Reviews

• 

  Surprisingly ordinary

  smtam | Oct 24 2011

  The Mira, a destination with a glamorous make over, housed the supposedly extraordinary French restuarant Whisk. With a lot of expectations, we went to dinner last night expecting a fine cuisine. Instead, we received an ordinary meal that I would describe as dishes presented by reality cooking show contestants. My smoke salmon and main dish's mushroom garnish were overly salty. The cod is something I can easily re-create at home. The best thing I ate was the Petite Fours that came with my coffee. Thank goodness for the coupons and discounts we used to balance this experience. The service and ambiance were exceptional though if that makes a difference to anyone.

  • How much did you spend?
    2800 for 5
  • Overall Rating
    OK

  

  

  
  • Food 4
  • Service 8
  • Ambiance 7
  • Price 4

• 

  Quick lunch

  Goodiegal | Sep 27 2011

  Ingredients were very fresh and some dishes were interesting and others a bit avarage. Service was rushed. Didn't bother me as we were there for a quick lunch but it would not be acceptable if I were there for a nice dinner.

  • How much did you spend?
    800
  • Overall Rating
    OK
  • Food 8
  • Service 8
  • Ambiance 8
  • Price 3

• 

  Delightful Sunday brunch

  DPDdweller | Sep 25 2011

  We had no reservation but were seated in comfy chairs which overlooked the Chinese restaurant. Champagne was served continuously throughout the meal. Buffet style starters include caviar, snow crab legs and other fresh seafood.

  • How much did you spend?
    800
  • Overall Rating
    Good
  • Food 8
  • Service 8
  • Ambiance 9
  • Price 3

• 

  Sunday brunch

  gourmetwife | Aug 21 2011

  Not a lot of choices but all good quality, worth a try. In addition to the choices at the buffet tables, you can also order eggs in any style you want. On top of that there are a few "all-you-can-eat" main courses!

  • How much did you spend?
    700
  • Overall Rating
    OK
  • Food 8
  • Service 7
  • Ambiance 8
  • Price 5

• 

  $218 Set lunch

  Finediner | Jul 23 2011

  I would not say the set lunch is cheap but considering the comfortable and modern decor, quiet environment, and patient and polite staff, this sounds about right. Every dish is beautifully presented without being pretentious.

  • How much did you spend?
    850
  • Overall Rating
    Good
  • Food 8
  • Service 9
  • Ambiance 9
  • Price 4

• 

  Not whisked away as second time but still enjoyable

  Happyeater | Jul 17 2011

  I had first gone to Whisk in March of 2010 and while not whisked away, was happy enough with the experience. The same sentiments apply this time, and while there were some hits.

  • How much did you spend?
    600
  • Overall Rating
    Good
  • Food 8
  • Service 8
  • Ambiance 9
  • Price 5

• 

  Sunday Brunch

  smallhead | Apr 16 2011

  食物選擇不算很多，但整體質素很高，值得一試。除了自助餐桌上的選擇，還有 eggs in any style 和 7 款 all you can eat 主菜。 是的，胃納大吃得下的話，所有主菜都可以點來吃！
  
  Louis Roederer 香檳 all you can drink，服務生添的很頻密，稍見人客杯子只半滿便會過來添加。
  
  另有三款 all you can drink cocktail（sangria，bloody mary，margarita），和西柚汁、橙汁和西瓜汁任添。第一次喝 margarita，酸酸甜甜的易入口，杯口洒了鹽有趣。
  
  四款冷吃的海鮮，翡翠螺中段曾換作生蠔。蟹腳鮮度不俗，只是未完全解凍，入口還有點碎冰有點掃興。
  
  多款沙拉，胃納有限，我只吃了一款蟹肉柚子蓮霧沙拉。第一次吃蓮霧是在台灣，覺得名字改得真好，美麗有詩意，所以我不愛香港給這果取名紅天桃 - 俗氣。蟹肉鮮味，配酸酸甜甜的柚子和爽甜的蓮霧，清新開胃。
  
