Ming Court x Yuet Wo presents ‘The Art of Fermentation’ gastronomic journey

At Cordis, Hong Kong, the acclaimed Cantonese restaurant Ming Court unveils ‘The Art of Fermentation’, a seasonal collaboration with local artisanal brand Yuet Wo. This special menu features executive Chinese chef Li Yuet-faat and his team reimaging classic Cantonese dishes using Yuet Wo’s organic, locally produced sauces, crafting a journey where deep umami and traditional techniques converge.

With a focus on premium local ingredients and time-honoured methods refined through a contemporary lens, the menu reflects Chef Li’s ongoing dedication to culinary innovation and cultural preservation. Each dish tells a story, not just of fermentation, but of the city’s rich gastronomic heritage. The ‘The Art of Fermentation’ offers a thoughtful, flavour-forward tribute to Hong Kong’s artisanal spirit, connecting new generations of diners with the legacy of one of the city’s most respected sauce-makers.

The Art of Fermentation seasonal menu (Photo: courtesy of Ming Court)

New Zealand grass-fed lamb tenderloin, basil, Yuet Wo’s chili bean paste, stir-fried, served with crispy rice crust (Photo: courtesy of Ming Court)

n addition to Yuet Wo’s signature organic superior soy sauce, Li has artfully incorporated a range of the brand’s seasonings—premium soya bean paste, Zhenjiang vinegar, chopped chilli paste, stew sauce, plum wine, and more—into a thoughtfully curated menu that adds depth, nuance, and a lingering finish to each dish.

The seasonal menu, titled ‘The Art of Fermentation’, is available at Ming Court now through June 30, 2025. Prices are subject to a 10% service charge.