WHISK at The Mira Hotel, Tsim Sha Tsui, seems to have undertaken some revitalized changes with the Menu which is geared towards exotic Japanese Ingredients being cooked in a Modern French manner. The Tasting Menu is attractive with the 4 Courses offered at only HKD $690, and 6 Courses at an affordable HKD $890 during dinner. Wine Pairing is optional at $360 for 4 glasses chosen by the Sommelier, and here are some dishes we tried during the night.
Red White Pepper Crackers, Squid ink & Chestnut breads, Garlic Herbs -
With Spreads of Dijon Cream Cheese, Scallion & Sun-Dried Tomato Horseradish. A pretty bread basket to start with..
Chateau D'Esclans Rock Angel Rose, Cotes de Provence, France 2014 -
A sparkling Rose to start off the meal. Sommelier's Selection Wines are $360 for 4 Glasses, very reasonable.
Tokudani Tomatoes, Hokkaido Scallops, with White Asparagus Grilled and Fried,
Coriander & Coconut Oil -
This had fried asparagus to give it a textural supplement to the dish, and the green herbal sauce actually worked really well with the grilled scallops, giving it almost an Asian element. I usually like my Scallops sliced thicker, but somehow this work well in this scattered biteful presentation.
Seared Duck Foie Gras with 松茸 Matsutake Broth, Mushroom Powder,
dotted Miso and Okra-
It had a great earthy Mushroomy broth, and I thought on top of Matsutake I could taste Porcini too somewhat. This was an interesting take on a trusted flavor combination for me, yet somehow injecting a Japanese accent into it smartly.
Dr. Burklin Wolf Riesling, Bohlig 1er Cru, Pfalz, Germany 2014 -
This had fried asparagus to give it a textural supplement to the dish, and the green herbal sauce actually worked really well with the grilled scallops, giving it almost an Asian element. I usually like my Scallops sliced thicker, but somehow this work well in this scattered biteful presentation.
Seared Duck Foie Gras with 松茸 Matsutake Broth, Mushroom Powder,
dotted Miso and Okra-
It had a great earthy Mushroomy broth, and I thought on top of Matsutake I could taste Porcini too somewhat. This was an interesting take on a trusted flavor combination for me, yet somehow injecting a Japanese accent into it smartly.
Dr. Burklin Wolf Riesling, Bohlig 1er Cru, Pfalz, Germany 2014 -
A lovely tropical fruit in the palate and being a trocken was more on the drier side, but with a round finish which appeals to many as a starting wine..
Enshui Hokkaido Murasaki Sea Urchin, Menegi,
Enshui Hokkaido Murasaki Sea Urchin, Menegi,
Cauliflower Cream & Cauliflower Florets with Curry Oil -
Personally this is quite a Japanese x British accent flavoring, especially with the curried cauliflower as base. This worked a treat as underneath the cauliflower cream was a urchin flavored warm custard, which was umami packed enough to stand up to the curry.
Kegani Hairy Crab with 20 Years Aged Soy Sauce, Okinawa Onsen Egg on Koshihikari Rice cooked slightly chalky like Risotto style -
Another Japanese inspired dish which mixed together and tasted like a Japanese risotto, with sweetness from both the crab and the aged soy sauce. I can imagine that certain customers might prefer the rice to be more cooked through, although I like this statement like approach to pronounce it as a uniqueness selling point
Banfi Brunello di Montalcino, Tuscany, Italy 2011 -
When I saw this wine presented as a pairing, I felt that this was a safe yet exploratory pairing at once. I am sure the Sommelier has many choices for the following meat courses, but thus far the wines were sensible without going overboard with exploration, but not overly conservative either. It suits most diners in my opinion.
Grilled Kumamoto Pork Belly with Roasted Aubergine, Bonito & Kale for Main Course 1 -
This was slightly smoky and the pork had a good oiliness. The Kales were fried.
Main Course 2 - Sizzling Kumamoto A3 Wagyu with Black Garlic (+$250 Supplement) -
This was quite meaty at the same time as having Wagyu fat taste. I thought this tasted quite memorable compared to many Wagyu's marketed in town, partially I think because of the lesser A3 marbling grading which actually helps achieve balance between red meat and fat flavors. Almost craved for another piece in the end ! For some reason, I think we could do with some Carbs such as some Potatoes or a Mash at this stage too.
Kegani Hairy Crab with 20 Years Aged Soy Sauce, Okinawa Onsen Egg on Koshihikari Rice cooked slightly chalky like Risotto style -
Another Japanese inspired dish which mixed together and tasted like a Japanese risotto, with sweetness from both the crab and the aged soy sauce. I can imagine that certain customers might prefer the rice to be more cooked through, although I like this statement like approach to pronounce it as a uniqueness selling point
Banfi Brunello di Montalcino, Tuscany, Italy 2011 -
When I saw this wine presented as a pairing, I felt that this was a safe yet exploratory pairing at once. I am sure the Sommelier has many choices for the following meat courses, but thus far the wines were sensible without going overboard with exploration, but not overly conservative either. It suits most diners in my opinion.
Grilled Kumamoto Pork Belly with Roasted Aubergine, Bonito & Kale for Main Course 1 -
This was slightly smoky and the pork had a good oiliness. The Kales were fried.
Main Course 2 - Sizzling Kumamoto A3 Wagyu with Black Garlic (+$250 Supplement) -
This was quite meaty at the same time as having Wagyu fat taste. I thought this tasted quite memorable compared to many Wagyu's marketed in town, partially I think because of the lesser A3 marbling grading which actually helps achieve balance between red meat and fat flavors. Almost craved for another piece in the end ! For some reason, I think we could do with some Carbs such as some Potatoes or a Mash at this stage too.
Le Guishu L'Umami Demi Doux Yellow Wine, France NV -
A wine made from Rice, which is emulating a certain yellow wine style from China and Japan, apparently this is sold only at The Mira, and it is a smart Dessert pairing. I have drank this previously before but it would be the 1st time to pair it with a dessert..
静岡県 Shizuoka Musk Melon with Milk Sorbet & Kinome Leaf to finish -
The melon was super sweet as expected, and the sorbet gave it a cleansing yet creamy effect, topped with some spicy numbness from the kinome. The French made rice yellow wine under this pairing carried a strong Jackfruit aroma, which gave this combination a new interesting dimension and I must say was also unique in my palate training..
Wagashi as Petits Fours -
Made of Adzuki Red Beans and Chestnuts, these were formed into balls. I almost wanted to have a Green Tea Zen like finish to this slightly Japanesque Tasting menu!
Price: HKD $690 - $890 + 10%, Wine Pairing $360 (Tasting Menu Organized by The Mira Hotel)
Food: ♕♕♕♕ - ♕♕♕♕ 1/2
Address:尖沙咀彌敦道118號The Mira Hong Kong 5樓
5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui
Phone: +852 23155999
Food: ♕♕♕♕ - ♕♕♕♕ 1/2
Address:尖沙咀彌敦道118號The Mira Hong Kong 5樓
5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui
Phone: +852 23155999
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