Traditional Jiangsu and Zhejiang Cuisine in Sheung Wan

Recently, I went to Jiangsu Mingyue in Sheung Wan, which specializes in traditional Jiangsu and Zhejiang dishes. The environment here is comfortable and elegant, and combined with the exquisite plating of the food, it gives an overall feeling of being upscale yet cozy. I chose the $498 per person business set menu with my friend~ There were three appetizers: the two-tone Zhenjiang pork jelly was crystal clear, refreshing with a hint of savory flavor. The scallion oil jellyfish head was very appetizing, with a fragrant scallion oil taste. The caviar sea salt soft-boiled smoked egg was very special, with a prominent layered flavor. The soup was Yunnan wild mushroom and snail head old chicken stew, a rare chicken soup that was not greasy at all. The broth was clear and flavorful, and every ingredient was stewed to tenderness. Several main dishes were also surprising: the mango sauce on the Yangzhi salad sea tiger prawn balls was sweet and fragrant, combined with grapefruit, truly creating the effect of Yangzhi Ganlu. The tiger prawn meat was firm and bouncy. The scallion-braised sea cucumber with black pork belly was very flavorful, especially the black pork belly which was outstanding, tender, and richly flavored. The pickled chili silver cod fillet was the biggest surprise. Since I usually can't handle spicy food, I was prepared to give up 😂 but after my friend tried it, they told me it was only mildly spicy and flavorful, so I felt relieved. It was indeed very tasty and not greasy at all. The silver cod was tender and smooth, very satisfying! After that, there was broth-blanched Shanghai bok choy and the signature soup-filled xiaolongbao. As a xiaolongbao lover, I was satisfied; the skin was thin, the filling was excellent, and the soup was abundant! Finally, the dessert was taro sago. It was a bit too sweet for me, but the taro was very smooth, so I finished the whole bowl~