Ming Pavilion presents Fujian Flavours for Chinese New Year celebrations
As spring approaches, Chinese New Year gatherings return to the table with a sense of warmth, generosity and shared anticipation. At Ming Pavilion, the festive menu is centred on dishes associated with prosperity and good fortune, offering a celebratory journey for family dining.
Highlights include the traditional Lo Hei, double-boiled fish maw, matsutake mushroom and chicken soup, Minnan-style steamed coral red garoupa with Xuanwei ham and shiitake mushrooms, and fried rice enriched with scallop, Xia Pu seaweed and salted egg yolk, alongside other seasonal dishes prepared for sharing.
The restaurant also offers Lo Hei à la carte, allowing families to build the ritual around their own table. Ming Pavilion’s version features a colourful salad of South African abalone and kampachi, dressed with a house-made yuzu sauce. As the ingredients are tossed together, diners exchange well-wishes, an essential New Year gesture that symbolises welcoming abundance and happiness in the year ahead.
Traditional lo hei (Photo: courtesy of Ming Pavilion)
Traditional Minnan steamed coral red garoupa (Photo: courtesy of Ming Pavilion)
For the New Year, Ming Pavilion introduces a house-crafted Buddha Jumps Over the Wall poon choi, prepared in the Fujian tradition and designed for sharing. Built around ingredients long associated with abundance and celebration, the dish features whole abalone, Hokkaido dried scallops, golden dried oysters, and a selection of classic components, brought together with depth and restraint. It is available for both dine-in and takeaway.
Reservations can be made via the links below:
For enquiries, contact Ming Pavilion at +852 2820 8580