While Cantonese cuisine understandably dominates Hong Kong’s fine-dining scene, Ming Pavilion champions something different: the rich, lesser-seen flavours of Hokkien cooking. Drawing inspiration from the bountiful landscapes and rich cultural heritage of Fujian province, head chef Jack Lam skilfully translates authentic Hokkien culinary traditions into exquisite creations. 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. Even the so-called weekend “dim sum” brunch menu is Cantonese in name only, full of unusual dishes like marinated whelks with Qinghong rice wine, and Xiapu seaweed soup with pork dumplings. A resident tea mixologist curates thoughtful pairings that complement each dish, adding another layer of complexity to the meal. It all makes for a compelling destination.

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