Get ready for a flavour-packed joyride from the roaring Lion City as Ming Restaurant is set to take your taste buds on a wild journey with an exclusive fusion feast in collaboration with Executive Cantonese Chef Hoo Chee Keong from the renowned Si Chuan Dou Hua, an award-winning Chinese Restaurant in Singapore. This culinary extravaganza, happening until 7 April 2024, is a gastronomic fiesta that promises to catapult your dining experience into a realm of taste bud ecstasy.
Si Chuan Dou Hua, with more than two decades of culinary excellence, brings award-winning expertise and a reputation for authenticity to the collaboration. Chef Hoo, who has ascended through the ranks of esteemed culinary establishments, showcases his mastery of Cantonese culinary artistry by infusing each dish with a precise and passionate touch. Adding an extra dimension of authenticity to this culinary adventure is Sichuan Chef Zhao Yong, a proficient artisan from Chengdu who will be working in tandem with Chef Hoo to create a symphony of flavours that captivates the senses and assures a dining experience that is not only exhilarating and comforting but also authentically genuine.
Sichuan cuisine is renowned for its meticulous and patient approach to culinary preparation. Embrace the age-old adage of “one dish, one character, a hundred flavours in a hundred dishes.” The extended preparation time results in dishes brimming with complex and layered flavours that truly please the palate.
Diners can expect dishes that go beyond the “mala” numbing sensation, emphasising culinary intricacy through marinating, simmering, braising, and slow-cooking ingredients to perfection. Discover the rich and diverse world of Sichuan cuisine, characterised by numbing, spicy, fresh, and aromatic flavour profiles. The menu showcases the seven key tastes and eight flavours unique to Sichuan cuisine, providing a sensory exploration for your palate.
The adept Tea Master Yu Wei will enhance your dining adventure by infusing a mix of martial arts, dance, and captivating showmanship into the age-old tradition of tea pouring, skilfully performed with a long-nosed bronzed kettle.
Ming Restaurant and Si Chuan Dou Hua’s collaboration transcends borders, offering a culinary journey that fuses the best of Cantonese and Sichuan traditions. It’s an opportunity for food enthusiasts to experience a one-of-a-kind dining experience.
Don’t miss this limited-time gastronomic showcase, the “Dance of Flavours” at Ming Restaurant and get ready to redefine your palate’s expectations!
Available until 7 April 2024, the promotion provides a narrow window to indulge in the fusion of Cantonese and Sichuan culinary masterpieces. Set menus from VND1,068,000++ per person, for more information: https://bit.ly/Dance-Of-Flavours
For reservations, please contact:
Ming Restaurant | Level 2, Pan Pacific Hanoi
1 Thanh Nien, Ba Dinh, Hanoi
Hotline: +84 90 177 8318
Link photo: https://drive.google.com/drive/folders/1TXMTE1ijhwlRHjVNwXV4zlLuNV8AyUHa?usp=drive_link
About Ming Restaurant
Established in 1996, Ming Restaurant is a culinary gem in Hanoi, renowned for over two decades for its exceptional service and exquisite Chinese cuisine. Nestled on the second floor of Pan Pacific Hanoi, the restaurant seamlessly blends oriental elegance with contemporary architecture, offering panoramic city views through expansive windows that fill the space with natural light.
Specialising in authentic dim sum and a diverse a la carte menu, Ming crafts each dish with a harmonious fusion of traditional and innovative ingredients, creating an unparalleled dining experience. The venue’s private dining rooms, with impressive vistas, make it an ideal choice for corporate luncheons or family gatherings.
The restaurant’s standout offerings include Eight Treasures Shredded Abalone with Seafood Broth, Spicy Spiced Australian Beef Cheeks, and Double Boiled Bird’s Nest & Black Truffle in Golden Superior Broth. Ming is celebrated for its Peking Duck, prepared in various styles such as Peking Duck Pancakes, Aromatic Minced Duck with Mini Toast, and Wok Stir-Fried Duck with Premium X.O Sauce. These dishes showcase the mastery of Ming’s chefs, who prioritise using the freshest ingredients, ensuring every bite is a burst of authentic Chinese flavours. Embark on a gastronomic journey at Ming Restaurant, where culinary expertise meets a dedication to quality ingredients, promising an unforgettable dining experience.
About Si Chuan Dou Hua Restaurant
Si Chuan Dou Hua Restaurant brings together the four streams of gourmet, culture, tea, and tradition, to present a multi-dimensional dining experience that is second to none.
Authentic Sichuan and Cantonese cuisine are matched with premium Chinese tea brewed to perfection by expert tea masters, coupled with skilful tea-pouring displays from their long-nosed bronzed kettles.