  自助頭盤選擇還有回本食材 caviar，嗯，不過我對各款魚子興趣不大，連拍照也忘了 ^^，只吃了少許老公碟子上的三文魚子，不會太鹹也有鮮味。
  
  除了室內供應的食物，戶外還有 BBQ。我的目標是這店的 signature dish 之一燒乳豬！ 小哥說這是一個月大的越南乳豬，要用兩天的時間來烹調：醃了一晚後以 confit （低溫油浸煮）十多小時，最後入烤爐焗半小時。
  
  乳豬真的好吃，咬下去皮是卡察卡察聲的脆，皮下有一層薄薄入口即溶的油脂，肉質極之嫩滑，so yummy！我添吃了起碼兩次呢。
  
  另一必吃之選是烤虎蝦，肉質結實爽彈，鮮味十足的烤虎蝦，虎蝦供應不多，我只吃了一只（可惜，該拿多一些）！後半段換了另一款西班牙性烤蝦，水準一般。
  
  BBQ station 還有豬肉香腸，牛肉香腸，中段也曾有豬頸肉和羊扒供應，還有烤蔬菜和薯條？！
  
  服務生也會不時送上一些小食，如鵝肝，很香甜的奶油粟米湯，蟹肉蒸蛋。
  
  我點了 Gourmet Fried Egg with Parmesan Foam, Shallot confit sauce and Parma ham 我怕 confit sauce 不合口味，要求另上 ^^，這也是個明智決定，Shallot confit sauce 對我而言太甜味道也太濃和霸道。
  
  主菜方面，點了 Roasted Beef with Bordeaux Sauce 給老公，肉質不錯，似乎比要求的 medium rare 熟了一點，但比那次在 hugo's 吃到的好，但這紅酒汁似乎未能有錦上添花的作用，可能配普通的 gravy 會更配合。
  
  我自已點了喇沙作主菜，是暫時在香港吃過最滿意的喇沙，湯汁滑有椰子香，辣味適中，味道很有層次。讚！
  
  我也愛吃芝士，拿了不同款式，都很對我的口味。
  
  還有 24 個月的風乾火腿很甘香好吃，廚師說是法國 black pig，吃的是和做 Iberico ham 的豬同樣的食物，不過國藉不同 ^^
  
  除了自助餐檯上放的琳瑯滿目的甜點，另可點四款自家製冰淇淋，clockwise： Passion Fruit & Mango Sorbet ，Tiramisu，Yoghurt Ice-Cream，Crème Brûlée。自家製冰淇淋的幼滑而不甜膩，即使不大嗜甜的我也覺得很美味。
  
  食物有水準，服務也細心，環境舒適座位不會排的太密，也不會很嘈雜，和友人笑笑談談，在美酒佳餚中渡過一個滿足的 brunch。
  
  提一提大家，恆生白金卡可享九折優惠。

  • How much did you spend?
    550
  • Overall Rating
    Good

  

  

  

  

  

  

  

