Mirror Restaurant  

The price is horribly high. You can spend same amount at Toscs Ritz Carlton. You will find it worth at RC.
The food at mirror is simple with no surprise. Taste is just ok. Environment is bad cos low ceiling floor and noisy.

With Hong Kong being a city enthralled with private kitchens, Mirror Restaurant is yet another one of such establishments in the heart of Wan Chai. Mirror Restaurant is a refined and elegant dinner destination, which serves French cuisine with a modern twist in an opulent yet intimate setting.

Mirror Restaurant has attained 1 Michelin Star in 2012, and the owner-chef Jeremy Biasal is an energetic and creative mind who has worked in Alain Ducasse’s restaurants for eleven years before starting this restaurant in Hong Kong.

Mirror Restaurant can host around 20 to 30 diners. The setting is very spacious, with tables being set comfortably wide apart. It is only open for dinner from Monday to Saturday, and there are two set menus to choose from: the Mirror Signature Menu, which is priced at $698 for 4 courses and $798 for 5 courses, and the Mirror Tasting Menu, which is priced at $998 for 5 courses and $1198 for 6 courses.

The bread basket contains a selection of baguette, wheat bread and bacon bread. The bread at Mirror is not house made and is supplied by La Rose Noire, and it was hot and delicious when it was brought to us. All of us really liked the savoury bacon bread, with just the right size of lovely bacon bits in it! The amuse-bouche was a wild mushroom purée topped with shredded morel mushroom and toast. I loved the creaminess of the purée, and the morel mushroom’s texture was intriguing as it was chewy with lots of layers to it.

(1) The first course that arrived was the cold gaspacho with pepper bell in brunoise and crispy bread. I liked the refreshing taste of vegetables in the soup, but it tasted a bit raw (in the sense that it tasted of uncooked vegetables). Having said that, I am not a fan of cold soups in general, so I may not be the best judge for this dish.

(2) This tiger shrimps jelly with roe sauce and golden Cscietra Caviar, on the other hand, fared much better than the gaspacho. Elegantly adorned with flowers and green apple, the jelly texture was rich and smooth, and the taste of the tiger shrimps was marvellously intense. The chef suggested that we scoop all the way to the bottom when we ate it so that we could taste all the elements of this jelly. The chilled temperature of this dish was invigorating, and the saltiness of the caviar balanced out the meekness of the jelly’s taste.(3) This roasted frog legs with watercress and grenobloise sauce and herbs is Mirror’s signature dish, and indeed it was fabulous! The frog legs were delectably fried in butter, and the texture of the frog legs was exquisitely firm and chewy (for those of you who have never tried, it is true that frog legs taste just like chicken, except they are more tender)! The white wine royale had a light, foamy texture, and its strong garlic taste ingeniously complemented the frog legs.(4) The moon fish tartare, served with lemon mousse and wasabi emulsion, was another appetiser on the menu. The fish tartare should have been colder, the wasabi taste in the emulsion could have been much stronger, and the lemon mousse was a bit bland…the only good thing was that the ingredients came together quite nicely and I liked the creaminess of this dish.(5) Next was this summer vegetables with Australian black truffle, cooked in a vichyssoise sauce. The summer vegetables were fresh and crisp, and the vichyssoise sauce was suitably hot and creamy when it was served. Topped with a few slices of shaved black truffle, this vegetarian dish was simple yet remarkable!(6) Finally moving on to the main course, I first sampled this poached Trout, fennels braised and confit, garlic safran sauce. The trout was tender and delicately cooked. I loved how it was still raw in the middle, and the taste of fennel really stood out. It was an accomplished dish, only tarnished by the fact that the safran sauce was lacking in flavours.

(7) Another main course, the Pigeon lightly cooked, in a port and red wine sauce and served with beetroots, figs and radish, was amazing. Pigeons and frog legs are Jeremy’s specialilty, and this lightly cooked pigeon was nicely chewy and beautifully grilled. Unlike some of the dishes which were bland, this pigeon was sharp and tangy. It was very lightly glazed and there was a hint of sweetness; the fig on the side was sweet and pleasant, and the lightness of the beetroot and radish was a perfect match with the intense flavours of the pigeon. (8) The Maine lobster ravioli, with sweetbreads, eggplant caviar, lobster and cheese sauce was also delicious. The lobster was startlingly fresh, and had an impeccable fresh taste and firm texture. The tomato cream and the cheese sauce were just the right dressing for the lobster, and the ravioli was delicately thin and smooth.

