Experience and celebrate the best of Hokkien culinary heritage at Ming Pavilion at Island Shangri-La’s special collaboration event with Singapore’s legendary Keng Eng Kee Seafood on Thursday, April 24th, for dinner and Friday, April 25th, for both lunch and dinner service.
With a legacy spanning three generations since its establishment in 1970, Keng Eng Kee is a Michelin-recommended, family-run culinary institution in Singapore known for its traditional and contemporary seafood creations by Head Chef Wayne Liew, with the front-of-house led by his brother, Paul Liew.
[LtoR] Chef Wayne and Chef Jack.
Limited to two days only, guests are invited to embark on a collaborative dining adventure that combines the Hokkien expertise of Chef Jack Lam Yeung from Ming Pavilion with the Zi Char mastery of Chef Wayne of Keng Eng Kee. Lunch is priced at HK$688 + 10% per guest, while dinner is priced at HK$988 + 10%, showcasing a menu rich in Singaporean delicacies.
A special beverage pairing will also be available at an additional HK$500 for wine or HK$300 for tea. The collaboration promises a feast for the taste buds and the senses, with each dish telling a unique story through its ingredients and flavours.
Some of Keng Eng Kee’s most iconic signature dishes, including the Moonlight Hor Fun, a time-honoured dish since the 1970s, will feature on the menu.
It is prepared by wok-searing rice noodles with intense “wok hei” under high flames and tossed with raw egg for a smooth, creamy consistency.
The menu will also spotlight Keng Eng Kee’s He Tian Chicken, braised Fujian-style in a clay pot with taro, alongside Chilli Sauce Lobster, a sweet, tangy, and subtly spicy take on the beloved Singaporean Chilli Crab.
Alternatively, the White Pepper Lobster presents a unique twist on another classic, enhancing the lobster’s natural sweetness with the delicate aroma of white pepper.
The Ming Pavilion and Keng Eng Kee Collaboration Lunch & Dinner Menu
HK$688+10% per person for lunch
HK$988+10% per person for dinner
* starred = dinner-only dishes
Appetisers Platter
Golden Pearl Roll x Deep-Fried Five Spice Pork Roll
Northern Fujian Smoked Goose
Sea Whelks*
Mini Yam Ring with Seafood*
Tea Pairing: Dahongpao
Wine Pairing – Champagne: Bruno & Christiane Olivier, Signature Brut, Blanc de Noirs, France n.v.
Soup
Hot and Sour Sea Cucumber, Fish Maw, King Crab Meat Thick Soup
From the Sea
Steamed Threadfin with Bean Paste
Razor Clams with Ginger and Yellow Wine*
Signature Chilli or White Pepper Local Flower Lobster*
Wine Pairing – White Wine: Bourgogne Blanc, Domaine Jean March Roulot, Burgundy, France 2018
Chef Signature
He Tian Chicken Braised Fujian Style with Taro in Claypot
Tea Pairing: Keemun Black Tea
Vegetable
Sambal Shan Shu
Noodles
KEK Moonlight Hor Fun (Noodles)
Wine Pairing – Red Wine: Chateau Kirwan, 3eme Cru Classe, Margaux, Bordeaux, France 2011
Dessert
Sweet Taro Paste with Japanese Pumpkin with Pistachio-filled Coconut Glutinous Rice Roll
Tea Pairing: Fuzhou Jasmine Dragon Pearl
KEK Chef’s Signature (Add On)
Coffee Pork Ribs
HK$328
Reservations are limited, so guests are encouraged to book early to secure their spot for this unique celebration of Singaporean cuisine that will take place over two days on the 24th and 25th of April.
You must be logged in to post a comment.