The Ming Room, BSC

The fact that tonight there is another session at the Ming Room kinda reminded/prompted me to post this up.

I do have memories of really scrumptious food that night else I wouldn’t have bothered. Partly also it would be a shame if these pictures remained tucked away in some cluster of my HDD, collecting bits & bytes of dust & subsequently forgotten (just like those other 101 pic folders on my drive).

We were here for a birthday celebration & this is MY favourite part of the meal.
I mean who really cares what we had for dinner when there is CAKE right?
Oh?
No?
You mean the dinner is important?? Sheesssh.

cake

But I digress. Where was I?

And so yeah, the cake cutting part.
Which means this is when I get to EAT the cake. FINALLY.

Ahh…the expression on one’s face when presented with a cake by the famed FatBoyBakes.

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Rich, ALCOHOLIC Blackforest Cake that wraps up the dinner nicely.

But of course, before all that jazz, we did had dinner. And The Ming Room offers both ala-carte items as well as 8-10 different set dinners. Ours was this.

menu

For RM88+ per pax, it is worth your moolah for this alone.

The Double Boiled Shark Fin Soup with Shark’s Bone
.
So robustly flavourful yet delicate in taste. Murky white broth, chunks of abalone & combs and combs of shark fin. Dear God, I have sinned.

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Such a glorious soup, and there’s no need for quick slurping since it was kept nicely warm by the contraptions you see here, whatever it may be called. Soup warmer?
I mean, don’t you hate it when you drink a good bowl of soup, and was just beginning to savour the taste, with the soup tummy warming properties starting to take effect & you find each subsequent spoonful colder than the previous, hence you panic & start to gulp down the remainder? Urgh.

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Baked Cod Fish with Orange Cubes.
A delightful starter. Tangy orange juice doused onto streaks of tart pomelo, coupled with milky moist cod. Now, IF only they serve us a BIGGER piece.

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With such marvelous starters, I begun to look forward to the night’s dinner.

And then the next course left me cold.

Pan Fried Iberico Pork Chop in Chef’s Special Sauce.
Hummprhh.. And to think that Chinese are supposedly the best when it comes to their pork.

Tender yes, texture – wise but salty & there wasn’t anything special with that sauce. If anything, it was too strong & probably overpowered the meat natural flavour. A pity really, for I have heard much raves of Iberico pork.

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And the next dish elicited a yawn. Of which I did politely cover my mouth of course.
Sauteed Black Fungus with Kai Lan.

kai lan

Baked Rice with Abalone & Seafood.
Ah..finally an interesting looking creation. Which brings one to wonder about the shell. Do they wash, dry & refill it for the next round? I mean, I’m all for Reduce, Reuse & Recycle…BUT BUT…

shell

Well, I digress.

The rice was wonderfully flavourful with bountiful chunks of seafood, chicken cubes, long beans & mushrooms thrown in.

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Then it is dessert time.

Chilled Sago Cream with Mango.
Forgettable. Hence no descriptions. Cos I forgot how it tasted.

sago cream

Some hits and misses obviously. But The Ming Room carries decades of solid reputation & is renowned for its dim sum as well as its exquisite Chinese fare so I’m not one to dismiss it after ONE meal. Plus, I have yet to staple their famous dim sum.

So, should it be Grand Imperial or The Ming Room again tonight?


Category : General