Ming’s Kitchen (Causeway Bay)

* M9 Wagyu Steak Set Meal for 1

M9 Wagyu beef steak, grilled to your preference—marbled fat melting into the meat for a buttery, melt-in-your-mouth texture. Lightly seasoned to let the beef's natural richness shine. Single set meal comes with appetizer, salad, crispy side bites, miso soup, and dessert. Pure indulgence, perfectly balanced.

* Char Siu and Fried Egg Rice Set Meal

Legendary "Soul-Crushing" Rice - Honey-glazed char siu with a sweet, caramelized edge, paired with a runny sunny-side-up egg. The golden yolk flows into the rice, intertwining with the savory-sweet sauce—every bite is warmth, every bite is a memory. Single-person set meals come with an appetizer, salad, crispy snacks, miso soup, and dessert. So delicious... it's soul-crushing.

* Honey-glazed Sun Dried Oysters with Karasumi (4pcs)

Locally sun-dried oysters are pan-fried to a caramelized crisp, tender and briny. Thinly sliced Taiwanese mullet roe adds subtle saltiness, layered with chilled green apple slices for crisp tartness. Finished with freshly torn lime leaves, each bite offers a delicate crunch, rich umami waves balanced by refreshing acidity, and a lingering herbal aroma—simple yet profoundly satisfying.

* Signature Fire and Ice Spicy Squid

Hong Kong nostalgic street snacks, selected thick-cut squid, first slowly marinated in spicy brine, then instantly chilled to lock in freshness! At first bite, it is icy and chewy, then the spiciness bursts forth like flames, paired with a special spicy dipping sauce, the alternating hot and cold sensation explodes on the tongue, making it more and more addictive with each bite.

* Ming's Kitchen Signature Sweet Corn Fried with Garlic and Ghost Chilli

"Ghost Fire" is an advanced version of Typhoon Shelter style. Unlike traditional ways that can dry out ingredients, it locks in moisture & maximizes freshness. The name comes from Taiwanese devil peppers used—spicy yet never overpowering the natural sweetness of seafood. Served with crispy pearl leaves, offers a vibrant red-green contrast & layered flavors. For the best experience, enjoy the seafood with the base ingredients in one bite for a perfect balance of savory, spicy and fresh notes.

* Honey-Glazed Sun Dried Oysters with Karasumi (4 pcs)

Locally sun-dried oysters are pan-fried to a caramelized crisp, tender and briny. Thinly sliced Taiwanese mullet roe adds subtle saltiness, layered with chilled green apple slices for crisp tartness. Finished with freshly torn lime leaves, each bite offers a delicate crunch, rich umami waves balanced by refreshing acidity, and a lingering herbal aroma—simple yet profoundly satisfying.

* Chilled Sous Vide Marinated Abalone (each)

Five-head abalone, slowly steeped for three days in a bath of twenty-year-aged Huadiao wine, with当归 (Chinese angelica) and goji berries lending a quiet herbal warmth. Chilled before serving, the meat is impossibly bouncy—each bite releases a slow wave of aged wine fragrance, followed by a honeyed, herbal echo. This is not a rush; it’s a slow, boozy meditation.

* Crispy Fish Skin with Golden Salty Egg Yolk

Fresh carp skin, coated in a secret salted egg yolk batter, fried the moment you order. Each piece comes out golden, curled like a crisp autumn leaf, shattering with a satisfying crunch that echoes in your skull. The salted egg yolk doesn’t just coat—it clings, savory and rich, while the fish skin stays miraculously light. You will lick your fingers. You have been warned.

* Smashed Cucumber and Black Fungus with Sesame Oil and Garlic Spicy Salad

Selected cucumbers with hand-cracked patterns, paired with thick wood ear mushrooms, chilled and drizzled with a special garlic vinegar sauce! The cucumbers are crisp and juicy, the wood ear mushrooms are smooth and crunchy, with a refreshing blend of garlic aroma and vinegar, accented with mildly spicy Sichuan pepper oil, instantly awakening the taste buds.

