Lede:
The venerable Cantonese fine-dining institution Cuisine Cuisine at The Mira Hong Kong is entering an audacious new era with the appointment of Executive Chinese Chef Lau See Yau. The multi-award-winning venue, recently crowned “Most Favorite Hotel Chinese Restaurant” at the U Favorite Food Awards, is now the stage for Chef Lau’s bold creative vision. Drawing on over two decades of rigorous culinary training, he has unveiled an entirely new signature menu that balances technical mastery with theatrical flair, structured as a three-act culinary journey through creativity, heritage, and nostalgia.
A Pedigree Built on Precision and Play
Chef Lau’s career began at the family dinner table, where he discovered that a well-cooked meal holds the power to unite. This emotional foundation drove him to master the fundamentals across marquee venues, including the Hong Kong Bankers Club and Clearwater Bay Country Club. He is a top alumnus of the Chinese Culinary Institute’s elite Masterclass program and a multiple gold medalist at the Asian Chefs Elite competition. This deep foundation—from precise knife work to the patience required for a three-day braise—provides the springboard for his philosophy: “Base Flavour as Source, Creativity as Chapter.” It captures his belief that true innovation must be rooted in impeccable technique.
The Menu: A Three-Act Performance
Act I: The Art of Illusion (Creativity)
This opening chapter is where Chef Lau’s imagination truly shines. The Aqua Lily & Koi Crab Meat Soup (HK$338) is a technical marvel, presenting a pond scene with a carp carved entirely from tofu, brought to life with a tableside pour of rich chicken consommé. The Bamboo Charcoal Grilled Wagyu (HK$588) offers pure theatre: Australian M7 Wagyu is wrapped in lotus leaf, baked inside a bamboo tube, flambéed with rosemary and salt, and cracked open by diners with a wooden mallet. The cleverest flourish is the Hand-cut A5 Wagyu Roll (HK$118), a trompe-l’œil dessert that perfectly mimics raw beef marbling but is actually a delicate strawberry and coconut roll.
Act II: The Discipline of Heritage
For purists who measure a hotel Chinese restaurant by its execution of classics, this chapter delivers. The Honey Roasted Superior Pork Neck Char Siu (HK$288) uses locally sourced pork and a traditional honey glaze, achieving the ideal balance of caramelised crust and supremely tender meat. The centrepiece is the Dual-style Braised Dried Abalone & Braised Pomelo Skin (HK$1,388), a showcase of patience: the abalone is slow-simmered for three days, while the accompanying braised pomelo skin revives a nearly lost culinary technique, providing a fascinating textural and flavour counterpoint.
Act III: A Nod to Nostalgia
Chef Lau brings the journey home with a touch of playfulness. The Baked White Pepper Chicken (HK$328/half) elevates a local classic by sourcing premium Longgang chicken and fragrant Hainan white pepper. The final course is a whimsical tribute to street-food culture: the Fish Balls & Rice Noodle Roll (HK$118) is actually a sophisticated dessert, featuring a caramelised apple “fish ball” resting on a coconut pudding “rice noodle sheet”—a sweet wink at Hong Kong’s collective memory.
The Bigger Picture
Chef Lau’s debut at Cuisine Cuisine signals a refreshing direction for hotel Cantonese dining in Hong Kong. In a landscape often divided between molecular gastronomy and rigid orthodoxy, he proves the two can coexist brilliantly. The food is intellectually stimulating yet deeply comforting, reaffirming that creativity without technical backbone is hollow.
Actionable Tip for Readers:
The full tasting journey or individual dishes are available now. Given the intimate setting and interactive nature of several courses, booking in advance is highly recommended.
Info & Booking:
Cuisine Cuisine, The Mira Hong Kong
Address: 3/F, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui
Reservations: +852 2315 5222
Online Booking: www.themirahotel.com