Ming Pavilion at Island Shangri-La Hong Kong

There’s a new restaurant in @islandshangrila and it’s a beautiful one by the hotel’s pool with inspirations from the natural surroundings of HK. The restaurant @mingpavilion.shangrila pays homage to the rich heritage of Hokkien cuisine and the evolution of it across Asia. Signature dishes include the Xiamen-style “popiah” (潤餅), Fujian-style Buddha Jumps Over the Wall, steamed mud crab with glutinous rice, and wok-fried Singapore noodles. Complimenting the food is a wide selection of artisanal Chinese tea curated by a Tea Mixologist!

Our menu:

STARTERS

閩南五香卷
Deep-fried Five-spice Pork Roll

廈門風味潤餅
Xiamen-Style “Popiah”

香酥脆蝦棗
Deep-fried Hand Chopped Prawn Roll

SOUP

鷄湯汆海蚌
Blanched Jumbo Surf Clams in Chicken Soup

FROM THE SEA

飄香紅鱘蟹糯米飯
Steamed Mud Crab with Glutinous Rice

香脆紧菜海蠣煎
Fried Oyster Pancake with Seaweed & Baby Leek

MINNAN SINGAPOREAN

廈門薑母鴨
Xiamen Ginger Duck

蒜蓉精選時蔬
Seasonal Greens with Garlic

RICE & NOODLES

新加坡炆海鮮福建麵
Wok-Fried Singapore Noodles with Seafood

DESSERT

花生湯配油炸鬼，手工黑麻糍
Traditional Peanut Sweet Soup with Homemade Black Sesame Mochi

金瓜手工芋泥
“Orh Nee” Sweet Taro Paste with Japanese Pumpkin
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Ming Pavilion 茗悅
Admiralty, Hong Kong
#supermelHK #supermelADM Less

Part 1/2
It was mission impossible—taking charge of opening a restaurant with a new and untested concept within 4 months. To make matters worse, recruiting staff during the year-end was nightmarish, as employees would rather wait for their bonus before considering any other options.

But I was lucky and things went smoothly! Plus, I made wonderful colleagues along the way—step by step we had become a well-oiled ass-kicking machine! Even though, when at the start no one was acquainted with the cuisine, the team took the challenge in stride and learned from scratch.

And after three and a half months (ahead of schedule), the first Hokkien restaurant in a HK hotel was conceived and launched. Feedback has been encouraging.

Last night, I sat and dined there for the first time as a guest, and my entire table had a great time. I felt so proud of everyone I worked with—together we made the near-impossible look easy … though I’m sure there were buckets of sweat and anxiety before the opening!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less

Part 2/2
It was mission impossible—taking charge of opening a restaurant with a new and untested concept within 4 months. To make matters worse, recruiting staff during the year-end was nightmarish, as employees would rather wait for their bonus before considering any other options.

But I was lucky and things went smoothly! Plus, I made wonderful colleagues along the way—step by step we had become a well-oiled ass-kicking machine! Even though, when at the start no one was acquainted with the cuisine, the team took the challenge in stride and learned from scratch.

And after three and a half months (ahead of schedule), the first Hokkien restaurant in a HK hotel was conceived and launched. Feedback has been encouraging.

Last night, I sat and dined there for the first time as a guest, and my entire table had a great time. I felt so proud of everyone I worked with—together we made the near-impossible look easy … though I’m sure there were buckets of sweat and anxiety before the opening!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less