* Chilled Razor Clams with Rattan Pepper Scallion Oil

King razor clams, fresh and tender, served cold with thin slices of king oyster mushroom. Tossed in a fragrant scallion oil infused with Sichuan rattan pepper (tengjiao) and a touch of roasted chili sauce. The result: a numbing, refreshing, mildly spicy kick—clean on the palate, layered in flavor. Cool, aromatic, and utterly distinctive.

* Double-Boiled Soup with Matsutake, Fish Maw and Chicken (each)

Yunnan wild matsutake, thick fish maw, and free-range chicken, double-boiled for four hours until the soup turns golden and clear. The matsutake's delicate fragrance seeps into the gelatinous broth; the fish maw turns soft as jelly; the chicken falls off the bone. Every spoonful is mountain and sea distilled into amber liquid.

* Double-Boiled Soup with Pear, Peach Resin and Sea Coconut

Simmered over 4 hours, selected peach gum and sea coconut release their natural gel, creating a subtly silky broth. Peach gum nourishes the skin, while sea coconut soothes the lungs. Cored pears melt into the soup, adding gentle sweetness without sugar. The softened pears hold their shape but dissolve on the tongue, offering a warm, fruity aroma. This versatile soup moisturizes the throat, perfect for any season.

* Sichuan Style Hot and Sour Silky Beancurd Soup

Following the essence of Huaiyang knife skills, tender tofu is shaved into fine hair-like threads, floating like clouds in the amber-colored hot and sour soup! It enters the mouth smoothly like silk, with layers of sourness and mild spiciness gradually unfolding. Shredded wood ear fungus and shredded meat add a chewy texture, and a light sip instantly awakens the dormant taste buds.

* Braised 6 Pieces Per Catty South Africa Abalone (per person)

Japanese shiitake mushrooms, thick as coins, slow-braised with six-head fresh South African abalone. The caps drink up the abalone sauce, turning tender yet springy; the abalone stays bouncy, rich with umami. An oyster sauce glaze, amber and glossy, wraps both treasures. One slice releases the full depth of land and sea.

* Braised 15 Pieces Per Catty Japan Superior Dried Abalone and Kansai Sea Cucumber (for 1)

Japanese 15-head Yoshihama abalone, slow-simmered until the core turns honey-like and gelatinous. Halved open, amber abalone sauce flows like liquid silk. Paired with plump Liaoning sea cucumber, simmered together in the same original sauce until every pore is saturated with rich collagen. A luxury duet on the palate.

* Stir-Fried Kansai Sea Cucumber with Scallion

Thick Kansai sea cucumber, slowly simmered with scallions until it quivers. The body absorbs the essence of scallion oil—skin crisp and springy, interior soft, sticky, and gelatinous. Golden-fried scallion segments release layer after layer of savory fragrance into the sea cucumber. A rich, umami-packed dance between the teeth.

* Crispy Deep Fried Fish Maw

* Signature Hong Kong Flaming Virgin Crab (each)

Daily air-shipped from the Philippines, each virgin crab is handpicked at over 375g and prized for its golden, plump roe. Prepared using a traditional oil-salt baking method, the crab retains its natural sweetness and freshness, while the roe melts delicately on the palate. Served with a signature cocktail sauce crafted from three premium rosé wines, adding floral notes that perfectly complement the crab’s rich, briny flavor.

* Drunken Amber Mantis Shrimp (each)

Mantis shrimp are cooked to perfection and marinated overnight in a blend of 20-year-aged Huadiao wine and over 20 aromatic spices, allowing them to absorb deep, mellow flavors. Their slightly molten roe offers a silky, tender texture with rich layers of taste. The fragrant aged wine beautifully complements the shrimp’s natural sweetness, creating a refined, umami-rich finish that lingers on the palate.

* Salt Baked Thai Wild Caught Babylon Sea Snails (per serve)

We source only pristine wild whelks, prized for their plump, succulent flesh and natural sweetness. Following a centuries-old technique, the whelks are nestled in a hand-blended salt and spice crust and slow-baked to enhance their oceanic flavor with a subtle umami depth. The tender meat delivers briny freshness, while the caramelized salt crust creates a savory-sweet finish that lingers on the palate.

