Ming’s Kitchen (Causeway Bay)

Double Boiled Soup with Matsutake, Fish Maw and Chicken (Regular)

Carefully selected wild Yunnan matsutake mushrooms, thick fish maw, and farm-fresh chicken, traditionally double-boiled for four hours! The soup is golden and clear, with the delicate fragrance of matsutake infusing the gelatin, the fish maw soft and tender like jelly, and the chicken stewed until it falls off the bone. Every bite is a concentrated essence of mountain and sea.

Double Boiled Soup with Pear, Peach Resin and Sea Coconut (Regular)

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 (1 Pot)

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.

Chilled Threadfin with Japanese Arima Sansho

Carefully selected deep-sea thread-fin, deboned and blended perfectly with meticulously simmered fish broth jelly. Seasoned with Japanese Arima sansho and our secret miso sauce. Arima sansho comes from the Arima Onsen area in Hyogo Prefecture, Japan, known for its rich aroma and mild spiciness, providing a unique layer of freshness without being overpowering. Combined with the secret miso sauce, it enhances the umami of the horse mackerel, allowing diners to experience a blend of freshness and richness with a smooth texture. Before serving, a touch of powdered Japanese yuzu peel is sprinkled over the fish in front of the guests, adding a refreshing aftertaste.

Sichuan Style Spicy Oysters with Watermelon

Carefully selected plump cooked oysters soaked in our homemade Sichuan-style spicy sauce, offering a rich and aromatic flavor that permeates to the core! Paired with sweet watermelon balls and a special sauce, the initial taste is of cool and tender oyster meat, followed by an explosion of spiciness, and ending with a refreshing fruity sweetness. The combination of ice and fire creates an impressive layered experience.

Signature Hot and Cold 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 Chili

"Ghost Fire" is an original cooking technique, an advanced version of Typhoon Shelter style. Unlike traditional methods that can dry out ingredients, it locks in moisture and maximizes freshness. The name comes from Taiwanese devil peppers used—spicy yet never overpowering the natural sweetness of seafood. Served with crispy pearl leaves, the dish offers a vibrant red-green contrast and 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 5 Head Abalone (1 pc)

Carefully selected abalone chilled, marinated for three days with a base of twenty-year-old Huadiao wine, infused with herbs like Angelica and goji berries! The abalone meat absorbs the wine aroma, initially offering a cool and bouncy texture, followed by the rich aged wine flavor seeping from the fibers, leaving a mellow aftertaste with a hint of herbal fragrance.

Crispy Fish Skin with Golden Salted Egg Yolk

Carefully selected fresh carp fish skin, coated with a secret salted egg yolk batter, fried to order! Each piece is golden and curly like clouds, light and crispy with a constant "crunch" sound. The rich salty flavor of the salted egg yolk intertwines with the fresh taste of the fish skin, making it finger-licking delicious!

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.

Braised 6 Head South Africa Abalone with Japanese Shiitake Mushroom (1 serving)

Carefully selected Japanese shiitake mushrooms, thick as coins, are slowly simmered in the same pot with six-head fresh South African abalone. The mushroom caps absorb the abalone juice, becoming tender yet chewy. The abalone is bouncy with a rich sauce flavor. The oyster sauce glaze, like amber, envelops the two treasures. Each slice releases the rich essence of both land and sea.

Braised 15 Head Japanese Superior Dried Abalone and Kansai Sea Cucumber

Carefully selected Japanese 15-head Yoshihama abalone, slowly simmered until the core is tender and gelatinous, halved to reveal amber abalone sauce flowing like honey! Paired with plump and tender Liaoning sea cucumber, simmered together with original abalone sauce, the sea cucumber pores absorb the rich gelatin, creating a luxurious symphony of dual delicacies on your palate.

