Ming Pavilion at Island-Shangri-La is inviting guests to celebrate the joyous Mid-Autumn Festival with a selection of exclusive offerings.
For this mid-autumn festival, guests have the opportunity to experience taste and craftsmanship from two new mooncake gift boxes, which include a six-piece mooncake set and a four-piece Fujian-style mooncake set.
In addition to the mooncakes, the Ming Pavilion has also revealed it will be introducing two meticulously tailored Mid-Autumn Festival set menus for a group of four and a group of eight or more. The specially curated menus, priced for group dining, will allow guests to immerse themselves in the festive spirit and enjoy the unique dining experiences offered by Ming Pavilion during this special occasion.
The historical roots of Fujian mooncakes date back to the legend of “Da Li Bing,” the earliest mooncake in Fuzhou, renowned for its large size, pork fat filling, and sesame topping. This delicacy symbolises the spirit of rebellion and unity during the Mid-Autumn Festival. Ming Pavilion pays homage to this tradition by offering a selection of delicately crafted mooncakes that honour Fujian’s culinary legacy.
Ming Pavilion’s Mooncake Selection features three pieces each of Milk Custard and Molten Lava Milk Custardmooncakes. These mooncakes promise a delightful contrast in textures and flavours with each bite, harmonising rich custard flavours with hints of salted egg yolk.
Handcrafted from the finest ingredients, the Ming Pavilion Fujian Mooncake Gift Box (HK$408/4 pcs) includes two pieces each of Original Fujian Mooncakes and Sesame Fujian Mooncakes. These mooncakes showcase a blend of different flavours, including fragrant winter melon purée, savoury Jinhua ham, succulent pork belly, crunchy melon seeds, almonds, walnuts, and sesame. Each bite celebrates the essence of Hokkien culture, delivering a sumptuous and indulgent experience.
The Mid-Autumn Festival Celebration Set Menus
Indulge in two distinctive Mid-Autumn Festival dining experiences with these new menus designed by Executive Chef Jack Lam Yeung.
The first menu offers an extravagant spread of sharing-style dishes, including Deep-Fried Five Spice Pork Roll, Minnan Style Pan-Seared Coral Red Garoupa, Blanched Jumbo Surf Clams in Chicken Soup, and signature Minnan dishes such as Crispy Skin Chicken with Sticky Rice and the Wok-Fried Wagyu Beef Chuck Roll with Laocong Shuixian. Concluding the feast are the Traditional Peanut Sweet Soup with Homemade Black Sesame Mochi alongside Ming Pavilion Fujian Mooncakes.
The second menu presents a refined selection of dishes rooted in tradition. The menu begins a line-up of appetisers, including Fujian Red Wine Lees Flavored Crispy Eel (above) and Drunken Scotland Razor Clams with Qing Hong Rice Wine, and Minnan signatures such as Double-Boiled Tomato Broth Soup with Matsutake Mushroom & Bamboo Fungus and Fujian He Tian Chicken with Spring Onion Sauce. Wrapping up the dining experience is the Traditional Peanut Sweet Soup with Homemade Black Sesame Mochi and the Ming Pavilion Fujian Mooncakes – a satisfying conclusion to a memorable exploration of Hokkien cuisine beneath the full moon.
Ming Pavilion is encouraging its guests to immerse themselves in the centuries-old traditions of Hokkien cuisine, forging unforgettable connections through food and shared experiences.
Each visit to Ming Pavilion promises to be a transformative experience, leaving an indelible mark on hearts and palates alike.