New Hokkien Place

New restaurant openings in this area were not common let alone a decent one, so Ming Pavilion came as a welcoming addition when they opened their doors inside Island Shangri-la. The restaurant specializes in Hokkien Cuisine from Fujian Province, surprisingly another rarity in local dining scene.

The restaurant took up the space that used to be part of the spa/fitness center just right next to the pool. The tropical garden-like interior decor sounds cliche but was quite tastefully done, giving the dining area a casual, homey vibe, and perhaps a subtle nod to the Southeast Asian root of the hotel group. The a la carte menu offers a wide range of dishes from the casual street snacks to the more elaborate courses prepared with seafood delicacies, some deep in the original Hokkien root and some evolved and modified by the immigrants that made their way to Southeast Asia over the last few centuries.

The deep-fried five spice pork roll arrived crunchy and hot and the touch of Five Spice flavor was salivating. The Xiamen-style Popiah was presented with a spread of all condiments and we were asked to make our own by spooning them as we chose on the steamed pancakes and then roll to eat. That sure would be a fun dish to have with a group. The Drunken Clams were seasoned with a chili vinaigrette and classic red glutinous rice wine from Fujian, and worked well with the ocean-fresh clams sourced locally. 

The oyster pancake was served in individual portion rather than the familiar style but they did keep the traditional flavor and texture, with fish sauce and chili paste served on the side. Meanwhile, the 2 seafood courses were served family style, first the mud crab with sticky rice, followed by the sauteed lobster with red wine lees. I love the punchy flavor with a hint of sweetness of the South Australian Rock Lobster, sauteed using the red glutinous rice lees, "leftover" from the wine-making and often used as seasonings in Hokkien Cuisine. 

Xiamen Ginger Duck was another traditional dish served. To me it's a bit too sweet but then that's the way the dish was prepared, and the duck was done tender and juicy. Other dishes we tried included the stir-fried Fuzhou "Shan Shu" with crispy pork lard (with the texture similar to gai lan but more slimy) and seafood mee goreng - didn't quite have the same level of "wok hei" as one done at hawker center, but then it's prepared with more premium ingredients. 

We finished with a few desserts. The peanut sweet soup was the most interestingg one, with black sesame mochi and youtiao served on the side. It's subtly sweet and hearty.  Same with the "Orh Nee" sweet taro paste with pumpkins - it's done with less oil (hence more healthy) yet keep the smooth texture. 

(Meal was by invitation)

When? May 2 2024
Where? Ming Pavilion, Level 8 Island Shangri-la, Supreme Court Road, Admiralty, Hong Kong
Menu Highlights? Xiamen-style Popiah
Web: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion