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Traditional Reimagined – New A La Carte Menu

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Traditional Reimagined – New A La Carte Menu

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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 Executive Chinese Chef Edwin Tang who has harnessed Chinese culinary traditions as inspirations to reinvent classic dishes with a creative twist. Ramping up his brand new a la carte menu, premium seafood including jumbo Hokkaido scallop, Japanese Kuruma prawn and Spotted Garoupa from the oceans of the Philippines and more are just some of the exquisite ingredients flown in from around the world, encompassing the essence of Cantonese cuisine reimagined and elegantly elevated to new heights.

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

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Traditional Reimagined – New A La Carte Menu

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Traditional Reimagined – New A La Carte Menu

Crispy Kuruma prawn with egg yolk and rose sauce

Mastering the wok of art – Chef Edwin recreates this all time favourite with an innovative spin with walnuts, pumpkin seeds, raisings, deep-fried Chinese bread stick and his house-blended rose in salted egg yolk sauce – offering a delicate yet contrasting flavor to the freshly flown-in Kuruma prawn by taking it to new depths.

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Traditional Reimagined – New A La Carte Menu

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Traditional Reimagined – New A La Carte Menu

Pan seared Hokkaido Jumbo Scallop in Pomelo and Fish Sauce Dressing

Embark on a journey of classic Cantonese cuisine reimagined with the tangy, citrusy dressing and the gently seared scallop as the perfect prelude to your delightful detour.

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Traditional Reimagined – New A La Carte Menu

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Traditional Reimagined – New A La Carte Menu

Spicy spotted garoupa

Spicy spotted garoupa – an inventive rendition of the Sichuanese Fish Fillet With Pickled Vegetables, incorporating three different spices to create an elevated delicacy featuring clearer fish broth and premium spotted garoupa from the oceans of the Philippines to uplift the dish to the next level.

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Traditional Reimagined – New A La Carte Menu

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Traditional Reimagined – New A La Carte Menu

Australian Lobster with Peach Gum in Vintage Chinese Wine Sauce

Decadently crafted, the dish perfectly married the delicate Australian lobster flesh with a silky smooth bed of egg white delightfully with the nourishing peach gums as the hidden jewel while the 15 years Vintage Chinese Wine sauce and the caviar dazzle dish with extra aroma and savory sensations.

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