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 flavours 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.
The full sample menu for Ming Pavilion x Man Yuen Restaurants is as below:
Welcome snacks:
Caramelized walnuts
By Man Yuen Restaurant
1st course:
Ming Pavilion x Man Yuen 8 Chinese Appetisers Tasting Platter
Golden Oysters
Preserved Ginger & Century Eggs
Chicken Liver Tart
Mud Carp Fish balls
Home-styled steamed dumpling,
Deep fried hand chopped prawn roll
Deep-fried five spice bean curd pork roll
Yong Chun aged vinegar jellyfish terrine
Wine Pairing – Champagne, Pertois-Lebrun L’Extravertie, Grand Cru, Blanc de Blancs n.v.
Tea Pairing – Black tea – Lapsang Souchong
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Buddha Jumps Over the Wall
By Ming Pavilion
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Sea Cucumber stuffed with Seaweed
By Ming Pavilion + Man Yuen Restaurant
Wine Pairing – Red Wine: Pinot Noir, Jia Yuan, Silver Height, Ningxia, China 2020
Tea Pairing – Oolong tea – Song Dynasty Dancong
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Stir-fried King
By Man Yuen Restaurant
Tea Pairing – Oolong tea – Song Dynasty Dancong
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Huadiao Wine Fujian Hetian Chicken with Spring Onion Sauce
Wine Pairing – White wine: Riesling, The Starting Point, Ningxia, China 2019
Tea Pairing – Oolong tea – Song Dynasty Dancong
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Local Lobster with Red Wine Lees
By Ming Pavilion
Wine Pairing – Red Wine: Sophia, Craggy Range, Hawkes Bay, New Zealand 2015
Tea Pairing – Oolong – Dahongpao
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Tomato stuffed with Fuzhou “Shan Shu” in White Rice Vinegar
By Ming Pavilion + Man Yuen Restaurant
Tea Pairing – Oolong – Dahongpao
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Fried Rice in Casserole
By Ming Pavilion + Man Yuen Restaurant
Tea Pairing – Oolong – Dahongpao
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Red Bean Soup with Dried Tangerine Peel, Sesame roll
Homemade mochi with Sweet taro paste
By Ming Pavilion + Man Yuen Restaurant
Dessert Wine- Très Vieux Pineau, Pineau des Charentes Vieux, Guy Lhéraud, France 1971
Tea Pairing – Cold brew tea – Fuzhou Jasmine Dragon Pearl
Complete the culinary journey with a tea-pairing option at HK$388+10% per person curated by Ming Pavilion’s Tea Master, Tiffany Chan, offering a selection of four specially curated teas to complement the menu, or a wine-pairing option at HK$750+10% per person.
Reservations are limited, so guests are encouraged to book early to secure their spot for this unique celebration of Hokkien-Chinese cuisine occurring over two nights only from 25 and 26 September. To view the full 9-course Ming Pavilion x Man Yuen Restaurant menu, please click HERE.