Ming Pavilion at Island Shangri-La has unveiled a new menu inspired by the abundant landscapes of Fujian province and its vibrant cultural legacy.

For the new menu, Head Chef Lam Yeung will bring to life the authentic essence of Hokkien culinary traditions through his creations, complemented with exquisite new cold brew teas curated by Tea Master Tiffany Chan.

Together, they have crafted an immersive dining experience that introduces a new perspective on Hokkien cuisine, honouring the heritage while embracing the future of this beloved culinary tradition. In addition, Ming Pavilion will also be commemorating the forthcoming Dragon Boat Festival with two exclusive Hokkien-style rice dumpling offerings, available from 30th May to 10th June 2024.

Head Chef Jack Lam’s New Dishes
Originating from the coastal province of Fujian in south-eastern China, Hokkien cuisine reflects a diverse heritage shaped by its proximity to the sea, fertile farmlands, and a history of cultural exchange. The cuisine is characterised by its emphasis on fresh, seasonal ingredients, delicate flavours and intricate cooking techniques that have been passed down for generations.

The 11 new dishes at the Ming Pavilion include Drunken New Zealand Tua Tua Clams (HK$188) marinated in Qing Hong rice wine, Sichuan peppercorns, and cilantro, accompanied by house-pickled sour radish. Each dish pays homage to Fujian’s coastal culinary traditions, where seafood delicacies are a treasured art form.

Patrons can experience the allure of Crispy Eel (HK$188), marinated in red wine lees for four hours and coated and fried with sweet potato flour for an irresistible crunch – a beloved dish in traditional Minnan celebrations, symbolising prosperity and auspiciousness. Revel in the comforting embrace of Pork Dumplings in Xia Pu Seaweed Soup (HK$118), crafted from succulent five-spice pork belly and served in a wholesome broth with Xia Pu seaweed, showcasing the unique fusion of flavours emblematic of Hokkien cuisine.

The new large sharing dish, Minnan Style Steamed Coral Red Garoupa (HK$1,428), is a tangy-sweet medley of stir-fried tomato sour cabbage with pork belly and shiitake mushrooms, steamed alongside Coral Red Garoupa and garnished with scallion-infused oil, reflecting the subtle influences of Chaozhou cuisine in the Minnan region.

Delight in the marriage of Singaporean and Fujian culinary traditions by way of the Australian Southern Rock Lobster with Red Wine Lees (HK$1,288) marinated in red wine lees, coated in crispy beer batter, and served with a blend of red wine lees sauce and curry leaves.

Savour the rich, natural essence of Fujian He Tian Chicken (HK$368), a local Fujian delicacy, complemented by simple yet flavourful spring onion and ginger sauce, allowing the true essence of the chicken to shine through.

The Tea Smoked Crispy Skin Chicken (HK$428) features Fujian River Chicken that is marinated, smoked with Da Hong Pao tea, and slow-cooked to crispy perfection. The comforting Hakka-Style He Tian Chicken with Yellow Ginger and Wine (HK$428) is simmered in a fragrant broth of yellow wine, rice wine, and Shaoxing wine, a beloved staple in Fujian households.

Delight in the exquisite blend of Braised Boletus in “Tofu Box” with Shan Shu (HK$238) stuffed with boletus, shiitake mushrooms, bamboo shoots, and sweet potatoes, steamed and paired with Shan Shu vegetables. This dish is reminiscent of street-side snacks and an epitome of Fujian’s bounty.

A fiery stir-fry of Spicy Minced Pork with Green Beans (HK$168) is sure to satisfy cravings, sautéed with a vibrant blend of garlic, chilli paste, and shallot oil. Finally, indulge in the Fujian Style Seafood Fried Rice (HK$328), brimming with shrimp, scallops, clams, shiitake mushrooms, bamboo shoots, and baby bok choy in a savoury seafood broth, topped with crispy dried scallop shavings – a Singaporean twist on a Fujian classic.

Tea Sommelier Tiffany Chan’s New Cold Brew Teas
Tea Master Tiffany Chan’s artistry shines through Ming Pavilion’s new collection of cold brew tea offerings, meticulously curated to complement the intricate flavours of Hokkien cuisine.

From the delicate Shifeng Longjing with Osmanthus (HK$208), a sophisticated green tea held in high artistic regard among the major Chinese tea categories, to the exclusive Silver Needle with Lotus (HK$168), a light fermented white tea distinguished by its straight needle-like buds, each brew offers a sensory journey like no other.

The robust Da Hong Pao (HK$128), or WuYi Mountain Rock Tea, hails from the Wuyi Mountain region in northern Fujian, where the soil predominantly consists of weathered rock. The tea acquires a distinct aroma carrying notes of rock, hence its name. The aromatic Yaoshi Xiang Dancong (HK$188), originating from the Phoenix Mountain in Chaozhou, is a special scented tea renowned for its rich floral scent, produced through natural propagation and roasted lightly over charcoal.

The earthy Ripened Pu’erh (HK$58) is a post-fermented dark tea characterised by a longer fermentation period, resulting in a taste and aroma that intensify with age, earning it the moniker “Drinkable Antique.”

The fragrant Jasmine Dragon Pearl (HK$88), a scented tea originating from Fuzhou in Fujian that is shaped like a pearl and infused with the aroma of jasmine, completes this exquisite selection.

Prepared a day in advance and best enjoyed within 1-2 days, these cold brew teas boast low irritation, a naturally sweet profile without bitterness, and the retention of beneficial substances. Perfect for unwinding, these teas have minimal impact on sleep, making them the ideal companion to Ming Pavilion’s culinary delights.

Hokkien-style Rice Dumplings for the Dragon Boat Festival
During the Dragon Boat Festival period from 30th May to 10th June 2024, Ming Pavilion is delighted to present its exclusive Hokkien-style rice dumpling offerings. The Ming Pavilion Sticky Rice Dumpling with Abalone, Conpoy, and Organic Pork Belly is a luxurious treat available for dine-in or purchase starting on 30th May.

Priced at HK$448 per piece (500g), each dumpling comes beautifully packaged in bespoke Ming Pavilion branding. For a taste of tradition, indulge in the handmade Minnan Premium Sticky Rice Dumpling, featuring a savoury blend of pork Belly, dried squid, dried mussels, shiitake mushrooms, peanuts, taro, ginger, and spring onions. This delicacy, priced at HK$118 (170g per piece), is available for dine-in or takeaway.

With a daily quota of 30 pieces per day, these limited-time creations reflect the essence of Fujian cuisine, particularly from Quan Zhou province. Embodying the frugality of Fujian citizens, the traditional “Zhong” dumpling is elevated with high-quality ingredients like dried seafood for the modern palate.

Distinguishing itself through the stir-frying of glutinous rice in sauces before wrapping and served with a variety of dipping sauces, the Fujian “Zhong” at Ming Pavilion promises a journey of flavour and tradition.

Ming Pavilion presents an opportunity for guests to immerse themselves in the centuries-old traditions of Hokkien cuisine, forging unforgettable connections through food and shared experiences. Each visit promises to be a transformative experience, leaving an indelible mark on hearts and palates alike.