Ming Pavilion Marks Two Years with a Hokkien Heritage Collaboration

To celebrate its second anniversary, Ming Pavilion at Island Shangri-La Hong Kong is hosting a special six-day culinary collaboration with Singapore’s long-standing Hokkien institution, Beng Hiang. Running from 25 February to 2 March, the exclusive pop-up will be available for both lunch and dinner.

The partnership is particularly meaningful as Beng Hiang was the original inspiration behind Ming Pavilion’s founding concept. This anniversary event brings the story full circle, honouring shared Hokkien roots, culinary philosophy and a mutual commitment to preserving traditional flavours.

Beng Hiang: A Singapore Hokkien Institution Since 1978

Established in 1978, Beng Hiang has long been regarded as one of Singapore’s most authentic Hokkien restaurants. Family-run for over four decades, the restaurant is known for preserving time-honoured recipes, focusing on honest flavours, quality ingredients and warm hospitality.

Signature dishes such as its deeply flavoured Traditional Hokkien Noodles, braised in a rich pork bone and prawn broth, and its iconic Fish Maw Soup with crab meat, have made Beng Hiang a favourite for family celebrations and nostalgic gatherings.

A Special Anniversary Collaboration Menu

For this limited-time event, Ming Pavilion and Beng Hiang present curated six-course lunch and dinner menus that blend Beng Hiang’s traditional Hokkien recipes with Ming Pavilion’s refined Fujian-inspired techniques.

The dinner menu begins with a sharing appetiser platter featuring Deep-Fried Five Spice Bean Curd Pork Roll, Hokkien Braised Pork Belly, Scarlet Prawn Terrine and Live Sea Whelk Salad with Crispy Taro. This is followed by the comforting Fish Maw and Crab Meat Thick Soup, a celebratory staple in Hokkien cuisine.

Main courses highlight Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint, and Braised Chicken with Sea Cucumber and Pork Tendon in Claypot. The meal concludes with Beng Hiang’s classic Hokkien Noodles and a nostalgic dessert of Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling.

Lunch offers a streamlined six-course experience featuring key dishes from the collaboration, including the Five Spice Bean Curd Pork Roll, Live Sea Whelk Salad, Fish Maw Soup and a choice of mains, accompanied by Braised White Cabbage with Chinese Vinegar and dessert.

Lunch is priced at HK$488 + 10% per guest, while dinner is HK$988 + 10% per guest. Optional Chinese tea pairings are available for both lunch and dinner, with wine pairings offered during dinner service.

Beng Hiang A La Carte Favourites

Beyond the set menus, selected Beng Hiang signature dishes will also be available à la carte in limited quantities throughout the pop-up.

Highlights include the Deep-Fried Five Spice Bean Curd Pork Roll (HK$138), Hokkien Braised Pork Belly (HK$138), Fish Maw Thick Soup with Crab Meat (HK$228), Braised Chicken with Sea Cucumber and Pork Tendon in Claypot (HK$428), and Beng Hiang’s iconic Hokkien Noodles (HK$328). The comforting Braised White Cabbage with Chinese Vinegar (HK$138) and Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling (HK$78) round out the offerings.

About Ming Pavilion

Located within Island Shangri-La Hong Kong, Ming Pavilion is dedicated to showcasing Hokkien cuisine with a refined touch. Drawing inspiration from Fujian Province’s culinary heritage, the restaurant highlights humble ingredients prepared with depth, authenticity and respect for tradition.

Ming Pavilion
Level 8, Pacific Place
Supreme Court Road, Admiralty
Hong Kong

Tel: +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion

Opening Hours
Lunch: 12pm – 3pm (last order 2:30pm)
Dinner: 6pm – 10pm (last order 9:30pm)

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Images: Island Shangri-La Hong Kong