Hong Kong’s culinary scene continues to impress, and Ming Pavilion at Island Shangri-La is no exception. This summer, the restaurant presents an all-new lineup of dishes—both à la carte and seasonal tasting menus—paying homage to the depth and diversity of Fujian (Min Nan) cuisine.

Guided by Executive Chef Jack Lam, the kitchen team dives deep into regional traditions, reinterpreting age-old techniques like double-boiled soups and red wine lees fermentation with modern flair. Whether you’re new to Fujian flavours or a seasoned devotee, this new chapter promises a refined yet soulful journey through Southern Chinese culinary heritage.

New Set Menus to Savour

Dinner Tasting Menus (HK$688 / HK$988 per guest)

These 6- and 8-course menus offer an immersive exploration of land and sea, starting with a Fujian Appetiser Platter and Double-Boiled Fish Maw Soup. Optional upgrades include the legendary Buddha Jumps Over the Wall (+HK$428).

Signature mains include:

• Braised Sea Cucumber with Morel-Stuffed Prawn

• A4 Wagyu Beef Cheek with Caramelised Onion Sauce

• Quanzhou-Style Braised Rice with Squid, Sakura Shrimp & Conpoy

• Stir-Fried Lotus Root, French Bean, and Eggplant

For dessert, diners can choose between Minnan Peach Gum Sweet Soup or a rich Sweet Taro Paste with Pumpkin and Pistachio.

Seasonal Lunch Set (HK$488+ per guest)

This midday menu is a lighter yet elegant introduction to Fujian cuisine, with standout options like:

• Wuyi Mountains Smoked Goose (+HK$38)

• Tofu Soup with Clam and Luffa

• Braised Tofu with King Crab, Tiger Prawn & Scallop

• Fujian-Style Fried Rice with Abalone

• Gelidium Jelly with Longan Honey for a refreshing finale

À La Carte Highlights: Tradition Meets Creativity

From street food inspiration to festive delicacies, the new à la carte offerings span generations:

• Fujian “Pie” with Hot & Sour Mud Crab (HK$168)

• Drunken Razor Clam with Qinghong Rice Wine (HK$238)

• Wagyu Wontons in Premium Soy Sauce (HK$168 for 6)

• Double-Boiled Duck Soup with Abalone and Sea Coconut (HK$328)

• Cereal Prawn with Fujian Red Wine Lees Sauce (HK$238)

• Steamed Mud Crab with Sticky Rice (HK$888)

For plant-based diners and lighter palates, desserts like the Sweet Taro Paste with Soymilk Pudding (HK$88) and Minnan Peach Gum Soup (HK$88) offer delicate, lard-free finishes.

The Verdict

Ming Pavilion continues to redefine what regional Chinese fine dining can be. With thoughtful plating, sophisticated ingredients, and deep cultural roots, its new menus capture the soul of modern Fujian cuisine in Hong Kong.

📍 Level 8, Island Shangri-La, Pacific Place, Admiralty
📞 +852 2820 8580
🔗 Make a reservation

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Images: Island Shangri-La