Dim sum making class at Ming Court

As an advocate for promoting Cantonese cuisine, the Michelin-starred Cantonese restaurant Ming Court launched its first dim sum making class last year. With enormous positive feedback, the much anticipated class is back to Ming Court again from March to May.

Ming Court’s Head Dim Sum Chef Tse Sun Fuk will demonstrate step-by-step making of Ming Court's signature dim sums including Scallop Dumpling, Morel Mushroom, Beetroot Wrap, Steamed and Vegan OmniPork Bun, Pickled Chinese Cabbage, Steamed. After the class, guests may enjoy the freshly made dim sums at Ming Court.

The variety of dim sums will be rotated every month as follows:

March

· New Caledonia Blue Prawn Dumpling, Bamboo Shoot, Steamed

• Scallop Dumpling, Morel Mushroom, Beetroot Wrap, Steamed
• Vegan OmniPork Bun, Pickled Chinese Cabbage, Steamed
• Egg Yolk, Custard Dumpling, Steamed
• Vegan OmniPork Bun, Pickled Chinese Cabbage, Steamed
• Scallop Dumpling, Morel Mushroom, Beetroot Wrap, Steamed
• Red Bean, Rose Petal Bun, Steamed

· Lava Hawthorn Ball, Strawberry Jam, Rice Crisp Coated, Deep-Fried

April

· New Caledonia Blue Prawn Dumpling, Bamboo Shoot, Steamed

· Lava Hawthorn Ball, Strawberry Jam, Rice Crisp Coated, Deep-Fried

May

· New Caledonia Blue Prawn Dumpling, Bamboo Shoot, Steamed

· Lava Hawthorn Ball, Strawberry Jam, Rice Crisp Coated, Deep-Fried

· Red Bean, Rose Petal Bun, Steamed

· Lava Hawthorn Ball, Strawberry Jam, Rice Crisp Coated, Deep-Fried

Ming Court Dim Sum Class is available on every Saturday in March, April and May 2020, from 3:30 pm to 5:30 pm. Priced at HK$488 net per person, each class is designed for 8 to 10 persons. Each guest will receive a dinner voucher valued at HK$300 and a signature Chicken Consommé, Matsutake Mushroom, Bamboo Pith, served in Glass Teapot, for their next visit to Ming Court.