If you’re hunting for dim sum that actually feels like a flex—not a tired cliché—Ming Court at Cordis, Hong Kong is serving exactly that. The “Artisan’s Dim Sum Collection” is built on classic Cantonese technique, but it’s dressed for the moment with fresh seasonal pairings and curveballs that still respect the fundamentals. The chefs here talk craftsmanship like it’s a lifestyle: heat control, timing, and those hand-folded finishes you can taste in every bite.

On the weekday lunch run (Mon–Fri, excluding public holidays), you can pick from standout items with clear menu pricing. Expect premium twists such as the New Caledonia Blue Prawn Dumpling (HKD98 / 3 pieces), where prawn is marinated with French champagne and folded with bamboo shoot bits for a clean, elegant finish. If you like bold and boozy, the A5 Wagyu Beef Puff (HKD98 / 3 pieces) lands with Kweichow Moutai depth, then wraps it all in a crisp, golden pastry. For the visually dramatic crowd, the Egg Yolk Custard Charcoal Bun (HKD78 / 3 pieces) is a black-and-gold statement with a “lava” centre infused with Black Label Scotch Whisky—rich, silky, and surprisingly balanced. And yes, the menu keeps going: Chinese Leche Frita (HKD58 / 3 pieces) brings Hokkaido 3.6 Milk custard into crisp spring roll skin, dusted with cinnamon sugar.

Beyond dim sum, early-summer recommendations lean local and refined—think Sai Kung lobster with cloud-like egg white, plus Cantonese-style steamed garoupa with Sichuan pepper oil. Prices below: Local Lobster dish HKD538; Leopard Coral Garoupa Fillet HKD1,288 (whole catty style) and Tai On chicken option at HKD398/half or HKD778/whole.

Main venue & chefs: Ming Court, Cordis Hong Kong (Level 6, 555 Shanghai Street, Mongkok, Kowloon). Executive Chef Li Yuet Faat and Dim Sum Head Chef Tse.

Important: All menu items subject to change by seasonality/availability; 10% service charge and tea charge apply.