For over half a century, Miramar Group has been an integral part of Hong Kong’s dining scene, embodying the city’s rich gastronomic heritage and evolving alongside it. Mira Dining, part of this legacy, unites chefs from Cuisine Cuisine, Chinesology, Tsui Hang Village, Whisk, Jaja, Mue Mue, and The Mira Hong Kong, alongside guest chef, in a culinary extravaganza. Each course promises a journey through time, presenting diverse cuisines and culinary marvels. Experience the flavours of the past and the creations shaping the future at this gala, a celebration of Miramar’s rich heritage, diversity and culinary excellence.
Kaviari caviar (Photo: Humphrey Ng/Tatler Hong Kong)
Shunde fish head soup (Photo: Humphrey Ng/Tatler Hong Kong)
Sautéed crystal king prawn with edible gold leaf (Photo: Humphrey Ng/Tatler Hong Kong)
Stir-fried fresh local lobster with spicy preserved vegetable (Photo: Humphrey Ng/Tatler Hong Kong)
Braised 22 heads South African dried abalone with Japanese black mushrooms (Photo: Humphrey Ng/Tatler Hong Kong)
Flaming Dongpo Tower, pork belly, preserved vegetable, mushroom, rum (Photo: Humphrey Ng/Tatler Hong Kong)
Thai style fried rice noodle and vermicelli with crabmeat, fresh coconut and egg (Photo: Humphrey Ng/Tatler Hong Kong)
Bouquet of flower salad (Photo: Humphrey Ng/Tatler Hong Kong)
A legacy of culinary excellence
The story of Miramar Group began in the 1950s, a pivotal period in Hong Kong’s dining evolution, where the group has since become renowned for its diverse range of Chinese cuisine concepts. As the city’s palate grew more refined, so too did its appreciation for regional flavours, and now we proudly celebrate a decade of Tsui Hang Village’s culinary excellence. Under the expert guidance of senior executive chef Mok Ming, who has been with the group for almost four decades, this Cantonese restaurant became synonymous with yum cha culture and its signature dishes—Shunde fish head soup and honey-glazed barbecue—capturing the very essence of traditional Cantonese cuisine. His dedication to upholding the restaurant’s quality has been instrumental in solidifying Tsui Hang Village’s reputation.
With the evolution of Hong Kong’s dining preferences, Mira Dining’s offerings grew in tandem. The launch of the iconic Cuisine Cuisine heralded a new era of opulence, with master chefLee Yuk-lam crafting exquisite dishes such as sautéed crystal king prawn and five-snake soup, effortlessly blending sophistication with time-honoured traditions and unparalleled craftsmanship. The restaurant’s expansion to The Mira Hong Kong in the 2010s, under chef Edwin Tang Ho-wang, continued this legacy, introducing a contemporary flair to its classic elegance.
In the new millennium, Mira Dining embraced innovation, blending tradition with bold reinvention. Chinesology, led by chef Saito Chau, pays homage to Chinese cuisine through inventive and glamorous dishes like flaming dongpo tower, capturing the essence of the restaurant’s overall sensory experience. At Jaja, sustainability and creativity converge, placing a spotlight on vegetarian cuisine and eco-conscious living, redefining them as avant-garde experiences. Whisk, with its modern European cuisine, offers a sensory journey through seasonal, sustainable flair. Mue Mue celebrates Thai Chinese culinary heritage through a fusion of traditional artistry and modern innovation. Each of Mira Dining’s ventures has played a pivotal role in shaping Hong Kong’s culinary narrative, skilfully balancing tradition with contemporary innovation and leaving a lasting imprint on the city’s vibrant dining scene.
Chef Lee Yuk-lam from Cuisine Cuisine IFC (Photo: Humphrey Ng/Tatler Hong Kong)
Chef Mok Ming from Tsui Hang Village Restaurant (Photo: Humphrey Ng/Tatler Hong Kong)
Chef Sheldon Fonseca from Whisk (Photo: Humphrey Ng/Tatler Hong Kong)
Chef Edwin Tang Ho-wang from Cuisine Cuisine The Mira (Photo: Humphrey Ng/Tatler Hong Kong)
Chef Saito Chau from Chinesology (Photo: Humphrey Ng/Tatler Hong Kong)
Taste Walk - 24 Hands Dinner
To celebrate this remarkable journey, Mira Dining joined forces with Tatler to present an immersive dining experience like no other. Marking this milestone, the grand gala event—Taste Walk, a first-of-its-kind 24 Hands Dinner—will take place on September 25 and 26. Some of the most acclaimed chefs from the Mira Hong Kong and a guest chef from the Henderson, will collaborate with a new generation of culinary talent. Together, they will guide guests through a ten-course feast that encapsulates the essence of Mira Dining’s restaurants, paying homage to the culinary evolution of Hong Kong and the group.
The evening begins with the bouquet of flower salad by chef Ng Wai-keung, the executive chef at Jaja, followed by an elegant starter from Whisk by chef Sheldon Fonseca, culinary director at The Mira Hong Kong. His caviar appetiser—a delicate assembly of Kaviari caviar, uni, lobster jelly, and cauliflower purée—sets the tone for an evening of culinary brilliance. Following this, Tsui Hang Village’s Cantonese cuisine master Mok Ming and chef Ng Yik-wong present their Shunde fish head soup, a refined creation blending fresh river fish, aged tangerine peel and seasonal melon, evoking the deep heritage of Cantonese cooking.
As the courses unfold, the dinner takes centre stage with chef Chau Kin-yan’s delicate sautéed crystal king prawn. This is followed by Yip Chi-wang’s celebrated steamed crab claw with winter melon, crispy conpoy and kale in bouillon, a true ode to the sea’s finest offerings. Chef Edwin Tang Ho-wang continues this seafood symphony with stir-fried fresh local lobster and spicy preserved vegetables, a dish that exudes both luxury and bold flavours. Chef Lee Yuk-lam follows with his signature abalone dish at Cuisine Cuisine IFC. A master of his craft and highly respected in the culinary world, Lee expertly preserves the abalone’s original flavour while achieving the perfect texture, showcasing his unparalleled skill and attention to detail.
The course presents a culinary delight: chef Saito Chau and Yuen Ho-sing’s flaming dongpo tower, including pork belly, preserved vegetables, mushrooms and rum, layered to perfection.
For the penultimate course, chef Kwong Shu-wing from Mue Mue presents Thai-style fried rice noodles and vermicelli with handpicked crabmeat, fresh coconut and egg. This comforting dish boasts a rich coconut aroma, with a refreshing combination of flavours that brings both warmth and depth to the table. The grand finale is an exquisite dessert by pastry chef Smita Grosse, a sweet symphony that brings the evening to a memorable close.
Taste Walk - 24 Hands Dinner is not merely a meal—it’s a celebration of craftsmanship, creativity, and the enduring legacy of Mira Dining’s culinary excellence. Each course, a chapter in this gastronomic tale, promises to leave a lasting impression on your palate and memory.
Yet, Mira Dining’s story is far from over. With an unwavering commitment to innovation and a clear vision for the future, its legacy will continue to inspire and captivate generations of diners to come—proof that while trends may change, the pursuit of culinary brilliance remains timeless.
Embark on a culinary journey at the Taste Walk - 24 Hands Dinner exclusively open to the public on September 26. Secure your tickets here and indulge in a night of exquisite tastes.
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