Ming Pavilion at Island Shangri-La is delighted to unveil a brand-new Sunday Dim Sum Brunch, a soulful celebration of Hokkien flavours, premium ingredients, and the comforting elegance of traditional Fujian cuisine. Available every Sunday, the new brunch menu invites guests to embark on a vibrant tasting journey that pays homage to the rich culinary heritage of Southern China.

A Refined Take on Dim Sum and Minnan Traditions at Ming Pavilion

Dim sum takes centre stage with a showcase of handcrafted delicacies rooted in regional tradition and elevated by premium ingredients. Highlights include steamed fresh prawn dumplings with a bright pickled spicy yellow capsicum sauce, and pan-fried taro dumplings generously filled with minced pork and lobster. Vegetarian options are equally refined, such as the home-styled steamed dumpling with pumpkin, bamboo shoot, and matsutake mushroom, and the steamed dumpling with Agaricus Blazei, sugar pea, and spinach – earthy and nourishing. The Xiamen-style popiah, a soft and savoury Fujian snack, adds a burst of texture and flavour.

Rounding out the savoury offerings are cold starters including Yongchun aged vinegar jellyfish terrine, Qinghong rice wine-marinated razor clam, and chilled sweet & sour water bamboo strips with pomelo, all designed to refresh the palate and contrast the richness of the dim sum. Guests may also enjoy a choice of soups such as Xiapu Seaweed Soup with pork dumpling or a simmered tomato broth with matsutake mushroom and bamboo fungus, alongside regional signatures like stir-fried sea whelks with shiso leaves and tea-smoked crispy pigeon.

To complement the meal, seasonal greens are available with optional garnishes of garlic or crispy pork fat, alongside comforting staples like noodle with black and white sesame paste and pickled daikon, and Fujian-style rice with assorted seafood. The brunch concludes with traditional sweet treats such as sweet taro paste with soymilk pudding and Minnan peach gum and white fungus sweet soup, offering a gentle and nourishing end to the experience.

Guests can enhance their Dim Sum Sunday Brunch with an optional 2 hours free-flow beverage package priced at HKD 198 per guest. The package includes a curated selection of premium teas by Tea Sommelier, Tiffany Chan — chrysanthemum, Mohong rose tea, and Laochong Shuixian — alongside SAICHO sparkling teas in Jasmine and Darjeeling varieties. For those seeking celebratory bubbles, the package also features sparkling prosecco from Zonin, Veneto, Italy, adding a touch of effervescence to the leisurely Sunday affair.

Sunday Dim Sum Brunch
Available every Sunday 12pm to 3pm
Price: HKD 488 per guest (6 dishes) | HKD 588 (8 dishes) | HKD 688 (10 dishes)