Ming Pavilion at Island Shangri-La Hosts an Exclusive Hokkien x Cantonese Flavors Collaboration

Priced at HK$1,788+10% per person and available for two nights only, the special collaboration dinner menu curated by Ming Pavilion and Man Yuen Restaurant showcases the finest offerings from both restaurants, focusing on the best of Hokkien and Cantonese flavors by the two chefs. Begin with an Appetiser Platter featuring delicacies like golden oysters, chicken liver tart, and more from Man Yuen Restaurant and Ming Pavilion’s selection, including home-style steamed dumplings and deep-fried hand-chopped prawn rolls. Indulge in Ming Pavilion’s luxurious Buddha Jumps Over the Wall for the second course, followed by a collaborative dish of Sea Cucumber stuffed with seaweed. Enjoy Man Yuen Restaurant’s signature wok hei-laden Stir-Fried King with Japanese dried shrimp, succulent fresh prawns, and Japanese sakura shrimp, followed by the joint creation of Huadiao Wine Fujian Hetian Chicken with Spring Onion, meticulously crafted using the exquisite 25-year Huadiao wine to marinate the yellow chicken, which absorbs the fragrant nuances of the wine for a uniquely rich flavor profile. Experience Ming Pavilion’s Local Lobster and the collaborative Tomato Stuffed with Fuzhou “Shan Shu” in white rice vinegar before savoring the next collaborative dish of Fried Rice in Casserole, created by first stir-frying scrambled eggs, shrimp paste, rice, conpoy, fresh shrimp, and scallops, then finished with the chef’s secret sauce crafted from conpoy and ham.

Conclude with a Dessert Platter featuring red bean soup with dried tangerine peel and sesame roll by Man Yuen Restaurant, and homemade mochi with sweet taro paste by Ming Pavilion.