Hours: Breakfast, lunch, dinner: seven days
Open late: every night till 2
Sprawling modern Chinese restaurant with five private rooms in addition to the two bustling main dining rooms.
The first thing you notice when you walk though the door of this double-decker Hong Kong-style restaurant is the glistening brown barbecued birds and pork bellies hanging behind glass in the kitchen. Chef Wu Ming's Macau-style roast pork belly has been slicked with a measurable share of food writers' saliva, and deservedly so—it's an utterly sybaritic dish. The rest of the menu—sprawling even by Chinatown standards, with dim sum offered daily—yields consistently impressive preparations in bewildering variety. Live and otherwise fresh seafood can prepared to the diner's choice, perhaps steamed or salted and peppered in a black-bean sauce, or served in a casserole or sashimi style. One night my table failed to do its homework and devoured a gorgeous whole red grouper steamed to optimum silkiness with garlic, ginger, and scallions. This lovely overfished creature exists with other related species in karmic imbalance with less endangered ones such as the invasive "Bighead" (aka Asian carp), oysters, or freshwater eel (weekends seem to be when most of the live sea creatures are available). Beyond a long list of high-ticket chef's recommendations, many requiring advance orders, there's a daunting list of appetizers—soups, barbecue, panfried dishes, hot pots, casseroles, noodles, vegetables—that you could spend weeks of dedicated but happy exploration on. All of this is presented in an elegant environment with elaborately decorated private rooms. MingHin Cuisine sets a new bar for Cantonese—and Chinatown in general—in terms of style, service, and, most importantly, food. Read the full review >>
Payment Type: MasterCard, Visa