* Steamed Leopard Coral Grouper

Wild grouper, its skin dappled like scattered stars, prepared fresh and steamed to the second with nothing but traditional soy sauce and shredded scallions. The flesh separates cleanly from the bone without falling apart—melting on the tongue like silken tofu. The soy sauce gently lifts the ocean's original freshness, while scallions add a final fragrant whisper. Simple. Perfect. Unforgettable.

* Signature Triple Cheese Oven Baked Australian Lobster with Fried Rice (Whole)

A whole live Australian lobster is paired with fragrant fried rice and baked with three types of Swiss cheese to enhance its natural sweetness. The rice grains are distinct yet tender and chewy, coated with silky golden egg threads. A blend of mozzarella, Parmesan, and cheddar creates a harmonious balance of creamy texture, savory richness, and lingering flavor, perfectly complementing the freshness of the lobster.

* Signature Australian Lobster Baked in Superior Soup and Yi Noodles (each)

Freshly slaughtered Australian lobster, halved and simmered in a golden broth made with old chicken and ham. The lobster meat is tender and creamy, with its sweetness fully infused into the soup! Instant noodles soak up the rich lobster broth, offering a chewy yet smooth texture, with every bite brimming with oceanic essence.

* Wild Caught Prawns Fried with Golden Salty Egg Yolk (per serve)

Freshly caught and fried swimming shrimp, coated with freshly stir-fried salted egg yolk golden sand! The crispy shrimp shells are chewable, and the shrimp meat is bouncy and juicy. The delicate salty aroma of the golden sand collides with the natural sweetness of the sea shrimp in your mouth, mixed with the spicy garlic crisp, making you reluctant to leave even the shrimp whiskers behind.

* Poached Wild Caught Prawns (per serve)

Freshly caught live shrimp, perfectly boiled to a precise degree where the shell turns red and the meat is translucent! Peel off the crispy shrimp shell, revealing plump and bouncy shrimp meat. Dip it in our specially prepared seafood soy sauce to instantly unleash the pure, sweet taste of the deep sea.

* Steamed Wild Caught Prawns with Garlic and Vermicelli (per serve)

Live shrimp freshly caught and butterflied, covered with golden and silver garlic—golden garlic is crispy and fragrant, silver garlic is spicy! The vermicelli at the bottom absorbs the shrimp juice and garlic oil, and after steaming, the shrimp meat is bouncy like waves, with layers of garlic aroma permeating through, creating a storm of fresh and spicy flavors on the tongue.

* Fresh Cup Oysters Baked with Port Fortified Wine (per serve)

Carefully selected fresh and plump bucket oysters, slow-baked with Portuguese port wine and butter until caramelized! The oyster bellies are plump and tender like gelatin, coated with a rich wine sauce. The first taste is the rich sweetness of port wine, followed by the creamy and tender fresh juice of the oysters bursting out, leaving a faint aroma as an aftertaste.

* Deep Fried Fresh Cup Oysters (per serve)

Selected plump oysters, coated in a special beer batter and deep-fried! The outer shell is thin and crispy like cicada wings, with a satisfying "crunch" when bitten, releasing a creamy, rich juice from the oyster belly. The combination of fresh sea flavor and crispy texture is enhanced with a touch of lemon mustard sauce.

* Fresh Cup Oysters Sauteed with Ginger and Spring Onion in Claypot (per serve)

Stir-fried plump oysters with intense heat, fragrant ginger slices, and vibrant green onions! The oysters are slightly crispy on the outside and tender on the inside, with the aroma of ginger and green onions flooding in. A gentle bite releases a burst of fresh juice, complemented by a rich oyster sauce. Each bite is a perfect blend of street flavor and seafood luxury.

* Stir-Fried King Razor Clams with Spicy Black Bean Sauce (4 Pieces)

Selected Giant Razor Clam King, freshly opened and stir-fried! Paired with classic black bean and chili sauce, the clam meat is plump and tender like ocean waves. The salty aroma of black beans and the spiciness of chili penetrate the texture, with wok hei infusing every fiber. The fresh and spicy juice explodes into an ocean storm on the tip of your tongue.

