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Meet Our Chefs
Au Thai & Pei-Jian Li
Consummate experts at the art of designing and preparing Oriental cuisine.
Combined, Thai and Li bring over forty years of experience to Ming Court, are
responsible for a staff of twenty five people, and regularly feature over 50
Wok & Grill entrees on the Ming Court menu.
Their expertise covers the well known regional Asian cuisines (Cantonese,
Szechwan, Hunan, and other styles) but in addition, Thai and Li are also
experienced with other Pan Pacific cuisine including Japanese, Korean,
Vietnamese, Polynesian, Thai, and Indian.
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Suk Hing Tsang & Muoi Ngu Tran
They prepare Ming Court's char-gilled items, which include a variety of Dim Sum
appetizers and entrées such as lobster, fish, poultry, beef, veal, lamb, pork, and vegetables.
Tsang and Tran are dedicated to preparing their dishes to perfection and use
a variety of custom marinades and Oriental sauces that are uniquely Ming Court.
One of Ming Court's most popular grill dishes is the Szechwan Filet Mignon,
which is prepared with a unique sweet onion Szechwan sauce.
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Dat Quoc Lam
Chef Dat joined Ming Court in 1991. He is passionate about his work and frequent guests
know of his delightful outlook and sense of wit. But when it comes to making sushi, Chef
Dat approaches his work with a dedicated sense of focus and attention to details. Ming
Court's Sushi menu includes varieties of Nigiri, Sashimi,
Naval, Maki, Tempura, Oshi,
Futomaki, and Hand Roll. While Sushi is often thought of as a food from modern Japan,
food historians believe that it originated in China at the end of 2nd century AD.
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Khai Tran
Chef Khai joined the Ming Court culinary team on the wok line in 2001. While he is most adept
with wok and grill preparation and occasionally helps out in these areas, his main passion is
pastry. From special order wedding cakes to delectable desserts, Chef Khai prepares all of Ming
Court's pastries from scratch on a daily basis. Chef Khai says he likes the process and challenge
inherent in the artistry of making pastries. Ming Court's daily pastries include Key Lime Cake,
Flourless Chocolate Cake, Fresh Fruit Tart, Marble Cheese Cake, White Chocolate Moose, Sorbet
Trio, and Chocolate Moose Cake.
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Sung Wing Chan, Jio Qui & Wai Ping Chan
Sung Wing Chan, Jio Qui, and Wai Ping Chan are the first staff to arrive at Ming Court each
day. They prepare several dozen kinds of Dim Sum each day – all made from scratch using the
authentic cooking methods and fresh natural ingredients.
Dim Sum is a Chinese tradition that originated in Canton. From a literal point of view,
Dim Sum means "appetizers" or "hors d'oeuvres". Preparation of Dim Sum is one of the rarest
of Oriental cooking arts. Dim Sum items may be steamed, pan fried, deep fried, or grilled.
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