Traditional and contemporary Cantonese cuisine prepared by award-winning chefs awaits the discerning diner at the recently opened Cuisine Cuisine at The Mira. Set against elegant décor and lubricated by some of the world's finest wines, Cuisine Cuisine at The Mira is a unique, remarkably modern dining experience steeped in some of the most demanding Cantonese culinary traditions.

It is this combination of the modern and the traditional that truly makes this restaurant stand out from the crowd. Not only can you indulge in traditional dishes that are becoming more and more difficult to find, you can also experience innovative creations that you will not come across anywhere else in Hong Kong. 

Signatures Abound

The menu at Cuisine Cuisine at The Mira is extensive and features pages devoted to beloved and indulgent traditional ingredients such as Shark's Fin, Bird's Nest, Live Seafood and Abalone. One of the signature dishes is the Braised Whole Dried Abalone "Yoshihama" in Oyster Sauce (18 heads). Dried Abalone from Yoshihama (Japan) is considered to be the finest in the world and the lengthy preparation and care ensure that the abalone has an exquisite texture and taste.

In addition to signature dishes the menu also highlights Chef's Recommendation, and two from the appetiser section are Sauteed Diced US Beef Short Ribs with Garlic, and Grilled Eel tossed with Osmanthus Sauce. Both dishes will tease the taste buds with their superb flavours and are a perfect beginning to the meal.

Alternatively one of the speciality soups is another way to begin, depending on your appetite. One recommendation is the Double-Boiled Fish Maw in Black Mushroom Soup with Conpoy. Double boiling is process that involves the slow simmer of the soup inside its own container that is placed in the pot of water. This special Cantonese process ensures that none of the nutrients, or essence (chi), of the soup's ingredients is lost in the cooking process. It is also said that a double boiled soup maintains its temperature for longer when served. This version will not disappoint. Expertly seasoned with enough fish maw to tantalise, served in an excellent superior broth with its notes of mushroom and dried scallop. 

Classic Dishes

Another dish that has quickly become a favourite of regular diners is the Peking Duck. The ducks are sourced from Dongguan and unlike their Beijing cousins are not forced feed, so are less fatty and more flavourful. A sign of the restaurant's modern take on Cantonese cuisine is the pancakes that come with the duck. There are three types: traditional wheat pancakes, spinach and ginger, and carrot and garlic; adding variety to the experience. Expertly carved table-side the large pieces of unctuous and intensely flavoured duck are served with finely sliced chilli, spring onion, ginger, turnip, cucumber and plum sauce. The chilli and ginger in particular are a good counter to the oil within the wonderful crispy duck skin.

No Cantonese meal is complete without seafood, and Cuisine Cuisine at The Mira has an extensive selection to choose from, including the signature Sauteed King Prawns. Called crystal prawn balls in Cantonese because of the translucent appearance, this famous dish is not always easy to find but is a must-try. The prawns are almost the size of a small crab and undergo an intricate preparation to ensure that they have a certain texture, and are a real treat to eat.

Also of note is the Pan-Fried Filet of Sea Bass in Soy Sauce. The succulent fish is outstanding for two reasons: the skin of the fish is crispy providing textural contrast, and the soy sauce used is made from the first pressing, which is considered to be superior.

Modern with Traditional Roots

Modern and unexpected touches abound in the menu and this can be experienced in the Fried Rice from the Chef's Recommendations. In addition to barbecued pork and conpoy it also contains delicately pan-fried foie gras that is tossed into the fragrant rice at the last second of the cooking process for a truly decadent fried rice.

There is also a seasonal menu devoted to white truffle, perhaps the first time that any chef has been innovative enough to use this delicacy as part of Cantonese cuisine. Two examples are: Sautéed Prawns with White Truffles and Milk in Egg White; and Braised South African Abalone with White Truffles in Oyster Sauce. 

Desserts have also been given a contemporary twist. The Pan-Fried Milk Rolls with Hawthorn Fruit are a play on pancakes, yet the hawthorn keeps this light and unusual dessert firmly rooted in Cantonese tradition. 

Even the revered art of dim sum has been reinterpreted by the restaurant's master chefs. For example Taro Ball with Foie Gras, Shrimp Dumpling with Gold Leaf, and Shrimp and Pork Dumpling with Abalone, to name just a few.

Finally, the seasonal Hairy Crab menu also contains a few surprises, such as the Sautéed Egg White with Hairy Crab Roe. The exquisite presentation (above) clearly demonstrates that Cuisine Cuisine at The Mira is no ordinary Cantonese restaurant.

Elegance and Perfection

The elegant interior also reflects the combination of the classic and the modern. Created by Miami-based interior designer Charles Allem, the interior features calming tones of browns and greens, with large tables and plush furnishings, including intimate semi-circular banquettes. The large space between tables provides a sense of privacy for diners. Even the menus have a designer-touch, especially the stunning glass inspired cover of the à la carte menu. The real show-stopper is the lighting. Hundreds of individually strung clear crystal balls hung at different levels create a striking, yet relaxing art piece.

This attention to detail has also been carried over to the private rooms and the wine tasting counter, where a selection of over 200 premium wines can be sampled. An expert sommelier is on hand to help you make the perfect pairing choice; and uniquely, all wines have been chosen because of their ability to marry with Cantonese cuisine, reflecting the restaurant's commitment to an authentic gourmet experience. There is also a range of Chinese wines and teas. From the interiors, to the menu, to the artful creation of dishes, no detail has been spared in setting the tone for the perfect dining experience.