Award-winning restaurant, Cuisine Cuisine at ifc, another Miramar Group restaurant, offers guests the best of Canton in elegant and contemporary surrounds with impeccable service. Diners are always impressed by the surprising combination of traditional and nouvelle Cantonese cuisine along with one of the best wine selections in Hong Kong.

The restaurant prides itself on the secret recipes created by its master chefs, one of which is legendary among the city's tycoons. The use of premium ingredients, homemade sauces, organic produce and the daily supply of seafood further cements its reputation as one of the city's best for Cantonese cuisine.

Signature Start

When dining in any restaurant for the first time one of the best decisions is to choose the signature dishes. Signature dishes showcase the talents of the chefs and give the diner a clear understanding of the restaurant's strengths.

At Cuisine Cuisine a signature appetiser is the Honey Glazed Barbecue Pork. A contender for the tenderest Char Sui in town, the velvety pork has an excellent texture and a sweet finish. It pairs perfectly with Ostertag Riesling Grand Cru Muenchberg 2006 (Alsace, France) with its complementing body and sweetness.

At this time of year Traditional Braised Assorted Snake Soup is a perfect way to follow the preceding dish. Snake soup is considered good for warding off the cold, providing inner warmth and some say instilling spiritual powers to ward of evil. And, at Cuisine Cuisine it tastes great too. A signature dish of master chef Yuk Lam Lee, who came out of retirement to join the Miramar Group after having worked for more than 30 years at a top bank cooking for the city's fat cats and celebrities. The soup is authentically passed on from the late Qing Dynasty Tai Shi minister-cum-scholar Jiang Hongyan (1864-1952). Chef Lee continues his mission to preserve the recipe and ensures the correct cooking time and the skilful preparation and slicing of the snake. The rich soup is instantly fortifying containing five snake varieties, sliced mushroom, chicken, black fungus, fish maw, bamboo shoot and a number of secret ingredients. It is served with chrysanthemum petals (for sweetness), coriander (for freshness), lemon leaf slivers (for sour and fresh notes), and Chinese crackers. The variety in textures and flavours, and an individualised experience of combining the condiments as you desire, ensure that this soup is an unforgettable experience. 

Impressive Seafood

Another memorable choice is Braised Whole Abalone on Fresh Mushroom and Vegetables. A tender, young abalone sits atop seasonal vegetables (currently dao mui - pea leaves) and rests on a slice of king oyster mushroom (also known as almond abalone mushroom as it has a similar texture to abalone). The combination of flavours and textures complement and contrast at the same time and marry together in an ethereal way. The fruit forward Martinborough Pinot Noir Te Tera 2008 (Martinborough, New Zealand) is an ideal accompaniment for this elegant, flavourful dish with depth and complexity to match the abalone and the sauce.

Continuing the seafood path a must-try is the Sautéed Assorted Seafood with Preserved Shrimp Paste on a Fish Boat. Another dish that clearly demonstrates the expert techniques and skills of the chefs with its combination of sauteed and deep-fried elements that must all come together perfectly at the same time. Sailing on a sea of green (asparagus) the boat's hull is made from deep-fried fish fillet and its sail is made from deep-fried baby whitebait. In it rests magnificently tender, yet with bite, seafood, including prawns, scallop and sea whelk with hints of preserved shrimp paste in the sauce. Such an impressive dish deserves an impressive wine, for example the wonderful rosé Chateau d'Esclans Whispering Angel 2007 (Cotes de Provence, France).

No Ordinary Fried Rice

Steamed Assorted Vegetables stuffed in Bamboo Fungus is a visually enticing vegetable dish that tastes as good as it looks. Delicately placed inside the bamboo fungus is tofu skin, carrot, and Japanese turnip, mushroom, plus choi sum with hints of ginger. A light, fresh dish that almost acts like a palate cleanser. 

No Chinese meal is complete without rice and at Cuisine Cuisine the restaurant is known for its Fried Assorted Grain Rice with Diced Conpoy, Diced Turnip, Vegetables, and Egg White. Five rice varieties combine together with the previous ingredients with touches of sweetness from wolfberry, pine nuts and pumpkin seeds. The dish is both delicate and complex as is the Vina Aquitania Lazuli 2002 (Maipo Valley, Chile) that the expert sommelier recommends for this course.

Canton at its Best

If you have room you may want to sneak in two other signature dishes: Braised Shark's Fin with Crab Claw on a bed of Steamed Egg White, and Sautéed Crystal King Prawns.

Two desserts that reflect tradition, yet done in a modern, playful way are Purple Rice Glutinous Dumpling filled with Blueberry, and Chilled Coconut Roll filled with Mango. Both are light desserts that you can always find room for and are a sweet end to a memorable meal.

For authentic, memorable Cantonese dine at Cuisine Cuisine.