Cover Deep-fried sliced A5 Wagyu beef, water chestnut, fox nut, celery, Lee Kum Kee truffle XO sauce, pan-seared duck puff, matsutake and taro (Photo: courtesy of Ming Court)
Deep-fried sliced A5 Wagyu beef, water chestnut, fox nut, celery, Lee Kum Kee truffle XO sauce, pan-seared duck puff, matsutake and taro (Photo: courtesy of Ming Court)
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Ming Court
‘Treasures of Land & Sea with truffle XO sauce’ showcases Lee Kum Kee’s artisanal craftsmanship with Ming Court’s Cantonese cuisine
The soul of Cantonese cuisine often lies in its sauce. Ming Court at Cordis, Hong Kong has launched a limited-time dining experience that showcases one such condiment: premium truffle XO sauce by Lee Kum Kee, Hong Kong’s century-old sauce brand. Available until November 30, the Treasures of Land and Sea with truffle XO sauce menu showcases the rich depth of the sauce across a selection of seafood, premium meats and seasonal dishes.
Executive chef Li Yuet Faat of Ming Court brings his representative touch to the table, where traditional Cantonese recipes are executed with contemporary flair. Combined with Lee Kum Kee’s sauce-making heritage, the menu is set to be a showcase of Cantonese culinary craftsmanship.
Above Executive chef Li Yuet Faat (Photo: courtesy of Ming Court)
Above Lee Kum Kee truffle XO sauce (Photo: courtesy of Ming Court)
Executive chef Li Yuet Faat (Photo: courtesy of Ming Court)
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Crafted with premium black truffles from the hills of Bologna, Italy, Lee Kum Kee’s premium truffle XO sauce delivers the representative earthy punch of truffles with restraint, adding depth and complexity to each dish by enhancing the natural flavours of ingredients.
The eight-course menu at Ming Court is priced from HK$1,688 per person, while the sauce is available for purchase online at HK$1,888, with a limited monthly release of 280 bottles.
Ming Court
Chinese
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$ $ $ $
6/F, Cordis Hong Kong, 555 Shanghai Street, Mong Kok, Kowloon, Hong Kong
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