Stir-fried Kansai Sea Cucumber with Scallion

Carefully selected thick Kansai sea cucumber, slowly simmered with scallions until the sea cucumber quivers! The sea cucumber absorbs the essence of scallion oil, with a crispy and elastic skin, and a soft, sticky, and gelatinous interior. Paired with golden-fried scallion segments, the scallion fragrance permeates the sea cucumber, creating a rich and savory taste that flows between the teeth.

Ming's Kitchen Signature Giant Mantis Shrimp Fried with Garlic and Ghost Chili (1 pc)

Our signature original chef's creation and an advanced version of Typhoon Shelter-style cooking. Unlike traditional methods that can dry out seafood, this technique keeps it exceptionally moist and flavorful. The "ghost fire" comes from Taiwanese devil peppers, which provide a unique, aromatic heat that doesn't overpower the seafood's sweetness. It's wok-tossed with ingredients like fried pearl leaves, ginger, and peppers, creating a vibrant, red-and-green visual feast. For the best experience, enjoy the seafood with the base ingredients together, ensuring a perfect blend of savory, fresh, and spicy flavors in every bite.

Baked Signature Hong Kong Flaming Virgin Crab with Oil and Salt (1 pc)

Daily Air-Shipped from the Philippines, each virgin crab is meticulously handpicked, weighing over 375g, with golden, plump crab roe that’s hailed as "the world’s finest". Cooked using a traditional oil-salt baking method, this technique locks in the crab’s natural sweetness, preserving its original freshness. The roe melts instantly on the palate. The signature cocktail sauce is crafted from three distinct rose wines, each sourced from renowned regions. Their delicate floral aromas harmonise perfectly with the crab’s briny richness, creating an unparalleled taste sensation that lingers long after the last bite.

Drunken Amber Mantis Shrimp (1 pc)

This dish features mantis shrimp cooked and marinated to perfection. The roe, still slightly molten, glows with an amber-like translucency, offering a silky-smooth and tender texture with complex layers of flavor. The marinade is a labor of love—crafted with 20-year-aged Huadiao wine and over 20 aromatic spices, simmered to extract their essence. The shrimp bathe in this rich blend overnight, allowing them to absorb the deep, mellow fragrance. When served, the intoxicating bouquet of aged wine seamlessly melds with the oceanic sweetness of the seafood, creating an unforgettable umami-rich aftertaste that lingers long after the final bite.

Live Australian Lobster Toast with Flaxseed (1 pc)

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.

Salt Baked Thai Wild Caught Babylon Sea Snails (Regular)

We source only pristine wild snails, their striking black-and-white shells a testament to their untouched habitat. Renowned for their plump, succulent flesh and unmatched sweetness, these gems of the sea are celebrated in their purest form. Following a centuries-old technique, the whelks are nestled in a hand-blended salt and spice crust—slow-baked to intensify their oceanic sweetness while infusing a whisper of umami depth. The result? A symphony of contrasts: the tender meat bursts with briny freshness, while the caramelized salt crust leaves a haunting, savory-sweet aftertaste that lingers long after the last bite.

Steamed Leopard Coral Grouper

Carefully selected freshly killed East Star Grouper, with a body as crimson as the evening glow, steamed with traditional soy sauce and shredded scallions! The cooking time is precise to the second, the fish meat separates from the bone without falling apart, and melts in your mouth like tofu. The soy sauce gently lifts the original freshness of the sea, while the scallions add a fragrant finishing touch.

Signature Triple Cheese Oven Baked Australian Lobster with Fried Rice (1 pc)

Whole live Australian lobster with fried rice base, baked with three different types of Swiss cheese, enhancing the lobster's freshness with a fragrant aroma. The fried rice grains are well-defined, each grain cooked to perfection, soft yet chewy, with golden, smooth egg threads perfectly coating each grain. The combination of three cheeses offers a balanced salty flavor and an endless aftertaste. Mozzarella cheese has a mild taste, delicate texture, and a great melting effect. Parmesan cheese has a rich, slightly salty flavor. Cheddar cheese is golden yellow, with a smoky aroma, soft and elastic texture.

