Latest news with #MingPavilion
Tatler Asia
01-07-2025
- Entertainment
- Tatler Asia
Wok Hei and Tatler Takeovers: July dining in Hong Kong
Hello, It's July, and things are heating up. We begin with a deep dive into wok hei , that elusive, searing kiss of the wok that defines Cantonese cooking at its best. We speak to three Hong Kong chefs who share how they're keeping the flames alive. Then, from July 10 to 13, the Tatler Best Takeover Series lands in Hong Kong with a line-up that's anything but ordinary. Johnson Wong of Gēn brings refined Malaysian-Chinese fare to Ming Pavilion; Uwe Opocensky hosts a sky-high six-hands with Jimmy Lim of Taichung's JL Studio and Singapore's Revolver at Petrus; and Brasserie Astoria, the Singapore outpost of Björn Frantzén's empire, revives the brasserie spirit at Lobster Bar and Grill. Meanwhile, Asia's top bars descend on the city. Jigger & Pony and Atlas from Singapore join forces with The Macallan House and Lobster Bar for two nights of world-class cocktails. It's four days, countless flavours, and a rare chance to see Asia's culinary stars shine side by side. See you there, Fontaine Cheng Regional Dining Editor, Tatler Asia
South China Morning Post
20-06-2025
- Entertainment
- South China Morning Post
Dish in Focus: Xiamen-style popiah at Ming Pavilion
Within the sanctuary of Island Shangri-La, Ming Pavilion delivers a cuisine born from the warmth, freshness and flavour of the Fujian province of China. Having crossed borders and travelled through the kitchens of various Asian countries, Hokkien cooking has evolved to reflect the tastes and environments of these different cultures. Advertisement Now, head chef Jack Lam Yeung is telling the story of this time-honoured cuisine and celebrating Hokkien culinary heritage by drawing out a multitude of flavours with Fujian ingredients. Head chef Jack Lam Yeung at Island Shangri-La's Ming Pavilion. Photo: Handout In dishes like the Xiamen-style popiah, Lam redefines culinary traditions while skillfully balancing textures and flavours. 'The overall texture of the popiah includes soft vegetables and crispy ingredients like seaweed, sugar-fried peanuts, pork floss and pork lard,' Lam explains. 'This provides a varied and satisfying mouthfeel with each bite.' A beloved classic originating from Fujian, popiah is a type of fresh spring roll also known as 'thin pancake' in Teochew (a dialect spoken in the city in neighbouring Guangdong province). Often enjoyed during family gatherings and following Ching Ming Festival, Lam's version is crafted with locally sourced ingredients like Oldham bamboo shoots and carrots, which are marinated for 20 minutes in rich pork and seafood broths, infusing the vegetables with a rich savoury depth. Xiamen-Style popiah at Ming Pavilion. Photo: Handout 'The inspiration for the dish is deeply rooted in tradition. Following the family's gathering to honour their deceased loved ones, the dish symbolises hopes for a prosperous year ahead,' he says. 'Over time, it has evolved to become a staple during various festivals and family gatherings, such as Lunar New Year. Families sit down together, chat, and enjoy their time while wrapping and eating popiah with their preferred ingredients.' Advertisement The Ming Pavilion dish features early harvested seaweed and nori powder from Fujian, adding a rich umami flavour and a salty fragrance that enhances the overall taste. Perfectly boiled tiger shrimp and crispy pork floss contribute to the popiah's texture, while house-made thick and chewy flatbreads cradle the marinated filling, preventing moisture loss.
