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Exquisite Cantonese DINNER Tasting Menus at Cuisine Cuisine
Available Daily at Dinner, 6PM – 10:30PM
Elevate your evening at Cuisine Cuisine at The Mira, The Mira Hong Kong’s Michelin-recommended Cantonese restaurant. Newly appointed Chinese Executive Chef Lau Sze-yau presents two refined eight-course tasting menus inspired by the three pillars of his culinary philosophy: creative artistry, time-honoured classics and cherished memories. Discover his contemporary interpretation of Cantonese cuisine through signature creations including lobster layered with silky egg white and taro, bamboo charcoal-grilled Australian Wagyu, and finely crafted crab meat soup with tofu. Premium abalone, elegant seasonal ingredients and imaginative desserts complete each intricately composed dining journey, with optional wine pairings available to complement selected courses.
Price is subject to 10% service charge and Chinese tea.
Mira Plus Members enjoy Net price (offer cannot be combined with dining vouchers, other promotions or discounts).
From HK$1,288 per person
WhatsApp Instant Bookings: +852 6273 3588
Booking enquiries: +852 2315 5222 or cuisinecuisine@themirahotel.com
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A Contemporary Journey Through Cantonese Flavours
Classic 8-Course Tasting Dinner Set
A refined eight-course experience bringing together Chef Lau Sze-yau’s inventive artistry, precise craftsmanship and respect for time-honoured Cantonese flavours.
The journey begins with a grand quintet of appetisers, including honey-glazed barbecued pork, charred bell pepper and preserved egg gelatin, chilled jellyfish, fried eggplant and a crispy bean curd cube with seaweed and rice.
Highlights include hydrangea-shaped tofu with matsutake mushroom in chicken consommé; simmered Maine lobster layered with silky egg white and taro, finished with crispy bacon; and braised Australian Wagyu with green peas, mushrooms and crispy almond slices.
Braised South African 42-head Yoshihama abalone with red rice is followed by sweetened almond cream with bird’s nest and egg white. The experience concludes with Chef Lau’s playful Wagyu-inspired dessert of frozen yoghurt and strawberry purée, accompanied by brown sugar and avocado sauce.
HK$1,288 per person
Optional Wine Pairing: HK$498 per person
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A Showcase of Craft, Heritage and Imagination
Premium 8-Course Tasting Dinner Set
Designed for discerning gourmands, this elevated eight-course menu showcases Chef Lau Sze-yau’s contemporary vision of Cantonese cuisine through meticulous craftsmanship, premium ingredients and artful presentation.
Begin with a grand appetiser quintet featuring honey-glazed barbecued pork, charred bell pepper and preserved egg gelatin, cuttlefish cake with salted egg yolk sauce, fried eggplant and chilled jellyfish.
The menu continues with crab meat soup featuring finely crafted tofu, morel mushrooms, scallops and bamboo pith in chicken broth. Bamboo charcoal-grilled Australian Wagyu, presented in lotus leaf, brings a sense of theatre to the experience, while South African 24-head Yoshihama abalone is paired with abalone-shaped pomelo peel in a refined expression of harmony and contrast.
Stuffed bamboo pith and stirred ume noodles with fish maw and shrimp roe complete the savoury courses, followed by chilled pomegranate dew and a handmade Chinese pastry filled with Yunnan ham and rosehip.
HK$1,688 per person
Optional Wine Pairing: HK$498 per person
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