Ming Court – Cordis, Hong Kong x Kung Wo Beancurd Factory: “Soy Symphony” Menu to Showcase the Essence of Soy

MICHELIN-starred Cantonese Restaurant, Ming Court of Cordis, Hong Kong, is joining force with the century-old local brand, Kung Wo Beancurd Factory, to present the new “Soy Symphony” Menu. Ming Court and Chinese Kitchen Executive Chef Li Yuet Faat incorporates locally made soy products into the dishes, blending traditional Chinese cuisine with local ingredients to create a series of signature dishes that highlight the aromatic charm of soy, offering guests an exquisite culinary experience while promoting local brands and the culture of soy-based delicacies.

With many traditional soy product shops gradually close down, Kung Wo Beancurd Factory, established in 1893, has preserved its century-old artisanal craftsmanship, transforming blocks of silky tofu and delicate tofu pudding into countless delicious memories for Hong Kongers. Not only has it become a highly respected local soy product brand, but it has also been continuously recommended as a Bib Gourmand Restaurant of the MICHELIN Guide Hong Kong in recent years, highlighting its significant influence in the industry.

Ming Court and Chinese Kitchen Executive Chef Li Yuet Faat shared, “We have been using Kung Wo’s tofu for many years. This special soy-themed menu not only pairs with seasonal vegetables, seafood and dried seafood, but also extends to desserts, hoping to showcase the endless possibilities of soy products. Local Hong Kong brands have always been a source of inspiration for me and my team, by reinterpreting the century-old local brand, we aim to create a more unique dining experience, allowing more new generations and overseas travellers to appreciate the authentic brands and inherit the classic Hong Kong flavours.”

With its dedication to traditional craftsmanship, Kung Wo Beancurd Factory is renowned for its daily fresh soy milk, tofu and various soy products. They are committed to using high-quality Canadian soybeans, grinding them with millstones following ancient methods, and boiling the soy milk in highly conductive copper pots, finally using gypsum or bitterns as natural coagulants for tofu. These techniques not only retain the nutritional value of soy products but also enhance their rich and distinctive aroma.

“Soy Symphony” Menu recommendations include:

• Tofu, Water Chestnut, Morel, Celtuce, Dried Euryale Seeds, Steamed (HKD258)

This vegetarian dish requires exceptional knife skills, which features Kung Wo silky tofu, meticulously sliced into 2mm-thin layers and artfully arranged on the plate. Paired with stir-fried dried Euryale seeds, diced celtuce, water chestnuts, black fungus, morels and other vegetarian ingredients, and topped with crispy amber walnuts, it turns tofu into a delicate piece of art.

• Local Lobster, Tofu, Minced Pork, Chili, Braised (HKD438)

A harmonious blend of fresh local green lobster and classic Mapo Tofu, this dish combines rich fermented bean paste with a hint of spiciness to create a unique Cantonese flavour. The tender lobster meat is stir-fried with a touch of Sichuan peppercorn oil, adding a tantalising numbing aroma to the Mapo Tofu.

• Kanto Sea Cucumber, Minced Pork, Salted Fish, Tofu, Braised in a Clay Pot (HKD698)

The mild-flavoured tofu pairs with both strong and light flavours. Featuring premium Japanese Kanto Sea Cucumber braised in a savoury sauce, this comforting clay pot dish is elevated with a touch of plum-flavoured salted fish.

• Garden Green, Fresh Lily Bulb, Gingko, Wolfberry, Soya Milk, Soya Puff, Simmered (HK238)

Specially designed for vegetarians, this dish combines nourishing gingko, wolfberry and nine-year-old fresh lily bulbs from Lanzhou, Gansu, with Kung Wo’s unsweetened light soy milk, springy soya puff and seasonal vegetables, offering a delicate soy aroma while maintaining its nutritional value. The nine-year-old fresh lily bulbs, which grow in high-altitude mountains and take at least six to nine years to mature, contains tender and thick petals that give a sweet, water chestnut-flavour.

• Bird Nest, Tofu Panna Cotta (HKD88)

A silky tofu panna cotta made with fragrant unsweetened light soy milk and topped with bird’s nest and golden foil. This silky and smooth dessert perfectly concludes the “Soy Symphony” Menu.

The “Soy Symphony” Menu will be available between 18 February and 30 April, 2025. All prices are subject to 10% service charge.

*All menu items are subject to change based on seasonality and availability.

Ming Court

Address: Level 6, Cordis, Hong Kong, 555 Shanghai Street, Mongkok, Kowloon, Hong Kong

Enquiry or Reservations: +852 3552 3300 / cdhkg.mingcourt@cordishotels.com or WhatsApp to +852 6656 2680.