There are two Cuisine Cuisine in Hong Kong. The original was opened at IFC on Hong Kong Island and the latest was opened at The Mira on the Kowloon Peninsula. This review is about the original restaurant located inside the IFC Mall. Both restaurants offer traditional and contemporary Cantonese Chinese cuisine, but with an emphasis on the modern Chinese, all offered in an upscale environment.
Cuisine Cuisine is owned and operated by the Miramar Group which was established in Hong Kong already in 1957. The company group became publicly listed in 1970 and is involved in several different fields of business, like food & beverages services, hotel operation & management and retail business. Executive Chef Yuk Lam Lee is the head of the Group’s Cuisine Cuisine restaurants and he has decades of experience of the Cantonese cooking techniques. He became well-known as the private chef for the rich & famous. Yuk Lam Lee also worked as the Chief Chef at the Hang Seng Bank for more than 30 years. The highly experienced Chef became a master of the traditional Cantonese cuisine and some of his classic signature dishes are traditional braised assorted snake soup and the sautéed crystal king prawn.
Tradition is important in the Chinese cuisine, probably more important than in any other kind of cuisine. There are dishes served at Cuisine Cuisine spanning back hundreds of years, but the presentation is rather contemporary in most cases. The head of the Cuisine Cuisine restaurant at IFC is Head Chef Jacky Chung and he has more than 20 years of experience of working as a professional Cantonese chef. He is devoted to developing the traditional cuisine and to create new interpretations in the most savoury fashion. The Chef cooks for everyone, but his style is aimed at the modern restaurant guest. Jacky Chung has worked at several other renowned Chinese restaurants such as Lei Garden, Dragon King and Dragon Seal. Chef Chung is well aware of the fine balance between the nutritious values and the best possible ingredients.
The Chefs at Cuisine Cuisine are not afraid of including ingredients from the West into their more and more upscale and internationalised cooking. Classic recipes are reinvented and executed in new savoury ways like the braised lobster soup with crab claw and black truffles. You will have a great combination of the best from East and West at Cuisine Cuisine without ever feeling that the traditional Cantonese Chinese cuisine got lost in the process.
Written by Andy