Ming Pavilion at Island Shangri-La, Hong Kong, has unveiled an expanded culinary offering that deepens its exploration of Fujian gastronomy. Launching this June, the restaurant introduces all-new à la carte dishes and seasonal lunch and dinner set menus that draw inspiration from the traditions of Min Nan (Southern Fujian) cuisine while embracing contemporary refinement.
Executive Chef Jack Lam leads the kitchen’s continued evolution, crafting menus that pay homage to heritage through bold flavors, traditional techniques, and premium ingredients. From the use of red wine lees to double-boiled soups and intricate seafood preparations, the new selections reflect both reverence and reinvention.
Seasonal Dinner Menus Offer a Journey Through Fujian
The newly introduced 6- and 8-course dinner set menus (priced at HK$688 and HK$988 per guest, plus 10% service charge) offer a curated culinary progression. Guests are welcomed with a Fujian appetiser platter and a choice of soup—either Double-boiled Fish Maw with Bamboo Fungus and Chicken or the premium Buddha Jumps Over the Wall (with a HK$428 supplement). Highlights include Braised Sea Cucumber with Fresh Prawn and Morel, A4 Wagyu Beef Cheek with caramel onion sauce, and Quanzhou-style Braised Rice with dried squid and sakura shrimp. Desserts such as Minnan Peach Gum and White Fungus Sweet Soup or Sweet Taro Paste with Japanese Pumpkin and Pistachio round out the meal.
A Lighter Midday Experience
For daytime diners, the new 6-course set lunch (HK$488+10% per guest) presents a more casual yet flavourful take on Fujian cooking. Starters include Wuyi Mountains Smoked Goose or Five-Spice Bean Curd Pork Roll, followed by soups like Fujian-style Hot and Sour Soup or Clam and Luffa Tofu Soup. Main courses range from Xiamen-style Ginger Duck to Wok-Fried Wagyu Beef (supplement HK$98), with each set including seasonal greens, abalone fried rice, and a dessert selection.
Expanded À La Carte Selection Embraces Regional Ingredients
The updated à la carte menu further showcases Fujian’s culinary diversity and regional ingredients. Notable new items include:
Fujian “Pie” with Hot Sour Mud Crab Meat and Lotus Root (HK$168 per person) – A crisp layered appetiser blending Fujian and Southeast Asian influences.
Drunken Razor Clam with Qinghong Rice Wine (HK$238) – A cold appetiser highlighting traditional Fujian rice wine.
Wagyu Beef Wontons in Premium Soy Sauce (HK$168 for 6 pcs) – A luxurious reinterpretation of Fujian’s bianshi dumpling.
Pan-Seared Taro Dumpling with Minced Pork and Shrimp (HK$108 for 2 pcs) – Inspired by Shaxian street food and modernised with taro and purple sweet potato.
Double-Boiled Duck Soup with South African Abalone and Coquito Nuts (HK$328) – A slow-cooked broth layered with umami and sweetness.
Other signatures include the Cereal Prawn with Red Wine Lees Sauce (HK$238 for 2 pcs), Red Garoupa steamed Chaozhou-style (HK$1,588), and Wuyi Mountains Smoked Goose (HK$208), a long-prepared festive delicacy.
Key ingredients like Yongchun vinegar, Wuyi mountain dragon claw fungus, and red wine lees appear across the menu, notably in premium dishes such as Wok-Fried Live Sea Whelk in Red Wine Lees Sauce (HK$888), Ming Pavilion Cereal Flower Lobster with Red Wine Lees Sauce (HK$1,088), and Steamed Mud Crab with Sticky Rice (HK$888).
Traditional Desserts for a Contemporary Palate
To conclude, the dessert offerings bring balance and comfort. Options include the Minnan Sweet Soup with Peach Gum and White Fungus (HK$88) and Sweet Taro Paste with Soymilk Pudding (HK$88), a dairy-free dessert using handmade tofu and Japanese soybeans—ideal for plant-based diets and summer dining.
The new menus are now available at Ming Pavilion, continuing the restaurant’s mission to preserve and reimagine the richness of Fujian cuisine for today’s diners.
Ming Pavilion
Level 8, Pacific Place, Supreme Court Road, Central, Admiralty, Hong Kong
