This April, Ming Court, Wanchai hosts a rare cross-regional collaboration with Beijing’s Huai Xiang Guo Se (淮香國色), taking place from 16 to 18 April 2026. The three-night, eight-course dinner brings together Cantonese and Huaiyang traditions through a shared respect for technique and seasonality.
Chef Tsang Chiu King, Culinary Director of Ming Court, Wanchai, joins forces with Chef Cheng Ji Xiang of Huai Xiang Guo Se, recipient of the 2026 MICHELIN Young Chef Award. Together, they present a menu that contrasts Cantonese depth and precision with Huaiyang elegance and restraint.
Highlights include Huaiyang signatures such as drunken riverprawn in aged Huadiao wine, chilled pea purée with black truffle, and braised marbled beef roll in Dongpo style, alongside Cantonese dishes like double-boiled teal ball soup with cordyceps, pan-seared local green lobster with preserved vegetables, and braised “Pian Er” noodles with crabmeat.
With just three evenings available, this collaboration offers a refined exploration of two of China’s most celebrated culinary traditions.
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.