Located at The Mira Hotel in Tsim Sha Tsui, Whisk is opened by celebrated and award-winning Singaporean chef, Justin Quek.
Whisk marks his first foray into the Hong Kong food and beverage industry.
Acting as its Consultant Chef, Whisk serves contemporary French and Asian cuisine with an innovative menu using fresh seasonal ingredients.
The breads were served cold, resulting in majority of them being dry and hard.
Both CY and myself left them untouched.
Warm Salad of Sauteed King Prawns Flambed with Grand Marnier (HKD$220 )
In a flambe, one would expect a hint of the sweetness of alcohol used to be present in the dish. Unfortunately, no hint of this residual sweetness was present.
The King Prawns were huge (In fairness, my photos do not do justice to them) and were crunchy and firm to the bite.
The warm salad had just the right amount of cheese and came served with very sweet honey mango slices.
Baked Lobster Bisque “Herb Souffle” (HKD$138)
Both CY and myself loved the lobster bisque. Creamy and full of “lobster-flavour”.
The Herb souffle, though mild, gave the otherwise, ‘boring’, lobster bisque another dimension, an additional texture. Tucked inside the souffle, hid a few pieces of lobster pieces.
If I had not had the opportunity to try The French Kitchen’s lobster bisque, I would have claimed that this was one of the better ones.
Note: Seeing how we were going to share the Lobster Bisque, the wait staff arranged to have 2 small servings of the lobster bisque, instead of 1 large one. Therefore, what you see above is only 1/2 of the intended serving portion.
Baked Miso Marinated Cod in Ginger and Lime Sauce (HKD$268)
Whisk’s rendition of the Miso Marinated Cod Fish was far sweeter than that of Saint Pierre. A little too sweet, I thought.
On the first slice, I saw that the flesh was flaky, a good control of temperature and timing. But, a few slices later, I noticed that the sides were a little over-cooked resulting in some parts being dry.
The Ginger and Lime sauce was mild and would have preferred some that slightly more stronger, to cut through the sweetness of the marinate.
Pan Roasted Duck Confit with Sauteed Porcini Mushrooms and Potatoes (HKD$200)
Duck Confit was CY’s choice of the main course accompanied by a nutty flavoured salad.
In CY’s opinion, the Duck Confit was a tad fatty – One that I concurred full. He did, however comment that the porcini mushrooms were excellent – Not being overpowering and were flavoured lightly with rosemary.
Everything else, the duck confit was decent – The skin was crispy and the meat, tender.
“Flourless” Grand Marnier Souffle served with Vanilla Ice Cream and Red Berry Coulis (HKD$138)
An Utter Disappointment.
Without me going further into the details, one look and you could tell that, this should never have been served.
Not only was it served lopsided, it tasted far too eggy for my liking. To add injury to insult, there were far too much undissolved sugar crystals at the sides.
Flaky Apple Tart (For 2 persons) with Roasted Almond and Vanilla Ice Cream (HKD$199)
Meant to be savored by 2 people, this flaky apple tart was huge! What you see above, is only 1 out of 6 slices.
A purported signature of the restaurant, it was as described, flaky. However, there was not much of “Apple” in the dessert than was there “Tart”, if you get my drift.
5/F, The Mira Hong Kong, 118 Nathan Rd, Tsim Sha Tsui
尖沙咀彌敦道118號The Mira Hong Kong 5樓
+852 2315 5999