Cuisine Cuisine at The Mira has launched an exceptional new a la carte menu under the expert guidance of Chef Edwin Tang, renowned for his mastery of Chinese culinary arts.
This latest offering embodies the essence of traditional Chinese cuisine while embracing modern culinary trends and sustainability practices.
Chef Tang and his team have meticulously curated each dish to showcase premium, locally-sourced ingredients that highlight Hong Kong’s vibrant food culture.
Savoury Soups: Crafted with Precision and Care
The cornerstone of Chinese gastronomy, soups at Cuisine Cuisine are not merely dishes but expressions of culinary craftsmanship. Chef Tang’s repertoire includes a trio of soups designed to invigorate the palate and nourish the soul.
Steamed Winter Melon Seafood Soup stands as a testament to Cantonese culinary finesse. Priced at HK$398 per person, this delicacy features a light, refreshing broth that harmoniously blends aged chicken, pork, and premium Jinhua ham.
The star of the dish, a whole steamed winter melon, imparts a subtle sweetness that complements the richness of the broth. Enhanced with a luxurious crab claw, this soup is a true gastronomic delight, perfect for discerning diners seeking a taste of tradition with a modern twist.
In contrast, Double-boiled Chicken Soup, Fish Maw, Matsutake, Coconut (HK$368 per person) offers a sophisticated interplay of flavours and textures. Served within a Thai coconut, this soup showcases silkie chicken and Loong Kong chicken, prized for their tender meat and rich flavour profiles.
The addition of fish maw and Matsutake mushrooms not only enhances the nutritional value but also elevates the broth to new heights of complexity. Slow-cooked to perfection, this soup encapsulates the essence of comfort and refinement, making it a standout choice for those seeking a wholesome dining experience.
Art and Wellness: Elevating Culinary Traditions
The menu at Cuisine Cuisine goes beyond mere sustenance; it is a testament to Chef Tang’s dedication to culinary artistry and well-being. Each dish reflects a careful balance of flavours, textures, and nutritional benefits, inspired by centuries-old Chinese cooking techniques.
Creative Starters with a Modern Twist offer a tantalising glimpse into Chef Tang’s innovative approach to traditional Cantonese cuisine. Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear (HK$138 per person) exemplifies this philosophy, blending Japanese Matsuba crab and South Australian scallops with minced Chinese golden pear.
The result is a dish that marries sweetness and umami, enhanced by a tangy sweet and sour sauce. This starter not only satisfies the palate but also introduces diners to a reimagined classic that pays homage to the richness of Cantonese culinary heritage.
In a nod to sustainability and culinary innovation, Sautéed Shredded Fish Maw, Conpoy, Crab Meat, Egg, Spring Onion (HK$488) offers a contemporary twist on a traditional favourite. Here, nutritious fish maw replaces endangered shark’s fin, ensuring a dish that is both ethical and delicious.
Combined with protein-rich conpoy and crab meat, and garnished with silky egg and fresh spring onions, this dish embodies the essence of Cantonese cuisine,bold flavours, exquisite textures, and a commitment to sustainable dining practices.
Culinary Showpieces: Celebrating Tradition and Creativity
Chef Tang’s commitment to excellence is further showcased in the Baked Chicken, Abalone, Blazei Mushroom, Lotus Leaf (HK$1,088, 24-hour advance order). This labour-intensive dish is a feast for the senses, featuring tender abalone and aromatic blazei mushrooms wrapped in a salt-encrusted chicken.
The lotus leaf wrapping not only enhances the dish’s aroma but also locks in the natural juices, resulting in a succulent and flavourful culinary masterpiece. Perfectly balanced and exquisitely presented, this dish is a testament to Chef Tang’s culinary prowess and dedication to creating memorable dining experiences.
At Cuisine Cuisine, sustainability is not just a trend but a core principle that guides their culinary choices. Dishes like Braised South African 19-head Yoshihama Abalone, Oyster Sauce and MSC-labelled Steamed Cod Fillet, Pork, Mushroom, Rice Noodle, Red Date highlight the restaurant’s commitment to responsible sourcing and environmental stewardship.
Each dish is crafted with care, ensuring that diners can indulge in premium seafood with a clear conscience.
Chef Edwin Tang on Culinary Philosophy and Innovation
Chef Edwin Tang encapsulates his culinary philosophy, stating, “Harmony is the delicate balance of flavours and ingredients that bring our cuisine to life. Our recipes honour time-tested Chinese wellness principles while embracing innovation and sustainability. We aim to create dishes that not only delight the palate but also nourish the body and soul.”
In conclusion, Cuisine Cuisine at The Mira epitomizes the pinnacle of Cantonese culinary excellence, where tradition meets innovation and sustainability. Chef Edwin Tang’s new a la carte menu is a testament to his dedication to crafting dishes that not only tantalize the taste buds but also celebrate the rich heritage of Chinese cuisine.
From savoury soups that showcase meticulous preparation to creative starters that reimagine classic flavours, each dish reflects a commitment to quality, flavour, and ethical dining practices.
As diners embark on a culinary journey at Cuisine Cuisine, they not only indulge in exquisite dishes but also support a philosophy that values local ingredients, sustainability, and the artistry of fine dining.
