Latest Reviews
-
We had shrimp fried rice ,kung pao chicken and battered fish in garlic. All of the food was really tasty and the host was very cordial. If you are vis…
Anindita Roy
Ming Teh Chinese Restaurant
-
Could be so much better. Everything is drenched in the same heavy sauce. You either love it or you hate it. Also very skimpy on the meat. I'm sure mos…
Morta DiFam
Ming Teh Chinese Restaurant
-
Ming Teh is a OK, its great actually. Love the food and the service is great, love Ming and everything is authentic and fresh.…
Sluispete
Ming Teh Chinese Restaurant
About
Ming Teh Chinese Restaurant serves Chinese. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Reviews
Leave a Review
You must be logged in to post a comment.
9 Reviews on “Ming Teh Chinese Restaurant”
Ming Teh is a OK, its great actually. Love the food and the service is great, love Ming and everything is authentic and fresh.
Best Chinese food EVER. Almost every dish here is sublime. My favorites are the chewy dried fried beef strips, moo shu and the hot and sour soup. Delicate flavoring in all of the dishes
Great, totally worth it!!!. We generally get take out from here, it’s always fabulous!!
The best chinese I have ever had! Finally went with locals who have bragged about this. Great Original Schezuan recipes.View of the river!
Worth the drive across the border if you are heading from Buffalo. So delicious!
Pleased with Potential.. I am writing this the morning after meeting friends at Ming Teh for dinner. I am not hungry. Chinese food is suppose to leave you hungry again in three hours, or not feeling very well the next day. Thats our tradition here in the Americas, but Ming Teh is one of the places changing that tradition. You will see no plastic dragons or fancy fans, you have to ask for chop sticks, and there are certainly no packages of sauces or extra condiments on the table. The food is very good, it would be insulting to think you could better the flavourings. A table of dedicated foodies, we were really enjoying the subtle flavours of each others soups, dipping hand rolled crispy spring rolls into a tangy sauce that stirred discussions on the virtues of our keen palates. The main dishes were tantalizing.Fried rice turned out to be a cloud of buttery jasmine tumbled with fresh veggies, infused with a perfume we could not identify. The vegetables and spices were fresh and still crisp, the cashews crunchy and the shrimp pink and tender, and were delivered enfolded in delicate sauces that set our tongues dancing. One member had asked the difference between dried tofu and regular, and the server thoughtfully provided her a piece of steamed tofu with that dish so she could distinguish the flavours and textures herself. Savory and subtle or spicy and playful, we compared the dishes and enjoyed the chefs presentation of gastronomical delights. We will most definitely return. We already have chosen what we want to order next time. *********************I don’t really have a critique though I do have some suggestions for improvement. Bear with me, I get these daydreams of makeovers. Atmosphere. Mings is a little out of the way and is third in a row of Chinese restaurants with not a lot of visibility. They could play on that. They could be the little secret you have to know about, the place that friends surprise friends with, where loyal customers come back for all special occasions, the place that when you bring your date, you score big points for knowing about it. I have some ideas of how to ensure this. Ming Tehs is right on the river with a beautiful view that could be enhanced with some landscaping and subtle lanterns. I can see a patio garden on the back that would be a huge hit on sunny days. A solid frosted sunshade roof providing shelter and light with kitchen herbs and climbing flowers creating open walls, an oasis of peace for business luncheons and relaxing tourists. It was dark when we arrived and I did not see much of the front of the building as we walked around from the parking area, so I will leave the outside for someone else to re-design and focus on the inside. The entrance; there is a lot of space here that needs help I want to feel like I am walking into a temple, a sanctuary. i want soft ivory textured walls, with lovely antique paintings where tasteful maroon armchairs or settees invite diners to relax while waiting for their table to open. I want someone there to greet me who makes me feel like I am their personal guest. A good memory for names in a host or hostess can ensure that your regulars remain your regulars. People bring their friends to places where they are greeted by name, that is a fact. The washrooms could easily be transformed with a bit of paint and some living plants and lighting. Frame the mirrors, hang some decent paintings and have good hand soap. Its all in the details. I would go with more subtle colours in the overall decor, perhaps a deep maroon and ivory, offset with hunter green and royal blue in accent. That would compliment the interesting paintings that gallery the entrance, though