* King Razor Clams Steamed with Garlic and Vermicelli (4 Pieces)

Selected Scottish King Razor Clams, split and topped with golden and silver garlic—golden garlic is crispy and fragrant, silver garlic is pungent and aromatic! The bottom layer of vermicelli absorbs all the clam juice and garlic oil. After steaming, the clam meat curls like waves, tender and juicy, with the garlic aroma and ocean freshness blending and elevating in the steam.

* Abalones Steamed with Preserved Tangerine Peel (4 pieces)

Selected fresh abalone, steamed with fifteen-year-old Xinhui dried tangerine peel! The tangerine peel's sweet aroma permeates the abalone, removing any fishiness and enhancing the freshness. The abalone is tender yet bouncy, releasing a citrus fragrance and oceanic sweetness with each bite. The light soy sauce further accentuates the layered aftertaste.

* Ming's Kitchen Signature Abalones Fried with Garlic and Ghost Chilli (4 pieces)

Our signature chef’s creation, an elevated take on Typhoon Shelter-style cooking, preserves the seafood’s moisture and natural sweetness through a refined cooking technique. The “ghost fire” comes from Taiwanese devil peppers, delivering an aromatic heat without overpowering the seafood’s flavor. Wok-tossed with fried pearl leaves, ginger, and peppers, it creates a vibrant dish with layers of savory, fresh, and spicy notes in every bite.

* Sauteed Abalones with Ginger and Spring Onion (4 pieces)

Thick-cut fresh abalone with ginger and scallion stir-fried on high heat! The abalone slices curl up like waves when heated, with a crispy edge and tender center. The spicy ginger and sweet scallion infuse into the texture, while the oyster sauce glaze coats every groove, creating a fragrant storm of ocean and land flavors in the clay pot.

* South Africa Abalones Fried with Spicy Salt (4 pieces)

Fresh abalone coated in a thin batter, fried to a golden brown, sprinkled with freshly stir-fried salt and pepper and fried garlic! The outer shell is crispy like cicada wings, while the inside is tender and soft. With each bite, the numbing aroma of the salt and pepper, the crispiness of the garlic, and the ocean-fresh sweetness of the abalone burst in your mouth.

* Stir-Fried Venus Clams with Spicy Black Bean Sauce (per serve)

Selected Jumbo Clams King, stir-fried immediately after purging! The clash of high heat and black bean chili creates an explosion of flavors. The clams absorb the rich sauce, with tender and bouncy meat like waves. The salty aroma of fermented black beans and the spiciness of chili penetrate every fiber. The wok hei infuses into the juice within the shells, creating a fresh and spicy storm that bursts on the tip of the tongue.

* Venus Clams Poached in Brine (per serve)

Selected Giant Clams King, lightly soaked in traditional oil and salt water! The broth is boiled with sea salt, pepper, and green onions for a fresh taste. The clams open with a "pop" sound when heated, their tender and plump meat absorbs the broth, offering a crispy, sweet, and juicy bite. The pure ocean flavor delicately blooms on the taste buds.

* Jumbo Fan Scallops Steamed with Garlic and Vermicelli

Selected Giant Scallops Steamed in Shell, Topped with Golden and Silver Garlic——Golden Garlic is Crispy and Fragrant, Silver Garlic is Pungent and Aromatic! The Bottom Layer of Vermicelli Absorbs the Essence of Scallops and Garlic Oil, After Steaming, the Scallop Meat Trembles Like Jade, Releasing Sweet Juices with a Light Bite, Bombarding the Taste Buds with Garlic Aroma and Ocean Freshness in the Steam

* Sizzling Giant Grouper Beancurd in Claypot

Carefully selected thick-cut grouper belly, cooked in a pot with handmade tofu! The belly is fatty, tender, and gelatinous, while the tofu absorbs the fish juices like a sponge. Braised with oyster sauce and Chu Hou paste, the aroma bursts forth when the lid is lifted. The tofu quivers with a golden amber sheen, and the fish is as delicate as a cloud.