Opening its very first outlet at PARKROYAL on Beach Road in 1996 in Singapore, the restaurant tantalizes guests with its hot and numbing (mala 麻辣) flavours and acrobatic tea serving stunts. Adjoined to the restaurant is Tian Fu Tea Room, which boasts a unique Chinese tea room concept within a restaurant. Carrying a wide selection of over 30 types of premium Chinese teas in a cosy setting, it provides an ideal prelude to a delectable meal or a sweet culmination of a memorable dining experience.
Si Chuan Dou Hua Restaurant is the recipient of many reputed accolades, including the Singapore Prestige Brand Award 2012 under the Established Brands category, and a Highly Commended’ citation at the annual Pacific Area Newspaper Publishers’ Association Awards. Active in giving back to the community, the restaurant has also picked up the ‘Excellence’ award in the ‘Partner of People’s Association’ category at the People’s Association Community Spirit Awards for 10 years since 2013.
For more information, please refer to www.sichuandouhua.com.
About Executive Cantonese Chef Hoo Chee Keong
Renowned Executive Cantonese Chef Hoo Chee Keong draws inspiration from the power and beauty of Chinese gastronomic traditions. His culinary journey began from scratch, learning through observation, repetition, and deep reflection. Emphasizing the significance of meticulous attention to detail, Hoo believes in a purposeful approach with no step or process wasted.
Despite not having a familial culinary background, Hoo’s self-driven ascent unfolded through hard work and determination. Starting at Long Beach Seafood, he swiftly climbed the ranks at establishments like Soup Restaurant, First Culinary Restaurant, and Majestic Restaurant in Singapore. Under the mentorship of Hong Kong Chef Lee Man Sing at Mott 32, Hoo refined his skills without compromising on traditional Cantonese flavours.
Hoo’s style focuses on authentic techniques with a thoughtful twist and modern touches while maintaining a commitment to traditional flavours. Rejecting gimmicks, he insists that “flavours come first,” delivering refined pleasures in a contemporary manner.
Outside the kitchen, Hoo engages with diners during service, valuing immediate feedback. Taking the helm at Si Chuan Dou Hua, Hoo aims to introduce new dishes while preserving favourites.
About Sichuan Chef Zhao Yong
Passionate Sichuan Chef Zhao Yong embarks on a flavourful journey, drawing inspiration from his experiences in Chengdu. Exploring the diverse tastes of Sichuan cuisine, renowned for its spicy and numbing flavours, he crafts dishes that reveal the rich culinary tapestry of the region. Zhao Yong’s culinary adventure began in 1999 as an apprentice at Lion Pavilion in Chengdu, setting the stage for a decades-long odyssey.
His expertise blossomed during his tenure as Executive Chef at Spicy Sisters Restaurant from 2006 to 2012, immersing himself in the authentic essence of Sichuanese flavours. Embracing continuous growth, Zhao Yong assumed dual roles in 2013 and late 2014, serving as the Executive Chef at Red Apricot Restaurant.
From 2016 to 2021, he left an indelible mark as the Head Chef at Chuan Yuan Restaurant in Singapore, showcasing his culinary prowess. In 2022, Zhao Yong took on the prestigious role of Sichuan Chef at Si Chuan Dou Hua, dedicated to presenting Sichuanese flavours to a broader audience.
His reverence for fresh, seasonal ingredients and nearly two decades of experience bring a thoughtful perspective to authentic Sichuan cooking techniques.
About Tea Master Yu Wei
Yu Wei, a seasoned Tea Master from Chengdu, China, embarked on a tea journey in 2002, immersing himself in the art of tea craftsmanship. Rising to prominence in Chengdu’s tea community by 2005, he became a respected Tea Master, honing his skills and expertise. In 2007, Yu Wei expanded his influence, joining Si Chuan Dou Hua in Singapore as a Senior Tea Master. With over 15 years of hands-on experience, he is an authority in tea culture, excelling in brewing techniques, history, traditions, and etiquette. His mastery of the long-nosed bronze kettle sets him apart, and his commitment to preserving tea culture has made him a sought-after figure.
