Island Shangri-la Hong Kong | Ming Pavilion | Classic Set Lunch, Tasting Dinner

Chef Menu (Minimum 2 persons)

Ming Pavilion’s meticulously crafted chef menu warmly invites you to embark on a culinary pilgrimage through Fujian’s traditional cuisine, presenting a series of exquisite dishes that immerse your taste buds in the profound heritage of Minnan’s thousand-year-old culinary culture. Signature offerings like the “Fujian Appetisers Platter” bring together an array of iconic Minnan dim sum and snacks, leaving a lasting impression, while the “Quanzhou-Style Braised Rice with Dried Squid, Conopy and Sakura Shrimp” exudes the rich essence of Minnan’s fishing villages, perfectly capturing Fujian’s authentic flavors. The meal concludes with the refreshing “Minnan Sweet Soup with Peach Gum and White Fungus” or the silky “Sweet Taro Paste with Japanese Pumpkin and Pistachio”—leaving a sweet memory of Fujian’s charm.

Promotion period: Date: Now to 28 Jan 2026 Serving Time: 6:00 pm - 10:00pm (Last order at 9:30pm) Menu

Dim Sum Brunch (Minimum 2 person)

Ming Pavilion introduces a new dim sum brunch, seamlessly blending Fujianese flavors with modern creativity for a delightful culinary experience. Guests can choose 6 to 10 dishes from the menu, featuring Fujian snacks and dim sum, Minnan signature, soups, vegetables, Rice & Noodle, and dessert. Highlights include the aromatic Tea-Smoked Crispy Pigeon and the authentic Xiamen-Style "Popiah”. Experience the essence of Hokkien cuisine in every bite.

Valid Dates: 20 Dec to 15 Feb 2026 | Every Saturday to Sunday & Public Holiday Serving Time: 11:00 AM - 3:30 PM Menu

Winter Menu (Now- Feb 8)

Ming Pavilion’s proudly presents its brand-new Winter Set Menu, featuring signature creations such as White Pepper Local Flower Lobster in a Clay Pot and Picked Vegetable Vermicelli King Crab in a Clay Pot. Each dish harmoniously blends the freshness of premium seafood with authentic local ingredients, embodying the distinctive culinary heritage of Fujian.

Promotion period: Date: Now to 8 Feb 2026 Serving Time: 6:00 pm – 10:00pm (Last order at 9:30pm) Menu

Chinese New Year Menu (Feb 9-23)

Ming Pavilion welcomes the Chinese New Year with a celebratory sharing-style set menu, thoughtfully designed for family reunions and festive gatherings. Indulge in a prosperity Lo Hei, symbolising good fortune, followed by a comforting bowl of double-boiled fish maw, matsutake mushroom and chicken soup. The set features an array of Minnan and Fujian specialities and concludes on a light, nourishing note with Minnan peach gum and white fungus sweet soup. Join us to savour it and celebrate good fortune and a bountiful year ahead.

Promotion period: Date: From 9-23 Feb 2026 Serving Time: 6:00 pm – 10:00pm (Last order at 9:30pm) Menu

【Self-Pick Up】Ming Pavilion’s Fujian Buddha Jump Over The Wall Poon Choi (for 6-8 persons)

Ming Pavilion’s Fujian Buddha Jump Over The Wall Poon Choi layers premium treasures like succulent fish maw, tender sea cucumber, golden dried oysters, dried scallops, and luxurious South African 6-head abalone into one hearty, auspicious feast. Every scoop reveals abundant layers of umami-rich flavours and melt-in-mouth textures, traditionally savoured to usher in prosperity, good fortune, and a bountiful year ahead.

Includes: Fish maw, Sea Cucumber, Golden Dried Oysters, Dried Scallops, South African 6-head Abalone, Live Fresh Prawn, Hetian Chicken, Pork Hock, Quail Eggs, Black Moss (Fat Choy), Taro, Chinese Arrowhead

－ Storage and Reheating Instructions － Remove the Poon Choi from the packaging and place the clay pot on a gas stove or ceramic hob over low to medium heat and cook for about 10 minutes until the broth comes to a boil. At the same time, reheat the abalone sauce separately. Adjust the heat as needed to maintain boiling. Finally, add the reheated abalone sauce into the clay pot, mix well with the ingredients, then turn off the stove and enjoy.

• After dining, allow the clay pot to cool naturally before cleaning. The clay pot can be reused.
• Please use a gas stove or ceramic hob for reheating. Do not use induction cookers, microwave ovens, or conventional ovens for direct heating.
• The clay pot has limited heat resistance; improper use may cause cracking or scorching.
• After reheating, turn off the stove and use heat-resistant gloves to avoid burns.
• The clay pot is fragile; handle with care to avoid impact or breakage.
• For safety, ensure the broth and food are thoroughly heated to at least 75°C for 30 seconds.
• Once reheated and consumed, leftovers are not recommended for storage or re-consumption.
• The Poon Choi must be kept refrigerated. Do not leave at room temperature for more than 2 hours, otherwise it may no longer be suitable for consumption.
• Redemption period: February 9–23, 2026. Collection time: 1:00–3:00 PM and 6:00–7:00 PM.