Signature Australian Lobster Baked in Superior Soup and E-fu Noodles (1 pc)

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 Salted Egg Yolk (Regular)

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 (Regular)

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 (Regular)

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 (Regular)

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 (Regular)

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 (Regular)

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 pcs)

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.

Steamed King Razor Clams with Garlic and Vermicelli (4 pcs)

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.

King Razor Clams Poached in Brine (4 pcs)

Selected Scottish Giant Razor Clams, lightly soaked in traditional oil-salt water! The broth is made with sea salt, pepper, and scallions for a fresh and clear taste. The razor clam meat is as white as jade, tender and juicy, with the original ocean flavor delicately unfolding on the palate, leaving a sweet aftertaste.

Steamed Abalones with Preserved Tangerine Peel (4 pcs)

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 Chili (4 pcs)

Our signature original chef's creation and an advanced version of Typhoon Shelter-style cooking. Unlike traditional methods that can dry out seafood, this technique keeps it exceptionally moist and flavorful. The "ghost fire" comes from Taiwanese devil peppers, which provide a unique, aromatic heat that doesn't overpower the seafood's sweetness. It's wok-tossed with ingredients like fried pearl leaves, ginger, and peppers, creating a vibrant, red-and-green visual feast. For the best experience, enjoy the seafood with the base ingredients together, ensuring a perfect blend of savory, fresh, and spicy flavors in every bite.

Sauteed Abalones with Ginger and Spring Onion (4 pcs)

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.

Abalones Fried with Spiced Salt (4 pcs)

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.

Chilled Marinated Venus Clams

Chilled Clams King is a creative cold dish, featuring carefully selected large clams with thick, sweet, and tender meat that is sand-free. The clams are half-shelled and lightly marinated in a special sauce, blending the garlicky and mildly spicy flavors with the sweet and sour fragrance of green calamansi. This harmony accentuates the savory taste of the clams, offering a refreshing and tender bite with a balanced sweet and sour taste. It pairs excellently with wine, enhancing the overall flavor experience.

Stir-fried Venus Clams with Spicy Black Bean Sauce (Regular)

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 (Regular)

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.

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.

Steamed Giant Grouper with Preserved Tangerine Peel

Carefully selected thick-cut grouper belly, steamed with fifteen-year-old Xinhui dried tangerine peel strips over high heat! The tangerine peel's sweet aroma thoroughly permeates the fish, removing any fishy odor and enhancing the freshness. The belly is oily and tender like tofu, with gelatinous fish skin that sticks to the lips. Each bite is filled with the citrus fragrance of the tangerine peel and the unique oceanic sweetness of the grouper.

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.

Stir-fried Australian Scallops with Broccoli and Cauliflower

Jumbo Japanese scallops, pan-seared until golden, then stir-fried on high heat with green and white broccoli. The scallops are crispy outside, tender as custard inside. The two-toned broccoli stays crisp, sweet, and juicy. Lightly coated in garlic and oyster sauce—ocean freshness and garden sweetness meet in the wok's breath.

Oil Poached Wild Caught Marble Goby (1 pc)

Wild Thai marble goby, 1.5 catties of thick, tender flesh—far superior to any farmed version. Expertly scored and oil-blasted into an arched bridge shape, then coated in an ultra-crispy batter. The result: a perfect crunch outside, succulent softness within. Finished with a special soy sauce that lifts the natural freshness to its peak. Every bite, unforgettable.

Steamed Wild Caught Marble Goby with Scallion Oil (1 pc)

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 (Regular)

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 White Eel (Regular)

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.

Sichuan Style 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.

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.

Slow-cooked Iberico Pork Char Siu

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 Deep-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.

Deep-fried Sweet and Sour Pork with Hawthorn

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 Wagyu Beef Cubes with Scallion

Selected M9 Wagyu beef thick cut, stir-fried with Kyoto green onions, onions, and scallions over high heat! The marbled beef melts upon heating, wrapping the sweetness and spiciness of the three types of onions. The Kyoto green onions are aromatic, the onions juicy, and the scallions spicy, all combining in the wok's heat, with the meat juices flowing like amber into the onion segments.