  
  • Food 8
  • Service 9
  • Ambiance 8
  • Price 1

• 

  表現差強人意

  Gourmet KC | Feb 21 2011

  未有工作，當然得閒逐間新店試吃。在wish list上有這裡，是在吃完The French Window就想過埋來一試的地方。本來是來吃晚飯的，但說實話，打著由Les Amis來的大廚 Justin Quek的旗號，The French Window令我有點失望，所以就決定先作觀望，吃個午餐先，看看水準如何。\r\n\r\n是平日的下午，訂了位一個人來。餐廳在美麗華酒店的三樓，樓底高，具空間感之餘，地方也不小的。檯擺得不密，周圍放了不少銀閃閃的玻璃球，環境頗不錯的。不過我來的時候，只得我一位客人，就顯得有點冷清，而直至二時多走的時候，都只是有另外的三檯客人，在高級西餐地方不多的香港，有這個陣式，似乎不大對路。\r\n\r\n既來之，則安之，拿餐牌來看看怎樣吃法。這裡的午餐，兩道菜收238，三道菜則268，以這裡的排場計，不算是離譜的價錢。選好前菜及主菜，侍應拿來麵包籃，俱又硬又不鬆化，立時令我想起The French Window的，同樣不濟。\r\n\r\n前菜的選擇，就要了個蔬菜做的mille feuille，一片炸豆腐，墊底的幾塊烤紅黃椒，豆腐不熱，墊底的紅黃椒更是離譜，吃起上來也是硬硬的，感覺還很「生」，是一個很「業餘」的前菜，不應在這個高級餐廳中出現的。\r\n\r\n在幾款主菜中，選了一個意大利肉類菜色Veal Saltimbanco，做得沒有什麼味道。領班來問意見，老實的說出感覺，果然又是意料之中的答案，為怕本地食客吃不慣這個濃濃的味道，就調淡了。\r\n\r\n是日還有點胃口，也都要了甜品，就是蘋果酥餅Flaky Apple Tart。酥皮吃起來不鬆化，上面的蘋果吃起來還「索索聲」的。可能吃另外的甜品會好一點，但是日吃到的就真的很一般。\r\n\r\n餐後要了杯鮮奶咖啡，反而是很不錯，另外值得一提的是這裡的服務，值得給滿分。也因為這個超卓的服務，才不至給這裡一個「凄涼面」。

  • How much did you spend?
    310
  • Overall Rating
    OK
  • Food 4
  • Service 10
  • Ambiance 8
  • Price 3

• 

  Not whisked away as second time but still enjoyable

  EdEats | Jan 23 2011

  I had first gone to Whisk in March of 2010 and while not whisked away, was happy enough with the experience. The same sentiments apply this time, and while there were some hits, there were definitely misses to take away from the experience. Still a nice and comfortable place to dine and entertain in quiet surrounds, away from the bustle of TST, but the nits still need work. The bread is not as good as it used to be, the service not as professional as I remembered. But overall, still a decent place in TST.
  
  Amuse bouche of escargot in a deep fried noodle case with wasabi mayo
  A nice little welcome to the restaurant. A spongy slug encased in a crispy noodle basket with a creamy wasabi mayo. A good showcase of textures, and promise of things to come.
  
  Here's the Taste of Whisk Menu (with wine pairing if you like).
  
  Japanese Scallop Sashimi
  The pretty starter of a green and white island made from a base of creamy avocado and fresh crunchy scallop carpaccio was delightful. Decorated with a colorful garden and laced with Yuzu and Oscietra caviar, the freshness on the palate was very welcomed.
  
  Steamed Escargot
  The steamed escargots brought warmth and an unusual way of serving snails. Wrapped in spinach, the slugs were steamed to retain the smells and tastes of a lovely spring garden, and given colour and spice from the red radish and galangal. The combination worked and this was enjoyable to the last drop of foam.
  
  Pan-fried duck foie gras
  While the piece of liver was very well fried to a crisp on the outside and creamy on the inside, the combination of pickled ginger in a Dashi broth with a twist-tie of soba didn't quite do it for me since the crispness was quite quickly lost to the dash. I tried to push the liver to a dry spot in the bowl plate and was semi-successful, so still managed to savor the piece of liver.
  
  Spanish Mackeral
  Either the quality of the mackerel or the treatment thereof disappointed because the result was a very dry piece of fish that was a chore to get through. The accompaniments of Zucchini, Aioli and Fish Soup did little to lift this dish.
  
  Iberico Pork
  This dish was full of promise on the menu. What should have been a good cut of pork, served with Jamon Iberico laced Cepe Tortellinis, and pumpkin, onion and apricot was very disappointing in its execution. The piece of pork was dried out and had little taste to speak of. The condiments from the pumpkin puree to the tortellinis were also very bland. The only thing I enjoyed were the 2 paper thin pieces of Jamon Iberico. I left half of this dish since there was little incentive to finish it.
  
  Flaky Apple Tart
  We swapped the menu's Mango Parfait for what we thoroughly enjoyed the last time we visited - the Flaky Apple Tart. Perhaps it was getting this carved up for a one person and not being served in the traditional copper pan and therefore less than hot wen it got to the table, perhaps the almonds were not the best as they could have been, but our memories of this dessert were a tad marred after this day.
  
