Ming Pavilion x Jiangnan Wok · Rong

Island Shangri-La and Shangri-La Fuzhou are joining forces from January 15 to 17 for an exclusive lunch and dinner collaboration at Ming Pavilion to present an elevated take on Huaiyang, Minnan, and Fuzhou cuisines, inviting chef Ma Xupeng of Shangri-La Fuzhou’s one-Michelin-star Jiangnan Wok · Rong to Hong Kong for the occasion.

Chef Ma and Ming Pavilion’s chef Jack Lam have designed a five-course lunch menu ($488 per person, $688 with tea pairing) that includes Minnan-style marinated cucumber, chilled baby geoduck, steamed threadfin fish with red wine lees sauce, and red braised pork belly with preserved mustard greens and octopus, wok-fried fish noodles, and fish maw in yellow croaker ‘lion head’ soup, preserving the essence of Huaiyang flavours. With the eight-course dinner menu ($988 per person, $1,188 with tea pairing, $1,488 with wine pairing), chef Ma and chef Lam will wow diners with Yongchun aged vinegar crispy eel, crab meat tartare with Xiapu seaweed and caviar, crispy skin eight treasure ginger duck, and brown sugar lotus root starch, Wensi tofu, and four-fruit dessert soup, on top of centrepieces from the lunch menu, such as the threadfin, pork belly, and fish maw.