Featured Menu
| Sichuan Dishes | |
| 水煮生鱼片 Boiled Sliced Fish in Sichuan Pepper Sauce | Delicate fish slices, perfectly cooked and bathed in Sichuan pepper sauce, create a spicy and numbing flavour symphony. A sensory delight, each bite dances on your palate with the bold and aromatic infusion of Sichuan peppers. |
| 酸菜鱼 Boiled Sliced Fish with Sichuan Chilli and Preserved Vegetables | Tender fish slices paired with fiery Sichuan chilli and tangy preserved vegetables celebrate contrasting tastes and textures. A vibrant dish that tantalises the taste buds with spicy depth and delightful tang. |
| 酸汤肥牛 Boiled Sliced Beef with Vermicelli in Yellow Broth | Tender beef slices and fine vermicelli in a golden-hued broth offer a perfect harmony of sour and spicy notes. A unique and invigorating experience for your palate, combining rich textures and tastes. |
| 辣子鸡 “Chong Qing” Diced Chicken with Dried Chilli | Succulent chicken chunks, perfectly seasoned and paired with dried chilli, create a fiery and bold symphony of flavours reminiscent of Chongqing’s renowned spicy culinary offerings. |
| 麻婆豆腐 Bean Curd in Spicy Meat Sauce | Silky bean curd cubes bathed in spicy meat sauce promise a harmonious blend of creamy texture and zesty kick. An ideal companion to steaming rice, each mouthful is a delightful symphony of flavours. |
| 回锅肉 Stir-fried with Sliced Pork and Leek | Succulent pork marries the subtle sweetness of leek, creating a comforting and satisfying dish. A journey through harmonious textures and tastes, perfect for those seeking simple yet immensely flavourful cuisine. |
| 宫保鸡丁 Stir-fried Diced Chicken with Dried Chilli and Cashew Nuts | Succulent diced chicken, stir-fried to perfection, meets the bold kick of dried chilli and the delightful crunch of cashew nuts. A symphony of textures, blending tender poultry, spicy zest, and nutty richness. |
| 海鲜酸辣羹 Hot and Sour Seafood Soup | Assorted seafood meets the invigorating kick of hot and sour notes in this enticing soup. Each spoonful unveils a tantalizing dance of tastes, where seafood richness intertwines with zesty warmth. |
| 干烧虾球 Large Prawns in Sichuan Style | Succulent prawns, expertly prepared in Sichuan fashion, offer a perfect balance of spice and savoury goodness. Immerse your taste buds in the vibrant blend of Sichuan spices, creating a harmonious dance of heat and rich seafood flavours. |
| 海鲜锅粑 Crispy Rice Bubble with Seafood | Golden, crispy rice cakes transform into bubbles, providing a satisfying crunch with succulent seafood inside. A fusion of textures and flavours that dances on your palate. |
| 干煸四季豆 Stir-fried French Beans with Minced Meat | Vibrant green beans stir-fried to tender perfection, creating a delightful crunch. The minced meat adds flavour depth, resulting in a satisfying and tasteful blend. |
| 鱼香虾球 Stir-fried Prawn with Garlic and Chilli | Succulent prawns wok-tossed to perfection, creating a mouth-watering symphony of flavours. The aromatic blend of garlic and the kick of chili elevate this dish to a spicy, savoury delight. |
| Cantonese Dishes | |
| 青姜茸蒸鳕鱼 Steamed Cod with Ginger and Spring Onions | Delicate cod fillets, expertly steamed to perfection. Elevate your palate with the exquisite burst of flavours from a homemade sauce crafted with ginger and spring onions, creating a culinary masterpiece that tantalizes the taste buds. |
| 溏心黑蒜炒龙虾 Stir-fried Boston Lobster with Black Garlic | Premium lobster stir-fried with black garlic, creating a symphony of sweet succulence and rich umami notes. Meticulously prepared to intensify the flavours. |
| 波士顿龙虾珍珠饭 Braised Pearl Rice with Boston Lobster | Succulent lobster in a rich sauce imparts exquisite flavour to each pearl rice grain. A delightful contrast between sweet lobster and toothsome pearl rice. |
| 百香果酱脆鳕鱼 Deep-fried Cod in Passion Fruit Sauce | Golden-crisp cod dances with zesty passion fruit sauce, delivering a burst of textures and tropical flavours. A delightful explosion for your taste buds. |
| 黑菘露三菇炒芥兰度 Stir-fried Kai Lan with Assorted Mushroom in Black Truffle Sauce | Vibrant kai lan and assorted mushrooms stir-fried in black truffle sauce create a dance of flavours, where every bite is a standing ovation. |
| 蒜香牛柳粒 Stir-fried Diced Beef with Sliced Garlic | Tender and juicy beef cubes, skilfully tossed with sliced garlic in a sizzling wok. This delectable square dance unfolds with a perfect harmony of savoury and garlicky goodness, promising a delightful explosion of flavours in every bite. |
| 古法香焖鸭煲 Braised Duck in Clay pot | Succulent duck, slow-cooked to perfection in a magical clay pot with a medley of exquisite ingredients. This savoury symphony of tender duck and aromatic spices promises a truly satisfying and flavourful dining experience. |
| 石榴金露 Pink Guava with Sago Cream | Pink guava bursts in silky sago cream, creating a dance party in your mouth with refreshing and sweet flavours. |
