Meat and veggies on top, noodles on the bottom. These bowls will certainly give you your fill.
Despite its southern style, Ming’s has landed just in time for a Northern winter, fulfilling our need for a massive protein intake to stay warm. Though there are a couple of hardy root vegetables alongside kelp and well-crafted tofu on the menu, many will drop in for a large cup filled to the brim with meats – beef balls, beef belly, fish balls, cuttlefish balls, and for the adventurous, honeycomb tripe, topped off with quail eggs, all of which is smothered in 「Ming’s Secret Curry Sauce」 – a just-spicy-enough gravy that succeeds in setting itself apart from other curry flavors in the city. (Bowls are priced by ingredients, from RMB 5-25 each).
Be sure to ask for the Cantonese Noodles too, which will be placed at the bottom of the bowl as a finishing carb. In truth, it’s not much different from any instant noodle, but boy does it soak up the spices.