(9) The last main course that I tried was the Sapporo pork belly marinated in milk, served with tomatoes concassees, pearl onions, and potatoes confites on the side. (Just FYI, "tomates concassees" means hashed tomatoes!) The pork belly was chewy in a good way, and was nicely grilled and had an appropriate level of saltiness. However, there was way too much fat in proportion to the amount of meat. Even though I adore black truffle, I actually found its addition rather unnecessary in such an intensely flavoured dish.

(10) You could choose 3 types of cheese for your French cheese platter from Mirror’s selection, and I picked the (i) Comte AOP, (ii) Romans Fermier and (iii) Pont L’eveque, which were all made with cow’s milk, as I prefer them to goat’s milk cheeses. I thoroughly enjoyed these top-quality artisanal cheeses.

(11) Having devoured some fabulous cheeses, I then moved on to the citrus dessert served with lime sorbet. It comprised of delightful orange cream placed on thick, fluffy pancakes. On the side were a scoop of lime sorbet, which was refreshing and not too sour, and some crunchy, buttery crumble.(12) Last but not least, this beautiful dessert below is the Chocolate and Raspberries Pie Mirror style, and it was simply the best! The chocolate was top-notch, which gave the dessert an exquisite chocolate flavour with just the perfect level of bitterness and sweetness. The texture of the dessert was spot-on and was not too light nor too heavy, and the biscuit base was crunchy and gorgeous. The chocolate paste on the side was smooth and not cloying, and the raspberries completed this dessert.It was time for petits four, and at Mirror, we were presented with mini peach macarons, milk chocolate balls and dark chocolate balls. Even though peach is not my favourite flavour when it comes to macarons, the selection was just so sweet and adorable. Mini macarons never fail to cheer me up, and will always be the best way to end a French meal! In terms of food, I have to say that Mirror Restaurant was a mixed bag. While dishes such as the roasted frog legs, pigeon and chocolate pie were exceptional, other items (e.g. cold gaspacho, moon fish tartare, poached trout) were rather bland. Nonetheless, given the seamless service, the pleasant setting and the delightful selection on the menu, I would say that dining at Mirror Restaurant was an enchanting experience.

I have been wanting to visit Mirror for a long time. With a reservation made a month ahead and here I am... celebratung a special person's birthday. There were only 6 tables at Mirror, but it was more spacey than other private kitchens. A curtain of forks and spoons were suspended down from the ceiling, giving you a more private touch in the restaurant. However, you could actually watch Chef Jeremy Biasiol preparing the delights for the night. I love this homey and cozy setting as if Jeremy was cooking meal right at your home.

There were a few choices on the tasting menu to choose from, we picked 2 four-courses set and decided to share the main.

While waiting for the night to start, we were offered a bread basket! It was outsourced, but they were YUM! Crispy surface yet it was still soft inside. One had bacon inside which made it smell really that I could not resist but finished the whole piece.Amuse Bouche arrived and oo! it was a Panna Cotta prepared with Beetroot! There was a thin slice of beetroot on top of the panna cotta and balsamic vinegar was lightly added. It was not as sour as imagined since the taste of beetroot was 'diluted' by the milky flavor of Panna Cotta, It was refreshing and interesting enough to prepare my palette for the coming dishes.With high hopes on the food, our first course came - Slowed Cooked Eggs with garlic cream, shrimp, watercress mousse & shrimp sauce Loved the poached egg! Was cooked till the egg yolk would flow out but not to the extent that it would cover up the watercress mousse. I was not a fan of watercress but had to give some credits for this. The shrimps blended well with the yolk and the sauce. A great dish indeed!Then the soup came - Hot vichyssoise with leeks, potatoes confite & bacon. Not very enthusiastic about leek but it was very creamy! I still emptied the bowl!The menu actually allowed diners to have both of the mains but we opt for the choice to select either one and we were to share. Our main came and I had Pan seared scallops with pumpkin and chestnut. Flavorful and rich in taste! Loved the perfect blend of pumpkin and chewy mashed chestbut that served well with the scallops. The scallops were a little less impressive than the sides (pumpkin and chestnut, guess these were two strong flavors and had shrouded a bit of the scallops' own taste)The other main was Roasted boneless pigeon with cabbage, sun chokes puree truffle and wine sauce. Was a little intrigued that there were still bones that the staff explained the bones were there to keep the pigeon's shape?! But it was a very well cooked dish afterall! Pigeon was cooked perfect, juicy and tenderness still remained. Some of the pigeon was more tender than the remaining part, maybe that was due to a difference in the parts of the pigeon that were selected?Since it was a birthday celebration, and thanks to Jeremy, he prepared a very lovely plate for us - a super yummy chocolate cake and a chocolate parfait the cake was a little funny with a soft sponge texture but was not exactly mousse. The base was crispy and was totally my favorite!Our dessert was brought to the table while we were finishing the birthday treat - Mirror's Lemon Dessert. Lime sorbet! reminds me of key lime pie in the States (ok that is a little too far but there are indeed so few places where I can have lime desssert!) Great bites with biscuits and lemon mousse and lemon zest! A wonderful way to end the meal and that I did not feel I was stuffed with food.Petit fours were very cute! too bad I have used up the quota for uploading photos. They were tiny bite-sized chocolate cupcakes! I gulped them down in two bites!

