Limited to two days only, guests are invited to embark on a collaborative dining adventure that combines the Hokkien expertise of Chef Jack Lam Yeung from Ming Pavilion with the Zi Char mastery of Chef Wayne of Keng Eng Kee. Lunch is priced at HK$688 + 10% per guest, while dinner is priced at HK$988 +10% per guest, showcasing a menu rich in Singaporean delicacies. A special beverage pairing will be available at an additional HK$500 for wine pairing, or HK$300 for tea pairing. The collaboration promises not just a feast for the taste buds but also a feast for the senses, with each dish telling a unique story through its ingredients and flavours.
Some of Keng Eng Kee’s most iconic signature dishes will feature on the menu including the Moonlight Hor Fun, a time-honoured dish since the 1970s, prepared by wok-searing rice noodles with intense “wok hei” under high flames and tossing with raw egg for a smooth, creamy consistency. The menu will also spotlight Keng Eng Kee’s He Tian Chicken,braised Fujian-style in a clay pot with taro, alongside Chilli Sauce Lobster, a sweet, tangy, and subtly spicy take on the beloved Singaporean Chilli Crab. Alternatively, the White Pepper Lobster presents a unique twist on another classic, enhancing the lobster’s natural sweetness with the delicate aroma of white pepper.
MING PAVILION X KENG ENG KEE FOUR-HANDS MENU
HK$688+10% per person for lunch
HK$988+10% per person for dinner
* starred = dinner-only dishes
Appetisers Platter
Golden Pearl Roll x Deep-Fried Five Spice Pork Roll
Northern Fujian Smoked Goose
Sea Whelks*
Mini Yam Ring with Seafood*
Tea Pairing: Dahongpao
Wine Pairing – Champagne: Bruno & Christiane Olivier, Signature Brut, Blanc de Noirs, France n.v.
Soup
Hot and Sour Sea Cucumber, Fish Maw, King Crab Meat Thick Soup
From the Sea
Steamed Threadfin with Bean Paste
Razor Clams with Ginger and Yellow Wine*
Signature Chilli or White Pepper Local Flower Lobster*
Wine Pairing – White Wine: Bourgogne Blanc, Domaine Jean March Roulot, Burgundy, France 2018
Chef Signature
He Tian Chicken Braised Fujian Style with Taro in Claypot
Tea Pairing: Keemun Black Tea
Vegetable
Sambal Shan Shu
Noodles
Ming Pavilion Fujian Noodles
Wine Pairing – Red Wine: Chateau Kirwan, 3eme Cru Classe, Margaux, Bordeaux, France 2011
Dessert
Sweet Taro Paste with Japanese Pumpkin with Pistachio-filled Coconut Glutinous Rice Roll
Tea Pairing: Fuzhou Jasmine Dragon Pearl
KEK Chef’s Signature (Add On)
Coffee Pork Ribs
HK$328