Mingxianglou is a new creative Cantonese restaurant opened in 2018, with the name of "chef from three Michelin stars", and is a new popular restaurant in Suzhou.
Mingxianglou has two grade packages of 298 yuan and 598 yuan, with a fixed menu and reservations are required in advance. Both set menus are served in order of cold cuts, soups, main dishes, staple foods, and desserts. Judging from the side dishes, the 598 yuan package has more seafood dishes and more expensive ingredients.
Executive Chef Hogan. Chan, a former member of Tang Court, specializes in Cantonese cuisine with a focus on innovation. Looking at the two set menus, some of the dishes can feel the chef's cooking concept, Dalian fresh abalone wrapped in tin foil, after serving, ignited on fire. Bibimbap and tabby soup are also ingredients processed on site after being served, which enhances the taste to a certain extent and gives people a new look and feel. In the 598 yuan package, green lobster meat wrapped in protein, tabby fish with peppercorns, crispy chicken skin with foie gras mango, the method is also Chinese and Western, and the creativity is not inferior to Meilu Mansion. Both set menus have their own merits, but if diners are more interested in a novel taste bud experience, they can try the higher-priced set menu. If diners prefer a vegetarian diet with a light taste, they may want to opt for the 498 yuan set.
The swan crisp almond tofu is almost the finishing touch of the set meal, the swan crisp melts in your mouth and the quicksand inside is delicious and delicate. Almond tofu reduces the sweetness and highlights the aroma, with a Q-elastic upper layer and a soft lower layer, and an excellent taste. This excellent dessert is not original to Ming Xiang Lou, but is copied from Shanghai Tang Pavilion, and the standard has not been compromised in the slightest. The "Imperial Kitchen Fried Rice" in the menu actually draws on Tang Ge's "Huadiao Bamboo Silk Chicken Fried Rice", which retains pine nuts, black chicken grains, egg whites and green cabbage grains, and lacks a taste of Huadiao wine, and the aftertaste is slightly lacking, but it highlights the original flavor of the ingredients and is more refreshing.
The restaurant's selection of materials is excellent, but there are still deficiencies in food handling, dipping sauces, tableware, etc. The chef does have the team of Tang Ge, but the chef is not the star chef, and the cooking skills and production standards are not top-notch. Therefore, the "Michelin three-star team" officially advertised by Mingxianglou is exaggerated.
The restaurant is a great setting, with a highlight of the rice paper decoration, and the light color is both traditional and stylish, suitable for dates or banquets. The service is also acceptable, with three waiters at one table, which responds in a timely manner and will not be disturbed during the meal. But the details are not handled well, the comfort experience of the toilet is average, the service is too enthusiastic, and the guests may be disturbed chatting.
