Since its opening, Whisk at The Mira has been celebrated for modern takes to European cuisine, with celebrated degustation menu and meticulously prepared and artistically presented dishes. Staying true to its creative roots, the western restaurant is taking a new direction as menu offerings deliver a brand new look and new concept for guests to enjoy and return.

Housed within the town’s acclaimed designer hotel, Whisk offers contemporary Western fare with strong focus on adopting the finest ingredients from all over the world. With precise execution and great respect to seasonality, a la carte offerings and degustation menus rotate by the season, while guests enjoy the best dining options - many of which are meant to be shared - in a modern and relaxed atmosphere.

The new Whisk showcases striking simplicity through execution of modern classics that are driven by taste and prime quality of the ingredients, where they shine through preparation by an experienced team headed by Chef Oliver Li.

The a la carte menu features a versatile selection of new classic starters such as Black Angus beef tartare with grilled rye toast and ice salad, where the Australian beef is hand-chopped and matched with a crisp, ice lettuce salad, a refreshing prelude to a hearty meal ahead. The focus of each dish is a showcase of prime ingredients such as Alsatian foie gras, seared until crisp and golden and paired with diced caramelized apple, chips of Serrano ham and Sichuan pepper sauce. The seared St. Jacques scallops with chips of Jerusalem artichokes also allows the succulent meat of mollusk to shine.

For mains, opt either for one of the signature dishes such as roasted suckling pig served with rocket and garlic sauce, or newest additions to the menu like the Hokkaido sea urchin risotto with artichoke, tomato and aromatic herbs. For purists, the grill selection is a tempting alternative featuring whole Boston lobster and Australian cote de boeuf.

Desserts are a whole new chapter, as classics are reinvented by way of presentation as well as creative combinations. The 360 lemon tart is an exact 360mm, slender strip of tart base topped with lemon-bergamot curd filling and elaborate pipings of meringue. The pleasant zing of the filling makes one fine balance to the creaminess of meringue. The giant strawberry mess brings a sweet berry-filled textured dessert on a metre-high bespoke martini glass, a showstopper and favorite for guests, designed to be shared among a table of four.

A la carte options aside, Whisk presents a seasonal degustation menu, a six-course set menu that highlights signature dishes in tasting portions, paired with sommelier’s recommendations.  On Mondays and Thursdays, the restaurant is setting a Steak and Burgundy evening where guests can enjoy a dinner featuring a fresh starter and a choice of prime cuts such as Australian Angus beef and Yamato pork chop with side dishes and wines to match. Priced at HK$1,248 for two and HK$2,488 for four, with one or two bottles of wine included, steak and burgundy evenings are a notable value for money social dining option for a casual weekday gathering. On weekends, Whisk turns into a brunch-lover’s mecca for unlimited offerings of freshly shucked oysters and Boston lobsters, seafood and barbecue dishes, complete with cheese selections, desserts and Champagne free-flow, best enjoyed on the al-fresco setting of spacious, green lounge Vibes adjacent to the restaurant premise.

Whisk, 5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui; +852 2315 5999 , http://www.themirahotel.com/dining/whisk/