  Petit Fours
  To end, the petit fours were an ok distraction while we continued conversation to the end of a girly dinner. Happy Birthday C, we hope you enjoyed it despite the few glitches. Whisked away or not, it is still one of TST's pride and joys on the fine dining scene.
  
  For the original post, visit edeats.blogspot.com

  • How much did you spend?
    $800 per person
  • Overall Rating
    OK

  

  
  • Food 6
  • Service 6
  • Ambiance 8
  • Price 4

• 

  Sunday Brunch

  stephen mitchell | Aug 30 2010

  There are a lot of brunches on offer in HK and with its Nathan Rd location the Mira knows it's not the first place people are going to think of. I was at a baptism in nearby St. Andrew's so the Mira close and seemed like it would be worth a try. I have to save the brunch was excellent. Great quality food, some buffet style but some cooked fresh. Small dining room so not as crazy as some other places. Good quality champagne that was constantly topped and genuinely friendly and helpful staff. All in all made for a very nice brunch.

  • How much did you spend?
    600
  • Overall Rating
    Good
  • Food 9
  • Service 9
  • Ambiance 9
  • Price 4

• 

  Business Lunch

  Sai Fay Chay | Jun 13 2010

  I'm always looking for a quality business Lunch around TST
  
  I think I've just found that place!
  
  After hearing how cool & modern The Mira Hotel had become after its $65 MILLION Dollar Refurb
  
  I was eager to see for myself just what all the fuss was about
  
  WHISK- Located on the 5/F of the Hotel
  
  An Express Elevator WHISK (excuse the pun) me to the desired floor
  
  The Restaurant entrance had a very Zen like feeling with a water feature behind the hostess desk
  
  They also had a small but coz bar overlooking another restaurant, Cuisine Cuisine I think from what I saw on the lift.
  
  The restaurant was on two levels with seating close to the window overlooking Cuisine Cuisine
  
  I was seated on the upper level, the restaurant had only 3 tables when I arrived.
  
  I was seated facing an outside terrace which they explained was another alfresco bar area for cigars and cocktails...cool nextime
  
  The menu was the same as dinner with the exception of a business lunch set & a dinner Gourmet Menu with wine pairing
  
  I opted for the Set Business Lunch @ 218 +10% inclusive of free flow Juice, Beer and a choice of White or Red with main course...what a steal/deal
  
  The meal began with warm bread served in a silver boat with 3 varieties 1 white roll, 1 multi grain roll, 2 slices of wholemeal bread with walnuts & raisins. the bread was warm while the butter was nothing special. 4/10
  
  They had a choice of 3 starters & 3 Main with a Chef's dessert or tray of home-made cakes or tarts
  
  I choice the following
  
  Roasted Asparagus with sauteed Mushrooms and Poached Egg (Classic Dish)
  
  The asparagus was steamed then slightly pan seared sweet and crispy, while the mushrooms was sauteed in a little butter, the poached egg was still runny in the centre (as it should be) and made a great sauce with the mushroom & butter. (Great Start)
  
  I mopped up the remaining egg yolk with some bread 5/10
  
  Kind Prawn Spaghetti with Arrabiata Sauce (Spicy Chiili Tomato Base Sauce)
  
  The main course came with 3 giant King Prawns they were just cooked so the meat was still juicy, sweet and tender, while the pasta was cooked al dente with some cherry tomatoes which gave the dish a slight sharpness to the dish, the only thing is that i wish it had a little more of a chilli kick to it 5/10
  
  The Chef's Dessert was
  
  Vanilla Bavarois with Berries and Mango Sorbet (Simple)
  
  The bavarois could have done with another sheet of gelatin or more time to set
  but the dish was good overall 3/10
  
  I finished the meal off with a hot cup of tea & petite fours 3/10
  
  Service- The hostess was prompt and polite, while the servers was attentive but not obtrusive, they gave good recommendation.
  
