Savor the latest creations at Cuisine Cuisine by Executive Chef Tang of The Mira
The new dishes focus on harmony and wellness.
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Cuisine Cuisine at The Mira, a Michelin-recommended restaurant, has introduced a new a la carte menu by Executive Chef Edwin Tang. The menu focuses on harmony and wellness and features sustainably sourced and locally grown seasonal produce.
Central to Chinese culinary tradition is soup, and Chef Tang’s new menu highlights this with three exquisite options: Steamed Winter Melon Seafood Soup, Double-boiled Chicken Soup with Fish Maw, Matsutake and Coconut, and Hot and Sour Soup with Matsuba Crab Meat. Other standout dishes are Deep-fried Crab Claw with Scallop and Minced Shrimp, Sautéed Shredded Fish Maw with Conpoy and Crab Meat and Crispy French Lamb Brisket with Sichuan Peppercorn.
Source: Cuisine Cuisine
Two eight-course tasting menus are available at dinner, featuring signature dishes like Suckling Pig with Minced Shrimp and Caviar and Braised South African Yoshihama Abalone, while sommelier-selected wine pairings are also available and definitely recommended.
Cuisine Cuisine at The Mira is committed to sustainability, using ingredients like Friend of the Sea-certified South African abalone. Chef Edwin Tang explains, “Harmony is the delicate balance of flavors and ingredients that brings our cuisine to life.”
Quick facts
- Where – 3/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui
- When – Monday to Saturday, 11:30 a.m. - 2:30 p.m. and 6 - 10:30 p.m.; Sunday, 10:30 a.m. - 3 p.m. and 6 - 10:30 p.m.
- Price – $$$
- Phone – +852 2315 5222
- Website
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