* Stir-Fried Australian Scallops with Broccolli and Cauliflower

Carefully selected thick-cut Australian scallops, pan-seared to perfection, stir-fried quickly with green and white broccoli! The scallops are crispy on the outside and tender like custard on the inside, the two-colored broccoli is crisp, sweet, and juicy, lightly coated with garlic and oyster sauce, blending the fresh ocean flavor with the garden sweetness in the wok.

* Ming'S Kitchen Signature Giant Mantis Shrimp Fried with Garlic And Ghost Chilli (each)

Our signature chef’s creation, an elevated take on Typhoon Shelter-style cooking, preserves the seafood’s moisture and natural sweetness through a refined cooking technique. The “ghost fire” comes from Taiwanese devil peppers, delivering an aromatic heat without overpowering the seafood’s flavor. Wok-tossed with fried pearl leaves, ginger, and peppers, it creates a vibrant dish with layers of savory, fresh, and spicy notes in every bite.

* Live Australian Lobster Toast with Flaxseed

Lobster Toast - A classic Hong Kong snack gets a premium upgrade. Succulent Australian lobster meat, known for its firm, sweet flesh, replaces standard prawns. It's served on crisply fried bread that's golden outside, soft inside. This creates a delightful contrast in textures. For a healthier twist, flaxseeds are added, providing omega-3 for a dish that's both indulgent and nutritious.

* Chilled Marinated Venus Clams

An inventive cold dish. Large clams—plump, sweet, bouncy, and completely sand-free—are halved on the shell and lightly marinated in a secret sauce. Garlicky with a gentle kick of spice, brightened by the sweet-sour freshness of kalamansi lime. The citrus softly lifts the clam's natural brine. Refreshing, layered, never heavy. A perfect match for wine.

* Flaming Drunken Prawns in Claypot

Selected large sea prawns, drizzled with rose wine and ignited! The prawn shells instantly become crispy like amber, while the prawn meat retains a tender texture. The aroma of the wine permeates every fiber, offering a taste of roasted fragrance followed by a burst of oceanic sweetness.

* Oil Poached Wild Caught Marble Goby (each)

Selected wild Thai marble goby, each weighing 1.5 catties, boasts thick, tender flesh far superior to farmed versions. Expertly scored and oil-blasted to a bridge-like shape, it’s coated in an ultra-crispy batter—creating a perfect crunch outside, succulence within. Enhanced with special soy sauce, every bite delivers an unforgettable burst of freshness.

* Wild Caught Marble Goby Steamed with Scallion Oil (each)

Carefully selected wild bamboo shoot fish from Thailand, with flesh as rich as white jade, simply steamed with shredded scallions to lock in freshness! A drizzle of hot scallion oil releases a soul-stirring aroma, the tender fish easily separates from the bone, and the interplay of scallion fragrance and soy sauce creates a pristine sweetness reminiscent of forests and rivers. Every bite is a taste of pure simplicity at its finest.

* Steamed White Eel with Black Bean Sauce

Wild white eel from Xijiang, freshly prepared and thickly sliced, steamed on high heat with a special black bean sauce. The eel is fatty, sticky with collagen—every fiber soaked in savory black bean essence. The skin is bouncy, almost clinging to your lips. Melts like cream on the tongue. Black bean aroma and eel freshness create a Xijiang wave across your palate.

* Shunde Style Pan-Fried Eel

Thick-cut Xijiang mandarin fish pan-fried in traditional Shunde style, served with golden fried garlic slices and fragrant ginger scallions! The fish scales are crispy like crackers, the gelatin under the skin is sticky and tender, the garlic slices are crispy and fragrant, and the ginger and scallions are aromatic. Simply seasoned with salt and pepper, first taste the "crunch" of the crispy scales, then enjoy the tender gelatin, with the aroma of garlic and fish oil blending on the tongue.

