Ming Fat House’s new Cantonese concept offers all-day Cantonese favourites from dim sum, barbecued meats, and seafood offerings
This February, Ming Fat House is opening all-day Cantonese dining Mr. Ming’s Chinese Dining at K11 Musea in Tsim Sha Tsui. The group behind Foxglove is presenting a contemporary twist to the traditional dim sum parlour, adding a wide array of seafood dishes to roasted meat platters to its a la carte selection.
The spacious establishment adopts shades of orange and turquoise, with its two-storey space embellished with Chinese artwork on display. The new Chinese restaurant’s Cantonese offerings are designed by executive chef Tony Hung, previously at InterContinental Grand Stanford’s Hoi King Heen. Hung, together with Mr Ming’s head chef Ken Yau, will create modern classics such as Japanese milk and pumpkin buns; barbecued pork belly buns with pickled mustard greens; Ming’s barbecued pork prepared with Iberico pork, Ming’s roasted Peking duck. Other a la carte highlights include stir-fried Yunnan mushrooms with fresh abalone; braised beef short ribs with wild mushrooms wrapped in lotus leaves; mandarin fish in Sichuan hot chilli oil; as well as vegetarian options such as crispy tofu pockets with Omnipork and sweet potatoes; and spicy Beyond Beef cubes, available throughout the day.