"WHISK serves simple luxury food, a menu people can understand," notes chef Justin Quek, the master chef from Singapore explaining the concept behind the latest addition to revamped lifestyle hotel, The Mira Hong Kong. Adding, "WHISK is a hotel restaurant. It serves reasonably priced luxury dining for locals and tourists alike."

WHISK sits on the fifth floor, directly above its contemporary Cantonese sister Cuisine Cuisine at The Mira. From the entrance, diners are greeted by a stunning galactic display of hanging glass orb lights alongside the ample windows, a feature which also serves to illuminate Cuisine Cuisine at The Mira; both the brainchild of Miami-based interior designer Charles Allem. The décor of WHISK, like the cuisine, is modern, with art-deco touches and an overall intimate feel. 

The Classic Menu

According to the talented Chef Justin the majority of WHISK dishes are Justin Quek ("JQ") classics, familiar items diners may recognise from previous stints at one of his other current enterprises in Taiwan and previously Shanghai and Singapore. Chef Justin's gastro history reaches even further afield, however, having trained under Michel Roux Junior at Le Gavroche and England's Waterside Inn, as well as with maestros Roland Mazere and Jean Bardet,   

At WHISK, the menu is a balanced one, satisfying carnivores, seafood-lovers, pasta-holics, vegetarians and sweet-tooths alike. Choices are, refreshingly, not overwhelming, but Chef Justin reveals that the menu will be constantly evolving, as the kitchen staff get more and more familiar with the signature JQ style.  All dishes are classic French, some with hints of Asian influences, but all squarely in the fine-dining tradition, albeit it much more relaxed, contemporary surrounds.  

Ingredients are all chosen directly from the source; either locally, or from butchers and fishmongers in Europe, Australia, the US, or wherever they are in season. Without a middle-man, Chef Justin can simultaneously lower the cost of the dish (which gets reflected in a very reasonable menu price), and highlight WHISK as the only restaurant where these dishes are available in Hong Kong. 

The wine list is sensible and practical, with a selection that could be described as "a little something for everyone" bolstered by an in-house sommelier to guide with wine-pairing. The wines by the glass are reasonably priced, and the servings generous. 

A Memorable Meal

Scallop Carpaccio is a great way to kick-start a meal at WHISK. It sounds light, but the flavours are complex with the use of truffle salt, paprika and konbu (kelp). The parmesan cheese crisps give an added dimension to the smooth-as-silk scallop meat. The scallops have a fresh taste, and a flavour of umami that develops as all the ingredients explode in the mouth.

This can be followed by a palette-cleanser - a gourmet salad. The salad comes with camembert toast that is so delicious you'll be wishing they would serve double portions. But, thank your lucky stars that you made room for the rest. 

Next up, Tomato Consommé with Prawn Tempura. The clear soup contains no sediments whatsoever, and the flavour of the tomatoes has been described by diners as phenomenal. To get the clarity and essence requires a large amount of laborious work in the kitchen (on average taking three days to achieve this). What is impressive is the powerful taste of the soup, with the potency of a beef consommé. The prawn provides a good contrast in flavour and texture to the soup.

Extending the seafood direction, you might wish to try the Lobster Tagliatelle. The pasta is always perfectly al dente, and the lobster has been said to be obscenely fresh, but the sauce is the star of the dish; it is rich in body, but very simple and not too heavy in taste. It is made from the oil of the lobster, with some light Asian spices and herbs added. Delicious!

One of Chef Justin's most famous signature dishes, Suckling Pig with Red Wine and Spice Sauce, should not be missed. A hard dish to describe, it is a cross between a roasted suckling pig from Spain (the way the meat is served), and an Asian version from Cantonese restaurants (the sauce, with the use of five spice powder). The skin is exceptionally crispy, and it gives the dish that extra oomph.

A lighter, but equally delicious dish is the Supreme of Chicken Breast. The texture of the meat is oh-so-tender, using a slow-cooked method (sous-vide), with all the juices and sauces locked in a bag with the meat, cooked at a low temperature. A very delightful (and deceptively healthy) dish.

A Sweet Finish

For a dessert of heavenly proportions, the Mont Blanc hits the sweet spot. Imagine a crunchy, slightly flakey tube filled with smooth chestnut mousse. It's your basic chestnut dessert kicked up several notches. It is fun to eat because you dig your spoon/fork into the tube to break it and the crackling sound makes it all the more appetising. 

Another is the Floating Island. The delicious and interesting dessert looks like a really dense white log but is one of the lightest desserts you will have ever tried; it is as light as air. It is decadently served with white truffle Anglaise, and combined with the caramelised rice puff and hazelnut praline it is a light, creamy, crunchy, and delicious end to the meal. 

Knowledgeable Service, Private Spaces

The team at WHISK have received extensive training and are very well-informed about the menu. Diners who like to know about the ingredients that make up dishes will appreciate the knowledgeable touch, by a team that can describe individual ingredients used, and each dish's composition, without flaw.

WHISK boasts three private rooms, with the largest: the Chef's Table overlooking both verdant Kowloon Park on one side, and the light feature at Cuisine Cuisine at The Mira at the other. Opposite is a  window giving full view of the kitchen's activities (the one-way glass also ensures maximum privacy) and diners can get a running commentary from Chef Justin or his peers, while they cook menus tailored to individual guest tastes. The other exceptional space is the al fresco terrace garden on the same floor as WHISK. Comfy lounge chairs provide a relaxed al fresco option, ideal for wandering out with a premium cigar and a glass of your favourite vintage.