Stir-fried M9 Wagyu Beef with Perilla Sauce and Bell Peppers

Selected 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.

Smoked Kamei Chicken with Longjing Tea Leaves

We select fresh Kam Mei chicken slaughtered daily in Hong Kong. We first cook the chicken to 90% doneness using a special marinade, then smoke it with Longjing tea leaves until fully cooked. This method results in tender chicken, with even the breast meat remaining smooth. The fragrance of Longjing tea permeates the chicken during the smoking process, giving it an enticing tea aroma and a perfect balance of color, aroma, and taste. Paired with crispy salted tea leaves, the dish offers a rich, layered flavor that leaves a lasting impression.

Golden Hook Slow-Braised Pigeon Leg With Crispy Pigeon Mince Tart

Slow-braised pigeon leg with crispy minced pigeon tart

Steamed Eggs with Scallops, Prawns and Crab Meat

Carefully selected farm eggs and hand-beaten shrimp paste, steamed with scallops and crab meat! The surface of the egg is smooth as a mirror, the egg body trembles like pudding, and the moment you dig in, fresh shrimp paste juice gushes out. The fresh flavors of land and sea unfold layer by layer in the smooth texture.

Steamed Eggs with Dried 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 crispy 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 Beancurd

Carefully selected 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.

Stir-fried Hydroponic Morning Glory with Belachan

Selected hydroponic water spinach tips, stir-fried with homemade Malay shrimp paste sauce over high heat! The stems are plump and free of residue, with the salty aroma of shrimp paste thoroughly infused. The wok's heat brings out a Southeast Asian flair, giving a crisp and tender bite with a hint of wok hei, and a balance of salty, spicy, and the inherent sweetness of the water spinach.

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.

Steamed Choy Sum with Chinese Preserved Vegetables on Lotus Leaves

Carefully selected local choy sum, topped with Hakka preserved vegetables, steamed traditionally with fresh lotus leaves! The savory flavor of preserved vegetables permeates the stems, while the lotus leaf fragrance locks in the moisture. The choy sum is crisp and tender, not mushy, offering a countryside sweetness and the mellow richness of time in every bite.

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.

Stir-fried Baby Cucumbers with Chili, Garlic and Salted 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.

Signature High Roller Fried Rice

A representation of luxurious cuisine, combining various precious ingredients such as shark fin, crab roe, crab meat, sea shrimp, scallops, and black truffle. The fried rice is expertly stir-fried until each grain is dry and distinct, perfectly preserving the freshness of all the ingredients. Every bite is a luxurious feast for the taste buds, immersing one in the essence and flavors of the ingredients.

Thai Plain Rice (1 Bowl)

Carefully selected 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.

Hokkien Fried Rice with Dried Scallops and Scallops

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.

Stir-fried Chencun 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.

Stir-fried Hsinchu Rice Vermicelli with Conpoy, Crab Meat and Osmanthus 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 Chencun Noodles with M9 Wagyu Beef with Crispy Garlic

Selected 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 Noodles with Morels and Mushrooms

Carefully selected 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.

Wong Lo Kat (Canned)

For reference only: Wong Lo Kat (canned) is a refreshing herbal drink with a lightly sweet, soothing flavor. It has a smooth, lightly cooling texture.

Soda Water (Canned)

For reference only A refreshing carbonated soda water drink with a crisp, light bite. Clean, neutral flavor with a fizzy, watery texture.

Perrier (330ml)

For reference only: A refreshing sparkling mineral water with a crisp, effervescent texture, perfect for quenching thirst and enhancing any meal.

Evian Water (330ml)

For reference only: Evian water in a 330ml bottle. Clean, refreshing taste with a light, smooth texture.

Coca-Cola (Canned)

Coke Zero (Canned)

Fanta (Canned)

Lemon Tea (Canned)

Milk Tea (Canned)