Unsurprisingly, Cantonese cooking dominates Chinese fine dining in Hong Kong. Ming Pavilion, one of the hottest new openings of the past 12 months, arrived to plant the flag for Hokkien cuisine in the city. Drawing inspiration from the bountiful landscapes and rich cultural heritage of Fujian province, head chef Jack Lam Yeung skilfully translates authentic Hokkien culinary traditions into exquisite dishes. Many of the dishes stand out. Some are familiar but taken to new heights, like the Singapore-style wok-fried Hokkien mee, while others are less common but more enticing for it, such as the deep-fried five-spice pork roll. The dining experience is further enriched by the masterful tea pairings curated by resident tea mixologist Tiffany Chan, creating a symphony of flavours and elevating the guest experience to new levels of sensory delight.