Ming Court, Wanchai Unites Cantonese Classics and Confucian Signatures of Shangdong in Unique 4-Hands with Beijing MICHELIN 2-Star Lu Shang Lu from 25-27 September 2025

(2 September 2025, Hong Kong) Ming Court, Wanchai, a bastion of Cantonese culinary tradition and modern ingenuity ensconced in the Great Eagle Centre, is excited to present elevated Confucian cuisine from Shandong at an exceptional four-hands collaboration with MICHELIN two-star Lu Shang Lu restaurant in Beijing, showcasing a shared regional focus on fresh, top-quality ingredients. The two renowned kitchens, led by acclaimed chefs Tsang Chiu King and Wang Hao Quan respectively, unite to present their stellar signatures and characteristic cooking techniques at dinner for three nights only, from 25 to 27 September 2025, in this unmissable celebration of Chinese gastronomic artistry and diversity.

Featuring a meticulously curated menu melding authencity and creativity from two of the four great regional Chinese cuisines, the Four Hands Feast of Cantonese Mastery and Shandong Classics is priced at HK$2,888 per person (minimum four people per booking). Only 30 places are available each evening, and diners completing their deposit formalities on or before 10 September 2025 can savour this lavish multi-course feast at the early-bird price of HK$2,388.

The two regions vary in their cooking concepts, with Yue cuisine (Cantonese) emphasising high-heat stir-fying to preserve the original fresh taste of local produce, while Lu cuisine (Shandong) favours low-heat slow-simmering to enhance the ingredients’ natural flavours. Both have a particular affection for live seafood.

Lauded in the Chinese capital for its award-winning dishes prepared to exacting standards and its mastery of tea culture, Lu Shang Lu prides itself on presenting refined Confucian cuisine inspired by recipes handed down by Shandong temple sages over the centuries. Hailing from the birth province of Confucius, Executive Chef Wang Hao Quan draws influence from the imperial-court-style dishes of the ancient Chinese philosopher. The talented 38-year-old Yantai native, who has already accrued more than two decades of experience in his craft, holds two MICHELIN stars and was a Global MICHELIN Young Chef Award Winner in 2023.

Chef Wang’s passion for Shandong culinary heritage begins with the daily arrival at his kitchen in Beijing of live seafood from Shandong Peninsula – and he will bring the province’s finest delicacies from the sea and land with him to Hong Kong. His transformation of donkey meat, a beloved ingredient in the Shandong countryside, into a gourmet masterpiece reflects his prowess in elevating traditional tastes through contemporary flair and unbridled imagination.

Chef Tsang Chiu King, Culinary Director of Ming Court, Wanchai, has long mentored rising chefs during an illustrious five-decade career at the helm of MICHELIN-recognised Cantonese restaurants, including Ming Court, Langham Place, Mongkok, and T’ang Court at The Langham, Shanghai, Xintiandi. He looks forward to sharing his kitchen with his gifted youthful counterpart from northern China and combining their remarkable skills to deliver a culturally enriching culinary journey.

The Four Hands Feast of Cantonese Mastery and Shandong Classics opens with a parade of six stunning signatures from Lu Shang Lu, then regales diners with five sumptuous delicacies from Ming Court, Wanchai’s fascinating repertoire.

• The Shandong Trio:

  - Poached Hokkaido Scallop with Shrimp Oil and Minced Garlic

  - Marinated Donkey Meat Slices in Donkey-hide Gelatin Sauce

  - Chilled Turnip Peel with Dragon Sturgeon Fish Tendon

• Hot and Sour Soup with Fish Maw and Cuttlefish Roe

• Three-generational Braised Sea Cucumber with Donkey-hide Gelatin and Scallion

• Stewed Bird’s Nest with Rice Wine Sauce and Egg White

• Pan-seared Local Green Lobster in Moutai Wine Sauce and Topped with Shredded Foie Gras

• Crispy Stuffed Pigeon Thigh with Air-dried Meat and Glutinous Rice

• Ming Court Sweet Delights Trio

  - Chilled Whole Pear with Pogostemon

  - Plum Jelly with Aloe Vera

  - Baked Almond Pastry Roll with Almond Juice

“I am pleased to welcome Chef Wang to Hong Kong for our culinary exchange of ‘Cantonese Splendour and Shandong Resonance’,” says Chef Tsang Chiu King, Culinary Director of Ming Court, Wanchai. “When we met during my recent visit to Beijing, he impressed me with his style of Lu cuisine, and I invited him to join me in showcasing different ways of bringing the best out of our fresh local ingredients.”

“I am excited to have this opportunity to work with Chef Tsang and Ming Court, Wanchai, and curate a one-of-a-kind four-hands dinner that highlights the beauty of our country’s great cuisines,” says Executive Chef Wang Hao Quan of Lu Shang Lu. “I look forward to learning more about the smooth, tender Yue wok-fried dishes, while sharing my flavourful Lu signatures perfected through precise slow cooking.”

Managed by Langham Hospitality Group and helmed by Chef Tsang, Ming Court, Wanchai has delighted Hong Kong diners by staging stimulating collaborations with esteemed guest chefs from China since opening at Great Eagle Centre in 2020. It seats up to 250 people within refined interiors of more than 12,000 sq. ft, including seven private dining rooms – one with a large glass window overlooking the kitchen offers an interactive, multisensory Chef’s Table experience featuring tailor-made menus for eight to 10 guests. The culinary team’s curated array of dishes blending time-honoured Cantonese culinary techniques with contemporary flourishes challenges traditional perceptions, enriching the gastronomic experience.

Ming Court, Wanchai is located at 2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong. It opens for lunch from 11:30 a.m. to 2:30 p.m. on Monday to Friday, and 11:00 a.m. to 3:00 p.m. on Saturday, Sunday, and public holidays; and serves dinner daily from 6:00 p.m. to 10:30 p.m.

For enquiries or reservations, please call (852) 2878-1212, WhatsApp (852) 6293-4124, email mcwan.reservation@mingcourt.com.hk, or visit www.mingcourt.com.hk.

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