Will definitely visit Mirror again, anticipating more surprises while I guess the queue for my next meal would be super long!

I have made the booking like one or two months ahead - just long time ago. And the place is really quite small no wonder why it's easily full but it's kinda worth the wait.

We just had the signature menu for 5 courses instead of the tasting menu for at least 6 and up to 8 courses. The bread is really making a difference and almost the best in HK.

The starter is an eggplant dish which is very flavorful and rich. But it arrives slightly too soon as our wine has not even arrived and poured and the food already in front of us. Think the serving time could be handled better.

The main course I ordered is the pork tenderloin - it's quite tender and the right texture but I was hoping that the taste of the meat could be a bit stronger - not meaning the way it's prepared but the meat quality. And the 2 seemingly small pieces actually are very filling.

We wrapped up the meal with a chocolate cake in which hot chocolate sauce poured over the super cold chocolate plate on top of the vanilla ice cream created a special visual effect and ends the meal in an entertaining way.

Overall, the food is great, the place's quite noisy and warm - think that is the cons we have to put up when it's not being served in the environment of 5 star hotel. It's understandable!

Managed to get a table on a Tuesday night (booked the day before).

Very pleasant decor, nice ambience. You only have two choices of menu, the Signature menu ($588+10% for 5 courses, $688 for 6 courses) or the Tasting Menu ($898 for 6 courses, $1,198 for 8 courses) all with 10% service charge. There is no a la carte menu. Each person must choose either the Signature or the Tasting menu.

My friend and I had the signature menu (5 courses).

The Beetroots, Parmesan royal with tuile - was excellent! similar texture to a panna cotta.
The Frog Legs with garlic cream and watercress sauce - was tasty but a little overpowered by the garlic. nice.
Soup - Fennel consumme, fennel confite, riccotta cheese - nice balance and texture. delicious.

I had the Chicken breast - a little disappointing, the chicken was slightly over cooked so was a bit tough on the ends, but nice in the middle. It came with a truffle which was a little too strong. The baby carrots were also over cooked so a little too mushy, but the puree was very nice. It was still a pleasant dish but just every so slightly overcooked.

My friend had the roast pigeon - it was delicious! I had food envy!

The dessert - peach melba - was very sweet, nicely done with hot chocolate sauce poured over it. My friend eat all of her's and I think she would have licked the bowl if she could have.

The service was attentive and well timed.

The wine list is very disappointing and would highly recommend that you take your own wine and pay the corkage fee of HK$150 per bottle instead. There are no wines by the glass and only one choice of white or red as a half bottle ($240 per half bottle).

The drink list is very limited. Not a single bottle of wine for less than $500 - which is very unnecessary now. There are no other alcoholic beverages, no beer, no gin, no vodka, nothing, so an appertif is not possible.

Very enjoyable meal, but when I go back will definitely take my own wine.

We went there for dinner to celebrate my closed friend's birthday. Six of us including 2 men, 2 women and 2 children. There were only 3 choices of meny (i) 5 courses - HK$560, (ii) 6 courses - HK$890, and (iii) 8 courses - HK$1,180. We would like to share 3 sets of 8 courses as our children could not able to finish the full set of 5 courses, and we also considered the costs of 3 sets of 8 courses was as same as each of us ordered a set of 5 courses.

Nevertheless, the waiter took our orders but come back after few minutes and told us that we "could not share the sets", as each customer has to order ONE set even though the total costs of sharing 3 sets was as same as each order one set. But there was nothing mentioned in the menu.

We were shocked by this rigid rules and will never go back to this restaurant.

Introduction

The Mirror Restaurant is ensconced in a small space in a commercial building halfway between the Causeway Bay MTR and the Wanchai MTR stations. The decor is modern. A curtain of forks and spoons provides the centerpiece of the single room, while the best-lit section is the open kitchen. Music is slightly loud. The acoustics of the room are slightly grating. Hard surfaces all around mean conversations unduly resonate, and if one or more tables has had too much to drink, it can become rather noisy.

