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CantoneSE TRADITION REIMAGINED by new executive Chef Lau Sze-Yau PRESENTING NEW SIGNATURES A LA CARTE MENU
Available Daily, at Lunch and Dinner from October 19, 2026
Discover authentic Cantonese cooking at Cuisine Cuisine’s reimagined a new Chinese Executive Chef Lau Sze-yau, bringing over two decades of experience and a fresh perspective to contemporary Cantonese dining. Available a la carte, his new signatures express a culinary philosophy rooted in Creative Artistry, Time-Honoured Classics and Cherished Memories Relived, showcasing evolution of Cantonese cuisine.
Indulge in beautifully presented delicate Wensi Tofu Crab Meat Soup resembling a vibrant Chinese garden koi pond, elaborate Boston Lobster with silky Taro & Egg White, classic Char-siu prepared in Chef’s secret marinade, the intriguing Century Egg “Sea Cucumber” and aromatic Peppery Chicken perfect for sharing, before a playful finale of Sweetened Coconut Rolls with Sugared Apple Fritters inspired by Hong Kong’s iconic street-food favourites.
Mira Plus Members enjoy 25% discount. Price is subject to 10% service charge and Chinese tea.
WhatsApp Instant Bookings: +852 6273 3588
Booking enquiries: +852 2315 5222 or cuisinecuisine@themirahotel.com
INSPIRED BY TRADITION, MODERN DAY CANTONESE DELICACIES
Now is the best time to revisit MICHELIN-recommended contemporary Cantonese restaurant of The Mira Hong Kong to discover all-new creative signatures and refined classics by Cuisine Cuisine’s experienced Chef Lau!
Highlights include the succulent and flavorful Honey Glazed Premium Pork Char Siu with a perfect bite, Wensi Tofu Crab Meat Soup, Boston Lobster with Taro & Egg White combining tender steamed egg whites with sweet, bouncy lobster, Charred Bell Pepper & Preserved Egg Gelatin, and the highly creative Braised South African Premium Abalone and Abalone-shaped Pomelo Peel.
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Wensi Tofu Crab Meat Soup
Delicately carved tofu forming koi and lotus flowers floats alongside fresh flower crab meat, morels, dried scallops, and bamboo pith. A spinach-tinted chicken broth, simmered for three hours, is poured tableside—turning this soup into a visual and flavorful masterpiece.
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Boston Lobster with Taro & Egg White
Succulent Boston lobster sits on silky steamed egg whites and velvety taro paste, topped with savory bacon crumbles. Finished with a lobster-shaped charcoal tuile, this creation blends rich textures with striking visual creativity.
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Braised South African Premium Abalone and Abalone-shaped Pomelo Peel
20-head South African Kippin abalone, braised for three days, is served with goose web and Cantonese pomelo peel hand-shaped like an abalone. The subtle citrus notes of French pomelo peel elevate the rich abalone, highlighting master technique and Cantonese heritage.
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Bamboo Charcoal-Grilled Australian Wagyu Beef in Lotus Leaf
Australian M7 Wagyu is baked inside a lotus-wrapped bamboo tube and served tableside with a rosemary salt flambé. Guests crack open the tube to reveal tender, highly aromatic beef, paired with Sichuan chili sauce and pickled celtuce for a modern touch.
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Strawberry and Coconut Juice Roll (Dessert)
Cleverly styled to look like finely marbled raw Wagyu beef, this dessert combines sweet strawberries with nutty coconut roll. It is served alongside Japanese kuromitsu (black sugar syrup) and avocado purée disguised as soy sauce and wasabi, adding a fun and elevated layer of flavor.
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Every Saturday Cuisine Cuisine puts a Cantonese twist on a brunch concept with all-you-can-eat dim sum, a choice of luxuriant mains and premium Chinese teas!
Michelin-recommended dim sum in all you can eat mode at just HK$398 per person is back at Cuisine Cuisine at The Mira on every weekday!
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