Soy Symphony menu presented by Ming Court and Kung Wo Beancurd Factory

At Cantonese restaurant Ming Court at Cordis, Hong Kong, executive chef Li Yuet Faat pays tribute to Hong Kong’s soy heritage with the launch of the Soy Symphony menu—a thoughtful collaboration with century-old local institution Kung Wo Beancurd Factory. The result is a seasonal showcase of soy in all its nuanced forms, rooted in tradition yet expressed with contemporary finesse.

The menu opens with a masterclass in knife work: tofu with water chestnut, morel, and dried euryale seeds, where silky tofu is precision-sliced into 2mm layers and presented in a delicate vegetarian ensemble (HK$258). Mapo tofu with local lobster (HK$438) is reimagined in Cantonese terms, its bold fermented bean paste mellowed by sweet lobster meat and a flicker of Sichuan peppercorn oil. For something heartier, Kanto sea cucumber with salted fish and tofu served bubbling in a clay pot (HK$698), brings together earthy, umami-rich flavours under a plum-scented veil. To finish: a minimalist but luxurious tofu panna cotta with bird’s nest and gold leaf (HK$88), made with unsweetened soy milk.

The Soy Symphony menu is available through April 30, 2025

All prices are subject to a 10% service charge

(Photo: courtesy of Ming Court)

(Photo: courtesy of Ming Court)