Adding a contemporary touch to classic Chinese cuisine, Chinesology by Mira Dining is the perfect post-lockdown destination.
Hong Kong’s dining scene has been battered by stringent Covid-19 restrictions amid the current wave of infections, but this hasn’t stopped chef Saito Chau, previously of John Anthony, Dim Sum Library, and Hutong, from dishing up a luxurious culinary delight at Chinesology, a modern Chinese restaurant and bar newly-opened by Mira Dining at Central’s IFC mall. Having a penchant for a fine-dining experience of creative dishes, we set out for the restaurant’s signature “Flavours of Life” degustation menu on a breezy Sunday afternoon.
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Passing through slender hallways accentuated with Chinese aesthetic design, we were greeted by a stylish dining space that features soaring mirror ceilings, marble tables, pendant lamps, and upholstered chairs and banquettes in contrasting shades of deep forest green, orange, and azure. The French windows open to a panoramic view of the iconic Victoria Harbor, while the exquisite Chinese details and greenery conjure up the ambience of a landscaped oriental garden.
Our nine-course feast kicks off with a crispy edible spoon that holds Kagoshima A5 wagyu mixed with pine nuts, lotus root, and a touch of spice. Reminiscent of an amuse-bouche, this intriguing bite-sized treat is a true conversation piece that equally satiates the eyes and taste buds. Next up is the soft shell prawn coated with a heavenly salted egg yolk sauce, resulting in a gorgeous golden crust with a careful balance of crunchiness and creaminess.
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A Chinese meal is not completed without a bowl of soul-soothing soup, and the double-boiled fish maw soup that followed is one of my favourites. Brimming with collagen, proteins, and nutrients, the milky white soup is cooked with Japanese melon, Chuanbei (an Asian herb), and almond, offering an indulgent balance of saltiness, sweetness, and nutty flavour.
Seated on thin slices of lotus root, the jumbo scallop is smooth and delicate, enhanced with generous lashings of Sergestidae shrimp and crispy leek to elevate its texture and taste. A dainty plate of pineapple and preserved plum on crushed ice is then served as a palate cleanser before the kitchen presents us with more seafood courses, including succulent lobster chunks and egg white custard drenched in a translucent crab meat sauce; and pan-fried Amadai with crispy scales and sweet, tender flesh that falls apart to the touch.
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For something more substantial, the sizzling pot of Mao Tai stewed chicken cooked with plump oysters offers a burst of flavour in every morsel, while the green bean flat noodle is covered in a lavish portion of crab roe. The Balsamic vinegar pearls served on the side brilliantly cut through the richness and umami of the roe without detracting from its oceanic flavour.
Our last course comes in an antique, elegant jewellery box, which houses a captivating dessert inspired by the traditional Northern Chinese candied hawthorn snack. Served on a skewer, this imaginative rendition replaces the hawthorn fruit with preserved plum mousse and substitutes the hawthorn jelly for the sugar syrup coating in the original recipe.
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Chinesology also features a cocktail bar with an innovative menu that pays tribute to the wisdom of traditional Chinese medicine. A perfect concoction to cap off the meal, my Bamboo Punch pairs Chu Yeh Ching, a Chinese bamboo-based whisky, with a homemade five-spice cordial, and is topped with sparkling wine for a refreshing touch. Also not to be missed is the house gin, produced in collaboration with local brand Fok Hing Gin. Served in an ancient Chinese vessel called jue, the clear spirit is instilled with red dates, longan, and hawthorn, leaving a lingering hint of sweetness on the palate.
Boasting a contemporary twist on authentic Chinese dishes and convention-challenging mixology, the degustation menu captures the essence of Chinesology’s gastronomic philosophy to perfection. With an amazing view of the cityscape as well as striking yet harmonious interiors, this is where you would want to stretch lunch into sundowners and even dinner when the restriction is lifted.
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