Ming Court, Wanchai and Beijing’s Lu Shang Lu Join Forces for a Rare Four-Hands Feast

Ming Court, Wanchai is set to host an extraordinary culinary collaboration that unites the finesse of Cantonese gastronomy with the heritage of Shandong’s Confucian cuisine. From 25 to 27 September 2025, the restaurant will welcome Beijing’s two-MICHELIN-starred Lu Shang Lu for an exclusive three-night Four Hands Feast of Cantonese Mastery and Shandong Classics.

Helmed by Ming Court’s veteran Chef Tsang Chiu King and Lu Shang Lu’s prodigious Chef Wang Hao Quan, the event will showcase signature dishes from two of China’s great culinary traditions. With just 30 seats available per evening, this intimate dining affair promises a rare chance to experience a dialogue of flavours between North and South.

A Rare Encounter of Cantonese and Shandong Cuisines

While Cantonese cuisine is known for its high-heat stir-frying to highlight the natural freshness of produce, Shandong cooking emphasises low-heat simmering that draws out depth and flavour. Despite these differences, both traditions share a passion for live seafood and a respect for heritage.

The tasting menu, priced at HK$2,888 per person (minimum four diners), features six creations from Lu Shang Lu and five dishes from Ming Court, capped with a three-part dessert finale. Guests who secure their bookings by 10 September 2025 can enjoy an early-bird price of HK$2,388.

Highlights from Lu Shang Lu

Chef Wang, who earned two MICHELIN stars and the Global MICHELIN Young Chef Award 2023, will bring Shandong delicacies to Hong Kong, including:

• The Shandong Trio of Appetisers – featuring Marinated Donkey Meat Slices in chilli-infused gelatin, a delicacy from Dong’e County.
• Hot and Sour Soup with Fish Maw and Cuttlefish Roe – a modernised banquet classic with bold layers of flavour.
• Three-Generational Braised Sea Cucumber – a luxurious dish cooked low and slow with scallions and donkey-hide gelatin.
• Stewed Bird’s Nest with Rice Wine Sauce and Egg White – an imperial-inspired dish reimagined with finesse.

Signatures from Ming Court, Wanchai

Chef Tsang and his team will present elevated Cantonese specialities such as:

• Pan-Seared Local Green Lobster in Moutai Wine Sauce, Topped with Foie Gras – a luxurious surf-and-turf harmony.
• Crispy Stuffed Pigeon Thigh with Air-Dried Meat and Glutinous Rice – a multi-layered dish highlighting the artistry of Cantonese roasting techniques.
• Ming Court Sweet Delights Trio – a cooling Chilled Whole Pear with Pogostemon, refreshing Plum Jelly with Aloe Vera, and indulgent Baked Almond Pastry Roll with Almond Juice.

A Culinary Dialogue of Generations

Chef Tsang, with five decades of experience leading MICHELIN-recognised kitchens, sees this collaboration as a chance to share his expertise while celebrating Chef Wang’s youthful creativity. Their joint menu not only highlights contrasting culinary philosophies but also tells a story of cultural exchange and regional pride.

Event Details

• Ming Court, Wanchai, 2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong
• 25 – 27 September 2025
• HK$2,888 per person (min. 4 pax); Early Bird HK$2,388 before 10 September
• Reservations: (852) 2878-1212 | WhatsApp: (852) 6293-4124