MING PAVILION AT ISLAND SHANGRI-LA UNVEILS ALL-NEW À LA CARTE DISHES AND NEW SEASONAL SET LUNCH AND DINNER MENUS CELEBRATING THE RICH LEGACY OF FUJIAN CUISINE STARTING THIS JUNE

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<<9^th June, 2025 – Hong Kong>> Ming Pavilion, a culinary jewel located within Island Shangri-La, Hong Kong, continues to push modern Fujian cuisine dining boundaries with a vibrant evolution of its menus. Paying tribute to the deep cultural roots of Min Nan (Southern Fujian) cuisine while embracing elevated innovation, Ming Pavilion now presents an all-new dinner tasting menu, alongside a revamped collection of à la carte dishes and lunch set menu.

A New Chapter in Fujian Gastronomy

Executive Chef Jack Lam and his team delve deep into the regional traditions of Hokkien cooking to craft a story told through bold flavours, premium ingredients, and age-old techniques reimagined for today’s diner. From the nuanced fermentation of red wine lees to the art of double-boiled soups and masterful seafood preparations, each dish is an invitation to rediscover heritage through a new lens.

Ming Pavilion’s All-New Set Dinner Menu (HK$688 & HK$988 per guest)

The newly introduced 6 and 8-course set dinner menu (HK$688 + 10% per guest or HK$988 + 10% per guest) delivers an immersive journey through land and sea and the best way to experience Fujian Cuisine. Guests begin with a Fujian Appetiser Platter, followed by Double-boiled Fish Maw, Bamboo Fungus, Russula and Chicken soup, with an optional upgrade to the iconic Fujian-style Buddha Jumps Over the Wall (supplement HK$428).

Entrées include:

• Braised Sea Cucumber and Fresh Prawn Stuffed with Morel – clean, umami, and nostalgic.
• Slow-Cooked A4 Wagyu Beef Cheek with caramel onion sauce – indulgent and deeply savoury.
• Stir-Fried Spicy Baby Lotus Root, French Bean, Eggplant and Okra
• Quanzhou Style Braised Rice with Dried Squid, Conpoy and Sakura Shrimp – packed with oceanic sweetness and tradition.

Desserts offer a choice of the classic Minnan Peach Gum and White Fungus Sweet Soup or the creamy Sweet Taro Paste with Japanese Pumpkin and Pistachio.

Refined Midday Dining: New Set Lunch Menu (HK$488+10% per guest)

The new 6-course / dish Set Lunch Menu offers a lighter yet expressive taste of Southern Fujian. Guests select from seasonal appetisers such as Wuyi Mountains Smoked Goose (supplement HK$38) or Deep-Fried Five Spice Bean Curd Pork Roll, warming soups like Fujian-Style Hot and Sour Soup (supplement HK$38) or Tofu Soup with Clam and Luffa, and mains including Wok-Fried Wagyu Beef (supplement HK$98) with Laocong Shuixian, Xiamen-Style Ginger Duck, or Braised Tofu with King Crab Meat, Tiger Prawn and Scallop. This is followed by Fujian Home-Styled Fried Rice with Abalone, seasonal greens with guests’ choice of cooking style, and a dessert of choice — either Gelidium Jelly with Longan Honey or Sweet Taro Paste with Japanese Pumpkin and Pistachio.

New Ming Pavilion À La Carte Highlights

The newly introduced à la carte dishes showcase the diverse influences and ingredients of Southern Fujian cuisine, with highlights including:

• Fujian Appetisers Platter – Fujian ‘Pie’ with Hot Sour Mud Crab Meat, Lotus Root, Lettuce, Crispy Shallots and Kaffir Lime Leaf (HK$168 per person) – A crisp Fujian-style “pie” layered with hot and sour mud crab meat, crab roe, lotus root, and kaffir lime leaf, inspired by classic Singaporean flavours.
• Drunken Razor Clam with Qinghong Rice Wine (HK$238) – A refreshing cold appetiser infused with the depth of Fujian’s traditional homemade rice wine.
• Wagyu Beef Wonton with Premium Soy Sauce (HK$168 for 6 pcs) – a modern homage to the beloved bianshi, reimagined with marbled wagyu.
• Pan-Seared Taro Dumpling with Minced Pork and Shrimp (HK$108 for 2pcs) – a playful take on Shaxian street snacks using taro and purple sweet potato dough.
• Double-Boiled Duck Soup with South African Abalone and Coquito Nuts(HK$328 per person) – A cherished Fujian tradition, slow-stewed for six hours with Muscovy duck, South African abalone, and sea coconut for a comforting depth and natural sweetness.
• Steamed Razor Clam with Fujian Pickled Vegetable and Garlic Sauce (HK$268) – Elevated with traditional zhao cai and a garlic duo.
• Slow-Cooked A4 Wagyu Beef Chuck Rib with Caramelised Onion Sauce (HK$588) – Marrying deep umami with melting tenderness.
• Hetian Chicken Salad with Crispy Taro, Chinese Baby Cabbage and Calamansi Sauce (HK$168) – A summery, sweet-sour starter combining tender chicken with baby cabbage and crisp taro chips.
• Wuyi Mountains Smoked Goose (HK$208) – Once a rare festival delicacy, goose is marinated for three hours, simmered in a secret brine, then smoked to perfection over two hours for deep, aromatic flavour.
• Red Garoupa (HK$1,588) – Steamed in the traditional Chaozhou style with salted pickles, this red garoupa balances sweet and sour notes for a light, summery finish.
• Cereal Prawn with Red Wine Lees Sauce (HK$238 for 2 pcs) – An aromatic celebratory dish using Fujian’s festive hong zao sauce to highlight the sweetness of prawn.

The menu celebrates time-honoured ingredients like Wuyi Mountain’s dragon claw fungus, Yongchun vinegar, He Tian chicken, and the iconic red wine lees — used across multiple signatures, including Wok-Fried Live Sea Whelk in Red Wine Lees Sauce (HK$888), Ming Pavilion Cereal Local Flower Lobster with Red Wine Lees Sauce (HK$1,088), and Steamed Mud Crab with Sticky Rice (HK$888).

To conclude the experience, Ming Pavilion offers new desserts like the Minnan Sweet Soup with Peach Gum and White Fungus (HK$88), a traditional Fujian delicacy layered with subtle sweetness and floral aroma, and the Sweet Taro Paste with Soy Milk Pudding (HK$88), a cooling, lard-free treat made with handcrafted tofu and Japanese soybeans — perfect for summer and plant-based diets alike.

For reservations at Ming Pavilion, please call +852 2820 8580 or email or book via website at HERE.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

RESTAURANT ACCOLADES – MING PAVILION

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