Ming Court, Wanchai & Beijing’s Chao Shang Chao’s Springtime Collaboration

Later this month, Ming Court, Wanchai, will join hands with the renowned Michelin 3-star restaurant Chao Shang Chao (Chaoyang) in Beijing to present an exciting springtime collaboration of unforgettable Cantonese and Chiuchow artistry.

Crafted by acclaimed Chefs Tsang Chiu King and Cheung Yat Fung, respectively, the extravagant 4-Hands-Starred Feast of Cantonese Mastery & Chiuchow Symphony will be served from 27 to 29 March 2025 and priced at HK$2,388 per person (originally HK$2,888; minimum four guests per table).

Only thirty seats will be available each evening for this medley of much-loved regional flavours. Diners will indulge in a meticulously curated menu showcasing traditional Chinese cuisine enlivened by creative twists.

These three exclusive dinners allow Chef Tsang to reunite with his friend Chef Cheung. The pair share a mutual respect that stretches back two decades when Chef Tsang, a renowned master of Cantonese cooking, mentored his younger colleague in the art of Chinese fine dining at Dynasty Garden in Kowloon Bay and inspired a significant turning point in Chef Cheung’s career.

Since then, they’ve remained in close contact, sharing their ideas and experiences in global cuisine. Both work passionately to ensure that the rich heritage of Chinese cuisine is passed down through the generations and widely celebrated.

Ming Court Wanchai Culinary Director Chef Tsang Chiu King.

Culinary Director of Ming Court, Wanchai, since its launch in 2020, Chef Tsang joined the Langham Hospitality Group in 2004, and his strong leadership skills have proved pivotal in the rise of its award-winning establishments.

As executive Chef of Ming Court, Langham Place, Mongkok, he earned his first Michelin star in 2009, followed by two more stars in each of the next four years. In addition, under his watch, T’ang Court at The Langham, Shanghai, Xintiandi received its debut three Michelin stars in 2015.

Photographs of Chao Shang Chao (Chaoyang) Executive Chef Cheung Yat Fung and his braised fish maw with Chiuchow aged pickled radish.

Hong Kong-born Chef Cheung first gained recognition by winning a Gold Medal at the 2015 Chinese Cuisine World Championship. He then advanced his career in China when he helmed the revered Cantonese restaurant Ji Pin Court in Shanghai from 2016 to 2020.

Joining Chao Shang Chao (Chaoyang) as Executive Chef in 2020 further solidified his remarkable reputation. In 2022 and 2023, he secured Michelin 2-star recognition for his Chiuchow cuisine and 3-star status in 2024 and 2025. Additionally, Chef Cheung was honoured with 3 Knives at the 2024 Best Chef Awards, underscoring his influence in the culinary world.

Embracing the philosophy of feasting with the rhythm of the seasons, the 4-Hands Starred Feast of Cantonese Mastery & Chiuchow Symphony menu invites diners to savour the inspiring culinary sparks arising from the deep connection of two master chefs.

Melding tradition with modernity, each dish reflects Chef Tsang’s exemplary Cantonese techniques and Chef Cheung’s exceptional Chiuchow finesse, encapsulating these beloved regional cuisines with innovative touches while remaining true to their roots.

This 3-night star-studded feast is led by The Legendary Trio, a selection of three appetisers beautifully presented in a 3-tiered handcrafted porcelain dish. Each is a skilful fusion of the classic and the contemporary

Chef Cheung’s Chilled Lobster Meat with Fried Prawn Toast elevates the Chiuchow tradition of fish rice, with succulent Boston lobster creating delicate chilled lobster rice paired with crispy fried prawn toast.

The essence of Chiuchow cuisine is beautifully captured in the principle of “refinement in food and attention to detail”, which is exemplified by the classic Deep-Fried Crispy Pork Intestine Stuffed with Eels. Chef Cheung views this dish as one of the finest showcases of Chiuchow cuisine, artfully embracing exotic ingredients from the land and the sea yet in danger of being lost due to its intricate cooking process.

Utilising the time-consuming traditional hand-pour technique during frying, it incorporates white eels sourced from Taiwan. They are cold-smoked, air-dried, and stuffed with shrimp paste before being fried to achieve a perfectly crunchy exterior while remaining soft inside.

