Musings of a bon vivant in Hong Kong


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Dim Sum lunch at Cuisine Cuisine

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

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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

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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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WHISK yourself into a gluttonous frenzy

My half year resolution is to explore Kowloon side a bit more, specifically the food, but the vastness of the area and the sheer number of restaurants and cafes and dai pai dongs has me in a tizzy and at a loss of where to start. But, one must start somewhere, and I am fortunate to have a food loving and romantic other half to take me out on date nights, and one such evening I found myself being taken to the Michelin-recommended WHISK at The Mira in TST.

WHISK

WHISK

The Mira is smack bang in the middle of the heavily built-up shopping area of TST and is not lacking in amenities with the Mira Mall next door and six places to wine and dine at. The Mira was yet another another place on my hit list that…I hadn’t quite hit until yours truly got WHISKed there, (haha, I love puns),and low and behold I found myself travelling up a lift and trying to get out of the wrong lift door, confusing, lift malarky(!) and gazing at plush, crop circle-centric carpets and admiring the twinkling lights of an impressive chandelier. WHISK, a contemporary European restaurant, is edgy but stylish, especially in the evening where diners are bathed in candlelight. The ambience is quite lovely but not too stuffy and reserved, paving the way for a casual yet elegant experience.

WHISK Interior

WHISK Interior

Their a la carte menu has a good range of starters, mains and grill selections, which are all mouth-watering to read but a new addition is their degustation menu Voyage 2.0, which allows for 5, 6 or 7 ‘culinary stopovers’ in European gourmet destinations, (HK$820, HK$960 and HK$1,280 respectively). The menu explores a variety of dishes influenced by Scotland through to Finland and looks quite exciting, though we did not try it that night.

We decided instead on starting with their Celebration Starter of Pork Belly Carpaccio, Beef Tongue, Duck Confit with Apple & Foie Gras for 2 people. This rather extravagant looking platter was a delicious if quite rich beginning to what would be a meat heavy main course, but as voracious carnivores it didn’t matter one iota. The foie gras was beyond smooth and the pork belly carpaccio was wafer thin and oddly went well with the duck confit and apple medley, even if it was a pastiche of meats!

Celebration Starter

Celebration Starter

My other half can’t resist Suckling Pig if he sees it on the menu, so he naturally went for that. I, on the other hand, opted for the 200g Wagyu Chuck Flap from Spain. The presentation is extremely simple, nothing more than the meats arranged in the middle of an expansive plate with no adornments save a sprig of foliage. We did, however, order side dishes of mashed potato- heavenly velvety and green beans which were unfortunately overpowered by a heavy dose of ginger. My Chuck Flap was a beautiful hunk of meat, some parts more rare than I would normally like, but with my black pepper sauce, all was dandy and the Suckling Pig was succulent and flavoursome, the skin perfectly crisp. I was starting to get meat sweats at the end of my chuck, I think I am losing my carnivorous edge!

Suckling Pig

Suckling Pig

Chuck Flap

Chuck Flap

By this point we were full to bursting but we noticed that they have a Flaky Apple Tarte served with Vanilla and Almonds for 2 people and we could not resist. This gorgeous, flaky, tarte was spectacular and arrived in a hot, shallow pan which fed the eyes in its almond and sugar dusted glory and, I fell in love. The sweet apple aroma hits you first, then with that first bite of the tarte and the creamy vanilla ice-cream melting and mixing with the light pastry and sugary delights, you enter dessert heaven. This is the apple tarte I had been searching for in HK. Sublime.

Flaky Apple Tarte

Flaky Apple Tarte

Sweet things to finish

Sweet things to finish

So there ended our night, tummies happy and smiles from me towards my beloved. The service was stellar, with very helpful staff and more importantly cheerful dispositions! We did not have any wine, but if you want to have a tipple, then there is no shortage of wines to choose from with some good vintages at reasonable prices. Otherwise you can go to Vibes next door and indulge in a cocktail or two! If lazy lunches are more up your street, you can check out their Sunday free-flow champagne brunch.

Chopstixfix rating: 4/5

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WHISK, Level 5, The Mira Hong Kong, 132 Nathan Road,Tsimshatsui, Kowloon, Hong Kong, Opening Hours: 12:00 noon – 2:30 pm and 6:00 pm – 11:00 pm (Tuesday – Saturday)/ 11:00 am – 4:30 pm (Sunday) / Closed on Monday. Tel: +852 2315 5999

(Apologies for the poor quality of my photos, I left my camera at home! But many thanks to The Mira for their pretty interior pics!)