* Steamed Fish Head Cooked with Chopped Peppers

Plump fish head, steamed on high heat under a blanket of red pickled chilies (fierce and fiery) and green pickled chilies (tangy and appetite-whetting). The fish head is as tender and wobbly as silken tofu. Dual chili aromas seep deep into the gelatinous flesh—spicy yet fresh, tangy with a hidden sweetness.

* Sichuan Crispy Eel

Fresh eel, deboned on the spot, stir-fried on high heat with Sichuan dried chilies and Sichuan peppercorns. The eel balls are slightly crispy outside, tender and juicy inside. Numbing, spicy, and aromatic—every bite delivers a double punch of freshness and heat. Your tongue may tingle, but you won't be able to stop.

* Slow Cooked Iberico Pork Charsiu

Using locally sourced "Tai Chi Black Hair Pig" from local farms, we select pork belly with a perfect balance of fat and lean meat as the main ingredient. Marinated in a secret char siu sauce, it is slow-cooked at a low temperature for over 15 hours, then roasted to perfection, resulting in a fragrant and flavorful char siu.

* Pan-Fried Pork Patty with Salted Threadfin

Tai O Mui Heung salted fish (mackerel) with black pork belly, hand-formed and pan-fried until golden. Topped with crispy Japanese whitebait and finished with a touch of Kyushu yuzu pepper. First, the savory explosion of salted fish. Then, a gentle citrus-spice warmth. A traditional meat patty with a Japanese soul.

* Signature Fried Pork Ribs with Dried Tangerine Peel

Ribs marinated for a full day in a secret Xinhui nine-year-aged tangerine peel recipe, then slowly fried to a golden red. The outer layer caramelizes with a honeyed aroma; the inside is tender and soft. The sweet, citrusy fragrance of tangerine peel penetrates deep into the marrow. A sweet-sour finish lingers on the tongue.

* Sweet and Sour Pork

Pork shoulder, fried to order and coated in hawthorn juice and a secret sweet-sour sauce. The crust shatters like glass; the inside bursts with juice. Hawthorn's fruity aroma cuts through the richness, balanced with stir-fried bell peppers and pineapple. First, the tangy plum-like sourness. Then, an explosion of caramel sweetness.

* Crispy Beef Brisket Skirt

Butterfly Brisket, this rare beef cut comes from the diaphragm area, with just two portions per cow. Its thin, butterfly-like area give a uniquely springy texture. Braised for hours until tender, it's coated in a crisp batter for a satisfying contrast—crispy outside, meltingly soft inside. A signature sauce cuts through the richness, making each bite irresistible.

* Japanese Green Pepper-Crusted M9 Wagyu Beef

Carefully selected top-grade M9 Wagyu beef, with marbling like snowflakes, tender and melts in your mouth! Paired with Japanese air-freighted green peppers stir-fried to perfection, the peppers are refreshing and slightly sweet, perfectly balancing the richness of the Wagyu. Making each bite a wonderful balance of luxury and freshness.

* Stir-Fried M9 Wagu Beef Cubes with Scallion

M9 Wagyu beef, thick-cut and stir-fried on high heat with Kyoto green onions, onions, and scallions. The marbled fat melts into the meat, wrapping around the sweet-spicy trio of alliums. Kyoto green onions bring aromatic depth, onions release juicy sweetness, scallions add a sharp kick. Wok hei binds them all—amber beef juices flowing into every onion segment.

* Stir-Fried M9 Wagyu Beef with Perilla Sauce and Bell Peppers

M9 Wagyu thick cut, stir-fried with the freshness of red bell peppers and the crispness of orange bell peppers over high heat! Added with pickled ginger and pineapple slices, the beef's rich aroma is wrapped in the spicy ginger juice, with the sweetness of the peppers blooming with the refreshing acidity of the fruit.

* Kamei Chichen Smoked with Longjing Tea Leaves (Half)

We use fresh Kam Mei chicken slaughtered, daily in Hong Kong. Marinated and cooked to 90% doneness, it is then smoked with Longjing tea leaves until fully cooked. This process keeps the meat tender & juicy, including the breast, while infusing it with a delicate tea aroma. Served with crispy salted tea leaves, the dish delivers a harmonious balance of color, fragrance, and rich, layered flavor.

