Introduction
Located right in the middle of the Chinatown is small and pretty obscure dishes restaurant Ming’s Garden. Barely would one realize that its Chinese, for like almost all Sie bills itself as a restaurant and with red lanterns and gold trims around the door part after a brief look. But when you enter into it, you will have a great opportunity to taste a quickly prepared themed cuisine.
For more than a decade, I have been eating at Ming’s Garden and there have been many great dinners that I have had at this restaurant. Every time I pay a visit I get to reminisce the fond food memories while new entising dishes continue to amaze my taste buds. Here are ten of my most appetizing experiences dining at this exceptional establishment:
Hot and Sour Soup that really clears the chest.
One cold rainy night, my friends and I found refuge at Ming’s restaurant during our search for warmth and We tackle food. First, we tried their signature homemade Hot and Sour Soup that came with soft tofu, bamboo shoots, wood ear mushrooms and egg in pepper based soup. This warm spiciness and relative sourness were so gentle that we felt a pleasant, refreshing warmth inside of us.
Stuffed Roast Duck with Lotus Leaf профилакти
One time, Ming invited all our families over for Chinese New Year eve dinner as it is a tradition in China. Roast duck was the other dish dressed ceremonially and packed in lotus leaves and served steaming hot was part of the festive feast. Every cut had sweet, salty and savory flavour and juice packed inside the crisp and glistening skin that surrounded the tender and juicy meat.
Today’s exotic glutinous rice feast is from the coconut-rich country of the Philippines.
Taken right to the shores of a tropical island, this delightful dessert was cooked in coconut milk and served with the glutinous rice then topped with sliced mango. The clumps of rice grains sticking together when it mixed with tropical fruit juices gave a warm, creamy and fruity feel which made me wish I was somewhere near the beach.
Directions For Grilled Tofu Blanched in Savory Soy Broth
On a Chinese vegetarian dinner with friends I came across such things as tender cubes of silken tofu baked in marinade, with grill finish, perfectly crunchy outside, with pillow-soft inside. CBD Reports jaar 2006 It was again served ‘ryori-style’ in a comforting, flavourful soybean milk broth; the interplay of textures and tastes of what is an refreshingly simple meatless preparation turned out to be surprisingly deep and gratifying.
Sharp Edged Honey-Coated Glutinous Rice Balls in Sesame Dragon Ball Shape Dyed Red
On these cute miniature confections resembling the precious pearls they created by a mythical dragon, Ming’s capricious creativeness continued; Sticky rice balls that were filled with azuki bean paste and coated with sesame seeds. These cute looking taffy coloured with bright red colour and having red bean paste inside appeared almost adorable when we popped them into mouth and chewed them with the same innocence.
Deep Fried fortune Spinach till Crispy
We began a family dinner at Ming’s with crispy deep fried spinach leaves with soy & garlic accompanied with a sharp & tangy dip. As we hear the sound of the crunchy texture of the leaves flipping in our mouth like seaweed, it made us rather assure that vegetables can be fate’s best chips.
Sweet Chinese Custard Tarts with delicious Golden Crust
Certainly feeling a desire for yummy dim sum, I went to Ming’s one Sunday morning. Beside other bamboo steamers full of mouth-watering bite-sized dishes, I saw these sweet and fluffy little egg tarts which were garnished with powdered sugar. In every little bite, one gets that exciting creamy, smooth custard mixed with notes of vanilla all encased in that flaky puff pastry. Dripping in sweet melted gold, they were small hedonistic morsels.
Sichuan Hot Pot Experience that set Taste buds Aflame
Sitting around the steaming communal fiery scarlet broth in groups with family and friends, we dipped very thin cuts of meat and green leaves into the chili oil speckled flame. Chilies and Sichuan peppercorns numbed our tongue and lips in that fantastic manner that makes you reach for more food. Subtle inflections flavored the grime and the sound, steam, and sweat we felt on our foreheads gradually magnified and soared.
It is marinated Peking Duck with sweet hoisin sauce served with paper thin pancakes.
On one memorable occasion, when having dinner with friends Ming’s came up with order of this shiny roast duck covered in a rich mahogany like varnish on its skin and proceed to demonstrate how is the BEST duck Roll to be made with tender succulent meat minced and rolled into mini pancakes lined with thin slices of the spring onion and cucumber. A wonderful crispy duck skin with tender meat wrapped in a soft lettiuce and rice wrap, covered with a bright and sack amber hoisin sauce is beyond words.
Husk Rice Dumplings / Bing (Bolu Zongzi)
Currently served for a few weeks out of the year, relishing these specials of rice dumplings in Zongzi wrapped and steamed in bamboo leaves is now my birthday meal tradition with Ming. Short grain rice is seasoned and molded into packets with Chinese sausage, salted egg yolks, and black mushrooms, wrapped in emerald green bamboo leaves and cooked to deliciousness. Incredibly soft and resilient to the bite and flavored with sweet and savory so deliciously, it becomes a comfort food one would look forward to sink their teeth in.
The wonderful thematic banquets that I have been served in Ming’s Garden during the last ten years embodied fantastic trip through the view and taste of Chinese meal. In Ming’s, food transforms into works of art as the palate indulges in the feast where colors, aroma, texture and taste plateaus provide that stimulating feast that’s most necessary. At Ming’s I was greeted with over friendly hospitality and served equally appetizing original Chinese delicacies which were aptly prepared and am already looking forward to another spicy trip.