FROM 25 FEBRUARY TO 2 MARCH, MING PAVILION AT ISLAND SHANGRI-LA CELEBRATES ITS 2ND ANNIVERSARY WITH A SPECIAL COLLABORATION EVENT WITH SINGAPORE’S ICONIC HOKKIEN RESTAURANT BENG HIANG

Please click here for high resolution images of Ming Pavilion x Beng Hiang

<<28^th January 2026 – Hong Kong>> Ming Pavilion at Island Shangri-La Hong Kong marks its second anniversary with a deeply meaningful culinary collaboration, welcoming Singapore’s legendary Hokkien restaurant Beng Hiang for an exclusive six-day lunch and dinner pop-up from 25 February to 2 March. This celebratory collaboration pays tribute to the very roots of Ming Pavilion. Beng Hiang, a benchmark of authentic Hokkien cuisine in Singapore, served as the original inspiration behind the opening of Ming Pavilion two years ago. Returning full circle, the partnership honours shared heritage, culinary philosophy, and a mutual dedication to preserving time-honoured Hokkien flavours.

BENG HIANG – A SINGAPORE HOKKIEN INSTITUTION SINCE 1978

Founded in 1978, Beng Hiang is cherished as one of Singapore’s most authentic Hokkien dining institutions. For over four decades, the family-run restaurant has remained steadfast in preserving traditional recipes, guided by a belief in honest flavours, quality ingredients, and warm, unpretentious hospitality. Beng Hiang has become synonymous with celebratory family gatherings and nostalgic meals that evoke the golden era of Hokkien cuisine.

Renowned for its repertoire of signature dishes, Beng Hiang is especially celebrated for classics such as its deeply flavoured Traditional Hokkien Noodles, braised in a rich house made pork bone and prawn broth; and its iconic Fish Maw Soup filled with chunky fish maw and crab meat, showcasing the depth and craftsmanship of classic Hokkien cooking.

MING PAVILION X BENG HIANG SPECIAL ANNIVERSARY MENU

During the six-day anniversary pop-up, Ming Pavilion and Beng Hiang present a thoughtfully curated collaborative lunch and dinner menu, bringing together Beng Hiang’s time-honoured Hokkien recipes with Ming Pavilion’s refined interpretation of Fujian cuisine. The collaboration spotlights dishes that reflect shared culinary roots, classic techniques, and a deep respect for Hokkien flavours, reimagined through both kitchens’ expertise.

The 6-course set dinner menu opens with an appetiser platter combining specialties from both restaurants, including Beng Hiang’s Deep-Fried Five Spice Bean Curd Pork Roll, Hokkien Braised Pork Belly, Scarlet Prawn Terrine, and Live Sea Whelk Salad with Crispy Taro. This is followed by the comforting Fish Maw and Crab Meat Thick Soup, a hallmark of celebratory Hokkien dining. Collaborative main dishes include Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint, and a richly flavoured Braised Chicken with Sea Cucumber and Pork Tendon in Claypot, culminating in Beng Hiang’s classic Hokkien Noodles and a nostalgic dessert of Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling.

For lunch, a streamlined 6-course menu highlights key collaborative dishes such as Deep-Fried Five Spice Bean Curd Pork Roll, Live Sea Whelk Salad with Crispy Taro, Fish Maw and Crab Meat Thick Soup, and a choice of Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint or Braised Chicken with Sea Cucumber and Pork Tendon in Claypot, accompanied by Braised White Cabbage with Chinese Vinegar, Beng Hiang’s Hokkien Noodles, and a classic dessert pairing.

Optional Chinese tea pairings are available for both lunch and dinner, curated to complement the richness and depth of Hokkien flavours, with wine pairings also offered during dinner service.

Lunch is priced at HK$488 + 10% per guest, with tea pairing available at HK$688 + 10%. Dinner is priced at HK$988 + 10% per guest, with tea pairing at HK$1,188 + 10% and wine pairing at HK$1,488 + 10%. The collaboration menus are available daily for lunch and dinner from 25 February to 2 March.

BENG HIANG A LA CARTE SPECIALS

In addition to the set collaboration menus, guests may also enjoy a selection of Beng Hiang’s signature a la carte dishes, available throughout the pop-up period. These heritage classics showcase the nostalgia of traditional Hokkien cuisine, allowing diners to tailor their experience beyond the set menus.

Highlights include Beng Hiang’s Deep-Fried Five Spice Bean Curd Pork Roll (HK$138), Hokkien Braised Pork Belly (HK$138), and the celebratory Fish Maw Thick Soup with Crab Meat (HK$228). Hearty specialities such as Braised Chicken with Sea Cucumber and Pork Tendon in Claypot (HK$428) and Beng Hiang’s iconic Hokkien Noodles (HK$328) further anchor the menu, alongside comforting vegetable dishes like Braised White Cabbage with Chinese Vinegar (HK$138). To conclude on a nostalgic note, Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling is available at HK$78. A la carte dishes are available in limited quantities during the collaboration period and subject to availability.

Reserve early by calling +852 2820 8580, emailing mingpavilion.isl@shangri-la.com, or booking via website at HERE. To view the full collaboration menus, please click 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 BENG HIANG – SINGAPORE

Established in 1978, Beng Hiang is a long-standing Hokkien restaurant in Singapore, celebrated for its commitment to traditional recipes and authentic flavours. Widely recognised for signature dishes such as its iconic “black” Hokkien Mee and Oyster Omelette, the family-run restaurant has become a benchmark for classic Hokkien cuisine, preserving culinary heritage through generations.

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)

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