* Kamei Chicken Smoked with Longjing Tea Leaves (whole)

We use fresh Kam Mei chicken slaughtered, daily in Hong Kong. Marinated and cooked to 90% doneness, it is then smoked with Longjing tea leaves until fully cooked. This process keeps the meat tender & juicy, including the breast, while infusing it with a delicate tea aroma. Served with crispy salted tea leaves, the dish delivers a harmonious balance of color, fragrance, and rich, layered flavor.

* Golden Hook (Slow-Braised Pigeon Leg with Crispy Pigeon Mince Tart)

Pigeon leg, sous-vide then red-braised—tender, juicy, with a lightly caramelized skin. The breast meat is hand-torn into fine shreds, lightly marinated, then wok-tossed with crispy rice, pine nuts, and dried shallots until fragrant. Served in a homemade golden crispy shell—crunchy outside, savory inside. The red-braised pigeon leg hangs upside down from the top, mimicking a bicycle kick in football. Playful. Delicious. Unforgettable.

* Steamed Eggs with Scallops, Prawns and Crab Meat

Farm eggs and hand-beaten shrimp paste, steamed with scallops and crab meat. The surface is smooth as a mirror; the egg custard trembles like pudding. Dig in—fresh shrimp paste juice bursts out. Land and sea unfold layer by layer in silky perfection.

* Steamed Eggs with Scallops and Minced Pork

Steamed farm-fresh eggs until they are set and jiggly, topped with shredded dried scallops and crispy pork floss! The savory flavor of the scallops blends into the egg custard, while the pork floss adds a crunchy texture to the smooth custard. As you scoop, the egg custard wraps around the golden threads, with the flavors of land and sea dancing on your tongue.

* Fried Organic Bean Curd

Organic tofu is pressed using traditional cloth wrapping, with a beany aroma condensed like white jade. The braised sauce, slow-cooked with shiitake mushrooms and oyster sauce, permeates the tofu, making the outer layer dense and richly soaked with the essence of the broth, while the inside remains sweet and true to its original flavor. When bitten, the juice gently flows between the tofu pores.

* Scrambled Eggs with King Prawns and Yellow Chives

Stir-fried jumbo shrimp and free-range eggs over high heat, sprinkled with yellow chives! The egg mixture turns into cloud-like softness, the shrimp is bouncy and translucent red, the yellow chives add a crisp sweetness to balance the richness, and the wok hei locks the fresh flavors of the sea and mountains into every fold of the eggs.

* Ming's Kitchen Signature Stir Fry

A quartet of fresh squid, sea shrimp, large silverfish, and cashews, combined with chive flowers and dried shrimp, stir-fried over high heat! The squid is crispy and bouncy, the silverfish is fragrant and crunchy, and the cashews are sweet and crispy. The wok hei infuses the fresh ocean flavors with the nutty aroma, all coated in a rich soy sauce.

* Braised Baby Cabbage in Prawn Broth

Daily simmered swimming shrimp soup, with a sunset-like orange-red color, exuding a rich shrimp roe aroma! The baby bok choy is stewed to a translucent jade-like appearance, its leaves absorbing the essence of the shrimp soup, melting in your mouth with a fresh sweetness and a deep ocean flavor.

* Serendipitous (Wolfberry, Bamboo Fungus & Ice Plant in Chicken Broth)

Guizhou bamboo fungus wrapped with smooth ice vegetables, liquid nitrogen-locked goji berries, crispy and sweet taste, fresh flavor, distinct layers, providing a unique refreshing experience.

* Dried Scallop with Braised Pea Shoots (seasonal)

Hand-shredded Japanese dried scallops like golden threads, lightly covering tender green bean sprouts! The salty and fresh scallops melt into the oyster sauce, while the bean sprouts are crisp and sweet with dew, each bite is an elegant dance between the ocean and the earth.

* Braised Seasonal Vegetable with Superior Jinhua Ham

Carefully selected slices of aged Yunnan Xuanwei ham, stewed with seasonal vegetables! The savory flavor of the ham melts into the broth, while the vegetables absorb the essence of the meat fat, releasing layers of smoky aroma amid the tender, crisp greens.

