Ming Pavilion

Inside Island Shangri-La Hong Kong, Ming Pavilion approaches Hokkien cooking with a measured hand, drawing from the traditions of Fujian, a cuisine defined by seafood, slow-simmered broths and layers of umami, while the presentation and pacing reflect the refinement of a modern Cantonese dining room. The menu moves comfortably between nostalgia and precision. The Xiamen-style popiah is a soft crepe wrapped around savoury fillings that manage fresh, savoury and crunch in careful proportion, while ginger duck follows with deeper resonance, the meat slow-braised until tender, its richness cut through by the warming bite of ginger. Then comes steamed mud crab with sticky rice, the grains absorbing every drop of the crab’s natural juices, turning the dish into something both indulgent and deeply comforting. Service is composed and attentive, with tea pairings thoughtfully suggested throughout the meal. 

Tatler Tip

Request a table by the floor-to-ceiling windows, the greenery surrounding the pool makes the dining room feel serene.