Completing the trio is Chef Tsang’s Fried Lobster Claw Stuffed with Minced Cuttlefish in Garlic. In this ode to Hong Kong-style typhoon-shelter flavours, freshly housemade cuttlefish paste encases whole lobster claw deep-fried to perfection and sprinkled with fragrant fried garlic and pepper salt.

The nourishing soup of Double-Boiled Pigeon Stuffed with 10-Head South African Abalone, Kanto Sea Cucumber, Fish Maw, Crab Meat and Bamboo Piths is a labour of love by Chef Tsang that revives a disappearing Cantonese culinary tradition.

Painstaking preparation includes a robust broth made from a multitude of premium ingredients and the deboning of a whole pigeon by hand. The bird is then stuffed with the exquisite 10-head South African abalone, prized Kanto sea cucumber, fish maw, fresh crab meat, and bamboo piths and slow-cooked to lock in its rich flavours.

Braised Fish Maw with Chiuchow Aged Pickled Radish is another classic from Chef Cheung. It features the prestigious ingredient of premium fish maw and showcases the timeless craftsmanship of Cantonese and Chiuchow culinary traditions. Its remarkable balance of flavours embodies the ethos of fine Cantonese cuisine.

Collagen-rich ingredients are simmered in a luxurious abalone sauce with a fish maw that has been braised until tender. Another highlight is the 30-year-old pickled radish from the Chaoshan region, which adds deep salty and sweet notes and also infuses fragrant oils that enhance the overall flavour.

Chef Tsang proudly presents two other signature main dishes. Cooking time and technique are crucial to achieving optimum tenderness in Steamed Coral Garoupa Fillet with Spring Onion and Rock Salt in Infused Chicken Essence (above). The jet-fresh Australian coral garoupa fillet is lightly seasoned with rock salt and then marinated in a special chicken oil to enrich its natural, delicate flavour. A garnish of spring onion and crispy ginger elevates the fish’s texture and aroma.

Deep-fried Crispy New Zealand Portobello Mushroom in Whisky Lobster Sauce showcases Chef Tsang’s international sensibilities. It marries popular Western ingredients with Asian flair in a dish of intense seafood flavours and rich textures. The mushroom is coated in a light batter and fried until crispy. It is served with a luscious lobster sauce made from Boston lobster shells, fresh shrimp, and Scottish whisky and accompanied by soybean ‘mille-feuille’.

Chef Cheung takes charge of the rice course, presenting his new creation, Charcoal-Grilled M9 Wagyu Beef Slices with Diced Chinese Kale in Satay Sauce and Steamed Chiuchow Rice in a Clay Pot. Exemplifying the complex layers of Chiuchow cooking, the rice base is mixed with crunchy diced Chinese kale for added texture, then topped by Australian M9 wagyu beef slices cooked in perilla leaves over binchotan charcoal.

The clay pot’s superior heat retention allows the smoky aroma to infuse each grain of rice, while the chef’s signature savoury satay sauce completes the sensory adventure.

The star-studded feast concludes with Chef Tsang’s Ming Court Sweet Delights Trio, which includes creamy Steamed Egg White with Taro and Milk, the Hong Kong classic of Mini Candied Winter Melon Pastry, and Baked Pineapple Pastry with Maple Mochi, a modern take on tradition.

Managed by Langham Hospitality Group, Ming Court, Wanchai has regaled diners with a fascinating repertoire of dishes blending time-honoured Cantonese culinary techniques with contemporary flourishes since opening at Great Eagle Centre in 2020.

It seats up to 250 people within refined interiors of more than 12,000 sq. ft, including seven private dining rooms—one with a large glass window overlooking the kitchen—offering an interactive, multisensory Chef’s Table experience for 8 to 10 guests to enjoy special tailor-made menus. This innovative approach to Chinese dining challenges traditional perceptions, enriching the gastronomic experience.

Ming Court, Wanchai, is located at 2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong. It opens for lunch from 11:30 a.m. to 2:30 p.m. on Monday to Friday and 11:00 a.m. to 3:00 p.m. on Saturday, Sunday, and public holidays and serves dinner daily from 6:00 p.m. to 10:30 p.m.

For enquiries or reservations, please call (852) 2878-1212, WhatsApp (852) 6293-4124, email mcwan.reservation@mingcourt.com.hk, or visit www.mingcourt.com.hk.