(12 October 2026, Hong Kong) Michelin-recommended contemporary Cantonese restaurant Cuisine Cuisine at The Mira, Tsim Sha Tsui, welcomes Lau Sze-yau as its new Executive Chef. An award-winning master of Cantonese cuisine whose distinguished career has seen him helm some of the city’s most respected Chinese dining establishments, Chef Lau brings a fresh perspective, two decades of experience and vibrant energy to the kitchen. Blending both innovation and tradition, his core culinary philosophy is grounded in three essential chapters – craft, heritage and memory – that unite to expand the possibilities and showcase the evolution of Cantonese cuisine.

These fundamentals underpin a newly unveiled à la carte menu which retains signature classics for convivial celebrations, reimagines family favourites with nostalgic warmth, and introduces inventive creations that heighten the excitement of fine Chinese dining. Uniting Chef Lau’s culinary ingenuity with modern aesthetics in the restaurant’s elegant setting, the menu presents an exquisite feast designed to engage all the senses.

With over two decades of culinary experience, Executive Chef Lau Sze-yau’s gastronomic journey was first sparked in childhood during family reunion dinners. Watching elders transform simple, fresh ingredients into a banquet of rich flavours – and seeing the joy it brought to loved ones – deeply moved him. This early realisation that delicious food brings happiness and nostalgia nourishes the soul ignited his lifelong passion for cooking.

Chef Lau’s career in Cantonese gastronomy spans leading hospitality brands including The Hong Kong Bankers Club, Hong Kong Parkview and the Clearwater Bay Golf & Country Club. He honed his expertise at the Chinese Culinary Institute under the Vocational Training Council, completing advanced master classes and the Master Chef Course in Chinese Cuisine, where he was honoured as Outstanding Trainee of the 10th programme.

His talent has earned widespread industry recognition, with consecutive gold and silver awards at the Vocational Training Council’s Asian Culinary Exchange from 2017 to 2019. Dedicated to promoting Cantonese culinary culture, he serves on the committees of the Asia Art of Cuisine Society and the Hong Kong Chinese Chefs Association, and was a judge at the 2019 Hong Kong International Culinary Classic.

“I am thrilled to join Cuisine Cuisine at The Mira and to share my contemporary vision of Cantonese cuisine, conceived through craft, heritage and memory, with multi-generational families of Hong Kong gourmands and guests from around the world,” says Executive Chef Lau Sze‑yau. “Grounded in authentic Cantonese flavours, my creations are elevated with modern touches in refined and often surprising presentations, ingredient pairings and culinary techniques. In harmony with the restaurant’s elegant concept, my goal is to curate memorable dining journeys that captivate through taste, aroma and visual beauty.”

Under the leadership of Chef Lau, Cuisine Cuisine at The Mira unveils nine new signature creations spanning appetisers, main courses and desserts – each testament to his versatility and creativity. This flavour journey unfolds across three chapters: infusing dynamic new life into traditional Cantonese frameworks, honouring time‑tested craftsmanship, and evoking cherished memories at the table. Guests are invited to immerse themselves in the chef’s storybook of tastes, savouring the heritage of Chinese culture while reconnecting with “the joy of memory” – nostalgic moments when flavour, love and happiness intertwined around the family table.

Chapter I – Creative Artistry

Premium ingredients, handpicked for quality and seasonality, are reimagined through refined techniques, inventive flavour pairings and contemporary presentation. Classic Cantonese dining is elevated into discoveries, where precision and artistry reveal fresh dimensions of taste.

Chef Lau’s signature creation, Wensi Tofu Crab Meat Soup (HK$338 per person), highlights meticulous craftsmanship and precise knife skills. In a picturesque presentation, tofu is sculpted into koi fish and lotus blossoms, paired with flower crab meat, morels, dried scallops and bamboo fungus. At the table, a savoury chicken broth simmered for three hours and enriched with vibrant green spinach is poured before guests, completing the dish. As the poetic landscape unfolds in the bowl, visual artistry harmonises with the pure flavours of premium ingredients.



Chef Lau holds a special passion for seafood, believing it best reflects the mastery of Cantonese cuisine. His creativity and precision shine in Boston Lobster with Taro & Egg White (HK$498 per person), one of his proudest creations. A bed of silky steamed egg whites layered with smooth taro paste harmonises with the sweet succulence of lobster meat. Finished with crispy bacon bits for savoury depth and paired with a lobster‑shaped cracker crafted from bamboo charcoal and lobster shell powder, the dish balances refined flavour with striking visual artistry while showcasing the kitchen’s sustainable use of ingredients.



