Hong Kong’s award-winning Fujian restaurant Ming Yue debuts a Saturday–Sunday dim sum brunch featuring handcrafted classics and a choose-your-own six-dish format starting at HK$488 per person.
Hong Kong food lovers have a new reason to linger over the weekend. Ming Yue, the acclaimed Fujianese restaurant nestled on the eighth floor of the Island Shangri-La in Central, has unveiled its first-ever Weekend Dim Sum Brunch. The experience, curated by veteran chef Jack Lam (Lin Yang), marries the soul of Fujian cuisine with meticulous handcrafted techniques. Diners can select any six dishes from a menu of 20, with the option to add extra plates for HK$58 each, plus an all-inclusive champagne upgrade. Reservations are now open, and the brunch runs every Saturday and Sunday from noon to 3 p.m.
A Fresh Take on Fujian’s Culinary Heritage
Ming Yue has earned its reputation as a rising star in Hong Kong’s dining scene, having been named “Best New Restaurant” shortly after opening. The new brunch builds on that momentum by offering a curated journey through Fujian’s regional flavours. Chef Lam, known for his ability to balance tradition with innovation, has designed a menu that spans delicate dim sum, hearty braised dishes, and seafood specialties.
The brunch format allows guests to build their own tasting experience. Highlights include wagyu bianshi (a Fujian-style wonton with a thin, silky wrapper and rich beef filling), crispy seaweed seafood cakes, and Xiamen-style run bing (spring rolls stuffed with shredded vegetables and fresh salmon). For vegetarians, the homemade pine mushroom vegetable bun offers a comforting, earthy option.
Six Signature Dishes Not to Miss
During a preview tasting, the kitchen team showcased several standout plates that exemplify the restaurant’s approach:
- Wagyu Bianshi – A luxurious twist on the classic Fujian wonton, featuring premium wagyu mince that releases a burst of umami with every bite. The skin is paper-thin yet resilient, a testament to the chef’s skill.
- Tieguanyin Tea-Smoked Pigeon – Whole pigeon is deep-fried until the skin shatters, then infused with the fragrance of Anxi iron goddess tea. The lingering floral notes cut through the richness, creating a balanced, elegant dish.
- Buddha Jumps Over the Wall Soup Dumpling – A masterful interpretation of the legendary broth, served inside a delicate dumpling wrapper. Each spoonful delivers concentrated layers of abalone, sea cucumber, and ham.
- King Crab Meat Noodle Soup – Fujian-style misua (thin wheat noodles) simmered in a creamy, milky broth enriched with fresh crab. The texture is silky yet substantial.
- Perilla Leaf Stir-Fried Geoduck – A bold departure from the usual poached or sashimi preparation. The herbaceous perilla elevates the sweet, crunchy geoduck, showcasing Fujian’s expertise in seafood cookery.
- Min-Nan Taro Savoury Rice – A humble but soulful dish: pork, dried shrimp, mushrooms, and soft taro are cooked together with lard and shallots. The aroma alone is enough to transport you to a Fujian home kitchen.
Brunch Pricing and Beverage Upgrades
The base brunch is priced at HK$488 per person (plus 10% service charge), covering a choice of six dishes from the 20-item menu. Additional plates are available at HK$58 each.
To elevate the experience, two beverage packages are offered:
- Light Tipple (HK$180 supplement) – Includes premium teas and SAICHO jasmine and Darjeeling sparkling teas.
- Champagne Bliss (HK$388 supplement) – Adds unlimited Veuve Clicquot Champagne alongside selected red and white wines.
The champagne option is particularly popular among guests seeking a full celebratory weekend vibe.
Ambiance: European Resort Meets Hong Kong Skyline
Beyond the food, the setting itself is a draw. Ming Yue’s interior features a glass greenhouse design with floor-to-ceiling windows that flood the space with natural light. Diners can enjoy views of the hotel’s swimming pool while seated in a tranquil, resort-like atmosphere. Custom floral wallpaper adds a photogenic backdrop, making the restaurant a favourite for social media enthusiasts.
The venue includes both indoor and outdoor seating, with brunch service available in the main dining area. The design strikes a balance between sophisticated elegance and casual comfort, ideal for a leisurely weekend meal.
How to Book
Ming Yue is located at 8/F, Island Shangri-La, Pacific Place, 88 Queensway, Admiralty. The brunch runs Saturdays and Sundays, noon to 3 p.m. (last order at 2:30 p.m.). For reservations, call +852 2820 8580.
Given the limited seating and the popularity of the new brunch, early booking is strongly recommended. The restaurant also offers regular lunch and dinner service on weekdays, with a separate menu.
Broader Implications for Hong Kong’s Brunch Culture
Ming Yue’s weekend dim sum brunch signals a growing appetite for regional Chinese cuisines beyond the usual Cantonese staples. Fujian cuisine, with its emphasis on seafood, delicate broths, and subtle umami, is gaining traction in Hong Kong’s fine-dining landscape. The affordable entry price and flexible ordering model also make it accessible to a wider audience, from brunch enthusiasts to families.
For those who have already explored the city’s Cantonese dim sum brunches, this new offering provides a refreshing alternative—one that is both authentic and inventive. As the restaurant continues to earn accolades, its weekend brunch may well become a must-try fixture on Hong Kong’s culinary calendar.