In celebration of the harmonious change of the new season and the arrival of the spring equinox, Cuisine Cuisine at the Mira in Hong Kong has presented a new six-course menu.
Throughout the menu, Executive Chef Edwin Tang has balanced Cantonese specialties with traditional Chinese medicine ingredients to replenish vital life and boost immunity.
Based on the concept of harmony, the courses feature six luxurious delicacies, ranging from double-boiled chicken soup to poached Australian lobster.
Mindful of the daily challenges of living in a modern metropolis, Tang demonstrated his understanding that a nourishing diet is essential for a balanced lifestyle.
The culinary team behind Cuisine Cuisine has embraced this concept, featuring a symphony of flavours praised for their traditional Chinese medicine properties. The ingredient list consists of precious roots, mushrooms, herbs, and berries.
The first of the six courses is a steamed red date pudding roll stuffed with taro, Chinese yam, and walnut. It incorporates the gently warming properties of jujube, which aids relaxation and better sleep.
The main course is an indulgent double-boiled Wagyu beef cheek with aged tangerine peel prepared with two roots: Condonopsis Pilosula and Astragalus. These additions have anti-inflammatory and immune-boosting effects that help lower blood pressure and improve digestion.
The menu finishes with a double-boiled aloe vera with dried longan, goji berry, ginger juice, and sweet milk soup, intended to delicately warm the consumer.
From appetiser to dessert, Chef Edwin's creations demonstrate his deep understanding of nutritional aspects of food and sensitivity towards the human body. The new menu lets guests embark on a mindfully composed and revitalising culinary journey while celebrating the new season.
The new season menu carefully showcases the art of Cantonese cuisine while respecting Hong Kong's subtropical climate and the unique taste of each ingredient.
To read more about the chef's behind the menu, click here.
