Cover The dining room at Ming Pavilion (Photo: courtesy of Ming Pavilion)
The dining room at Ming Pavilion (Photo: courtesy of Ming Pavilion)
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Ming Pavilion
Savour reimagined regional Chinese cuisine in a fine dining format at Ming Pavilion
In Hong Kong's ever-evolving fine dining scene, few events command attention like a rare appearance by one of the world's most acclaimed Chinese chefs. Ming Pavilion is set to host chef Andrew Wong from London's A Wong for a two-night-only collaboration as part of Island Shangri-La's 'Gourmet March' dining series.
Renowned for transforming 3,000 years of Chinese culinary heritage into sophisticated, boundary-pushing cuisine, Wong blends anthropological insight with masterful technique. His London restaurant has redefined global perceptions of Chinese fine dining through inventive regional interpretations, creativity and a respect for tradition.
Above (Photo: courtesy of Ming Pavilion)
Above (Photo: courtesy of Ming Pavilion)
(Photo: courtesy of Ming Pavilion)
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Distinctively Chinese sweet-savoury flavours and an ingredient-forward approach anchor the A Wong x Ming Pavilion menu, bridging regional Chinese heritage with innovation. Caviar crowns familiar char siu cuts served with roasted pineapple and spicy baby lotus root, South African abalone features alongside picked celtuce and jellyfish terrine, while rare wild mushrooms transform the traditional Buddha Jumps Over The Wall dish with coveted fungi. Grilled eel with yam ring, red wine lees sauce and pickled vegetables blends western cooking techniques with Chinese fermentation practices, while aromatic ginger duck sits over a bed of foie gras-enriched jasmine rice.
Ming Pavilion's Fujian traditions shine at the latter half of the menu, where Fujian seaweed adds umami to oysters while the humble Fujian sweet pancake concludes the meal alongside an umami coconut ice cream dessert topped with caviar and drizzled with sweet vinegar from local Cantonese sauce brand, Pat Chun.
The A Wong x Ming Pavilion collaboration is available on March 23 and 24 through a basic menu and a premium menu, which spotlights Hokkien flavours through chef Wong's research-led approach to regional Chinese dining.
Spaces are limited, reserve your table now via boutique.shangri-la.com; contact fbreservation.isl@shangri-la.com or +852 2820 8556.
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