Discover innovative dishes of Chef Oliver Li inspired by Japanese cuisine and French cooking techniques showcasing a signature selection of sophisticated methods of preparation of food which are core to the execution and culinary artistry at WHISK, a modern French-Japanese dining experience in Tsim Sha Tsui!
Available from 21 September at dinner, every Mon – Sun, 6:30pm – 10pm.
HK$1,288 for 8 courses
Add HK$380 for 3 glasses of Sommelier’s Selection and 1 glass of Chef’s fermented tea (kombucha)
Advance booking is required. Prices are subject to 10% service charge. Mira Plus Members enjoy 25% discount. (Offer is not valid in conjunction with other promotions, discounts, vouchers or cash vouchers.)
WhatsApp Instant Bookings: +852 6273 3588
Booking Enquiries: email@example.com or 2315 5999
The signature CRAFT menu reveals the secrets behind the cooking in modern French and Japanese way entwined.
The term CRAFT \ˈkraft \ can be simply explained as an occupation or trade requiring skill with the hands or as an artist. The term craftsman or artisan – referred to as shokunin (しょくにん) in Japan – is reserved for the one who is completely dedicated to his profession and who takes pride of his work…
While there is nothing more exciting about dining out than leaving your menu choices to the Chef which WHISK offers in its seasonal, ever-changing omakase menus, this new set of signature dishes is a compilation of the most meaningful culinary creations requiring the greatest amount of time and preparation prior to cooking showcasing the Chef’s range of skills, concept and thoughtfulness.
In some cases it may seem deceptively simple, as is with the koji rice dessert made with nothing else but rice and water and appropriate FERMENTATION techniques.
Other dishes, which employ time-honoured CURING and AGEING techniques that have been used for centuries, were adapted to modern times to showcase some of the most prized ingredients such as Imperial Pigeon or Wagyu Beef which exhibit completely altered, new complex flavour and sublime texture.
A true eye-opener to many diners is the TRANSFORMATION of WHISK’s must-try Soja Bread which follows a secret, original recipe for a crispy yet chewy, dense and satisfying, golden-brown crusted slice of bread made with Junmai Ginjo Sake.
For other dishes, such as live Eel Kabayaki with Foie Gras, which best embodies what WHISK is all about – French meets Japanese – Chef Oliver Li employs the masterful Japanese technique of IKEJIME which allows for preserving the ultimate freshness of the fish and its perfectly tender texture by instantaneously deactivating nervous system with a thin cord thus preventing detrimental reflex reaction in the muscle.
Seasonal fish wrapped in kombu for a night to remove the excess of moisture is one of the dishes adopting the technique of KOBUJIME, essential to Japanese style of cooking.
SIMMERED with precision for 18 hours in 80 degrees Celsius, Australian Abalone is served with bamboo shoot, seasonal mushrooms from Japan and finished off with dashi.
Chef Oliver’s interpretation of Umami & Pearls is a luxuriant bowl of Japanese Uni with CLARIFIED lobster jelly and a dollop of French farmed caviar with a touch of gold – perhaps the most enjoyable way to consume Japanese sea urchin – follows a stringent modern French cooking technique of clarifying the rich stock and filtering out solids, impurities and excess fat that forms on the top of the broth.
Enquiries / Reservations:
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Mira Place, 118-130 Nathan Road,Tsimshatsui, Kowloon, Hong Kong
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