Musings of a bon vivant in Hong Kong

Dim Sum lunch at Cuisine Cuisine

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I love dim sum. Back in London my parents and I would go to New World in Chinatown for a spot of dim sum trolley service or head to Princess Garden in Mayfair for our fix. Of course, in HK, there is no shortage of dim sum places and as such, I have been valiantly trying to visit a few different restaurants, especially a couple of the more posh joints like Lung King Heen, just to see how their dishes measure up against the likes of the more down-to-earth joints.

So hot on the heels of my WHISK dinner, I found myself going back to The Mira to try out their One -Michelin star Cantonese restaurant, Cuisine Cuisine (by invitation). Cuisine Cuisine has another branch in IFC, which I’ve yet to try, and is also a One-Michelin star. In fact the Mira branch had Two-Michelin stars back in 2011, but unfortunately it did not retain it the following year.

Cuisine Cuisine at The Mira

Cuisine Cuisine at The Mira

Cuisine Cuisine is a rather resplendent forest-emerald green inside with these dramatic suspended glass orbs hanging from the ceiling and pretty views of Kowloon Park. The modern decor with traditional hints is very much a reflection of their menu which serves traditional fare with contemporary twists. The day I went, I was sampling their re-introduced All You Can Eat Dim Sum, which at $248 (+10%) per person, is terrific value, if your stomach is as big as your eyes. This is only available Monday to Friday, excluding public holidays between 11.30am till 2.30pm, so if you can escape from work then make the most of it!

We started with the crispy taro puffs with diced chicken and foie gras which were light and airy with hints of foie gras (not strong enough for me!) Stir-fried turnip cakes in X.O. Chili sauce was excellent; their X.O. sauce enhanced the fried turnip beautifully and made it difficult to tear my chopsticks away from each morsel. Their steamed wild mushroom and black truffle dumpling with a pop of colour from the melon inside, was fragrant and quite delicious, a well-executed vegetarian dim sum dish.

Crispy taro puffs with diced chicken and foie gras

Crispy taro puffs with diced chicken and foie gras

Stir-fried turnip cakes in X.O. Chili sauce

Stir-fried turnip cakes in X.O. Chili sauce

Steamed wild mushroom and black truffle dumpling

Steamed wild mushroom and black truffle dumpling

The xiao long baos and steamed dried scallop with shrimp and vegetable dumplings were good but standard fare, but I was happy to note that the skins in the xiao long baos were not overly thick- I lost some precious soup from over-zealous picking up!

Xiao Long Bao

Xiao Long Bao

Steamed dried scallop with shrimp and vegetable dumpling

Steamed dried scallop with shrimp and vegetable dumpling

The mini steamed sponge cakes with black sugar were wonderfully warm and bouncy and not too sweet. The pop-in-your-mouth portions are a little dangerous, but as its an All You Can Eat, you can always order more! I loved the cheung fan or steamed rice flour rolls with BBQ pork which was quite succulent and had the occasional, but not too much crispy fat- a happy contrast to the plain but smooth rice rolls flavoured with soya sauce. Crispy glutinous rice dumplings with diced pork were also scrumptious and thankfully not too heavy or oily as these can have a tendency to be. No dim sum lunch is complete without char siu bao (steamed barbecue pork bun), and theirs was fluffy and soft, yielding easily to my fingers prying the bun open to reveal glistening BBQ pork.

Steamed sponge cakes with black sugar

Steamed sponge cakes with black sugar

Crispy glutinous rice dumplings with diced pork

Crispy glutinous rice dumplings with diced pork

IMG_6922

Steamed rice flour rolls with BBQ pork

Steamed rice flour rolls with BBQ pork

Char siu bao

Char siu bao

Greedy guts we may be but it is surprising how your brain thinks you can eat so much more dim sum than you can in actuality. We ended up with just about room to spare for three sweet dim sum dishes. Their delightful egg tarts, piping hot when they emerged from the kitchen and filled with sugary custard goodness. Their yellow centres wobbled happily at me and were devoured with gusto. The coconut and osmanthus pudding was not a headlining dessert, but being chilled and light in flavours, was a clean-tasting bite to refresh the palate. The mango cream and sago pudding was by far the best, cooling and sweet yet tangy.

Mango cream and sago pudding

Mango cream and sago pudding

Coconut and osmanthus pudding

Coconut and osmanthus pudding

Egg tarts

Egg tarts

Dining at Cuisine Cuisine can be an elegant affair, though there is also quite a nice, laid-back atmosphere, with service running like clockwork and high quality dishes rolling out and helping patrons to roll out of the restaurant themselves, stuffed to the rafters with food. Don’t stroll in wearing flip flops but otherwise you can have a relatively casual meal whilst enjoying the polished surroundings.

Chopstixfix rating: 3.5/5

$$$-$$$$$$$$$$

Cuisine Cuisine at The Mira, 3/F, The Mira Hong Kong,118 Nathan Road,Tsimshatsui /cuisinecuisine@themirahotel.com /+852 2315 5222

This was a tasting by invitation by The Mira Hotel- many thanks for the kind invite. Interior photo courtesy of The Mira. 

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Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

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