The Ming Room

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This was my first visit to the Ming's Room which was highly recommended by my mother. Apparently she's had business meeting's there before and loved the food, so she brought my sister & I there for brunch that weekend. No surprise that it was filled with lots of people since it was the weekend.My favourite was the char siew pao. The bun was super soft and fluffy plus nicely hot from being steamed for the right amount of time. Then the inside was super good as the pork was nice & juicy plus the s

It's dim sum time again! Always looking forward to it as it has been a family ritual for years on public holiday.We are usually regular patrons of Grand Imperial Restaurant but this time, we decided to try the highly spoken of dim sum restaurant, the Ming Room which is located in the very same building Bangsar Shopping Complex on the very same floor. One at the newer building and Ming is tucked in the other corner of the older block. Both easily accessible via escalator.It was 9.30 AM but they a

Glutinous RiceThe rice was sticky just like other glutinous rice. I used to have this a lot when I was younger. But, i thought this was more special because it was extra fragrant. The chicken chunks in this was quite a lot as well. However, it was not salty enough and i thought it was a little bland.

Steamed Pork Dim SumThe meat was made into chunks and steamed using soy sauce and a little of wine. It was very fragrant of garlic smell. For this, I thought that the meat was a little starchy, probably too much corn starch used to bind the meat together. But, it was definitely marinated well.

Siu Mai DumplingsThe pork in this was marinated well and it is very meaty. The skin used to wrap the dumpling is not too thick as well and does not have a strong flour smell to it. It was steamed well and was still juicy when served to us.The dumpling was made at the right temperature and was fresh, such that it was not steamed repeatedly.

Roasted Pork PauThe pau was served to us hot. The bread of the pau was fluffy and soft when bitten into. I ended eating all the bread and giving the filling to others. The filling was quite a lot, but i thought that the roasted pork inside was too sweet for me. Well, at least, the chef did not stinge on the filling itself.

Roasted Pork PauThe pau was served hot and steaming, it was very fragrant. The bread of the pau was fluffy and soft when bitten into. The roasted pork in the middle was a little too sweet for me. It smelled very good though.The filling was quite a huge amount and the chef definitely did not stinge on that

Egg TartAs you can see, the crust was too thick for the usual egg tart but unlike most people, I love the pastry the most when it comes to egg tart. The egg custard in the middle was pretty smooth, if you were wondering. It still wasn't the best egg tart i've tasted but it's not too bad anyway.

the ming room is a very special restaurant and nice place to dine in with family and also for big gathering of people try this dishi tried is the brocolli and abalone. the abalone is average sizes but taste so good. felt so good too so many pieces of abalone and the sauce really nice.the most famous dish here is the peking duck. must try this when coming here to dine in at ming room

The Ming Room @ Bangsar shopping centre. another group of oriental serving high quality food and most important the ambiance makes you felt so comfortable dining here and also bringing family to enjoy the great food here. the menu is alot and price is not cheap. in a restaurant style the price really expensive so come in large group can order more food choices and also paying lesser and can try many food there. the one i tried is the brocolli and abalone. the small abalone but taste so good. fel

The soup dish that we ordered is the century egg with chinese siew bak choy. The soup looks cloudy and off white. We love the soup very much because it was very tasty. There were lots of fresh anchovies that added flavors to this soup. The century eggs were very nice with transparent skin. The chinese siew bak choy was soft and tender being boiled in the soup. This is highly recommended.

Another seafood dish we ordered and it was one prawn for one person. The prawn was not particularly big and meaty. I think next time we should just skip ordering big head prawn. The prawn was fresh but not a lot of flesh. However, the garlic sauce was very delicious. I love the flavorful garlic sweet sauce. The sauce was thick and there were egg bits in the sauce. The sauce was nice to eat alone.

This is the steamed prawns in garlic with glass noodle. This dish is served as an individual dish, so good that it was not for sharing. The prawns were fresh and juicy, although I anticipated it to be bigger. Mine was slightly smaller. Nevertheless, the flavor was absolutely divine. Love the garlic bits on top of the prawns so much, and the glass noodles go well with the steamed prawn. The sauce was lightly seasoned with soy sauce but full of sweetness from the juicy prawn.

At Ming Room, one of my all time favorite dishes is the Hokkien Mee. Honestly, I was never a big fan of Hokkien Mee because what I usually get is just oily, black, fat noodle with saltiness. However, Hokkien Mee in The Ming Room totally turns my perception other way round. Here, they really serve good Hokkien Mee with enough “Wok Hei”. Although they still look oily, but they don’t taste oily. The flavor was just nice, with abundance of crispy fried pork lard. The sambal that goes with it was nic

We wanted to try their abalone, but not the traditional Chinese method. Therefore the service staff recommended this cold dish. The abalone was served in a small cocktail glass and served on a bowl of shaved iced. The abalone was quite small, and we were pretty sure the abalone was from the canned. Well, sitting below the abalone was some picked cabbage that tasted slightly spicy and sourish. Similar to Korean kimchi. The abalone itself tasted normal, and due to the small size of the abalone, we