With K11 MUSEA fast becoming Hong Kong’s hottest new dining destination, this month sees a new arrival to the gastronomic hub on the Tsim Sha Tsui waterfront: Mr. Ming’s Chinese Dining, a new destination for dim sum and contemporary Cantonese food. A buzzy all-day eatery from the award-winning Ming Fat House (Foxglove, Mrs. Pound), Mr. Ming’s offers a fresh take on traditional Chinese recipes with no artificial ingredients or preservatives added, featuring a mouthwatering selection of dim sum dishes, seafood and roast meat platters.
The menu is spearheaded by Executive Head Chef Tony Hung, a self-taught cook with a passion for quality ingredients and progressive Cantonese techniques, which he honed at notable stints including Hoi King Heen and Under Bridge Spicy Crab Restaurant. His vision for the menu is carried out by Head Chef Ken Yau, whose three decades of experience include cooking on Jumbo, the iconic floating restaurant in Aberdeen, as well as years at acclaimed establishments in Japan, Manila and Macau.
Designed in contemporary shades of turquoise and orange and spread over two storeys, Mr. Ming’s warmly invites you into the home of its eponymous owner: an avid fan of the Chinese Arts, a poet, antique and gold coin enthusiast, and obsessive gourmand. Mr. Ming’s family hails back to the Qing dynasty, and his respect for tradition is showcased in a range of Chinese artwork and artefacts displayed throughout the restaurant, from his coins collection to a personal wine cellar featuring rare boutique finds.
Fresh dim sum and flavourful roast meats
At the heart of Mr. Ming’s prestigious family lineage is his grandfather’s book of prized classic Cantonese dishes — proprietary recipes passed down through generations. Hungry diners will want to reach first for Mr. Ming’s bespoke dim sum selection, featuring an innovative take on the beloved Cantonese dining tradition. All freshly steamed, fried and roasted on site, Mr. Ming’s dim sum selection ranges across sweet and savoury buns, dumplings and rice rolls.
Tuck into the Milk & Pumpkin Buns, a riff on traditional steamed custard buns infused with Japanese Meiji milk for a smooth, intensely milky molten core, with a subtly sweet, golden-hued bun infused with pumpkin purée. For Mr. Ming’s version of BBQ Pork Belly Buns with Pickled Mustard, the kitchen riffs on the recipe utilising succulent pork belly inside a soft and fluffy bun, served with pickled mustard for an acidic pop.
Fine fat-marbled Iberico pork is also used in Ming’s BBQ Pork, the thick-cut also commonly known as the “Boston Butt” is generously portioned to serve three. Alternatively, opt for the Ming’s Roasted Peking Duck, which adheres to traditional methods and is served with the skin separate so diners can create their own bite with homemade Mandarin pancakes and condiments.
Other highlights include the fresh Mandarin Fish in Szechuan Hot Chilli Oil, which comes loaded with chilli and peppercorns served with bean sprouts, yam noodles and black fungus for a numbing hit, the indulgent Stir-fried Yunnan Mushroom & Fresh Abalone, made with finely sliced abalone from the shores of South Africa, and the juicy Braised Beef Short Ribs with Wild Mushrooms Wrapped in Lotus Leaves, steamed and plated with three kinds of rich-flavoured mushrooms, giving off an instant aroma smell from the lotus leaf.
Mr. Ming’s menu also offers a great selection for vegetarians, dishes specially curated using OmniPork or Beyond Meat include: Crispy Tofu Pocket with OmniPork & Sweet Potato and Spicy Beyond Beef Cubes, perfect for those who are vegetarian, on a plant-based diet or looking for meat alternatives.
Private room bookings are available based on minimum spend starting from HK$4,000. For inquiries, email firstname.lastname@example.org.