Ming Pavilion at Island Shangri-La Hong Kong is celebrating its second anniversary with a one-off culinary collaboration, welcoming Singapore’s legendary Hokkien restaurant Beng Hiang for an exclusive lunch and dinner pop-up dinner experience.

A benchmark of authentic Hokkien cuisine in Singapore, Beng Hiang served as the initial inspiration behind Ming Pavilion’s opening, making the partnership a full circle moment that honours shared heritage, culinary philosophy, and a mutual dedication to preserving time-honoured Hokkien flavours.
Taking place from 25 February to 2 March, the event will showcase a menu that brings together Beng Hiang’s time-honoured Hokkien recipes with Ming Pavilion’s refined interpretation of Fujian cuisine.

The six-course set dinner menu opens with an appetiser platter combining specialties from both restaurants, including Beng Hiang’s deep-fried five spice bean curd pork roll, Hokkien braised pork belly, scarlet prawn terrine, and live sea whelk salad with crispy taro. This is followed by the comforting fish maw and crab meat thick soup.

Mains include steamed red tilefish with starfruit and bean paste, crispy pork rib with mint, and a richly flavoured braised chicken with sea cucumber and pork tendon in claypot, culminating in Beng Hiang’s classic Hokkien noodles and a nostalgic dessert of peanut soup with dough fritters and crispy pumpkin dumpling.

Optional Chinese tea pairings will be available for both lunch and dinner, curated to complement the richness and depth of Hokkien flavours, with wine pairings also offered during dinner service.