The Ming Pavilion at Island Shangri-La has announced that it will collaborate with Michelin Bib Gourmand winner Man Yuen Restaurant on exclusive Hokkien and Cantonese dinners.
Experience the best of Hokkien’s culinary heritage and traditional Cantonese cuisine as Ming Pavilion at Island Shangri-La proudly hosts a special collaborative dinner event with Man Yuen Restaurant on September 25th and 26th.
Limited to two nights only, guests are invited to embark on a 9-course dining adventure that combines the culinary mastery of Chef Jack Lam from Ming Pavilion and Chef Edmond Lam from the Michelin Guide Hong Kong Macau 2024 Bib Gourmand-awarded winner Man Yuen Restaurant.
Ming Pavilion x Man Yuen Restaurant 9-Course Collaborative Dinner Menu – 25-26 September
Priced at HK$1,788+10% per person and available for two nights only, the special collaboration dinner menu curated by Ming Pavilion and Man Yuen Restaurant showcases the finest offerings from both restaurants, focusing on the best of Hokkien and Cantonese flavours by the two chefs.
Begin with an Appetiser Platter featuring delicacies like golden oysters, chicken liver tart, and more from Man Yuen Restaurant and Ming Pavilion’s selection, including home-style steamed dumplings and deep-fried hand-chopped prawn rolls. Indulge in Ming Pavilion’s luxurious Buddha Jumps Over the Wall for the second course, followed by a collaborative dish of Sea Cucumber stuffed with seaweed.
Enjoy Man Yuen Restaurant’s signature wok hei-laden Stir-Fried King with Japanese dried shrimp, succulent fresh prawns, and Japanese sakura shrimp. Then, enjoy the joint creation of Huadiao Wine Fujian Hetian Chicken with Spring Onion, meticulously crafted using the exquisite 25-year Huadiao wine to marinate the yellow chicken, which absorbs the fragrant nuances of the wine for a uniquely rich flavour profile.
Experience Ming Pavilion’s Local Lobster and the collaborative Tomato Stuffed with Fuzhou “Shan Shu” in white rice vinegar before savouring the next collaborative dish: fried Rice in a Casserole. This dish is created by stir-frying scrambled eggs, shrimp paste, rice, conpoy, fresh shrimp, and scallops, then finished with the chef’s secret sauce crafted from conpoy and ham.
Conclude with a dessert plate featuring red bean soup with dried tangerine peel and sesame roll by Man Yuen Restaurant and homemade mochi with sweet taro paste by Ming Pavilion.
Reservations are limited, so guests are encouraged to book early to secure their spot for this unique celebration of Hokkien-Chinese cuisine, which will occur over two nights only from 25 to 26 September. To view the full 9-course Ming Pavilion x Man Yuen Restaurant menu, click here.
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