Like any artistic sculpture, great cuisine comes from the heart and is fueled by passion.
When well executed, it offers a feast for the senses that thrills and delights.
Tucked in the front corner of Bangsar shopping Center’s 3rd Floor (literally located diagonally opposite to Grand Imperial Restaurant on the same floor) the Ming Room was a definite treat! The space is wide and modern yet with a relaxed ambiance that was great for a quick dimsum lunch or a slower evening dinner.
I like this place from the word go. The Head waiter is tall and neatly dressed. He speaks both fluent English and Cantonese – a big plus because I cannot order in Chinese very well at all 😉 He immediately homes in on our table and says, “would you like some simple starters whilst you are waiting for your other dining companions?”
Oh yes, this is the kind of place where nothing is too much trouble, everyone is looked after at this restaurant, from business lunchers to solo diners and even big families of twelve.
Dimsum are a specialty at The Ming Room and come at a prices slightly above the average of other chinese restaurants in the vicinity of this shopping complex but granted, at a higher quality of ingredients. Larger dishes – such as steamed fish or scallops, roast duck, stir-fried meats and vegetables, deep fried soft shell crab & BBQ pork ribs are all superb too, but it seems that the Ming is particularly well famed for its meaty chinese dishes.
In Chinese restaurants such as these with an extensive menu, it is always wise to ask the head waiter “what is special today?” to get the freshest or most current ala-carte dishes out of the restaurant. Don’t waste time poking around the menu because it will only end up confusing you.
We decided to go with our Head waiter’s recommendation of Char Siew (BBQ Pork) and some vegetables as a starter, whilst waiting for our lunch companions to arrive, and as it turned out, a very wise choice. The char siew had a gorgeous caramelized outer shell and marbled body of fat to lean meat that was astronomically delicious!
We hardly missed our lunch companions to tell you the truth.
Finally our friends arrive and we are ready to start dining as a table of four.
First up the waiter suggested a lovely fusion favourite – the Foie Gras winter melon. The winter melon really soaked up the silky smooth, rich and buttery taste of the liver to perfection. I have yet to find a fusion Foie Gras dish I do not like actually.
Foie makes the world go round (not to mention the belly).
Ah.. Abalone soup.
I think the Chinese invented the art of soup drinking. Find something exquisite, difficult to obtain and of course high in cost, and add it to a pot of other nutritious herbs and boiling water, and simmer for ages – that’s what the Chinese are great at!
Abalone soup is considered a symbol of wealth and prestige, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy. Abalone can be easily bought in cans but mind you it can cost USD30-50 per can. The one you see in the photo was pretty expensive as they were wild Australian Abalone.
I had a hard time not calling this a soup, because all I wanted to do was to drink up the delicious stock that the scallop was swimming in – it was THAT delicious! This dish was merely stock with a scallop thrown in and simmered on hot stone for a long period till the essence and sweetness of the scallop had totally permeated the soup . This was not only a creative dish but super delicious! I loved it.
Finally, the Spanish Pig. Oh, I don’t need to tell you that ribs are rather fatty and contain a significant amount of connective tissue and that’s what makes it so g**damn fantastically delicious. The ones serve at Ming Room are utterly sensational! A carnivore’s delight. There’s nothing more satisfying than working your way through a rack of pork ribs, gnawing at the tiniest morsel of meat.
These Spanish ribs combine all the great flavours of Chinese marination and high quality imported meat, creating something very sophisticated yet satisfying.. Maybe too sophisticated to pick up and ravage like a buzzard.. but there we were, eating it with our hands! One of my dining companions said THIS is the ONLY decent way to eat ribs. Indecently!
One of my dining companions said that, the only decent way to eat ribs, is indecently.
Desserts of bird’s nest and Black jelly (Gwai lin gao) were awesome to say the least. I will not bore you with the details on how birds nest is in fact a delicacy which is in fact, bird’s saliva (!) but will let you read it here for yourself.
Overall we would say, come to the Ming Room for some above-par contemporary Chinese cooking. We like this place because it has mastered the art of creating a harmonious palette of flavors without the typical fusion over-kill. The menu at The Ming reflects a thoughtful marriage of ingredients with the freshest of foods. If your pockets are deep and you have time to indulge, visit this place for some excellently crafted modern chinese cuisine.Add: The Ming Room Restaurant 3rd Floor, Bangsar Shopping Centre, Jln Maarof, Bukit Bandaraya, 59100 Kuala Lumpur. Tel: +603 2284 8822 Google Maps