Ming Pavilion at Island Shangri-La, a culinary haven that pays homage to the rich heritage of Hokkien cuisine, has unveiled a new menu inspired by the abundant landscapes of Fujian province and its vibrant cultural legacy. Head chef Lam Yeung brings to life the authentic essence of Hokkien culinary traditions through his creations, complemented with exquisite new cold brew teas curated by tea master Tiffany Chan. Together, they craft an immersive dining experience that introduces a new perspective on Hokkien cuisine, honouring the heritage while embracing the future of this beloved culinary tradition.
Originating from the coastal province of Fujian in south-eastern China, Hokkien cuisine reflects a diverse heritage shaped by its proximity to the sea, fertile farmlands and a history of cultural exchange. The cuisine is characterised by its emphasis on fresh, seasonal ingredients, delicate flavours and intricate cooking techniques that have been passed down for generations.
A total of five new dishes are introduced at Ming Pavilion including sweet sour chilled water bamboo strips with pomelo, slow-cooked Duroc pork ribs with caramel onion sauce, steamed Shima-Aji with calamansi soy sauce, Japanese squid poached in premium soy sauce with garlic, leek, spring onions and wok-fried Japanese sea whelks with red wine lees, showcasing the unique fusion of flavours emblematic of Hokkien cuisine.
(Photo: courtesy of Ming Pavilion)
(Photo: courtesy of Ming Pavilion)
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