MULAN — A Culinary Journey Exploring the Intersection of Eastern and Western Cultures

Set to open at Harbour City in Tsim Sha Tsui, MULAN is helmed by Executive Chef Ng Mung-lam, an acclaimed female chef honored with the prestigious Black Pearl Two-Diamond Award. With a wealth of experience from various Michelin-starred establishments and having led a restaurant recognized in Asia’s Top 50 Best Restaurants for three consecutive years, Chef Ng is committed to bringing her innovative vision back to Hong Kong. She curates a selection of distinctive seasonal ingredients from across China, presenting the unique charm of “Chinese Cuisine with a Western Twist” to diners while offering an equally exceptional dining experience at reasonable prices.

The name “MULAN” not only embodies the indomitable spirit of the legendary heroine but also reflects Chef Ng’s dedication to developing the “Chinese Cuisine with a Western Twist” concept. In it’s Chinese name, it symbolizes the versatile nature of “water,” signifying the ever-evolving art of culinary innovation. The restaurant’s philosophy is rooted in the principle of “eating in harmony with the seasons,” highlighting the profound connection between Chinese culinary culture and the 24 solar terms, each representing the finest seasonal ingredients.

The creativity of MULAN’s cuisine stems from this innovative concept, allowing guests to experience dishes that blend traditional Chinese ingredients with refined Western culinary techniques. Each dish is a work of art, designed to showcase the purity and elegance of the ingredients. The carefully crafted menu presents a series of familiar yet novel gastronomic delights, creating an unprecedented feast for both the eyes and the palate.

At MULAN, we transcend conventional Western cuisine by sourcing ingredients from various regions of China. We utilize unique local products to emphasize the profound impact of seasonal changes, climate, and environment on ingredient quality. By skilfully merging traditional Chinese Flavors with exquisite Western techniques, each dish is crafted using seasonal, high-quality ingredients to deliver exceptional taste.

Beyond the artistic culinary creations, the restaurant’s elegant and tranquil design creates an ambiance reminiscent of a serene sea of magnolia blossoms, allowing guests to fully immerse themselves in the peaceful atmosphere while appreciating the deep-rooted intertwining of Eastern and Western culinary cultures.

About Chef Ng Mung-lam, the “Black Pearl” Honorary Female Executive Chef

Chef Ng’s culinary journey began a decade ago, inspired by Michelin-starred chefs to delve deeply into the ingredients of various regions in China, seamlessly integrating them with Western culinary techniques. Her dishes convey the stories of the ingredients while reflecting the significant influence of seasonal changes on their quality. At MULAN, each dish invites guests to appreciate the beauty of ingredients sourced from across China, embodying a perfect fusion of Eastern and Western cultures. Chef Ng states, “Our menu reflects the eternal rhythm of the seasons, guiding guests to experience the enchanting flavors that change throughout the year.”

In establishing MULAN in her birthplace, Chef Ng illustrates the resilient spirit of female chefs making their mark in the culinary world. She aims to inspire more aspiring young talents to join the industry, forming a unique team of elite chefs.

Chinese Cuisine with a Western Twist: A Seasonal Experience

Whether it’s a three-course lunch set or an evening tasting menu, each dish showcases the beauty of ingredients from various regions in China, offering a masterful blend of Eastern and Western culinary traditions. From healthful soups to exquisite main courses, every bite transforms into an unforgettable cultural journey, allowing diners to explore the “essence of food.”

Begin your dining experience with a pre-meal sparkling tea, featuring high-quality white tea with a rich aroma, complemented by house-made carbonation for a refreshing palate cleanser.

As the grand opening coincides with the autumn season, the chef has designed an array of pre-snacks, including “Shantou Goose Liver . XingJiang Plum Toast” and “Salted Egg Yolk Mayonnaise . Prawn Toast” to awaken the palate. The former combines local goose liver with Xinjiang pear jam, creating a harmonious interplay of sweet, sour, and salty flavors, while the latter features delicate shrimp mousse paired with exquisite Yunnan wild flying fish roe, elegantly garnished with a specially crafted egg yolk sauce, offering a smooth and rich texture.

For the appetizer, enjoy “Scallop Sashimi with Yunnan Caviar,” utilizing sashimi-grade scallops marinated in aged Shaoxing Hua Diao wine, presented in a jelly format that retains the scallops’ natural sweetness. Accompanied by ten-year Yunnan caviar and fennel, along with French sour cream, this dish achieves perfect harmony.

The seasonal soup, “Zhongshan Pigeon with Xinhui Chenpi Soup” uses Zhongshan pigeons to exemplify the principle of “eating in harmony with the seasons.” This aromatic soup features local pigeons, complemented by Chaozhou green olives, dried figs, and aged tangerine peel, creating a rich, layered taste.

Next, the freshest “Fujian Yellow Croaker with GuiZhou Sour Sauce” is served, featuring delicately matured yellow croaker from Fujian, significantly reducing its fishy taste and enhancing its tender texture. Soaked in Guizhou’s distinctive sour soup and accompanied by seasonal vegetables, this dish presents a unique flavour profile. Served with Chaozhou celery and tomato salsa, it promises a delightful culinary experience, alongside the “Stewed Rice in Drunken Chicken Sauce” made with seasonal wild mushrooms, delivering a captivating, comforting flavour.

To cater to families and gatherings, the evening seasonal menu offers additional sharing options. The “Roasted Sanhuang Chicken. Galanga Pesto” features premium three-yellow chicken, marinated for three days to enhance its juiciness, paired with house-made herb sauce. Alternatively, the “Fujian Spear Squid. Black Garlic. White Kidney Bean” draws inspiration from traditional stuffed dishes, utilizing resilient Fujian squid and a carefully crafted mousse filling of fish, pork, and chicken, complemented by a house-made black garlic and white bean sauce.

For dessert, choose between “Mangosteen Sorbet. Osmanthus” or “Fig Leaf Cheesecake.” The refreshing mangosteen sorbet, made with Yunnan wild snow swallow and natural honey, offers a layered taste experience, while the classic cheesecake, infused with fig leaves, delivers a rich and creamy texture beneath a crisp surface, with sweet fig filling, leaving a lasting impression.

Notably, the restaurant features carefully selected high-quality Yunnan coffee and traditional Chinese beverages, perfectly complementing the Asian-inspired dining atmosphere. Each dish exemplifies the chef’s thoughtful selection of ingredients, harmonizing the interplay of flavours and the seasonal abundance offered exclusively at the newly conceptualized MULAN at Harbour City.

MULAN is not merely a restaurant; it is a celebration of the harmonious blend between Chinese ingredients and Western culinary techniques. By maintaining exceptional quality while ensuring accessibility, it seeks to inspire a deeper appreciation for the profound beauty and complexity of Chinese cuisine. The restaurant is now accepting reservations at Harbour City, eagerly anticipating the opportunity to provide guests with an unforgettable dining experience and an engaging cultural journey.