* Braised Seasonal Vegetable with Crab Meat

Hand-shredded crab meat woven into a golden waterfall, lightly covering tender green vegetables! The crab meat is distinct and the vegetables absorb all the seafood essence. When scooped, the flowers and crab meat swirl like mist.

* Baby Cucumbers Stir-Fried with Chilli, Garlic and Black Beans

Freshly picked cucumber seedlings and chili peppers, garlic slices, and Yangjiang fermented black beans stir-fried over high heat! The cucumber seedlings are crisp and tender with a dewy fragrance, the fermented black beans exude a salty aroma, and the intertwining of garlic and chili creates a fireworks-like burst, locking the fresh essence of the fields into every fiber.

* Plain Rice (per bowl)

Thai Royal Silk Rice, cooked in a traditional clay pot! The grains are long and jade-like, dry and fluffy without being sticky, with a slight taro aroma, perfectly carrying the flavors of the dishes and sauces.

* Signature High Roller Fried Rice

The ultimate luxury fried rice. Wok-tossed to perfection with shark fin, crab roe, crab meat, prawns, scallops, and black truffle. Each grain of rice is separate, dry, and fragrant—masterfully stir-fried to retain the pure essence of every ingredient. Every bite is a celebration of opulence, a symphony of the sea and earth in one golden wok.

* Hokkien Fried Rice

Freshly stir-fried Si Miao rice topped with golden soup braised with dried scallops and scallops, fully covered with hand-shredded dried scallop shreds, pan-fried scallop pieces, shrimp, and straw mushrooms! The rice grains absorb the essence of the seafood, being soft yet chewy, with each spoonful full of the thick braised sauce and abundant ingredients.

* Hsinchu Rice Noodles with Conpoy, Crab Meat snd Egg

Stir-fried shredded crab meat with Hsinchu rice noodles over high heat, mixed with egg liquid to create "Osmanthus" golden threads! The rice noodles are dry and non-greasy, with a hint of fresh and sweet crab meat, and egg threads blooming like osmanthus flowers. Each bite is full of wok hei and ocean fragrance.

* Fish Soup with Grouper Fish and Crispy Rice

Daily simmered Giant Grouper fish bone broth, milky white like waves, sizzles when crispy rice is added! Thick slices of tender and gelatinous Giant Grouper, with half-melted, half-crispy rice, release a burst of nutty fragrance and oceanic sweetness when soaked in the soup.

* Stir-Fried Flat Rice Noodles with M9 Wagu Beef with Crispy Garlic

M9 Wagyu beef strips stir-fried over high heat, dancing with wide thin Chen Cun noodles in a wok! The beef's rich fat flavor permeates every noodle, giving them a caramel hue. The noodles are smooth yet chewy, with the aroma of soy sauce and beef bursting in the wok.

* Braised E-Fu Noodle with Morels and Mushrooms

Tibetan morel mushrooms and bamboo fungus, combined with cloud ear fungus and other vegetarian ingredients, Instant Noodles absorb the essence of mountain mushrooms! The morel mushrooms are crisp and aromatic, the bamboo fungus is smooth like silk, the cloud ear fungus is crunchy and juicy, and the oyster sauce enhances the fresh and sweet flavors of the wild.

* Stir-Fried Chan'S Village Noodles with Seafood

A treasure trove of five types of seafood: fresh shrimp, scallops, squid, dragon grouper fillet, and shiitake mushrooms, all simmered together with tender Chen Village noodles! The wide noodles soak up the rich seafood gravy, each strand coated in a crab-yellow soup, offering a soft yet bouncy texture with layers of fresh seafood flavor.

* Coca-Cola (per can)

* Coca-Cola Zero (per can)

* Cream Soda (can)

* Wong Lo Kat (per can)

* Soda Water (per can)

* Yashi Xiang Peach Tea (per can)

* Yashi Xiang Lemon Tea (per can)

* Kyoho Grape Drink (per can)

* Evian Water 330ml

* Perrier 330ml