This April, Ming Court (Wan Chai) presents a rare culinary collaboration that bridges two of China’s most refined regional cuisines. For three nights only from April 16 to 18, 2026, the restaurant welcomes Beijing’s acclaimed Huai Xiang Guo Se for an exclusive four-hands dinner, uniting Cantonese finesse with the understated elegance of Huaiyang cuisine.

The collaboration brings together two chefs connected by a shared respect for tradition. Culinary Director Chef Tsang Chiu King, a pillar of modern Cantonese cuisine with over five decades of experience, joins forces with Chef Cheng Ji Xiang, recipient of the 2026 MICHELIN Young Chef Award. Together, they craft an eight-course tasting menu exploring contrast, balance and technical mastery.

The menu unfolds as a culinary dialogue. Highlights include the poetic Four Seasons Huaiyang Platter, the refined Drunken Giant River Prawn in 20-Year Huadiao Wine, and the deeply nourishing Double-boiled Teal Ball Soup with Cordyceps and Aged Tangerine Peel. Signature creations such as the Yellow Croaker “Lion’s Head” Meatball with Sea Cucumber and Braised “Pian Er” Noodles with Crabmeat showcase both heritage and innovation, before concluding with a refined Cantonese dessert duo.

Venue Details

Restaurant: Ming Court (Wan Chai)
Location: Wan Chai, Hong Kong
Event: Cantonese × Huaiyang 4-Hands Collaboration Dinner
Partner: Huai Xiang Guo Se (Beijing)

Key Dates

1. Event Dates: April 16 – April 18, 2026
2. Service: Dinner only (3 nights exclusive)

Pricing

1. Langham Member: HK$1,688 + 10%
2. Regular: HK$1,888 + 10%

Menu Highlights

1. Four Seasons Huaiyang Platter
2. Drunken Giant River Prawn (20-Year Huadiao Wine)
3. Double-boiled Teal Ball Soup with Cordyceps & Aged Tangerine Peel
4. Pan-Seared Local Green Lobster with Preserved Vegetables & Chili
5. Yellow Croaker “Lion’s Head” Meatball with Sea Cucumber
6. Braised Marbled Beef Roll (Dongpo-style)
7. Braised “Pian Er” Noodles with Crabmeat
8. Dessert Duo: Mango Sago Cream & Herbal Jelly