Taste a rare culinary collaboration at Ming Court, authentic duck ramen at Regent Hong Kong, and a bold fusion of Japanese, Korean and American flavours at The Henderson
Once Typhoon Ragasa has passed and the city’s restaurants reopen, this weekend will bring three stand-out dining experiences across Hong Kong, each offering something different to discover.
Ming Court teams up with a renowned Beijing kitchen for a rare collaboration that bridges two rich Chinese culinary traditions. Over in Tsim Sha Tsui, a much-loved Tokyo ramen spot sets up shop with its signature duck noodle broth. Last but not least, a new Central restaurant serves up a fresh fusion of Japanese, Korean and American flavours at The Henderson.
Ming Court in Wan Chai (not to be confused with the hotel restaurant of the same name in Mong Kok) presents a rare four-hands collaboration with Beijing’s two-Michelin-star Lu Shang Lu, showcasing elevated Confucian cuisine from Shandong alongside Cantonese mastery. For three nights only, chefs Tsang Chiu King and Wang Haoquan will serve a multi-course feast that incorporates both the slow-simmered, ingredient-driven dishes of Shandong with Cantonese high-heat cooking techniques, featuring highlights such as marinated donkey meat, braised sea cucumber, pan-seared lobster with foie gras and crispy stuffed pigeon thigh.
