Cuisine Cuisine

It’s hot pot season! These two months Chef Edwin Tang of Cuisine Cuisine at The Mira recommends some of his favorite winter-appropriate dishes such as nourishing Double-boiled snow goose soup with red dates, and moreish Braised eel with chestnuts and duo onions in clay pot, available in November and December only!

On the shortest day of the year gather your folks around the table of Cuisine Cuisine and enjoy memorable dinner of 8 Cantonese recipes presented with a contemporary twist by Chef Edwin Tang. Available from 8 – 22 December only, the menu starts from HK$3,488 per table of 4 Guests.

X’mas roasts aren’t your thing? Head to Cuisine Cuisine for a taste of Cantonese interpretations of the holiday season by Chef Edwin Tang. Ring in X’mas or the New Year with gently Steamed Lobster with Egg White and Black Truffle and tender Braised Spanish Pork Cheek starring on a 6-course festive menu!

Try the personal recommendations of The Mira’s Cantonese restaurant Chef de Cuisine Edwin Tang prepared with the utmost respect of the time-honored cooking techniques and superior quality ingredients!

Discover more than 20 new and revamped Cantonese creations by Chef Edwin Tang such as Stir-fried Lobster with Spicy Preserved Vegetables, Braised Pomelo Peel with Shrimp Roe, or Sautéed sole fish with chives, mushrooms and seasonal vegetables! Available from mid-March 2018!

Every Saturday Cuisine Cuisine puts a Cantonese twist on a brunch concept with all-you-can-eat dim sum, luxuriant mains, premium Chinese teas brewed with mineral water, and free-flowing wines now also complete with champagne! Try the newest menu of 15+ dim sum choices in 2018!

Michelin-recommended dim sum in all you can eat mode at just HK$328* per person returns to Cuisine Cuisine at The Mira! Get ready for a never ending feast of your favorite Cantonese morsels served to table and freshly made to order!