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. 

Lunch with Fukuoka Ingredients

Recently I was at Whisk at The Mira for a Friday lunch featuring a special menu with ingredients coming from Fukuoka, working in conjunction with a guest chef from the region. There’s no lack of fresh ingredients from Kyushu and the nearby waters, especially the area surrounding Fukuoka in the north being the center of this southern-most main island of Japan, so I think Chef Oliver from Whisk and guest chef Yasuhiro Yamada from Fukuoka’s Hakata House restaurant has the easiest task of turning all these wonderful produce, meat and seafood into a fabulous tasting menu available at the restaurant for a limited time in March.

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.

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.

Le French GourMay Tasting at Whisk

I have to admit - in the past I didn't consider Whisk at The Mira seriously when I looked for a fancy night out. True we have had good experiences at their Sunday brunch quite a few times (including once at the hotel's invitation - in the interest of full disclosure), but somehow that never transpired into the desire to come for dinner. Maybe subconsciously we just never bothered to cross to the "dark side" (a euphemism for Kowloon by us people living on the Island side) for a special occasion unless we must. So I was quite delighted when their PR team asked me to join their Le French GourMay tasting, since otherwise I probably would have never tried.