Cuisine Cuisine at The Mira Presents New A La Carte Menu Extending its Philosophy of Harmonious, Nourishing Cantonese Cuisine

(4 July 2024, Hong Kong) The MICHELIN-recommended Cuisine Cuisine at The Mira unveils an exquisite new a la carte menu meticulously curated by acclaimed chef Edwin Tang, Chinese Executive Chef of The Mira Hong Kong. Honouring the harmony and wellness principles of traditional Chinese cuisine, the menu showcases premium sustainably sourced and locally-grown seasonal produce. Committed to championing nutritional goodness and environmental sustainability, the culinary team take pride in supporting Hong Kong and regional farmers and suppliers by incorporating more homegrown ingredients into their dishes.

Harmonious Flavours, Cooling Delights: Exquisite Soups for the Summer Season

At the heart of Chinese culinary tradition lies the humble yet revered soup, celebrated for its power to nourish, soothe and delight the senses. Chef Tang’s newly launched menu presents a trio of timeless recipes that showcase the masterful craftsmanship and depth of flavour possible within this beloved bowl.

Steamed Winter Melon Seafood Soup (priced at HK$398 per person, 24-hour advance order) is a true show-stopping Cantonese classic, offering a light yet refreshing broth that is subtly enhanced by a blend of premium ingredients. The centrepiece is the whole steamed winter melon, which provides a soothing and delicate balance to the flavourful base, simmered for 6 hours with aged chicken, pork, frog meat and premium ingredients like Jinhua ham. A whole crab claw adds a luxurious seafood element to each serving.

A fragrant summer-holiday vibe permeates Double-boiled Chicken Soup, Fish Maw, Matsutake, Coconut (HK$368 per person), cooked and served within a whole Thai coconut. Silkie chicken, prized for its lean and gamey dark meat, and the boldly flavourful Loong Kong chicken are at the heart of a broth enhanced by fish maw and mushrooms and cooked slowly to extract the maximum nutritional goodness from tender ingredients.

Boasting a moderate white pepper kick, the zestful Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White (HK$248 per person) is a comforting classic whose spices open the pores and help cool down the body on a hot day. The hot and sour soup is further enlivened by delicate Matsuba (male snow) crab meat, mushroom and silky egg white.

A Perfectly Balanced Fusion of Culinary Art and Well-being

Drawing inspiration from centuries-old Chinese culinary traditions, the new a la carte menu displays a harmonious balance of flavours and nutritional benefits featuring local ingredients and time-honored classics elevated to new heights.

Minced Chinese golden pear brings summer freshness to Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear (HK$138 per person), a sweet and umami reimagining of the traditional celebratory banquet favourite. Japanese Matsuba crab is artfully complemented by South Australian scallops, while a delightfully tangy sweet and sour sauce adds a memorable flavour profile to this creative starter that updates classic tastes for the contemporary palate.

In a novel take on a Cantonese classic, nutritious fish maw replaces endangered shark’s fin in Sautéed Shredded Fish Maw, Conpoy, Crab Meat, Egg, Spring Onion (HK$488), delivering a softer, smoother texture. This wok-fried compilation also features protein-rich conpoy and crab meat, and is coated in luxurious Ranou egg yolk from Japanese Oita Prefecture to boost its richness.

Bold Sichuan spices and the summer heat are seen as harmonious companions, with the province’s signature peppercorns working to stimulate sweating and flush out toxins. Chef Tang’s two new meaty treats, specially prepared for the season, showcase these invigorating flavours. Harnessing the synergistic effects of lamb – a “heating” protein in Chinese cuisine ­– and vibrant Sichuan spices, Crispy French Lamb Brisket, Dried Chili Sichuan Peppercorn (HK$588) is a hearty stew of 90-day-weaned lamb. The meat is cooked with peppercorns and then deep-fried, resulting in a delectable crisp yet soft textural contrast.

Upgrading the country classic of beggar’s chicken, the house-specialty Baked Chicken, Abalone, Blazei Mushroom, Lotus Leaf (HK$1,088, 24-hour advance order) is a painstakingly crafted culinary showpiece. This labour-intensive dish is enhanced by a salt-encrusted wrapping that locks in the succulent juices of the chicken, while the premium stuffing of tender abalone and aromatic almond-scented blazei mushrooms imbues the meat with a symphony of flavours.

