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CantoneSE TRADITION REIMAGINED – NEW A LA CARTE MENU
Available Daily, at Lunch and Dinner
Rediscover Classic Cantonese cooking through Cuisine Cuisine’s latest edition of contemporary Cantonese dishes masterfully curated by award-winning Chinese Executive Chef Edwin Tang who has harnessed Chinese culinary traditions as inspirations to reinvent classic dishes with a creative twist now available in a new a la carte menu.
Price is subject to 10% service charge. Mira Plus Members enjoy 25% discount.
WhatsApp Instant Bookings: +852 6273 3588
Booking enquiries: +852 2315 5222 or cuisinecuisine@themirahotel.com
INSPIRED BY TRADITION, MODERN DAY CANTONESE DELICACIES
Make sure to discover all the exquisite Cantonese and Chinese delicacies by Chef Edwin Tang on your next visit at Michelin-recommended Cuisine Cuisine!
From tender barbecued meats to sumptuous fresh seafood sourced from the South-East Asian seas and beyond, to flavorful double-boiled soups carefully prepared with premium dried seafood, as well as seasonal vegetables and mushrooms, revel in creative dishes such as luxuriant Tiger Prawn with Black Truffle and Champagne Sauce, traditional Golden-fried Crispy Chicken, and delicately Poached Seasonal Vegetables with Cordyceps Flower, Lily Bulb & Crispy Wolfberry.
Completing the selection are creative local specialties such as Braised Pomelo Peel with Shrimp Roe and Abalone Sauce, and moreish dishes elevated to new heights with Japanese produce Pan-fried Pigeon with Hon-Shimeji & Japanese Green Pepper!
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Tiger Prawn with Black Truffle and Champagne Sauce
Timed to perfection, crispy tiger prawn coated in wafer thin batter resembling premium Japanese-style tempura is elevated with the twist of champagne and black truffle infused creamy sauce hiding salty-sweet salmon roe.
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Crispy Prawn, Egg Yolk, Rose Sauce
Mastering the wok of art – Chef Edwin recreates this all time favourite Crispy Prawn coated in flavorful egg yolk and coated with aromatic rose sauce adding a new dimension to the classic dish. Served with thinly sliced crispy Chinese donut for extra texture with every bite.
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Poached Seasonal Vegetables with Cordyceps Flower, Lily Bulb, Crispy Wolfberry
Embark on a journey of classic Cantonese cuisine reimagined with the vibrant melange of delicately poached locally sourced vegetables served with tender strings of cordyceps flower and crunchy, sweet lily bulbs, adorned with crispy organic goji berries reputed in Traditional Chinese Medicine for their healing benefits.
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Golden-fried Crispy Chicken
Fried to golden perfection crispy chicken, tender and juicy all the way through inside, and crispy on the outside, is prepared using locally raised in Hong Kong free ranging chickens from the Ping Yuen farm, raised without hormones or antibiotics. Selected for their premium quality and pristine flavor which shines through in Chef Edwin’s interpretation of this Cantonese classic.
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Crispy Lamb Brisket, Fermented Bean Curd, Sesame Sauce
It’s all in the technique and harmonious combination of flavors that gives this dish its inimitable taste you will keep coming back for. Tender French milk-fed lamb is gently deep fried to medium-well-done and served with fermented bean curd with aromatic sesame sauce exuding bountiful aroma and rich flavour.
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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, premium Chinese teas brewed with mineral water, and free-flowing wines! Try the newest menu of nearly 20 all-you-can-eat dim sum and dessert choices including popular Steamed Shrimp Dumpling next to Crispy Taro Puff, Diced Chicken and Foie Gras along with a selection of mains featuring lobster and abalone!
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