Most of us chose the 6 course degustation menu (898). Corkage was $150 per bottle.

Note: Mirror uses a lot of truffle. Nothing inherently wrong with use of truffles, but to this reviewer, it's a lazy way of making a dish more fragrant with minimal effort.

Service
We had a large group of more than 8; our meal definitely tested the co-ordination of the staff, since simultaneous serving of each course is expected at this price point. On this point, Mirror definitely passed, although the gap between the soup and the main course was more than 30 minutes. This was not the fault of Mirror, but possibly the fault of one of the sous-chefs. I observed the head chef yelling at the unfortunate sous-chef, calling him "stupid" and that it was "not funny". One of the perils of an open kitchen, I suppose. The poor guy looked like he was going to cry.

In general, the staff avoids the common problem of high-end restaurants in Hong Kong, where the food is of high quality, but the service is of Mongkok quality. Here, the staff were quick to respond to every signal, and they knew how to pour wine, a sadly rare skill in Hong Kong.

Appetizers
The bread and butter were very good (no pictures)

Our degustation menu featured three appetizers.

Scallop Mousse with CaviarBland. The menu indicated that the sauce was lemon, but wasn't particularly noticeable, certainly not enough to provide a lift to the mousse. The caviar was nothing special.

Scrambled Eggs with Too Much TruffleI changed to this from the original lobster salad on the menu. Very boring. It had one flavor. Egg and truffle. There is a point when the flavor of the truffle overpowers the fragrance. This appetizer reached that point.

Foie Gras with Applesauce and ToastBetter. The raw materials were excellent - the liver was superbly creamy without any tendons. The apples were fresh and balanced the fat well. The only criticism is that the toast was soggy, and the chef could have made the skin of the foie gras more crispy.

Crayfish in pea sauce
No pictures, a friend at the same table had this and did not like it. She said the crayfish looked like maggots in their presentation. I tried one and found it overcooked, and devoid of any flavor since the pea sauce overpowered it.

Soup

Vegetable VelouteGiven that the waiter would pour the soup, it is a good sign that the kitchen spent effort on the presentation that I would only see for a few seconds.This was the best dish in terms of flavor. The slowly melting cheese gradually changed the taste of the soup as I drank it, but the cheese never became overpowering. There was some additional spices that I couldn't identify.

Mains

Beef cheek Sous-videAdmittedly, not a hard dish to mess up, but this was done very well. The meat was practically soft enough to cut with a spoon, and perfectly supported by the two sauces. The caramelized vegetables were a nice surprise - they provided a good lift.

Soft-shell crab with risottoI tried the risotto off the plate of the friend sitting next to me. Putting Japanese crab roe on top of risotto was an inspired touch - the crab roe was very, very fresh and provided a texture that one would not normally find in risotto.

Salmon Dish (replacing sea-bass)
A friend had this and gave it two thumbs down.

Dessert

Crepes SuzetteI get what they're trying to achieve with this. Crepes Suzette is often presented swimming in syrup and very heavy; they tried to use small portions so it would be lighter, and to balance it with sour blood oranges, crystallized peel, and chocolate mousse. The problem is, although the syrup problem is gone, the pancakes were still pretty soggy.

Note: the chocolate mousse was misspelt as chocolate mouse on the menu. Minor error, but unprofessional.

Tea and etc
Good. Very hot tea and very hot milk. No petit fours, but there were damp java cakes that were as heavy as bricks.

Conclusion
Hard to rate. There were high points and there were low points. I give the restaurant an OK because I expect more for my money and my time. Different standards apply to e.g. Chui Wah vs Robuchon.

If you are looking for good solid French food, I would recommend Le Marron in Causeway Bay - much wider menu but great consistent quality, half the price, and much easier booking.

I wish I had the opportunity to try this restaurant. Originally, I had called them back in December to make a booking for six people yesterday for my family. The restaurant never called me to confirm - so I called them to check if they had my booking - and also wanted to see the cost for the corkage fee.

The wait-staff said they never received my booking and insisted that I had made a mistake. The wait-staff turned out to be the manager, who then passed the phone to the chef/owner. The chef/owner echoed that they had not received a booking from me, and flatly stated that it was simply too bad as they were fully booked out that night. Unbelievable.

Overall, I was highly disappointed with the service of the wait-staff, their arrogance, and lack of effort to attempting to rectify the situation.

