Ming Court at Cordis, Hong Kong is partnering with century-old local brand Kung Wo Beancurd Factory to present the 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 supporting local brands and the culture of soy-based delicacies.

Amid the dwindling number of traditional soy product shops in Hong Kong, Kung Wo Beancurd Factory stands as a symbol of time-honoured craftsmanship. Established in 1893, this venerable institution has meticulously preserved its century-old techniques, transforming humble soybeans into velvety tofu and delicate tofu pudding that have become cherished culinary staples for generations. Renowned not only as a respected purveyor of artisanal soy products, Kung Wo has also garnered consistent recognition as a Bib Gourmand eatery in the Michelin Guide Hong Kong, underscoring its enduring influence and revered status within the city’s vibrant food scene.

Li 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, which showcases 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 sample 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.