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A stunning place to dine with infinite attention to detail & oriental esthetics. - John F. Mariani, Esquire Magazine
Meet Ming Court's Executive, Grill, Sushi, Pastry & Dim Sum Chefs
Executive 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.
Grill Chef
Yao Kang Li
A master at the art of grilling, Chef Kang is originally from Guangzhou in southern China. In his spare time, he loves to read history and also enjoys Karaoke.
Ming Court has a lot of char-grilled items on the menu, so being the Grill Chef can be challenging. From Filet Mignon to Rib-Eye Steaks and Lamb Chops, to more traditional dishes like Char-Grilled Bourbon Chicken or Char-Grilled Korean Beef, as well as a variety of grilled and fried Dim Sum items, Chef Kang makes it look easy.
Sushi Chef
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.
Pastry Chef
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 Mousse, Sorbet Trio, and Chocolate Mousse Cake.
Dim Sum Chefs
Xin Jiao Qiu, Sung Wing Chan, Wai Ping Chan
Xin Jiao Qiu, Sung Wing Chan, 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.
