Ming Pavilion, helmed by Chef Jack Lam at Island Shangri-La, Hong Kong welcomes the Chinese New Year this February with a celebratory line-up designed for joyful reunions and heartfelt gifting. From new winter seasonal a la carte and set menu, new sharing-style Chinese New Year set menu and a luxurious Fujian-style “Buddha Jumps Over the Wall” poon choi, to curated pudding gift boxes that balance tradition with creativity, the restaurant invites families and friends to gather around flavours rooted in Minnan and Fujian heritage.
NEW WINTER SEASONAL SET MENU AND DISHES
Available from now to 8 February 2026, Ming Pavilion’s Winter Seasonal Menu invites guests to savour warming Minnan and Fujian flavours. Priced at HK$988 per person, the set begins with appetisers such as Drunken Razor Clams with Qing Hong rice wine, Crispy Taro with Chinese baby cabbage and Hetian Chicken Salad with calamansi sauce, and Pan-Seared Taro Dumplings with minced pork and shrimp.
Highlights continue with Boiled Coral Red Garoupa in tomato soup, followed by claypot specialties like White Pepper Local Flower Lobster and Pickled Vegetable Vermicelli King Crab. For mains, slow-cooked A4 Wagyu Beef Chuck Rib with caramelised onion sauce is paired with Wok-Fried Pea Shoots with chicken oil and Shaoxing wine, Fujian Fish Noodles with seafood, and nostalgic desserts including Sweet Taro Paste with soymilk pudding and Steamed Red Bean & Pumpkin Dumplings.
Selected dishes from the Winter Seasonal Menu are also available à la carte, allowing guests the flexibility to curate their own dining experience while enjoying Ming Pavilion’s signature winter specialities.
CHINESE NEW YEAR SHARING-STYLE SET MENU
Ming Pavilion welcomes the Chinese New Year with a celebratory Chinese New Year Sharing-Style Set Menu, priced at HK$1,088 + 10% per guest, thoughtfully crafted for family reunions and festive gatherings. The feast opens with an auspicious South African abalone (HK$328 from a la carte) with kampachi yusheng (Lo Hei), followed by an assorted appetisers platter of indulgent bites including deep-fried five spice bean curd pork roll, Fujian “pie” with king crab meat, cabbage, bean sprouts and pork, scarlet prawn terrine, and geoduck with spicy calamansi sauce.
A comforting bowl of double-boiled fish maw, matsutake mushroom and chicken soup (HK$198 from a la carte) sets the tone for the traditional whole-fish course of Minnan-style steamed coral red garoupa (HK$688 from a la carte) with Xuanwei ham and shiitake mushroom, before signature mains take centre stage – tea-smoked crispy skin chicken (HK$388 from a la carte) and Fujian-style braised herbal skirt steak beef pot (HK$498 from a la carte). Seasonal greens are served alongside, prepared to guests’ preference (garlic, plain, crispy pork fat or bean paste), followed by fried rice (HK$258 from a la carte) with scallop, Xia Pu seaweed and salted egg yolk to round off the savoury courses. The menu concludes on a light, nourishing note with Minnan peach gum and white fungus sweet soup (HK$58 from a la carte), served hot or cold.
FUJIAN “BUDDHA JUMPS OVER THE WALL” POON CHOI
Poon choi (盆菜), literally “basin dish”, is a traditional celebratory feast where prized ingredients are layered in a single pot for communal sharing – making it a festive favourite during Chinese New Year, symbolising togetherness and abundance. Ideal for reunion gatherings, Ming Pavilion’s Fujian Buddha Jump Over The Wall Poon Choi is priced at HK$1,288 and showcases premium ingredients including fish maw, sea cucumber, golden dried oysters, dried scallops, South African 6-head abalone, live fresh prawns, Hetian chicken, pork hock, quail eggs, black moss (fat choy), taro and Chinese arrowhead, brought together in a hearty, auspicious feast. With its abundant layering and “treasures” in every scoop, poon choi is traditionally enjoyed with the belief that it ushers in prosperity, good fortune and a bountiful year ahead.
CHINESE NEW YEAR PUDDINGS FOR GIFTING
Ming Pavilion’s Chinese New Year puddings are presented as elegant duo gift boxes, each priced at HK$318, combining sweet and savoury flavours for festive gifting and sharing. Available pairings include Pistachio Coconut Milk Pudding with Golden Crab Turnip Pudding, Red Date Pudding with Ginger and Brown Sugar with Golden Oyster and Lotus Root Pudding, Coconut Milk New Year Pudding with Dried Scallop Turnip Pudding, and Taro Coconut Milk Pudding with X.O. Sauce Taro Pudding – thoughtfully curated to bring a taste of tradition, abundance and good luck to the season.
