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Cuisine Cuisine at ifc
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Address:
Podium 3, ifc mall, Central
中環國際金融中心商場P3 - Telephone: 2393-3933
- District: Central
- Cuisine: Chinese Guangdong
- Website: View
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
- China Union
- Opening Hours: M-F 12:00-14:30, 18:00-22:30, Sa-Su & Ph 11:00-15:00, 18:00-22:30
- Nearby Parking: Yes
- Valet Parking: No
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 300
- Can accommodate large group: No
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
Sautéed Assorted Seafood on the Fish Boat; Braised Whole Abalone on Fresh Mushroom and Vegetables; Sautéed Crystal King Prawn
Vegetarian Dishes
Braised Turnip Ring filled with Supreme Vegetables; Steamed Sliced Bean Curd with Assorted Mushrooms; Baked Assorted Mushrooms with Mashed Taro in Organic Pumpkin
Signature Drinks
With more than 150 selected wines from around the world, and a drink menu with a wide range of classic and contemporary cocktails, for sure you will find a drink to please your taste... The wine list proposes a superb selection of new world (New Zealand, Australia, U.S.A. and Chile) and old world wines (France, Italy, Spain, etc.), plus a good selection of champagnes, starting from a moderate price to the finest of the world, caters for every single palate.
Restaurant Ambiance
Traditional patterns and colour are captured and fused on a contemporary backdrop, and oriental aspects are seamlessly blended with occasional modern furniture, complementing the sense of sophisticated spaciousness.
Articles
3 April 2009
03.04.2009
Thai Lunch Buffet, Boca’s Brunch, Cuisine Cuisine’s XO Sauce, The Pawn’s Charity Drive, Peking Duck Three Ways, Aspasia’s New Menu
Meet your Makers – Executive Chef Kam Sing Chan and Master Chef Yuk Lam Lee, Cuisine Cuisine
10.11.2008
Together Chef Kam Sing Chan and Chef Yuk Lam Lee have over 70 years experience, which they are showcasing at upscale Cantonese restaurant Cuisine Cuisine.
Decadent Dining - Cuisine Cuisine at ifc
10.02.2010
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.
12 October 2009
12.10.2009
Hairy Crab Selection, Spoon's Evolution, Union J's Set Dinner, 15-Seat Nagomi Opens, German Fare
Hairy Crabs for Lazy People
13.10.2011
It is tradition for Shanghainese to go for hairy crab dinners when the temperature drops, but it seems like us Hong Kongers are even more fanatic about these crustaceans. Every year, hundreds of thousands if not millions hairy crab fans look forward to October when these bright orange delicacies are in season. The anticipation of cracking open a crab to see how fatty it is, the feeling of having the thick gelatin-like male roe engulfed in one's mouth, and the satisfaction one gets when sucking the delicate sweet meat through the claws and legs are just a few reasons we love hairy crabs.
Lunar New Year Puddings 2012
11.01.2012
Kung Hei Fat Choi!
17.01.2012
Chinese New Year is the longest and most important festivity in the Chinese lunar calendar. Regional customs and traditions concerning the celebration vary but most of them share the common theme of bringing luck to the family in the coming year, and wishing loved ones a prosperous year ahead. While many people today may not believe in the do's an don'ts of Chinese New year, these traditions and customs are still practiced by a lot of families. For example, the entire house should be cleaned before New Year's day. Sweeping or dusting must not be done on New Year's Day for fear that good fortune would be swept away!
Reviews
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Well executed Cantonese
JOng | Sep 5 2010
Despite the sheer number of Chinese restaurants of similar standard in Hong Kong, the impressive view of our Victoria harbour is reason enough to choose this IFC mall outlet. The food is fairly standard but well executed and beautifully presented.
The attentive waiters and waitresses who are helpful and make great suggestions. Pricing reflects the location in Hong Kong's financial centre.
The bartender is fantastic so do arrive early to enjoy a cocktail before dinner. Expensive but is a happy start to an enjoyable meal.- How much did you spend?
600 pp - Overall Rating
Good
- How much did you spend?
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the mastery of Lee Yuk-lam
Peech | Jan 31 2010
We came here two years ago for a previous round of annual dinner, and the menu tonight would look very familiar. This is because once again we requested the presence of Chef Lee Yuk-lam, who kindly cooked his specialties for us in his separate kitchen at the restaurant.
Stir-fried fresh lobster (油泡龍蝦球) - actually I wasn't very happy with this, as the lobster was a little overdone. The chunks were just too big.
Stir-fried shark's fin with bean sprouts and egg (桂花炒魚翅) - now this was the shit... I don't normally eat shark's fin, and would usually offer my portion to someone else, but not tonight. Not for this awesome dish. The thick strands of fin was fried with bean sprouts, yellowed chives (韭黃), crab meat and egg. Fragrant and absolutely delicious. Wanna see me inhale a dish? Just send me some of this...
Traditional braised assorted snake soup (正宗太史五蛇羹) - I've gotten used to having snake soup since our dinner here 2 years ago, so this was thoroughly enjoyable. I definitely felt the heat emanating from my body after finishing the soup...
Stewed whole "Yoshihama" abalone with goose web in premium oyster sauce (二十五頭原隻皇冠吉品鮑魚炆鵝掌) - very delicious and soft abalone, in a really yummy sauce. The goose web was also very, very good.
Braised Back Fin of Giant Grouper (生炆龍躉翅) - aaaaahhhh... giant grouper again. The dish looks really impressive when served, with the collection of back fins arranged together. Loved this dish, as the fin was deep-fried then braised, and retains that delicious flavor that can only come from frying... Flavors were enhanced some very thin strips of ham.
Deep-fried crispy chicken with garlic (蒜香脆皮雞) - skin was crispy and perfect, and a little bit of garlic never hurt anybody... The meat can be a little salty sometimes, but that's OK.
Stir-fried glutinous rice with assorted preserved meat (生炒糯米飯) - this has got to be the best stir-fried glutinous rice I've had in a long time, beating out even my regular favorite at Fook Lam Moon (福臨門). The tiny bits of liver sausage (潤腸) were so full of flavor they dominated, but that's OK by me! Can I take 3 orders to go, please?
We finished with sweetened red bean soup with dumplings (紅豆沙湯丸), with the usual black sesame filling inside the glutinous rice balls. A perfect way to cap a pretty perfect meal.
original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/01/90-chateauneuf-du-pape-horizontal.html- How much did you spend?
1600 - Overall Rating
Good
- How much did you spend?
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Food here is better than you think
Peech | May 20 2009
Yes, the char siu is good, and a better deal than Lei Garden next door. With master chefs in the kitchen, this place can actually impress - especially when you pre-order off-menu items.
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consistently good
888foodie | May 18 2009
master chefs at work, the dim sum is authentic yet creative and modern. Uber tender char sui and perfectly cooked seafood dishes...they even make their own XO sauce.