Heimat x Ha Ming Kee: Second German-Cantonese Fusion Dinner

Following the success of the January collaboration, Heimat by Peter Find and heritage Hong Kong brand Ha Ming Kee (夏銘記) reunite for a second German-Cantonese fusion experience. The new Heimat Fusion Collaboration Dinner will take place on March 27 and 28, offering guests a limited opportunity to traditional Cantonese-style meat specialties mixed with German classics.

“After surprising our guests at our first collaboration, I’m excited to now explore their Cantonese-style meat specialties and reinterpret them through German culinary traditions and create another East-meets-West menu,” shared Peter Find, owner and chef of Heimat.

In addition to its renowned Chiuchow seafood offerings, Ha Ming Kee has expanded its menu last year by hiring chefs from the former historic Law Fu Kee (羅富記) restaurant to introduce classic Cantonese-style meat dishes prepared fresh daily. These include traditional beef brisket, pork intestines, pork kidney, and pork liver.

“Chef Peter truly appreciates our local culture and I want to have fun with our traditional products. After the success of our first dinner, this next collaboration featuring Cantonese specialties is especially meaningful,” said Roger Ha, owner of Ha Ming Kee.

Established more than 50 years ago, Ha Ming Kee hand-makes fresh Chiuchow fishball products daily as well as Cantonese-style meat dishes fresh daily. From its beginnings in a home kitchen in Kowloon Walled City to opening its first Mong Kok shop in 1983 and expanding across Hong Kong, the brand remains committed to family recipes and traditional cooking methods passed down through generations.

The Heimat Fusion Collaboration Dinner with Ha Ming Kee will be held on March 27 and 28. Priced at HKD580+ per person, each course will combine the high-quality and traditional taste of Ha Ming Kee’s homemade meat product with the twist of German cuisine. German Wine Pairings will also be available.

6-Course Tasting Menu as follows:

Geschmorte Rübe | Rindersehne im Papillote
Braised Turnip | HMK Beef Tendon Papillote
燜蕪菁 | 夏銘記⽜筋紙包

Geschmorte Schweinshaxe | Bayerischer Krautsalat
Braised HMK Pork Trotter | Bavarian Cabbage Salad
夏銘記紅燒豬腳 | 巴伐利亞捲⼼菜沙拉

HMK Rinderbrust | Wabenmagen
HMK Beef Brisket | Honeycomb Tripe
夏銘記⽜腩 | 蜜蜂巢肚

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Ha Ming Kee (夏銘記):

Using family recipes which have been passed down through generations, Ha Ming Kee originated from the home of the Ha family in Kowloon Walled City hand making a variety of fish ball products to Chiuchow restaurants throughout Kowloon. Having established a successful wholesale business, the family opened its first restaurant in 1983 in Mong Kok. For over 40 years, Ha Ming Kee used genuine products, handmade fresh every day, and managed the business with a humble heart.

Having grown up in the family business, the son of the owners, Roger Ha, took time to learn and master every detail of Ha Ming Kee’s food production and recipes. With the passing of his mother during Covid and approval of his father after retirement, Roger officially took over the reins in 2023. Since then, Roger has reenergised the brand to expand the business to shops in Jordan, Kennedy Town, Sheung Wan, and Fortress Hill, ensuring to maintain the quality and flavour of all the products without blindly pursuing growth. He and his team of highly skilled chefs continue to use the same traditional handmade methods as well fresh and good quality ingredients that Ha Ming Kee is well-known for over the years. In addition, Roger has hired chefs from the former historic Law Fu Kee restaurant to add Cantonese style foods to their existing Chiuchow menu.

Available for dine-in or take out, open early until late, popular menu items available at Ha Ming Kee include: fried fish cake, fish ball, cuttlefish ball, fried cuttlefish ball, fish dumpling, fried fish skin, fried dace fish ball, chilli oil, and a variety of noodles. In addition, Ha Ming Kee also prepares variety product boxes for hot pot and gifting.