Singapore’s family-run KEK (Keng Eng Kee) Seafood, thriving in the Lion City since 1970, is making an appearance in Hong Kong for two days at the Island Shangri-La’s very own Hokkien restaurant, Ming Pavilion.
On Apr. 24 and 25, chef Jack Lam Yeung of Ming Pavilion will be joining hands with chef Wayne Liew of the Michelin-recommended Singapore restaurant to craft a Hokkien feast headlined by Singaporean seafood delicacies.
Priced at HKD688 per person for lunch and HKD988 per person for dinner, both the lunch and dinner menus feature a Hokkien appetiser platter, hot-and-sour sea cucumber, fish maw, and king crabmeat thick soup, steamed threadfin with bean paste, He Tian chicken braised Fujian style with taro in claypot, moonlight hor fun noodles plated with a raw egg in the centre, and sweet taro paste with Japanese pumpkin and pistachio-filled coconut glutinous rice roll for dessert.
Dinnertime guests will also have the chance to savour additional appetisers of sea whelks and mini yam ring with seafood, plus razor clams with ginger and yellow wine and a riff on KEK’s most iconic dish, chilli or white pepper local flower lobster, substituting lobster for KEK’s usual crab.
To up the KEK ante, an extra dish of chef Wayne’s famed coffee pork ribs (+HKD328) can be added on. Beverage pairings are another optional extra, either a tea pairing (HKD300) or wine pairing (HKD500).
Ming Pavilion, 8/F, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, 2820 8580, WhatsApp 9700 0514, book here
