Ming Court of Cordis, Hong Kong showcases summer Cantonese delicacies with local flair

This summer, the award-winning Ming Court at Cordis, Hong Kong unveils a seasonal menu by executive chef Li Yuet Faat, showcasing nine refined dishes crafted with premium, locally sourced ingredients. Rooted in the elegance of Cantonese tradition and guided by a deep respect for provenance, the menu highlights a thoughtful selection of Hong Kong’s finest produce and artisanal ingredients.

Among the standouts are green lobster and cuttlefish freshly caught in the waters of Yung Shue O, Sai Kung; fragrant porcini mushrooms from trusted supplier Luen Kee Hoo; and organically grown winter melon harvested at O-Farm in Fanling. The menu also pays tribute to traditional culinary craft, incorporating sun-dried seafood from Lamma Island, freshly made soya milk from the heritage Kung Wo Beancurd Factory, and a housemade plum sauce using soy from the long-standing Yuet Wo soy sauce factory.

Executive chef Li Yuet Faat (Photo: courtesy of Ming Court)

Whole abalone, fresh porcini, winter melon, Chinese water chestnut, mushroom sauce, braised (Photo: courtesy of Ming Court)

At Ming Court, executive chef Li Yuet Faat continues his mission to blend time-honoured Cantonese techniques with thoughtful innovation, creating dishes that honour the region’s culinary heritage while embracing the vibrant flavours of a Hong Kong summer. His latest seasonal recommendations, available from July 14 to August 31, 2025, celebrate the city’s rich produce and artisanal ingredients through a series of refined, ingredient-led creations.

Among the highlights is a delicate preparation of Silver Hill duck (HK$188), a prized Irish breed known for its tenderness and flavour. Poached in a fragrant medley of white mast stock, aged Huadiao wine and rose liqueur, the duck is served chilled and hand-carved for an elegant texture. A side of Yuet Wo’s floral, tart plum sauce, crafted by a heritage local soy sauce maker, lends the dish a sweet, cooling balance that’s ideal for the summer heat.

Another standout is the wok-fried local lobster with wild mushrooms (HK$868), spotlighting green lobster raised sustainably in the clear waters of Yung Shue O, Sai Kung. Stir-fried with a medley of Yunnan wild mushrooms and finished with crisp pearl leaves for contrast, the dish is a celebration of freshness, umami and Cantonese wok hei mastery.

Rounding out the trio is a clay pot braise of prawns, scallops, shrimp paste and housemade tofu (HK$408). The tofu, crafted daily from fresh unsweetened soya milk by the century-old Kung Wo Beancurd Factory, is paired with cage-free egg and sautéed spinach, then simmered in a savoury sauce enriched with Tai O shrimp paste. Hearty, aromatic and deeply satisfying, it’s best enjoyed with a bowl of steamed rice—and available in limited quantities daily.

The seasonal menu runs through August 31, with all prices subject to 10% service and tea charges. Reservations are recommended.