Whisk at The Mira Hong Kong has undergone a remarkable transformation under the leadership of Culinary Director Sheldon Fonseca. With his extensive experience honed in Michelin-starred kitchens of London and Gaia and La Petite Maison in Hong Kong, the chef has brought his culinary expertise and passion for sustainability to elevate Whisk’s dining experience. The cuisine is firmly modern European, and from the moment you step into the restaurant’s warm, elegant atmosphere, it’s clear that an exceptional culinary journey awaits.

Sustainability is at the heart of Whisk’s culinary approach. Chef Fonseca has carefully curated a menu that highlights consciously sourced seafood, artisanal meats and locally grown produce. The restaurant’s partnership with the Sustainable Restaurant Association has earned it the highest 3-star rating, reflecting the team’s unwavering dedication to responsible sourcing and environmentally conscious practices. Much of its seafood, including lobster, shrimp and tuna, are MSC (Marine Stewardship Council) certified as sustainable.

A standout main that exemplifies Whisk’s commitment to sustainability is Boston lobster tail, cooked to perfection and served with a light yet creamy shellfish emulsion. For a true taste of the South China Sea, crispy amadai with local fish bouillabaisse and saffron rouille showcases the chef’s skill in crafting a light yet intensely flavoured dish.

Turning to the land, the menu proudly showcases artisanal meats from renowned producers. Westholme wagyu beef tenderloin, served with golden brown, buttery potato fondant, glazed shallots and a rich red wine sauce, is a deceptively simple yet exceptionally flavourful dish. Boucheries Nivernaises pork loin, with pork cheek, morcilla and a spiced pork sauce, is a testament to the restaurant’s commitment to sourcing the finest quality ingredients.

Whisk’s culinary team has also created a must-try signature dish in the form of whole roasted yellow chicken for two. Stuffed with truffle and mushroom between the skin and the meat, this locally sourced three-yellow chicken is a delightful celebration of Hong Kong’s culinary heritage, elevated with the addition of Australian black truffle and served with Japanese genmai 10-grain rice and smoked chicken sauce.

The extensive wine list, recipient of Wine Spectator magazine’s Best of Award of Excellence, offers an impressive selection of contemporary and fine old-world wines, as well as biodynamic and organic choices, ensuring the perfect pairing for every course.

“Maintaining a stable and professionally fulfilled team, ensuring regular menu rotations with more unique ingredients, growing our guest base in a sustainable way that allows us to focus on continuously improving the flavours and surprising Hong Kong foodies with affordable, high-quality dining which you do not have to cross the border to enjoy – these are some of the things I’d like to put down on the list of goals,” shares Chef Fonsesca.

He also stresses the many advantages of developing sustainable business practices: “They enhance employee productivity, reduce cost and can result in increased profits. To make the sustainability initiatives successful, it takes dedication from senior management down to rank-and-file employees to embrace it fully. Its my role to set an example and nurture that spirit among the team through continuous training and education, to create a win-win for our guests, our shareholders and employees, while keeping the environment in the big picture.”

Whisk, 5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, Hong Kong

Photos: Whisk – The Mira Hong Kong   Video: Jack Fontanilla