Ming Pavilion invites you on a refined journey to the heart of Fujian. Our seasonal menu spotlights three rare treasures of the terroir: the pear-like, crisp Dragon Bamboo; the prestigious Xiapu "First-Harvest" Seaweed, often called "Oceanic Black Gold"; and the deeply soul-warming Fuzhou-Style Fish Maw and Eel Soup, enriched with traditional aged rice wine. Experience a masterclass in contemporary Hokkien gastronomy, where regional heritage meets the elegance of Island Shangri-La.
Highlighted dishes:
• Chilled Sweet Dragon Bamboo with Pomelo, Spring Onion and Calamansi Sauce
Featuring seasonal Longyan Dragon Bamboo, prized for its exceptionally crisp, pear-like texture. A bright dressing of pomelo and calamansi highlights its natural sweetness.
A masterpiece of Fuzhou’s nourishing soup culture. This broth marries the richness of fish maw with succulent sea eel, slow-simmered with traditional Fuzhou Qinghong rice wine. Each sip reveals a mellow, aged fragrance and a deep, umami sweetness.
• Fujian-Style Steamed Assorted Seafood with Xiapu Seaweed
Highlighting the "First Harvest" seaweed—a rare delicacy harvested only once a year for its silky texture. Steamed alongside fresh oysters, squid, and yellow croaker, it creates a harmonious symphony of oceanic flavors.