12pm – 3pm (Monday to Friday; last order at 2:30pm)
Dim Sum Brunch
11am – 3:30pm (Saturday, Sunday & Public Holidays; Last order at 3pm)
Dinner
6pm - 10pm (Monday to Sunday; last order at 9:30pm)
For enquiries and reservations, please contact us via WhatsApp at (852) 9700 0514.
Ming Pavilion evokes the Hokkien dining of today.
Ming Pavilion exudes vibrancy, where food unifies and connects. It sparks joyful unions, creating cherished moments.
Choose from our wide selection of artisanal tea, as well as an extensive list of cocktails and drinks.
Savour warmth, freshness, and flavour, born out of Fujian province’s natural abundance.
Choose from our wide selection of artisanal tea, as well as an extensive list of cocktails and drinks.
Savour warmth, freshness, and flavour, born out of Fujian province’s natural abundance.
Choose from our wide selection of artisanal tea, as well as an extensive list of cocktails and drinks.
Savour warmth, freshness, and flavour, born out of Fujian province’s natural abundance.
Choose from our wide selection of artisanal tea, as well as an extensive list of cocktails and drinks.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
Hokkien cuisine has excited the senses for centuries with savoury offerings that promise warmth, freshness, and flavour, born out of Fujian province’s natural abundance. It has since crossed borders, journeying aboard ships and its crewmen’s hearts to distant Asian shores. As cultures met, the cuisine evolved as natives made it their own—a reflection of their land, tastes, and soul. But every great cuisine keeps its essence. And what travels always comes home, bearing stories and change.
Within the sanctuary of Island Shangri-La, Hokkien cuisine makes its long-awaited homecoming. Relived within this majestic setting are simpler times, where the scent of tea blends with myriad conversations. Every plate here is a rare opportunity to deepen the understanding not only of the food, but of the people behind its narrative. Every dish served is a catalyst for strengthened connections with friends and loved ones. And by the end of the meal, what remains is not only the memory of taste, but the rekindled bonds of people and community.
Simplicity brings serenity, allowing authenticity to shine. Such is the soul of Hokkien cuisine, embodied by an ability to draw out a multitude of flavours from the humblest of ingredients. It is a quality made possible by celebrating the individual narratives of each dish component, be it from soil to kitchen, from sea to market.
Ming Pavilion evokes the Hokkien dining of today, but also serves as a tantalising glimpse of future flavour possibilities; exploration is in our heritage after all.
Hokkien cuisine has excited the senses for centuries with savoury offerings that promise warmth, freshness, and flavour, born out of Fujian province’s natural abundance. It has since crossed borders, journeying aboard ships and its crewmen’s hearts to distant Asian shores. As cultures met, the cuisine evolved as natives made it their own—a reflection of their land, tastes, and soul. But every great cuisine keeps its essence. And what travels always comes home, bearing stories and change.
Within the sanctuary of Island Shangri-La, Hokkien cuisine makes its long-awaited homecoming. Relived within this majestic setting are simpler times, where the scent of tea blends with myriad conversations. Every plate here is a rare opportunity to deepen the understanding not only of the food, but of the people behind its narrative. Every dish served is a catalyst for strengthened connections with friends and loved ones. And by the end of the meal, what remains is not only the memory of taste, but the rekindled bonds of people and community.
Simplicity brings serenity, allowing authenticity to shine. Such is the soul of Hokkien cuisine, embodied by an ability to draw out a multitude of flavours from the humblest of ingredients. It is a quality made possible by celebrating the individual narratives of each dish component, be it from soil to kitchen, from sea to market.
Ming Pavilion evokes the Hokkien dining of today, but also serves as a tantalising glimpse of future flavour possibilities; exploration is in our heritage after all.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
Hokkien cuisine has excited the senses for centuries with savoury offerings that promise warmth, freshness, and flavour, born out of Fujian province’s natural abundance. It has since crossed borders, journeying aboard ships and its crewmen’s hearts to distant Asian shores. As cultures met, the cuisine evolved as natives made it their own—a reflection of their land, tastes, and soul. But every great cuisine keeps its essence. And what travels always comes home, bearing stories and change.
Within the sanctuary of Island Shangri-La, Hokkien cuisine makes its long-awaited homecoming. Relived within this majestic setting are simpler times, where the scent of tea blends with myriad conversations. Every plate here is a rare opportunity to deepen the understanding not only of the food, but of the people behind its narrative. Every dish served is a catalyst for strengthened connections with friends and loved ones. And by the end of the meal, what remains is not only the memory of taste, but the rekindled bonds of people and community.
Simplicity brings serenity, allowing authenticity to shine. Such is the soul of Hokkien cuisine, embodied by an ability to draw out a multitude of flavours from the humblest of ingredients. It is a quality made possible by celebrating the individual narratives of each dish component, be it from soil to kitchen, from sea to market.
Ming Pavilion evokes the Hokkien dining of today, but also serves as a tantalising glimpse of future flavour possibilities; exploration is in our heritage after all.
Hokkien cuisine has excited the senses for centuries with savoury offerings that promise warmth, freshness, and flavour, born out of Fujian province’s natural abundance. It has since crossed borders, journeying aboard ships and its crewmen’s hearts to distant Asian shores. As cultures met, the cuisine evolved as natives made it their own—a reflection of their land, tastes, and soul. But every great cuisine keeps its essence. And what travels always comes home, bearing stories and change.
Within the sanctuary of Island Shangri-La, Hokkien cuisine makes its long-awaited homecoming. Relived within this majestic setting are simpler times, where the scent of tea blends with myriad conversations. Every plate here is a rare opportunity to deepen the understanding not only of the food, but of the people behind its narrative. Every dish served is a catalyst for strengthened connections with friends and loved ones. And by the end of the meal, what remains is not only the memory of taste, but the rekindled bonds of people and community.
Simplicity brings serenity, allowing authenticity to shine. Such is the soul of Hokkien cuisine, embodied by an ability to draw out a multitude of flavours from the humblest of ingredients. It is a quality made possible by celebrating the individual narratives of each dish component, be it from soil to kitchen, from sea to market.
Ming Pavilion evokes the Hokkien dining of today, but also serves as a tantalising glimpse of future flavour possibilities; exploration is in our heritage after all.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
As the Head Chef at Ming Pavilion, Chef Lam Yeung impresses diners with his culinary mastery and wealth of expertise. With 20 years of experience, he skillfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions, to create a whole new level of a refined gastronomic journey for guests. Known for his versatility and strong knowledge of Chinese cuisine, Chef Lam has successfully led restaurant openings and culinary teams in well-known restaurants across Hong Kong, Sydney and Shanghai. With his unwavering dedication to culinary creativity, Chef Lam's passion for gastronomic excellence shines through in every indulgent Hokkien dish he meticulously creates at Ming Pavilion.
12pm – 3pm (Monday to Friday; last order at 2:30pm)
Dim Sum Brunch
11am – 3:30pm (Saturday, Sunday & Public Holidays; Last order at 3pm)
Dinner
6pm - 10pm (Monday to Sunday; last order at 9:30pm)
For enquiries and reservations, please contact us via WhatsApp at (852) 9700 0514.