With a show-stopping Imperial Pigeon Au Sang jostling for attention with creamy Seared Duck Foie Gras with Eel and Burdock, right next to highly exclusive beef cuts from Lorraine and Miyazaki, or signature “Umami & Pearls”, the newest a la carte menu by Chef Oliver Li at WHISK is a concise and heavily distilled selection of creative dishes that celebrate premium, hand-picked ingredients from Japan, France and seasonal produce sourced locally.
Available Monday to Sunday, 6:30pm – 10pm.
Prices are subject to 10% service charge. Mira Plus Members enjoy 25% discount.
Pairing effortless with a Wine Spectator-awarded wine list, all the newest plates by Chef Oliver Li starting with our addictively original soja bread made with Junmai Ginjo sake, pan-seared Hokkaido scallop in vibrant coriander sauce, and rich Duck Foie Gras with Eel Kabayaki, are precise and thoughtful creations that will have you coming back again and again!
Among the notable Inspiration Starters, don’t miss the Hokkaido Scallop “A la plancha” served in 2 ways where pan-seared scallop on a bed of charcoal-grilled leek in a St. Jacques shell surrounded with vibrant green coconut milk and coriander sauce reminiscent of frothy matcha takes the centre stage.
A fabulous composition of a chilled lobster consomme jelly with Japanese sea urchin and topped with French farmed caviar, this interpretation of “Umami & Pearls” is a savory bomb on the palate, a textural bliss that melts away as you envision the ice-cold waves lapping gently over the rocky shores of Hokkaido.
Beautifully marbled Ozaki Wagyu from Miyazaki is reared for up to 36 months on a unique mix of freshly prepared feed that takes nearly 2 hours to make daily.
For carnivore connoisseurs, hand-picked beef selection includes almost exclusive to Hong Kong “Ozaki” Wagyu Beef from Miyazaki; and Heritage Premium French Aged “Genisse” Cote de Boeuf which gets “hibernated” at sub-zero temperatures blown over with hurricane-speed winds, a conditioning technique developed by the legendary Parisian butcher Alexandre Polmard, making it a rare cut worth sharing on a special occasion larger dinner gatherings.
With over 20 years of culinary experience including a meaningful stint at the L’Atelier de Joël Robuchon where he was immersed in a world of modern French cooking, Chef Oliver Li is the leading force behind the transformation of WHISK into a dining concept that brings in the best produce from around the world, mainly Japan, and excels at serving innovative ingredient-driven dishes.
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Mira Place, 118-130 Nathan Road,Tsimshatsui, Kowloon, Hong Kong
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