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http://travelerfo o die.wo rdpress.co m/2014/04/07/the-rise-o f-mings-bistro -fo r-dim-sum/

The rise of Mings Bistro for Dim Sum

by Traveler Fo o die

A while back when Mings Bistro f irst opened, it was a hot mess. Service was lousy, chaotic and rude. Food was below par and downright tasteless. Not so much anymore. On the urging of a f riend, I revisited. To my delight some things have changed. I am still on the f ence about door greeting. But someone did approach and of f ered to, at least, f igure out how many was in the party and when they could seat us. T he dining room was bustling with f ully loaded f ood carts, loud attendants and equally loud patrons. Nothing says that people are having a great time like a lot of noise. Something must be right. I f ound out the f uss was all about f ood. As the f ood carts made their rounds we selected items af ter items. If something was not the f reshest, the attendant would announce that they would bring a f resh item out. How great is that! Most Dim Sum places in Orlando would serve as is. Bonus points. T he f ood was f resh, delicious and very palatable. T here was even ef f icient table clearing as we piled empty dishes. BBQ Pork Buns Sof t supple exterior, with juicy f lavorf ul porky interior. Birds Nest Delicately woven strands of crunchy delight stuf f ed with creamy taro and pork. A true gem. Braised Chicken Feet Expect to remove millions of tiny bones f rom your mouth. But the web cartilage is well worth the trouble. T here are die hard f anatics of this dish, I am not one of them. Braised Tripe You do know what is tripe, right? Yes, that same thing you thought, pigs intestine. Some restaurant leave that barnyard aroma in there, some clean it to sterility. Here there was a whif f , enough to remind of the origin, but not deter. Nicely done. Chilled Jelly Fish crunchy and slightly acidic. Deep Fried Calamari very lightly battered and f ried squid. Light on salt and pepper. Non greasy. Deep Fried Smelt T his tiny f ish is eaten whole. I am told that it is supposed to be f ried slightly sof t. However, I pref er it totally crisp. Pork Shumai wonderf ul little blops of joy. Salt and Pepper Shrimp Whole shrimp deep f ried with head on. T he entire shrimp is meant to be eaten. Yes, even the head. If you take your head of f , please drop it on my plate. Crisp, crunchy and packs a nice balance of spicy saltiness. Shrimp Balls - minced shrimp meat f ormed into a ball encapsulated with crunchy strands. Great with every bite. Shrimp Dumpling minced shrimp f ormed into a ball and rolled in sof t jelly like wrapper. A slippery wonder. Steamed Shrimp Rice Roll - Giant whole shrimps blanketed in rice wrapper. Dipped in that sauce, it is a whole dif f erent world. Stir Fried Mussels Little morsels quick tossed in a sweet savory sauce. Great slurping.

Tofu Cake Imagine f orking a Chilean Sea Bass, it f eels and almost tastes the same. Startling! Roast Duck Moist tender f lesh with crisp skin. It is nice to see that this restaurant has stepped up to the challenge of delivering a better product. While some restaurants stick their heads in the mud and stamp their f eet that their methods and f ood is the superior way. T his restaurant has chosen to adjust and deliver. Here is to continued growth and success. Keep those steaming carts rolling.