MING COURT WELCOMES BEIJING’S HUAI XIANG GUO SE FOR AN EXCLUSIVE CANTONESE × HUAIYANG CHINESE CUISINE COLLABORATION  

16–18 April 2026 | Dinner Only 

Please click here to download Ming Court Wanchai and Huai Xiang Guo Se’s high resolution images

<<17^th March 2026 – HONG KONG>> This April, Ming Court, Wanchai presents an exceptional culinary encounter that bridges two of China’s most revered regional traditions. For three nights only from 16 to 18 April 2026, the restaurant welcomes Beijing’s acclaimed Huai Xiang Guo Se (淮香國色) for an exclusive collaboration dinner highlighting the contrasting techniques and regional flavours of Cantonese and Huaiyang cuisine. The collaboration brings together two chefs united by shared respect for culinary tradition.

TWO CHEFS, ONE CULINARY DIALOGUE

Chef Tsang Chiu King, Culinary Director and opening chef of Ming Court, Wanchai has spent more than five decades shaping the evolution of modern Cantonese cuisine. A cornerstone of Langham Hospitality Group since 2004, he earned his first MICHELIN star in 2009 and maintained two stars for four consecutive years at Ming Court Langham Place, Mong Kok. Since Ming Court, Wanchai opened in 2020, Chef Tsang has continued to refine its philosophy, honouring time-honoured techniques while embracing thoughtful innovation.

Joining him from Beijing is Chef Cheng Ji Xiang, Executive Chef of Huai Xiang Guo Se and recipient of the 2026 MICHELIN Young Chef Award. Representing a new generation of Huaiyang excellence, Chef Cheng is known for his meticulous knife skills, restrained seasoning and elegant plating. Huai Xiang Guo Se has been recognised in the 2026 MICHELIN Guide and awarded One Diamond in the Black Pearl Restaurant Guide, reinforcing its reputation for authentic and refined Jiangsu cuisine.

THE CANTONESE X HUAI YANG CUISINE COLLABORATION DINNER

The 8-course collaboration dinner experience begins with Chef Cheng’s Four Seasons Huaiyang Platter, an artistic interpretation of seasonal rhythm. Spring arrives as Deep-fried Codfish in Old Nanjing Style, crisp and delicate. Summer follows with Drunken Giant River Prawn in 20-Year Huadiao Wine, highlighting natural sweetness through classic Huaiyang marination. Autumn presents a refined Chilled Pea Purée Cube with Black Truffle, balancing earthiness and freshness, while Winter concludes with a Steamed Pomegranate Dumplings with Dried Bean Curd and Vegetable, showcasing intricate knife work and gentle seasoning.

Chef Tsang answers with a Cantonese classic elevated through precision and patience: Double-boiled Teal Ball Soup with Cordyceps and Aged Tangerine Peel. The slow-simmered broth reveals clarity and depth, enriched by the aromatic complexity of aged citrus peel. The progression builds in texture and intensity. Pan-Seared Local Green Lobster with Preserved Vegetables and Chili delivers a vibrant interplay of briny savouriness and subtle heat, complementing the lobster’s natural sweetness.

A centrepiece of the menu is the Braised Yellow Croaker “Lion’s Head” Meatball with Sea Cucumber in Rich Brown Sauce. This reimagined Huaiyang classic pairs tender minced croaker shaped into a “lion’s head” with premium seafood ingredients, enveloped in a glossy, slow-reduced sauce. Chef Cheng further presents Braised Marbled Beef Roll in Dongpo-style, a contemporary interpretation of the famed Dongpo technique, achieving succulence through gentle braising.

Returning to Cantonese clarity, Chef Tsang offers Simmered Baby Spinach and “Five Treasures” Vegetables in Conpoy Sauce, highlighting purity and layered umami. The savoury finale arrives with Braised “Pian Er” Noodles with Crabmeat in Superior Broth – supple hand-cut noodles enriched with fragrant citrus notes and delicate crab.

The evening concludes with Ming Court’s refined dessert duo of Chilled Mango and Honeydew Melon Sago Cream with Coconut Milk, offering tropical brightness, alongside Caramelized Herbal Jelly with Sweet Potato, a contemporary interpretation of a Cantonese classic.

Brilliant by Langham Member Privilege is priced at HK$1,688 + 10% per guest (regular pricing at HK$1,888 + 10% ), the exclusive menu will be available for three nights only during dinner service. For reservations / bookings, please visit website at HERE or contact the restaurant directly.

<<ENDS>>

About Ming Court, Wanchai:

Managed by Langham Hospitality Group, Ming Court, Wanchai has been dedicated to presenting refined Cantonese cuisine that honours tradition while embracing modern creativity since opening in 2020 at Great Eagle Centre in Wanchai. Led by Culinary Director Chef Tsang Chiu King, whose distinguished career spans over five decades and includes earning a MICHELIN star in 2009 and two stars for four consecutive years at Ming Court, Langham Place, Mongkok, the restaurant is known for its meticulous technique, premium ingredients and contemporary interpretation of time-honoured recipes.

Spanning over 12,000 square feet and seating up to 250 guests, Ming Court, Wanchai features seven private dining rooms, including an interactive Chef’s Table experience where guests can observe the culinary team at work. The restaurant continues to uphold a philosophy rooted in craftsmanship, heritage and innovation, offering a sophisticated yet welcoming destination for exceptional Chinese dining in Hong Kong.

Contact Ming Court, Wanchai:

Address: Ming Court, Wanchai 2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong

Contact Number: (852) 2878-1212

WhatsApp: (852) 6293-4124

Email: mcwan.reservation@mingcourt.com.hk

Opening Hours:

Lunch

Monday to Friday – 11:30 a.m. to 2:30 p.m.

Saturday, Sunday and Public Holiday – 11:00 a.m. to 3:00 p.m.

Dinner

6:00 p.m. to 10:00 p.m. (Daily)

Website: www.mingcourt.com.hk

Instagram: @mingcourt.wanchai