Dinner at Ming’s Palace is an experience. Ming is capable of serving some of this country’s best Beijing style food and more often than not succeeds in doing so. His Peking Duck is legendary, as are his Shallot Pancakes.
A visit to Adelaide can’t be complete without eating at Ming’s. Since we ate there last Ming’s moved a few hundred yards up Gouger Street and the new place, although marginally smaller, has a warmer, more welcoming feel. Once inside it feels like sitting in the middle of a busy bee hive or ants nest. Waiting staff running everywhere and dishes flying past at a frightening rate.
They have a reasonable wine list and some excellent wines stashed in front of the cashier’s desk that aren’t on the list. A coral trout was served cooked two different ways, the taro pork was dark, mysterious and very porky and the sweet and sour scallops proof that sweet and sour really is one of the great dishes of China and not a suburban abomination.
Score: 7/10