  Atmosphere- The overall room was well maintained and was elegant yet casual
  
  Food- The business Set Menu was great and as they keep reminding me that it changes every week, a great touch was the free flow fruit juice, beer
  
  Sinopsis- my first experience at The Mira & WHISK was positive
  in time will come back to try the other outets
  
  5/10

  • How much did you spend?
    $250
  • Overall Rating
    Good

  

  

  

  

  

  

  

  
  • Food 5
  • Service 6
  • Ambiance 7
  • Price 3

• 

  Nice place to enjoy a quiet meal

  EdEats | Mar 14 2010

  We were led to our seats by the window at Whisk, where our view were the crystal balls hanging over the dining area of Cuisine Cuisine one level below. I suppose it's a decent enough idea since the streets of this side of TST aren't that appealing and if you focus on your fellow diners and only watch the dizzying balls once in a while. Cute way to start the meal and will certainly form a part of the opening conversation for first-timers.
  
  There was some high anticipation since this was Justin's Quek's (of Singapore's Les Amis fame) first foray into Hong Kong. I always like to order the chef's specialties since if the chef cannot get those right, then it's almost safe to assume that the rest of the menu are write offs anyway.
  
  I generally don't waste time on salads since they take up space and I can do a better salad at home - it's really about the produce. But the gourmet salad here was marked with a chef's star and so I succumbed. The combination of artichokes, sweet cherry tomatoes and mangoes with garden greens, topped with aged parmesan and drizzled truffle oil was a fresh start to the meal and was able to entice and excite the palate.
  
  The Chef's selection of appetisers was decent enough but wasn't a wow for me. My favourite was the beef carpaccio for the quality of the beef - lean and beefy but you can savour it without any effort chewing. Of the other 3, the foie gras chawanmushi was good but offered no surprise, the artichoke soup was better than expected (probably gifted an extra dimension by the use of mushrooms), and the crab couscous was a weird disappointment. For those who cannot decide, the selection is still a worthwhile order.
  
  The lobster bisque souffle was unique in its presentation. Most have had the puff pastry top but the souffle top made for a uniquely fragrant delivery. The whiff of farm fresh eggs from the souffle was very inviting and I could not wait to sink my spoon into it. But there was a little bit of an anti-climax since the aroma was the winner. The bisque was fair but because of the delivery, you would just expect that much more out of the dish. At the risk of making it overly heavy, a more robust bisque would have been a more worthy match to the souffle top.
  
  The special of the roast sucking pig was as good as I thought it should be. The crackling was crisp and matched the tenderness of the cut we were given, and a bonus for me was the presence of a little cartilage, to add to the bite. Pleasantly surprising was none of the piggy gaminess which one might expect from pigs in this region - I forget to ask where the baby pig was from. Well executed and the balsamic based sauce is a nice way to cut through the otherwise heaviness of the dish.
  
  The highlight of dinner was dessert. The ultra thin flaky pastry with apples and toasted almonds, topped with custard and delivered in a copper pan, almost pizza style was excellent.
  
  Cut into pizza style wedges and served on a plate with ice cream, it is a delightful way to finish the meal. Thin and crisp with the moist apple slices in between the pastry and the toasted almonds, drizzled with a custard sauce, a nice contrast of flavours and textures. 2 complaints - the sides were a tad too burnt and the ice cream had the consistency of whipped cream (which I don't fancy) and as a result melted by the time it made it to our table. Too light, and lent nothing to the almost perfect pastry. And instead of tasting light, it just tasted a tad oily for me. While we were assured that the recipe is home-made and natural, my only comment is that each home is different. In mine, we like our ice cream the traditional creamier way.
  
  Not whisked away, but a floatingly happy experience overall. Might go back if I'm looking for options in the TST neighbourhood. It is a nice place to entertain though - quiet enough and the service professional.
  
  For the original post and photos, please visit www.edeats.blogspot.com

  • How much did you spend?
    $700 per person
  • Overall Rating
    Good
  • Food 8
  • Service 8
  • Ambiance 8
  • Price 4

• 

  Justin

  Peech | Nov 11 2009

  Tartar of marinated oysters and Nordic salmon with dried seaweed - this was interesting, as I'm expecting salmon tartar in my mind but then come upon the taste of something stronger at the same time. Do I like it better than plain old salmon tartar? Still thinking about this one...
  
