Savour the homely flavours and essence of Hokkien cuisine at the newly opened Ming Pavilion inside Island Shangri-La in Hong Kong. This new spot is headed by Chef Jack Lam Yeung and tea master Tiffany Chan, offering guests a one-of-a-kind dining experience.

Drawing inspiration from the stunning landscapes of Fujian province, Head Chef Jack Lam Yeung has crafted a menu that truly embodies the essence of Hokkien cuisine. With a focus on using fresh, seasonal ingredients and expert cooking techniques, each dish is a masterpiece that tells a story of both tradition and innovation.

Delight in their signature dishes like the Deep-fried Five-Spice Pork Roll, featuring water chestnuts wrapped in bean curd skin, or savour the Deep-fried Prawn Roll – a delightful blend of shrimp paste, fresh prawns, and pork. Other dishes to try are Xiamen-Style “Popiah,” Fujian-style “Buddha Jumps Over the Wall,” or the Steamed Mud Crab with Glutinous Rice.

Meanwhile, tea master Tiffany Chan has curated a selection of more than 18 Chinese teas that pair well with the dishes, including 14 that originated from Fujian.

Visit the Ming Pavilion today and indulge in irresistible dishes that will keep you coming back for more. Book a table here.