel special being here or made to feel special.
The food they serve is modern Chinese cuisine which is very decorative, colorful and expressive of the chef creativity. We started with the Ming Room's Three Treasures consisting of slightly cooked prawns in mango sauce, scallops in garlic sauce and also deep fried soft shelled crabs. My favorite was the lightly cooked prawn, it was very fresh and dipped in the thick creamy mango sauce made it simply irresistible. The soft shelled crab disappeared in my mouth in a wink of an eye. It was lightly battered and crispy to a T and good for 2 mouthfuls.
"The food here dazzled me silly"
The different varieties of dim sum will thrill you. Steamed Imperial 'Har Kau'. Steamed Crystal jade Scallop ball, Steamed Dumpling with mushroom, Pan Fried Squid Cake, Fried Dumpling Prawn, Deep Fried Yam puff . This restaurant is well known for their dim sum which delighted us in terms of presentation, flavor and the freshness the ingredients. And surprise, surprise for a non-Halal restaurant their charsiew pau is actually chicken, and it's good! Also if you are lucky to come early, order the siew yoke, crispy and satisfying.
Next treat yourselves to the colorful Braised Coral Shark Fins Cawan Mushi Style. This was so gorgeous to look at, I almost stopped myself from eating it. The Shark Fin was in shape of a Shitake mushroom and was covered with Superior Soup with no trace of starch (a staple at Chinese weddings). The Cawan mushi was so smooth, it slides effortlessly down your throat. The BBQ Meat Roll with Crispy Beancurd in Japanese Sauce was an enlarged piece of Char Siew with the best bits in it (the ones with fat and oozing lard) . The meat was exceptionally tender. The crispy beancurd reminded me of those served in Japanese restaurants.
For fans of pudding, durian pudding packs a real punch, they serve this only during durian season. At Ming Room, they let their food do all the talking. I must say that the quality of the food and the presentation of the dishes dazzled me silly.
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