Ribs, rack, quarter, loin, chop, shoulder - all undergo loving treatment by Chef Chung Kwang Wee and his crew of 14, and appear at table in a lip-smacking display of delectable dishes fit for royalty.

Ming Ren’s lamb specialties include cucumber flown fresh from Beijing, bean paste sauce as an appetiser; and the Chef’s Recommendation: Roasted Lamb Ribs, steeped in a special Chef’s marinade, roasted and topped with Sesame.

Try “World Famous,” boiled lamb shoulder, sliced and served with Hot & Sour sauce; or the Roasted Quarter Lamb, incorporating another special marinade, and roasted to perfection. Ming Ren even serves lamb steamboat-style, a dish somewhat intriguingly christened Catch The Lamb.

If meat is not quite your dish, try the Ming Ren Delight, Stir-fried Brinjals with Garlic, or the Stir-fried Chicken with Dried Chillies. Round up your meal with a refreshing Mint Beancurd Jelly.

The restaurant, at the Genting Hotel, seats 180, including 42 guests who can be accommodated in the three VIP rooms. It’s lamb like never before at Ming Ren Restaurant. If you’ve never liked lamb, let us convert you. And if lamb is your favourite, Ming Ren’s special spices and preparation methods will just keep on whetting your appetite for more.