Drink and Dine
Laying the table.
Sichuan and Cantonese, at length
House of Ming
Restaurant · Dinner
The kitchen works in 3 regional idioms — Sichuan, Cantonese and Hunan — from delicate steamed dim sum to a river sole cooked Hunan-style with pickled chilli, pepper and ginger.
Dim sum opens the card, in vegetarian and non-vegetarian baskets of 4 pieces each, before the menu moves into seafood, roasted meats and a short list of home-style noodle and rice dishes.
Kismet Recommends
- Black pepper crab
- Mala roast cumin goat
- Singaporean chilli crab
- Char siu bao
- Kung pao diced chicken with cashew
Dim sum opens the card, in vegetarian and non-vegetarian baskets of 4 pieces each, before the menu moves into seafood, roasted meats and a short list of home-style noodle and rice dishes.
