Food and Wine that touch the Heart

Shanghai While there is no lack of highend dining in Xintiandi, the Ming Court at the Langham Xintiandistands out with its excellent pairing of elegant Chinese cuisine and the best local wines. The restaurant is on the fifth floor of the hotel and overlooks the Xintiandi complex, TaipingLake and the hotel's outdoor terrace, offering a bright and open vista. Still, the dining spacecan be intimate, with nine private dining rooms that can cater to between four and 10 guests ineach, and a main dining area with 24 seats.There is a lot of attention to detail. For example, each private dining room is named after nativeflora such as Ginkgo, Willow and Cypress. As a welcome drink, guests are offered regional teassuch as Anji white tea served in the dining room named Bamboo, since Anji county of Zhejiangprovince is known as the "home of bamboo".Explore here  Chinese Restaurants in Delhi The restaurant's two executive chefs execute a menu that features both Cantonese andShanghai cuisines. Chef Kwong Wai-keung is from the Langham Hotel Group's corporate officein Hong Kong and chef Tony Su, a local Shanghainese, arrives with 19 years' experience.Our meal started with dim sum, the little Cantonese snacks that "touch the heart", includingshrimp dumpling with bamboo, baked barbecued pork in puff pastry and steamed rice rolls withassorted mushrooms and bamboo pith. Traditional dishes often test the chef's skills, and thedim sum in Ming Court more than met our expectations for authentic Cantonese cuisine.For the hot dishes, we had deep-fried prawns with wasabi mayonnaise, fried Wagyu beef withgarlic and black pepper, bamboo piths and asparagus stewed with crab meat and therestaurant's signature sliced pork with dried bamboo shoots in soy sauce, served with chestnutpancakes.The last dish really amazes. Belly pork is sliced very thin and mounted into a pyramid with driedbamboo shoots hidden inside. We were loath to break it up because the presentation was sodelicate.Chef Su says the dish takes a whole day to prepare although the restaurant uses a tailor-mademould for the pyramid.The meat may seem a bit greasy but in fact, it is soft and creamy, the fat having been renderedby slow stewing.You can find Here Mexican Restaurants in Delhi . The thin pork slices absorbed the soy-based seasoning and were a perfectmatch for the bamboo shoots when eaten together with the chestnut pancakes.The fried Wagyu beef is also highly recommendable, because inother restaurants, chefs just don't use such a premier ingredient.The restaurant's well qualified sommelier, Benjamin Zhong, isalso on hand to select wines from the cellar of 300 wines,according to the guests' preferences as well as the choice ofdishes.Zhong is especially keen to recommend top Chinese wines, as he says the slight herbalbouquets cut through the richness and are best suited for Chinese food.A substantial meal at the Ming Court will cost about 400 yuan ($63) per person. The dim summenu is only available for lunch.
Sourece  "China Daily"