Ming Pavilion at Island Shangri-La is delighted to present a limited-time restaurant collaboration with Chef Ma Xupeng, Executive Chinese Chef of One MICHELIN-starred Jiangnan Wok · Rong at Shangri-La Fuzhou. Taking place from 15 to 17 January, the collaboration features specially curated lunch and dinner menus celebrating the refined elegance of Huai Yang cuisine, thoughtfully interwoven with Minnan and Fuzhou influences. This exclusive three-day showcase brings together Ming Pavilion’s Head Chef Jack Lam and Chef Ma in a meeting of culinary philosophies, where precision, balance, and purity of flavour take centre stage.
About Chef Ma Xupeng & Jiangnang Wok ·Rong
Chef Ma Xupeng is the Executive Chinese Chef at Shangri-La Fuzhou, overseeing culinary development and quality control at Jiangnan Wok · Rong (江南灶 · 融府), which was awarded one MICHELIN star in the MICHELIN Guide Fujian 2025. The restaurant is renowned for its sophisticated interpretation of Huai Yang cuisine, seamlessly blended with local Fujian elements and presented within the tranquil setting of a traditional Fuzhou courtyard residence.
Chef Ma is widely respected for his meticulous technique and modern sensibility, crafting dishes that emphasise clean, fresh flavours and refined craftsmanship. His culinary approach honours classical Huai Yang foundations while incorporating regional ingredients and innovative techniques. Under his leadership, Jiangnan Wok · Rong has emerged as one of the most distinguished Chinese fine-dining destinations in Fujian Province.
Chef Ma is also an active figure in China’s fine-dining scene, having participated in numerous high-profile multi-chef collaborations with MICHELIN-starred restaurants across cities including Shanghai, Nanjing, Yangzhou, Fuzhou, Shenzhen and Singapore.
Ming Pavilion x Jiangnang Wok ·Rong
Collaboration Lunch (15-17 January)
The 5-course collaboration lunch menu (HK$488 or HK$688+10% per person inclusive of tea pairing) offers a refined yet approachable expression of the chefs’ shared approach – pairing Huai Yang finesse with Ming Pavilion’s Minnan roots. The experience begins with aduoof refreshing appetisers including Minnan-style marinated cucumber and chilled baby geoduck (HK$158 for 2 guests from a la carte) with bamboo shoot and onion, designed to awaken the palate with clean, bright flavours.
Guests then proceed to a choice of signature mains that reflect the harmony of Jiangnan and Minnan traditions – from Steamed Threadfin Fish with Red Wine Lees Sauce (HK$328 from a la carte), prized for its gentle sweetness and aroma, to Red Braised Pork Belly with Preserved Mustard Greens and Octopus (HK$288 from a la carte), offering a slow-cooked balance of richness, salinity, and umami.
The lunch concludes with Fujian-style wok-fried fish noodles with assorted seafood (HK$328 from a la carte), followed by a dessert of brown sugar lotus root starch with Wensi tofu and four-fruit dessert soup (HK$88 from a la carte), providing a light yet satisfying finish.
Guests can also order the signature Fish Maw in Yellow Croaker Lion Head Soup, a classic Huai Yang dish as a supplement price of HK$228 per guest.
View full menu HERE.
Collaboration Dinner (15-17 January)
The exclusive 8-course collaboration dinner menu (HK$988+10% for food only, HK$1188 + 10% for food + tea pairing and HK$1,488 + 10% for food + wine pairing) presents a more expansive and celebratory progression, ideal for evening dining. The menu opens with an elevated four types selection of starters (HK$298 for 2 person from a la carte), including Yongchun aged vinegar crispy eel, chilled baby geoduck, and crab meat tartare with Xiapu seaweed and caviar, showcasing contrasting textures and layers of umami. The signature Fish Maw in Yellow Croaker “Lion Head” Soup (HK$228 from a la carte) anchors the meal, followed by a dedicated sea course of Steamed Threadfin Fish with Red Wine Lees Sauce (HK$328 from a la carte), highlighting Fuzhou’s culinary heritage.
The menu then moves into a richer pairing of centrepieces, where Red Braised Pork Belly with Preserved Mustard Greens and Octopus (HK$288 from a la carte) is complemented by the dinner-exclusive Crispy Skin Eight Treasure Ginger Duck (HK$988 from a la carte), a dish prized for its aromatic spices, crisp skin, and layered filling. Seasonal vegetables and Fujian-style wok-fried fish noodles (HK$328 from a la carte) with assorted seafood round out the savoury courses before dessert reprises the elegant combination of brown sugar lotus root starch, Wensi tofu, and four-fruit dessert soup (HK$88 from a la carte).
View full menu HERE.