New Spot and New Word

Chef Sai To and the Mira Dining team have such a unique concept in transforming this new spot in IFC that they invented a new word, “Chinesology”, to be the new name for the restaurant, taking up what used to be The French Window. While contemporary Chinese cuisine was obviously not something revolutionary, I was curious what this new dining venue would bring when I was invited to a dinner tasting late last month. 

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.

Sichuan Omakase

Many of us were fans of Chef Kaitak Chan's innovative take on Sichuan dishes combining traditional and modern techniques, so with the pending (temporary) closure of his restaurant Yun Yan at its current Causeway Bay location, we decided to go one last time to say goodbye. And to make it more interesting, this time we asked Chef Chan to prepare a special menu for us, Sichuan omakase style.