Ming's Bistro, a dim sum restaurant in Orlando, has improved their food, service, and atmosphere since first opening. While the initial experience was poor, a return visit showed fresher, tastier dim sum and more efficient service. Popular dishes like BBQ pork buns, shrimp dumplings, and roast duck were delicious. The restaurant has succeeded in addressing early issues and delivering higher quality dim sum.

1. t ravelerf oodie.wordpress.com http://travelerfoodie.wordpress.com/2014/04/07/the-rise-of-mings-bistro-for-dim-sum/
by Traveler Foodie
The rise of Mings Bistro for Dim Sum
A while back when Ming’s 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.
The 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. The f ood was f resh, delicious and very palatable. There 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.
Bird’s 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. There 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, pig’s 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 – This 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. The 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.

2. 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.
This restaurant has chosen to adjust and deliver. Here is to continued growth and success. Keep those
steaming carts rolling.