Whisk: restaurant review
- Merging French technique with fine Japanese ingredients, chef de cuisine Oliver Li presents both a seasonal omakase menu and craft menus
In the heart of Tsim Sha Tsui, Whisk merges French techniques with fine Japanese ingredients. Chef de cuisine Oliver Li recently introduced a seasonal omakase menu, ensuring culinary topicality of the highest form. But it’s the craft menus that are the stars of the show, with a line-up of dishes that start great and improve with every course. Don’t miss the sake-steam-billowing oyster, cooked tableside and guaranteed to turn heads, or the Wagyu beef and guinea fowl mains, which are tender, full of flavour and come with wonderfully fresh sauces. The contrasting decor is washed out greys and browns, but there’s plenty of room for hungry patrons with seating for 110, while private dining rooms can hold up to 16 each.
Signature dishes
Sake lees soya bread with seaweed butter
Caviar (Kaviari Kristal, Japanese uni, cauliflower blancmange)
Crystal sushi (tuna toro tartare, shiso flowers, edible gold)
Contact details
5/F, The Mira Hong Kong,
118 Nathan Road, Tsim Sha Tsui
2315 5999