  Carpaccio of wagyu beef with truffle salt and aged Parmesan - now THIS was a really nice dish! The fragrance of white truffles filled my mouth, and the saltiness of the aged Parmesan also enhanced the overall experience. The beef was, of course, very tender and practically melted in my mouth.
  
  Roasted scallop in Shao Xing wine with ceps mushrooms - this was probably the only dish where I thought the execution was a little weak. I thought the scallops were a little overdone. Flavor-wise I guess there may have been a bit of the Shaoxing wine (紹興酒) although it wasn't very apparent to me. The ceps were very nice, though.
  
  Rice roll of duck confit with Chinese sausages, foie gras and fresh white truffle shaving - wow! Here was a fusion dish that worked very well. Being a big fan of duck confit, I was naturally drawn to this dish. The white truffle shavings, of course, dominated and left me wanting me. I honestly wanted to ask for seconds...
  
  Roasted crackling suckling pig with mesclun salad, spiced red wine - Justin always knew how to roast the piggies, and this was another yummy example. The delicious crackling - which stuck to my teeth a bit - kept the meat moist and tender. The red wine reduction kept the dish from being boring. The mesclun came with some truffle oil.
  
  Grilled home-smoked M4 bone rib eye with autumn vegetables - I'm typically not a big fan of beef at these types of restaurants, so I had low expectations for this dish. The execution was very good and the meat stayed red and tender as I had asked for. The creamy mash was especially nice.
  
  AOC cheeses from Philippe Olivier - this was a bit of a let down, as we only had Emmental and Cantal. The apricot jam in the middle, however, was absolutely fabulous...as was the bread.
  
  Duo of chef's dessert - vanilla custard topped with mango sauce, and a flourless soft-centered chocolate cake. I normally detest soft-centered chocolate cakes as being a dessert that has been done to death, but I was very impressed with this particular version. It was light, airy and not at all heavy like the usual suspects. The vanilla custard was pretty yum, too.
  
  original blogpost with pictures and notes on wine: http://chi-he-wan-le.blogspot.com/2009/11/whipping-up-new-venue-in-town.html

  • How much did you spend?
    dunno
  • Food 9
  • Service 8
  • Ambiance 9
  • Price 5

• 

  Whisk

  jason.bonvivant | Nov 2 2009

  Whisk is not the easiest place to find even within the hotel because the direct lift is still under construction. It is one floor above Cuisine Cuisine which opened recently as well. However, it was a rewarding experience even after the little maze adventure. I arrived a bit early so I took the advantage to try out its attached outdoor terrace (called Vibe I think) while waiting for my friends. It was a cool terrace situated in the middle of the hotel with tropical trees, plants as well as some changing lights to fit the somewhat techno ambiance. With the light breeze that evening, it was a perfect moment some personal reflection over a glass of Single Malt Mccallan 12 years old whisky.
  
  This joint is run by famous Chef Justin Quek who headed the Singapore restaurant Les Amis. Justin Quek actually has his own website! I took notice of this place thanks to CNNgo's and TimeOut HK's article / introduction a few weeks ago
  
  The premise of Whisk is actually smaller than I expected, well at least the main dinning area. The color theme is mainly grayish and with touches of dark brownish colors from what I saw under the dim lighting. The whole decor was more or less contemporary with touches of high-tech / techno feel to it especially with its stainless steel plated menu. Talking about the menu, for some odd reasons, the fonts were HUGE!, perhaps size 36? Was it intended to fill up the empty space on the page? humm ... (o by the way, for guys, you have to check out the bathroom where the urinals are made of stainless steel and the water tab lights up when you turn it on!)
  
  (1) Baked Lobster Bisque "herb souffle"
  It was an interesting way to prepare lobster bisque especially with the souffle top. I did not try any myself but from the look of it, worth giving it a try.
  
  (2) Warm salad of sauteed king prawn (flambeed with Grand Marnier)
  A rather refreshing dish to start with especially with traces of Grand Marnier. The prawns were HUGE and fresh with the meat being very firm as well; but the whole thing was not being served at optimal temperature in my opinion. Likely had to wait for the lobster bisque before serving all starters together. Overall I was very satisfied.
  