Playing with perception from the moment it arrives at the table, Charred Bell Pepper & Preserved Egg Gelatin (HK$188) uncannily mimics the silhouettes of sea cucumbers, only to reveal an entirely different creation beneath this artful disguise. Century egg, pork skin and green chilli peppers meld into a silky, savoury gelatin, layering richness with gentle heat in an imaginative reinterpretation of familiar century‑egg flavours.



Seamlessly combining global ingredients, modern techniques and Chinese culinary flair, Bamboo Charcoal‑Grilled Australian Wagyu Beef in Lotus Leaf (HK$588 per person) embodies Chef Lau’s philosophy of reimagined craftsmanship. In a compelling dining ritual, Australian M7 Wagyu is wrapped in lotus leaf and baked inside a sealed bamboo tube, which is presented intact at the table. Set alight over sea salt and fresh rosemary, the tube releases a fragrant veil of herbal aromas. As the glow subsides, diners are invited to tap the bamboo with an elegant mallet, cracking it open to unveil the tender Wagyu within. Accompaniments of Sichuan‑style spicy sauce and pickled celtuce impart vibrancy, elevating the richness of the beef with layered flavours and textural contrast.



A mastery of craftsmanship and imagination, Strawberry and Coconut Juice Roll (HK$118) arrives styled to resemble raw wagyu rolls, complete with a marbled texture. This creative dessert layers coconut’s mildly nutty flavour with a sweet burst of strawberry. Served with a dipping sauce of mashed avocado and Okinawa black sugar syrup (kuromitsu) that echoes soy and wasabi, it delivers playful artistry and refined taste.

Chapter II – Time-Honoured Classics

Chef Lau reimagines classic Cantonese recipes and specialty dishes, infusing fresh vitality while preserving authentic essence. Each interpretation celebrates depth of flavour, precision of craftsmanship and the enduring cultural heritage that defines Cantonese culinary tradition.

A beloved highlight of Hong Kong‑style barbecue meats, Honey Glazed Premium Pork Char Siu (HK$288) showcases Chef Lau’s choice of local pork neck over Iberico, prized for its crisp texture, rich flavour and succulent aroma. Marinated with seafood sauce, ground bean sauce, oyster sauce, sesame paste and red fermented bean curd, it is roasted using traditional honey‑glazing techniques. The char siu emerges with glossy caramelisation, tender bite and a fragrant sauce that is savoury yet light.



A time‑honoured classic of the Cantonese kitchen, Braised South African Premium Abalone with Abalone‑shaped Pomelo Peel (HK$1,388 per person) draws inspiration from the concept of yuen yeung – harmony in contrast. Showcasing Chef Lau’s masterful braising techniques, the dish unites 20‑head South African Yoshihama abalone, tender after three days of slow braising, with pomelo rind intricately shaped into the form of an abalone, alongside braised goose web. The delicate citrus lift of French pomelo enhances the abalone’s rich umami and the goose web’s velvety texture, creating a refined balance of flavour and artistry.

Chapter III – Cherished Memories Relived

Chef Lau transforms cherished memories into subtle flavour harmonies woven through each dish – from the laughter around the family table and the cosy familiarity of yum cha, to the authentic aromas of street eateries and the joy of festive traditions. These tender recollections are reborn as creative surprises on the palate, inviting guests to rediscover Hong Kong’s comforting spirit: the taste of home, the bonds of community and life’s most treasured moments of happiness.

Chicken has long symbolised reunion and celebration in Cantonese dining culture, inspiring the saying “a feast is not complete without chicken”. Chef Lau’s signature Peppery Chicken (HK$656 per whole bird / HK$328 per half) features Longgang chicken, prized for its tender meat and rich fat content. Baked with precise heat control to lock in flavourful juices, the dish achieves crispy skin and succulent meat, while Hainan white pepper lends a fragrant spice that enhances the richness. It is a testament to the chef’s mastery of heat control and balancing nuanced flavours.



Sweetened Coconut Rolls with Sugared Apple Fritters (HK$118) pay playful homage to iconic Hong Kong street food. This inimitable duo of snacks comes with an unexpected twist: ‘fish balls’ are candied apples with a crisp shell and soft centre, while ‘cheong fun’ is reimagined as delicate coconut pudding. This inventive dessert reflects Chef Lau’s imaginative flair, concluding the dining journey with a memorable touch of nostalgia and surprise.