Dim sum takes centre stage at Sunday Brunch with an elevated selection of handcrafted bites that blend regional tradition with premium ingredients. Highlights include prawn dumplings with pickled spicy capsicum sauce, pan-fried taro dumplings with pork and lobster, and vegetarian options like steamed pumpkin and matsutake mushroom dumplings. Savoury starters such as Xiamen-style popiah and chilled appetisers — from aged vinegar jellyfish terrine to pomelo-topped water bamboo — provide contrast and balance. Guests can also enjoy nourishing soups like seaweed pork dumpling or tomato-matsutake broth, along with regional mains including stir-fried sea whelks and tea-smoked pigeon.
To round out the meal, choose from comforting sides like noodles with sesame paste and pickled daikon, Fujian-style seafood rice, or seasonal greens. Traditional desserts such as sweet taro paste with soymilk pudding and peach gum sweet soup offer a gentle finale. Enhance the experience with a two-hour free-flow package (HK$198 per guest), featuring curated teas by sommelier Tiffany Chan, SAICHO sparkling teas, and sparkling prosecco from Zonin, adding an effervescent touch to your leisurely Sunday.
Ming Pavilion’s Sunday Dim Sum Brunch is now served every Sunday from 12:00pm to 3pm starting from 8th June. For reservations, please call +852 2820 8580, email mingpavilion.isl@shangri-la.com, or book via website at HERE.