HONG KONG | Michelin-recommended contemporary Cantonese restaurant Cuisine Cuisine at The Mira, Tsim Sha Tsui, has welcomed Lau Sze-yau as its new Executive Chef.
An award-winning master of Cantonese cuisine, his core culinary philosophy rests on three essential chapters: craft, heritage, and memory.
Under his leadership, Cuisine Cuisine at The Mira unveils nine new signature creations spanning appetisers, main courses, and desserts, each a testament to his versatility and creativity.
Chapter I – Creative Artistry
Premium ingredients, handpicked for quality and seasonality, are reimagined through refined techniques, inventive flavour pairings and contemporary presentation. Classic Cantonese dining is elevated into discoveries, where precision and artistry reveal fresh dimensions of taste.
Chef Lau’s signature creation, Wensi Tofu Crab Meat Soup, highlights meticulous craftsmanship and precise knife skills. In a picturesque presentation, tofu is sculpted into koi fish and lotus blossoms, paired with flower crab meat, morels, dried scallops and bamboo fungus.
At the table, guests are served a savoury chicken broth simmered for three hours and finished with vibrant green spinach. As the poetic landscape unfolds in the bowl, visual artistry harmonises with the pure flavours of premium ingredients.
Chef Lau has a special passion for seafood, believing it best reflects Cantonese culinary mastery. His creativity and precision shine in Boston Lobster with Taro & Egg White, one of his proudest creations. A bed of silky steamed egg whites layered with smooth taro paste harmonises with the sweet succulence of lobster meat.
Finished with crispy bacon bits for savoury depth and paired with a lobster‑shaped cracker crafted from bamboo charcoal and lobster shell powder, the dish balances refined flavour with striking visual artistry while showcasing the kitchen’s sustainable use of ingredients.
Playing with perception from the moment it arrives at the table, Charred Bell Pepper & Preserved Egg Gelatin uncannily mimics sea cucumber silhouettes, only to reveal an entirely different creation beneath this artful disguise. Century egg, pork skin and green chilli peppers meld into a silky, savoury gelatin, layering richness with gentle heat in an imaginative reinterpretation of familiar century‑egg flavours.
Seamlessly combining global ingredients, modern techniques and Chinese culinary flair, Bamboo Charcoal‑Grilled Australian Wagyu Beef in Lotus Leaf embodies Chef Lau’s philosophy of reimagined craftsmanship.
In a compelling dining ritual, Australian M7 Wagyu is wrapped in lotus leaf and baked inside a sealed bamboo tube, which is presented intact at the table. Set alight over sea salt and fresh rosemary, the tube releases a fragrant veil of herbal aromas.
As the glow subsides, diners are invited to tap the bamboo with an elegant mallet, cracking it open to unveil the tender Wagyu within.
Sichuan‑style spicy sauce and pickled celtuce add vibrancy, elevating the beef's richness with layered flavours and textural contrast.
A mastery of craftsmanship and imagination, Strawberry and Coconut Juice Roll arrives styled to resemble raw wagyu rolls, complete with a marbled texture. This creative dessert layers coconut’s mildly nutty flavour with a sweet strawberry burst.
Served with a dipping sauce of mashed avocado and Okinawa black sugar syrup (kuromitsu) that echoes soy and wasabi, it delivers playful artistry and refined taste.
Chapter II – Time-Honoured Classics
Chef Lau reimagines classic Cantonese recipes and speciality dishes, infusing fresh vitality while preserving authentic essence. Each interpretation celebrates depth of flavour, precise craftsmanship, and the enduring cultural heritage that defines Cantonese culinary tradition.
A beloved highlight of Hong Kong‑style barbecue meats, Honey Glazed Premium Pork Char Siu showcases Chef Lau’s choice of local pork neck over Iberico, prized for its crisp texture, rich flavour and succulent aroma.
Marinated with seafood sauce, ground bean sauce, oyster sauce, sesame paste and red fermented bean curd, it is roasted using traditional honey‑glazing techniques. The char siu emerges with glossy caramelisation, tender bite and a fragrant sauce that is savoury yet light.
A time‑honoured Cantonese classic, Braised South African Premium Abalone with Abalone‑shaped Pomelo Peel draws on the concept of yuen yeung – harmony in contrast.
Showcasing Chef Lau’s masterful braising techniques, the dish unites 20‑head South African Yoshihama abalone, tender after three days of slow braising, with pomelo rind intricately shaped into the form of an abalone, alongside braised goose web. The delicate citrus lift of French pomelo enhances the abalone’s rich umami and the goose web’s velvety texture, creating a refined balance of flavour and artistry.
Chapter III – Cherished Memories Relived
Chef Lau transforms cherished memories into subtle flavour harmonies woven through each dish, from the laughter around the family table and the cosy familiarity of yum cha to the authentic aromas of street eateries and the joy of festive traditions.
These tender recollections return as creative surprises on the palate, inviting guests to rediscover Hong Kong’s comforting spirit: the taste of home, the bonds of community, and life’s most treasured moments of happiness.
Chicken has long symbolised reunion and celebration in Cantonese dining culture, inspiring the saying “a feast is not complete without chicken”. Chef Lau’s signature Peppery Chicken features Longgang chicken, prized for its tender meat and rich fat content.
Baked with precise heat control to lock in flavourful juices, the dish achieves crispy skin and succulent meat, while Hainan white pepper lends a fragrant spice that enhances the richness. It showcases the chef’s mastery of heat control and balanced, nuanced flavours.
Sweetened Coconut Rolls with Sugared Apple Fritters pay playful homage to iconic Hong Kong street food. This inimitable duo of snacks comes with an unexpected twist: ‘fish balls’ are candied apples with a crisp shell and soft centre, while ‘cheong fun’ is reimagined as delicate coconut pudding. This inventive dessert reflects Chef Lau’s imaginative flair and ends the dining journey with a memorable touch of nostalgia and surprise.
A sophisticated modern Chinese restaurant offering the finest Cantonese and Chinese delicacies with a contemporary twist, Cuisine Cuisine at The Mira has been recommended by the Michelin Guide Hong Kong & Macau since 2012, and it showcases a dining experience steeped in some of the most exacting Cantonese culinary traditions.
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