Cuisine Cuisine The Mira — Restaurant in Kowloon

Rumors have it that Michelin-related restaurants are disappointing. Cuisine Cuisine seems very capable of confirming so.

I disliked the table. It was a small one for 2 and I could tell it was kind of like those folding tables commonly used in cheap restaurants. Didn’t quite expect it here. Seriously, for a decent restaurant that Cuisine Cuisine wanna be, a decent size 4-seater is ALWAYS offered for 2. This failure is fatal if not anything less.

It took nearly 10 minutes after seated to be served with a pot of tea. While waiting that long I spotted the disgusting stain in the spoon. Then I started to literally scrutinize all dinnerware on the table and did not like what I found.

Service appeared above average but it was really superficial. In other words, it failed for the price it charged. For example, I expected to be served with my tea before the table who ordered for it later. And for really dark tea like Pu’ Erh that I ordered, ample time should be allowed for steeping or else it’s just mildly-colored water. The waiter somehow saw it fit to pour such tasteless colored water for me once it was served to my table. This was what I meant seemingly good service without much thought about what should be properly done.

As Cuisine Cuisine appeared in Michelin guide, I guessed the food had to be decent. It was, for most of the dishes. For that price tag, I expected more, much more.

The dish I did not like was “crispy pork belly”. It was so average, meaning a complete catastrophe for its price. For a quarter of that price, I can get the same stuff anywhere in Hong Kong.

What did not completely satisfy me was “tripes in Tom Yum paste”. It tasted great. I couldn’t understand why it was served barely warm. I believed this dish was precooked, all they needed to do was reheat it. How could it possibly go wrong?

I would not say shrimp dumplings were great in terms of taste but in size they were. If I hadn’t expected really fresh shrimp, they were OK.

Overall impression of their dim sum was “not bad”, though not entirely certain it is a good place to go for some serious dim...

Updated in July 2025: I visited this restaurant twice (during the lunch and dinner time respectively). The service was outstanding at night as usual but the lunch hours visit was disappointing and led me to reduce one star in my comment. One senior black-suited staff kept reminding us to return the table after 60 minutes as we had not made any reservation in advance and there’re other reservations waiting. Firstly, the designated time was only 60 minutes, which was unreasonable. Ironically, the staff asked us if we would like to order the all you can eat dim sum set (60 minutes is insufficient for a dim sum buffet while they’re lauding the dim sums are all freshly made?!) In fact, the cuisine provided by the buffet was not my cup of tea and not all the new customers came for dim sum buffet offer, instead of the culinary delights. Further, there’re two or more tables retained vacant while we’re enjoying our meals and bearing the repeated verbal reminders from this staff. The dim sum were palatable and its double sided fried noodles required the acute heat controlled by the skilled chef. Its Chasiu Pineapple buns are highly recommended too.This restaurant is always on my list for gathering and hope they could improve the service to maintain its good reputation.

Revisited and tried its new menu in Sep 2024.We are surprised by its deep fried roasted pig though it is a bit oily. The dish is savoury and the meat is succulent.

The Ginkou pork soup and barbecued Chasiu(pork) are the scrumptious. The scent of ginkou wafts from the soup because of its long timed cooked broth and high qualifies ingredients. The chasiu is not overcooked and the inner meat is still succulent with its crispy layer. Other dishes such as the deep fried lobsters and creamy minced crab are above average and culinary delights, not as spellbinding as the above...

The name doesn't spell fine Cantonese cuisine but it came highly recommended. We managed to mix business with a leisurely lunch to taste test the menu and skill of the kitchen headed by Chef de Cuisine Edwin Tang.

There were too many classical and signature dishes on the menu so we left it to the restaurant to wow us with a selection of dim sums and a-la-carte dishes. We were very impressed.

We thoroughly enjoyed every dish but several won unanimous praises. They included a mouth-sized pie with a tender baby abalone sitting on flaky pastry, an interpretation of the classic Har Gow with filo-like pastry covering fresh and crunchy prawn, quail egg with runny yolk and surrounded by finely chopped white fungus, and stir-fried vermicelli with pearls of balsamic vinegar.

The standing ovation went to our creatively presented Boston lobster dish. Cooked by Chef Edwin, the succulent lobster wasn't traditionally drowned by rich sauce. Instead its freshness and natural sweetness was heightened by salmon roe, plum jelly, egg white custard and edible flowers.

We closed our lunch on a high note with a pudding of mango and champagne jelly made dramatic by flowy dry ice.

The restaurant interior was tastefully designed with touches of contemporary art. Unlike many Chinese restaurants, we appreciated that tables here were spaced out, providing some semblance of privacy and distance from neighboring conversations. Seating was also comfortable for our leisurely lunch.

If the kitchen keeps up their well-honed classical and creative culinary execution, married with fine dining service standards and sophisticated restaurant aesthetics, we would be very surprised if the Michelin inspectors did not award...