Restaurant Review - Ming Ren

Working hour and for lunch, my colleagues and I decided to have lunch at Ming Ren Restaurant that I have posted here.

This time round have simple light meal as my colleague the Manageress of the outlet Angel wants a simple meal. fair enough for us - Our Sous Chef Friend Richard and I.

This is what we have












Stir Fried Fish Fillet with Spring Onion and Ginger - one of my favourite food.













This dish is Beijing Cucumber with Minced Chicken Meat stir fried with preserved olive leaves. A specialty of the restaurant.














Hah! This dish, guess what it is. Will tell u guys in the comment. If you taste it, you wont even believe it. Do try this if you are up here.












This is our whole meal. The fish is nice especially when you dipped into this special dip from XinJiang Province of North West China. IT is actually meant for lamb dished expecially the roasted lamb leg or lamb ribs or 1/4 lamb. I love it with my rice and i drink a whole soup spoon of it after my meal. It helps in digestion.














I dont really remember the name of the vinegar. Think it is called "Chan Kong" vinegar by the Chinese. It is not as sharp and sour as our usual black vinegar and flavoured with some sesame seed, spring onion and red chilli, it really boost your appetite and its delicious with lamb. It just cuts off the fats from the lamb in the way Mint Sauce does with lamb.

According to Wikipedia its called ChinKiang vinegar . Think its in Mandarin wherelse Chan Kong is in Cantonese. Checked them out and found out its a province in China .

Not a bad lunch in all. Wish you guys can try the dish here. What about a meeting up here for fellow food bloggers and some veteran bloggers of Malaysia or shal we say Klang Valley region and plus minus 100 km from KL ?


I can arrange for a set menu at a certain price with Angel. Do let me know, so we can plan proper.

Cheers !