Dim sum takes centre stage with handcrafted delicacies that marry regional tradition with premium ingredients. Signature bites include steamed prawn dumplings with pickled spicy yellow capsicum, pan-fried taro dumplings filled with minced pork and lobster, and refined vegetarian creations like pumpkin and matsutake mushroom dumplings. Fujian-style Xiamen popiah adds a soft, savoury burst of texture and flavour. The brunch extends beyond dim sum with refreshing cold starters — such as Yongchun aged vinegar jellyfish terrine and rice wine-marinated razor clam — plus comforting soups and regional signatures like tea-smoked crispy pigeon and stir-fried sea whelks with shiso. Seasonal greens, sesame noodles, and Fujian-style seafood rice complete the savoury spread, while sweet endings include taro paste with soymilk pudding and nourishing peach gum white fungus soup.
Guests may elevate their experience with a two-hour free-flow package (HK$198) featuring premium Chinese teas by Tea Sommelier Tiffany Chan, SAICHO sparkling teas, and Zonin Prosecco from Veneto, perfect for a leisurely and indulgent 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.