  (3) Surf & Turf
  One of my friends ordered this but did not try any. The turf / lobster looked YUMMMY!
  
  (4) Roasted crispy suckling pig (with truffle salad and spiced red wine sauce)
  It was one of the signature dishes from Whisk and one of the recommended dishes from the wait staff as well. A classic Chinese items being fusion-ed I guess. It reminded be of a similar dish from OPIA which closed and gave way to the current Drawing Room. Anyhow, it was very crisp indeed and together with the sauce, it helped to balance the slightly fatty texture of the crispy suckling pig and the slight saltiness as well. I had to beg my friend to let me try a FEW pieces because one was just not enough!
  
  (5) Baked Miso Marinated Cod
  Another recommended item with a "whisk" symbol by its name on the menu. The cod was actually more flaky than I expected, which was good because it was less "fatty" as well. (maybe due to the baking process?) The miso flavor carried a slightly sweet taste to it and together with the ginger and lime sauce, it was a rather refreshing! I usually don't order fish (or chicken for that matter) but I think I should change my habit from now on.
  
  (6) Warm chocolate, vanilla ice cream and caramelized banana
  Another highlights of the night had to be the dessert round. The caramelized banana was placed inside the warm chocolate tart. The chocolate was surprising rich (and thick) which was wonderful but it overtook the flavors of the banana.
  
  (7) "Flourless" Raspberry Souffle
  The souffle was a delight! Soft, light, fluffy (if that's the way to describe it) and melt in your mouth. It had to be consumed quickly because it started to collapse very soon after being served. I only had a few bites because I was too concentrated on the following dessert!!!
  
  (8) Flaky apple tart (with roasted almond and caramel ice cream)
  It was not the normal type of TART you would have expected. The so called crust was made from those crispy puff pastry like from a croissant. I cannot recall the exact name for it but it was thin, crispy and hot off the tray! If possible I might just return later just for this dessert! humm ... o well, I will make it happen! Thumbs up for me!!!
  
  We ordered a bottle of wine as well, it was the 2007 Caledonia Australis Pinot Noir which apparently won some awards. For someone who is still learning all about wine, all I know was that it was very fruity and easy to drink, good for drinking by itself without any food pairing.
  
  Likes:
  
  * Great decor + atmosphere (especially with the open terrace for drinks)
  * Flaky Apple Tarts - a must try for apple lovers! (I only eat cooked apples ... )
  * Roasted crispy suckling pig - a signature dish indeed.
  
  Dislikes:
  
  * Warm chocolate, vanilla ice cream and caramelized banana - the chocolate was too rich that overtook the flavors of the banana.
  * Service a bit over-attentive at times
  
  Avg Spending: Above 500 per person
  
  Original Blog with More Pictures: http://jason-bonvivant.blogspot.com/2009/10/whisk-mira.html

  • How much did you spend?
    Above 500 per person
  • Food 7
  • Service 8
  • Ambiance 7
  • Price 4

• 

  Fine dining without the fuss

  Canon88 | Oct 29 2009

  Chef Quek is known for his creativity and he often combines his classic French cooking concept with ingredients that the locals are familiar with. The tomato consomme and the lobster pasta were EXCELLENT. Also great value for money, given the quality of food. Cannot wait to go back to try the white truffle menu.
  
  Service was attentive and the staff are surprisingly knowledgeable. A very pleasant experience overall.

  • How much did you spend?
    850
  • Food 8
  • Service 8
  • Ambiance 7
  • Price 5

• 

  Chef Quek did it again?

  fatboy slim | Oct 22 2009

  Despite having been opened for two weeks, the restaurant seemed to be right on its track. The food was well prepared and the staff were attentive. A comprehensive selection of European delicacies can be found on the menu that is delivered in the style typical of Chef Quek.
  The hip open-air drinks area next to the restaurant is definitely worth a mention too but private dining rooms were a bit disappointing in style.

  • How much did you spend?
    not sure...
  • Food 7
  • Service 6
  • Ambiance 6
  • Price 3