Hong Kong’s acclaimed Fujian restaurant unveils a HK$488 weekend brunch featuring 20 handcrafted dishes and free-flow champagne upgrades.
Hong Kong’s culinary scene has a new weekend ritual. Ming Yue, the award-winning Fujian restaurant perched on the 8th floor of the Island Shangri-La, has officially launched its first-ever Weekend Dim Sum Brunch. Starting at HK$488 per person (plus 10% service charge), diners can select any six dishes from a rotating menu of 20, with additional plates priced at HK$58 each. The experience arrives courtesy of veteran chef Jack Lam (Lin Yang), who has woven together the soulful flavors of Fujian province with refined handcrafted techniques.
A Menu of 20 Artisan Creations
The brunch lineup reads like a love letter to Fujian’s culinary heritage. Each dish balances tradition with modern sensibilities, from delicate dim sum to hearty regional classics. Guests choose freely from the collection, building their own tasting journey.
Must-try dim sum highlights include:
- Crispy Seaweed Seafood Pancake – golden, brittle-edged, bursting with oceanic sweetness
- Wagyu Biànshí (Fujian Wontons) – impossibly thin wrappers encasing rich, marbled wagyu
- Homestyle Matsutake Vegetable Bun – a fragrant vegetarian option that doesn’t compromise on depth
Six Signature Dishes That Steal the Show
After a thorough tasting, our team identified the brunch’s standout stars. Each exemplifies Fujian’s philosophy of bold yet refined cooking.
Wagyu Biànshí embodies the restaurant’s elegant approach. Traditional biànshí demands paper-thin skins and fillings pounded to silken elasticity. Here, chef Lam upgrades the filling with premium wagyu, creating parcels that release a rush of buttery juice with each bite—a luxurious reinvention of a street-food classic.
Xiamen-Style Runbing with Salmon transforms the festive spring roll into something unexpected. The delicate wrapper cradles shredded cabbage, carrot, dried tofu, seaweed, and peanut sugar, delivering the signature sweet-salty-crunchy contrast. Adding fatty salmon introduces a cooling richness that bridges tradition and innovation.
Tieguanyin Tea-Smoked Pigeon showcases Fujian’s mastery of tea-infused cooking. The skin shatters at first contact, while the meat remains impossibly tender. As you chew, the subtle floral bitterness of Iron Goddess oolong rises, cutting through the richness and leaving a lingering, clean finish.
King Crab Meat Noodle Paste offers pure comfort. Fujian’s signature mianxian hu—angel-hair noodles cooked until they dissolve into a velvety porridge—absorbs a broth made from pork bones and seafood. Each spoonful delivers concentrated crab sweetness in a texture both creamy and light.
Perilla-Scented Stir-Fried Geoduck highlights the region’s seafood prowess. Instead of the usual sashimi or blanching, chef Lam flash-fries razor-thin geoduck slices with aromatic perilla leaves. The herb’s peppery, citrusy notes cling to the tender shellfish, creating a dish that’s both familiar and surprising.
Fujianese Taro Salted Rice closes the savoury section on a nostalgic note. Pork fat, dried shrimp, mushrooms, and creamy taro meld with grains that remain distinct. The intoxicating aroma of fried shallots and lard wakens the appetite, even after multiple courses.
A Glass-Wrapped Escape
Beyond the food, the setting elevates the experience. Ming Yue’s interiors channel European resort elegance, with floor-to-ceiling glass walls flooding the space with natural light. The restaurant overlooks the hotel’s swimming pool, while custom floral wallpaper adds a romantic, photogenic backdrop. Indoor and outdoor seating options cater to different moods, making every table feel like a private retreat.
Free-Flow Upgrades for Every Mood
To complement the feast, Ming Yue offers two beverage packages:
- Light Indulgence (HK$180) – premium teas and SAICHO jasmine and Darjeeling sparkling teas
- Luxury Toast (HK$388) – all of the above, plus unlimited Veuve Clicquot champagne and selected red and white wines
Both packages run for two hours, transforming brunch into a leisurely afternoon affair.
Sweet Finales and Practical Details
Desserts continue the Fujian theme. Options include chilled taro puree with tofu pudding, Fujianese peach gum and silver ear soup, and Pu’er tea ice cream—each a clean, aromatic end to the meal.
Ming Yue Weekend Dim Sum Brunch
- Price: HK$488+10% per person (6 dishes); additional dishes HK$58+10% each
- Location: 8/F, Island Shangri-La, Pacific Place, Supreme Court Road, Central
- Hours: Saturdays & Sundays, 12:00 PM – 3:00 PM (last order 2:30 PM)
- Reservations: +852 2820 8580
The Bigger Picture
This launch signals more than a new menu. Hong Kong’s dining landscape has long celebrated Cantonese, Sichuan, and Peking cuisines, but Fujian food remains underrepresented at luxury levels. Ming Yue’s brunch—priced accessibly for a hotel restaurant, yet offering premium ingredients and technique—could help shift that dynamic. For locals and visitors seeking something beyond the usual dim sum rotation, this weekend experience offers a rare chance to explore one of China’s most nuanced regional cuisines without leaving Central.
Prices correct at time of publication. Offers subject to availability and restaurant terms. U Lifestyle does not guarantee ongoing promotions.