Classic Set Menu

I felt pampered when I spent one evening eating at Cuisine Cuisine IFC inside one of their private rooms with a perfect harbor view. It's been a while since my last visit and this time, we were presented with their new set dinner menu, offered as part of their "Hong Kong Handover 25th Anniversary" promotion. 

Poetic Menu

I was scratching my head when I first saw our menu at Cuisine Cuisine at The Mira recently. With the poetic and somewhat cryptic names, Chef Edwin didn’t give away much what we were going to have at a dinner at the restaurant a few weeks ago. 

Snake Soup and Much More...

If I really need to find one reason to join the recent dinner at Cuisine Cuisine hosted by the PR team of Mira Dining (not that it’s really necessary), that would be for the rare opportunity to try Chef Lee Yuk Lam’s famous snake soup. Chef Lee (李煜霖師傅), or Lam-gor as some people affectionately call him since his days of being a resident chef for the rich and famous and also at a hidden speakeasy, is known for his preparation of fine-dining Cantonese dishes, and among them, the Imperial Scholar Snake Soup. It’s often said he’s one of the few chefs who mastered the art of making the most true-to-tradition version of this dish, which is popular among locals during the colder season.

Loading up on Canto

I was back at Cuisine Cuisine at The Mira in TST just a few days before we embarked on our long trip to the Middle East in October. I was lucky to have a series of fine Chinese meals around town lately and this one was definitely ranked right up there. I was here only a couple months ago attending a wine tasting followed by a sumptuous feast and I loved the food prepared by Chef Edwin Tang then, so I was interested in checking out more of his creative dishes, this time over dinner with the hotel's PR team.

Riesling Tasting

There's this subtle sense of seriousness in the air when I walked into the private room right behind Whisk at The Mira hotel in TST. The long table inside the room was filled with (literally) hundreds of glasses, each well labelled and filled with a dozen of different wines, and people were already swirling, sipping, spitting, tilting their heads in deep thoughts, rigorously making tasting notes on the paper in front of them, ranking each of the bottle.

Treasures of the Sea

In the middle of last month we were at Cuisine Cuisine to check out the new seafood dinner menu available every Tuesday at their TST branch. It's a good thing that after a few rather heavy meals in the past few weeks I got to try something lighter for dinner.