Dim sum Sunday brunch at Ming Pavilion
Available every Sunday, Ming Pavilion’s new brunch invites guests on a vibrant tasting journey through the rich culinary traditions of Southern China.
Led by head chef Jack Lam, the menu features over 20 dishes that fuse time-honoured technique with regional nuance, think handcrafted dim sum alongside bold Minnan-style signatures. Guests can choose from three tasting tiers (HK$488, HK$588, or HK$688 per person), offering six, eight or ten curated courses respectively for a personalised and satisfying brunch experience.
Dim sum takes centre stage, with refined renditions rooted in tradition and elevated by premium ingredients. Highlights include steamed fresh prawn dumplings brightened with a pickled spicy yellow capsicum sauce, and pan-fried taro dumplings stuffed with minced pork and lobster. Vegetarian selections are equally thoughtful, from the home-style steamed dumpling with pumpkin, bamboo shoot, and matsutake, to a vibrant green parcel of Agaricus blazei, sugar pea, and spinach. For added texture and contrast, the Xiamen-style popiah, a soft, savoury Fujian snack, rounds out the experience with nostalgic flair.
(Photo: courtesy of Ming Pavilion)
(Photo: courtesy of Ming Pavilion)
Rounding out the savoury selections are a trio of refreshing cold starters designed to balance the richness of the dim sum: Yongchun aged vinegar jellyfish terrine, Qinghong rice wine, marinated razor clam, and chilled sweet-and-sour water bamboo with pomelo. Guests can also choose from a duo of soups, Xiapu seaweed with pork dumpling, or a light tomato broth with matsutake and bamboo fungus, before moving on to heartier regional signatures such as stir-fried sea whelks with shiso leaf and tea-smoked crispy pigeon.
To accompany the meal, seasonal greens are offered with optional garnishes of garlic or crispy pork fat, alongside comforting staples like sesame noodles with pickled daikon, or Fujian-style seafood rice. The brunch ends on a gentle note with traditional sweets, including sweet taro paste with soymilk pudding, and a nourishing Minnan peach gum and white fungus soup.
Guests may elevate their brunch experience with a two-hour free-flow beverage package (HK$198 per person), featuring a curated selection of premium teas by tea sommelier Tiffany Chan, chrysanthemum, Mohong rose, and Laochong Shuixian, alongside Saicho sparkling teas in Jasmine and Darjeeling. For those craving bubbles, Zonin Prosecco from Veneto adds a celebratory sparkle to the afternoon.
Ming Pavilion’s Sunday Dim Sum Brunch is served every Sunday from 12pm to 3pm. For reservations, contact +852 2820 8580 or mingpavilion.isl@shangri-la.com and find out more at visit shangri-la.com.