I would suggest a tasteful display throughout the rooms would allow one to appreciate them better.The hall leading to the dining rooms may be short but it could be quite elegant with a bit of enhancement, and as suggested, the gallery of paintings has far too many frames in a row, distributing them around the whole place would unify the atmosphere. The first dining area was not open on the night we were there, but I imagine it is full in season. It makes sense to do it this way, but an expanse of empty tables creates a distinct impression on first time visitors, an Oh oh, have we made a mistake sensation. A couple of properly placed, aesthetic paper screens may be one way to shift this effect on nights they do not expect to be busy. The second dining area is partitioned by a glass wall which perfectly creates a sensation of separation while maintaining a sense of expansiveness. Proper lighting against the window wall here, and a few live vining plants could enhance the feeling of coziness without losing the spacious effect. Use the large back window facing the river in all seasons as the focal point of the restaurant, situating romantic couple tables along the window, with room for the larger parties bracketing so the line from the kitchen is unobstructed for the servers. Tables need to be larger to accommodate a smoother service, I like the places that have the wheel in the centre of the table so that passing of dishes is graceful, our table of four sat three, yet felt crowded and it was awkward to serve oneself. The place settings aught to compliment the graciousness of the food, Deep maroon table cloths with Ivory overlay for the ‘lazy susan’. Ivory cloth napkins, water and wine glasses and decent chopsticks with holders would shift the whole experience into five stars. Comfortable elegant chairs make the diners feel like Kings and Queens, and they will stay long enough for desert and liqueurs. Food and atmosphere are two thirds the ingredients of a rated ten evening, and a server can make or break the experience. Our server was thoughtful, kind and friendly and related to us genuinely. Our water was filled and she was conscientious and polite. I dont know about you but I am not enjoying the robot waiter of Hi my name is Josi and I will be your server tonight let me tell you about our specials genre these days, and it is nice to have someone actually look at you and smile as you discuss the options. Whether it was the set-up of the kitchen or she was multi tasking beyond her capabilities, we had to go look for our server a few times and although we were OK with it, many would have been annoyed. A server is the master of ceremony and must oversee your experience without you noticing. A table of people desiring an enjoyable evening arrive, and a good server is expecting to provide just that. They pour the water, take a drink order and be available for questions as the menu is perused. They pay attention to each person individually, ask if there are any dietary restrictions that need acknowledgement, and make dining suggestions accordingly. All dishes appear at once and are introduced and arranged on the central revolving table. If the guests desire, the entrees are served out on individual warmed plates, starting with any elders and then the youngest children, with ladies before gentlemen. If the party chooses to help themselves, wish them a wonderful meal and fade into the background. Keep your eye on each table, noticing the wine and water levels and always keep the tea pot full! If you notice a patron looking around, show up by the table in case they are looking for you. There is no need to interrupt a conversation to ask if anyone needs anything if you are paying attention. If a problem comes up, as it does on some nights, explain to your guests what is going on and why their meal is delayed. If I know that there is a backlog in the kitchen, and why that is happening, whether due to an unexpected large party, electrical problem or stafingf emergency, and I am brought complimentary appetizers while I am waiting, it becomes part of a good experience rather than an annoyance. I have been in a place during a storm where lights out and stoves shut down meant the chefs, staff and customers had an impromptu party. Amazing salads and entrees were created out of what was available and as it was a Japanese place, a lot of sushi was tried that night! It may have been the only place that stayed open and made any money in that town that night. The flexibility of creativity can turn any bad night into a memorable occasion that endears your customers. Yes it takes skill to keep eight to ten tables under your attention, but a good server earns their tips, and the reputation of any establishment. Ming Teh has all the ingredients for a huge international success in any economy, and it would not take much expense or effort at all to transform it into a place people will come a long way to experience, again and again.
The best in town. THE BEST CHINESE MENU IN TOWN-SZECHUAN COOKING AT ITS BEST AAAAAAAAAAAAAA++++++++++