WHISK is an innovative French-Japanese restaurant in the heart of Tsim Sha Tsui which specializes in ingredient-driven dishes created with premium produce from around the world. Expert French cooking techniques infused with hand-selected Japanese ingredients are whisked into mouth-watering Omakase menus inspired by seasons and offered next to thoughtfully curated a la carte dishes.
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Key Reason to Visit:
Produce of only the highest pedigree, predominantly from the farmers and growers in Japan, primarily fertile lands and coasts of Kyushu, finds its way to WHISK’s Kitchen where it’s cooked to let the ingredients shine. Think minimalistic plates of marbled Ozaki Wagyu from Miyazaki, available in just a handful of restaurants in Hong Kong, Murasaki Uni served with French Farmed Caviar, next to seared duck foie gras with burdock and eel kabayaki, or seasonal fish cured in kombu. All live seafood is carefully handled with ikejime technique for the ultimate freshness and flavour.
Who’s Cooking:
Young and ambitious Chef Oliver Li honed his skills at the kitchen lines of Hong Kong’s Robuchon empire, perfecting his classical cooking techniques for several years before taking over WHISK’s Kitchen. His journey to Fukuoka’s farms and markets only reinforced his passion for Japanese produce and he has since nurtured a close network of trusted suppliers to introduce unique ingredients to WHISK’s Guests. Meanwhile, hosting guest appearances of accomplished Japanese Chefs who infuse their French-style cooking with homegrown produce is what influenced his original style and further expanded his skills.
Our Menus:
Conceptual French fare infused with Japanese flavours is available in the form of seasonal omakase menus at dinner and crowd-pleasing signature dishes available a la carte that pair effortlessly with a curated wine list awarded by the Wine Spectator. Lunch is a business affair with set menus rotating every 2 weeks, while Sundays are reserved for laid-back omakase brunch with Chef’s selection of premium meats and seafood.
The Space:
Located on the 5th Floor of The Mira Hong Kong the swanky interiors of WHISK were designed by Miami-based Charles Allem who has also masterminded the hotel’s speciality suites as well as its Cantonese restaurant. The airy space of understated luxe is filled with chocolate brown and silver hues, polished steel and geometric mirrors with details accentuated by moody lighting in the evening. Flooded with plenty of natural light during the day which adds to the atmosphere, seating at the main dining room ranges from comfy sofa tables for larger parties, to intimate sleek, golden-rimmed mocha glass tables. On one side the restaurant opens to a spacious outdoor terrace lounge, Vibes, on the other, it offers bird-eye views of the Chinese restaurant beneath with a striking chandelier of glowing orbs suspended midair. Private rooms overlooking Kowloon Park are also available.
Private Rooms: 3 (total capacity 36 Guests)
Location: 5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui
Temporary Opening Hours:
From 5 Jul 2021 :
Regular Opening Hours:
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Private Events:
Throw an intimate dinner party with friends, organise a product launch, or reward your team with a memorable dining experience at WHISK. With five-star hotel service that can accommodate your special needs and up to 110 guests, WHISK is your perfect venue for truly personalised, private events in Tsim Sha Tsui! See more details!
Weddings at WHISK:
Contemporary interiors, gourmet set menu and lavish buffets with optional solemnization ceremony at open-air lounge Vibes, weddings at WHISK come with a host of special privileges including a one-night stay at The Mira for the newlyweds, free-flowing beverages, complimentary wedding cake and more.
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Our Awards:
A recommendation of the MICHELIN Guide Hong Kong & Macau since 2011, WHISK has earned the trust of travelers from around the world garnering Certificate of Excellence by TripAdvisor and a notable distinction of one of the best restaurant wine lists in the world with “Award of Excellence” by Wine Spectator since 2016 and “Best of Award of Excellence” since 2019.
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