Nourishing creations for a balanced lifestyle include Crispy Sea Cucumber, Stuffed with Minced Shrimp, Minced Pork (HK$288 per person). Beautifully tender on the inside and crispy on the outside, the healing Japanese sea cucumber – said to reduce oxidative stress and the risk of liver damage – and its mellow stuffing are presented in a striking jet-black squid-ink batter.

Harking back to the beloved 1950s-60s street snack of chewy rice flour noodles, Chef Tang crafts his artisanal Minced Squid Noodle, Crispy Pork Rind, Local-Style (HK$128 per person) of house-made minced squid noodles that develop a delightful chewiness and umami character when combined with savoury broth. Crispy pork rind provides textural contrast, creating a nostalgic dish that evokes treasured recollections of childhood.

Supplementing the new a la carte menu, two 8-course tasting menus available at dinner showcase signature dishes of the house. Suckling Pig, Minced Shrimp, Caviar; Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream; Crispy French Lamb Brisket, Fermented Bean Curd, Black Sesame Sauce; and Braised Pomelo Peel, Shrimp Roe, Abalone Sauce grace a tasting parade priced at HK$1,188 per person. Highlights of an extravaganza priced at HK$1,688 per person are Double-boiled Chicken Soup, Fish Maw, Matsutake, Coconut; Stir-fried Fresh Australian Lobster, Spicy Preserved Vegetable; Braised South African 24-head Yoshihama Abalone, Goose Web, Vegetable, Oyster Sauce; and Braised Rice, Diced Chicken, Foie Gras, Conpoy. Sommelier-selected wine pairings at HK$498 per person will enhance both menus.

Cantonese Culinary Heritage Shines in Sustainably Sourced Seafood Specialties

Cuisine Cuisine at The Mira has been recognised with the 3 Stars Food Made Good Sustainability Award and sustainability is at the core of the enticing seafood selections on the new a la carte menu. This commitment is exemplified by acclaimed Japanese abalone from South Africa carrying the prestigious Friend of the Sea certification. Diners can indulge in either Braised South African 19-head Yoshihama Abalone, Oyster Sauce (HK$1,188 per person) or Braised South African 24-head Yoshihama Abalone, Oyster Sauce (HK$688 per person), relishing the succulent texture and rich, umami-forward flavours of these expertly prepared and mindfully sourced molluscs.

MSC-labelled Steamed Cod Fillet, Pork, Mushroom, Rice Noodle, Red Date (HK$488) is a standalone highlight, showcasing the culinary team’s dedication to their craft heritage. The cod fillet is steamed to tender perfection, while hand-crafted rice noodles and fragrant pork, mushrooms and red dates instil an inviting interplay of flavours and textures.

Drawing on time-honoured culinary traditions, Chef Edwin Tang explains, “Harmony is the delicate balance of flavours and ingredients that brings our cuisine to life. Our recipes incorporate time-tested Chinese wellness principles, pairing homely, heartwarming notes with premium, sustainably-sourced ingredients to create an outstanding taste that lingers in the memory. Following the success of our nourishing spring dishes, the new a la carte menu further underscores Cuisine Cuisine at The Mira’s wholehearted and wholesome approach to modern Cantonese dining.”

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About Cuisine Cuisine at The Mira

A sophisticated modern Chinese restaurant offering the finest Cantonese and Chinese delicacies with a contemporary twist, Cuisine Cuisine at The Mira is located on the 3/F of The Mira Hong Kong. Benefitting from verdant Kowloon Park views, its sleek interiors boldly accented with emerald-green tones were masterminded by Miami-based interior-design prodigy Charles Allem of CAD International. Recommended by the Michelin Guide Hong Kong & Macau since 2012, it showcases a dining experience steeped in some of the most exacting Cantonese culinary traditions.

Rooted in the concept of harmony, authentic signature dishes carefully crafted by master chefs demonstrate the art of Cantonese cuisine while respecting the unique taste of each ingredient. The restaurant offers an extensive a la carte menu, creative dim sum a la carte, and lunch and dinner set menus which change seasonally. More than 300 wines on a list consistently recognised with the prestigious Best of Award of Excellence by Wine Spectator are paired with friendly and attentive service to complete the perfect dining experience.

3/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong

Booking enquiries: (852) 2315 5222 or dining@themirahotel.com 

Online bookings: www.themirahotel.com/hong-kong/en/dining/cuisine-cuisine/