Cover Cantonese flavours are reimagined in the new dim sum collection (Photo: courtesy of Ming Court, Cordis, Hong Kong)
Cantonese flavours are reimagined in the new dim sum collection (Photo: courtesy of Ming Court, Cordis, Hong Kong)
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Ming Court (Cordis, Hong Kong)
Traditional dim sum recipes are reimagined with contemporary flair at Ming Court
Ming Court at Cordis, Hong Kong has unveiled a brand-new artisan dim sum collection where classic flavours are presented through creative forms. This collection is the culmination of a belief shared by Ming Court and Chinese kitchen executive chef Li Yuet Faat and dim sum head chef Tse Sun Fuk: timeless Cantonese classics such as dim sum are perfected over generations, through the accumulated experience and wisdom passed down by the hands of master chefs, whether that be the mastery of heat control and timing or the art of hand-folding.
For Li and Tse, innovation is about integrating new ingredients and pairings while respecting the spirit of craftsmanship that defines a cuisine—which is how the pair set out to curate a new menu of creative dim sum for Ming Court.
A dim sum trio (Photo: courtesy of Ming Court)
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Four new creations feature on the collection. Caledonia blue prawn dumpling with bamboo shoot and champagne is a luxurious twist on the classic har gow. Fresh New Caledonia blue prawn is marinated with champagne and complemented by refreshing bamboo shoots, encased in a translucent, smooth wrapper that delivers a comforting and elegant experience with each bite. Meanwhile, the A5 Wagyu beef puff with pepper, sesame and Moutai blends premium beef with the rich fragrance of Kweichow Moutai, balanced with water chestnut, onion and black pepper in a savoury stir-fry encased in a golden, flaky pastry.
On the sweet side, the egg yolk custard charcoal bun with whiskey is presented with a striking black-and-gold exterior, which parts softly to reveal an indulgent ‘lava’ custard filling infused with Johnnie Walker Black Label Scotch whisky. Equally appetising is the Chinese leche frita, where full-bodied Hokkaido 3.6 milk forms a custard-like filling wrapped in spring roll skin and deep-fried to crispy perfection, finished with s sprinkle of Vietnamese cinnamon sugar powder.
The Artisan’s Dim Sum Collection is available from now until June 30, 2026 during lunch on Mondays to Fridays (except public holidays). Dim sum is priced from HK$58 per three pieces.
Ming Court
Chinese
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$ $ $ $
6/F, Cordis Hong Kong, 555 Shanghai Street, Mong Kok, Kowloon, Hong Kong
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