I doubt I'll bother with that restaurant now, given the wide range of choices we have here in Hong Kong`. Ended up at Fofo's in Central instead and had the most delightful meal with my family.

Haven't had such a terrible experience of a restaurant for a long time! And I am usually quite a patient person when it comes to restaurants.

First, the service was terrible. The serving staff were inexperience, which was ok to me, but it was their attitude that drove me mad. The Fillipino waitor didn't have a clue what we asked for and the Chinese ones were just slow and inattentive. They would leave my wine glass empty for half an hour and not filling it until after at least 3 times asking. And not that they are short of staff. There were at least 5 waitors serving about 7 tables.

Second, there were only 2 decent choices of red wine on the menu and one of them was out of stock! My friend had to rush down to the closest cellar to get some bottles.

The food was nothing special, I must say. Have had better food at other places at the same price or less. Our experience at TBLS last week was miles better than this and the price was just the same.

At the end of the meal, it was obvious that we were not too happy about it but the chef was just standing at the door watching without coming to ask at least how we liked our dinner.

Anyway, a BIG disapppointment is an understatement about this restaurant. Will never go back!

A friend read about this restaurant and reserved a table 2 months ago, sounds like kind of must-try top-of-the world F&B outlet to try, Used to go fine dining at several French restaurants that have been opened for years, such as Robuchon, Pierre, Amber, etc. This is something new and luckily, I didn't have very high expectations.

Small restaurant in a newly opened commercial building, not yet well-furnished; located in Wanchai, a busy street without a proper taxi drop-off point. Nothing premier location, which is an advantage to offer attractive price.

Comfortable decoration, pleasant service with simple menu.

We both tried the Chef's Degustation Menu, 6 courses (8 courses available with 2 main courses and 2 dessert choices).

3 Appetizers, not bad and quite good presentation.
Mushroom soup is my usual pick, and the one here is not bad. Portion is rather small and it would be lovely if it served in a stylish cup, rather than a big plate.
I choose Lamb as main course, another main course is scallops and squid, which I don't eat. Lamb is imported from France, medium-rare and taste quite good. I like it.
3 choices of cheese as dessert, nice

We brought wine so haven't tried their wine selection, which is limited anyway.

It's fully booked, and rather noisy.

Overall, the food quality is quite good, don't expect anything specticular or luxury for this price range, which is very attractive indeed. I'll put it as a "Private dinner party" if I have 20+ people dining together. But if you ask if I'll come over quite often or put it in my selected dining list, I'm afraid not.

Having one of the longest waiting list in town gave us high hopes for this much sought-after restaurant. We brought a nice bottle of wine to celebrate the birthday of a friend since the corkage was only $150 which is quite reasonable. We had 2 large bottles of water which was about $40 each, again acceptably priced.
The ambience of the restaurant was soothing, with the tables spaced out enough to give everyone a sense of privacy. Our table offered a view of the open kitchen where you could see the chef diligently at work. Warm bread was offered diligently until we could eat no more, and we had to refrain from filling up on carbs before the food arrived.


We went for the 5/6 course menu ($498/598), which consisted of frogs leg in garlic cream with rock chive (the waiter tried, but we thought it was "wok jive" for the longest time), a "signature salad" of tomato concasse and salsify (again, "sasabee"), walnut soup (major let down, the sweetness of walnut didn't quite out up properly when the soup was also a little savoury, somehow it just didn't work for me), a choice of either scallops on cauliflower cream or pigeon (instead of pork which was the original choice on the menu), and a dessert of mint chocolate cake.






English breakfast and coffee included, but anything else it's an extra $15, i.e. our camomile tea.


Since the four of us are quite serious about our food (one being the daughter of a restauranteur, another a die-hard food traveller), we did a round table of comments, and our conclusion was that the food was 1) similar to Le Blanc or Le Marron; 2) the appetiser was nice but the mains were a bit plain, especially the pigeon which lacked taste as it was locally sourced; 3) there was an overuse of "puree" (garlic puree on frogs legs, cauliflower puree which was bland) and the food bordered on the unimaginative; 4) the walnut soup got a unanimous thumbs down.
We had a good evening of girly chit chat and the wine was a saving grace. The food is nice, but that's as far as it goes for now. Even when I'm writing this review, I couldn't remember any of the taste from that night.

Ever since its opening, Mirror has been one of the hardest booking restaurants. Many of my friends are still in line for their dinners which were booked months in advance. I was fortunate enough to have a friend who reserved almost the entire restaurant for a night, and a big group of us dined at Mirror for the first time in November.
The opening kitchen and the decor showed some thoughts in giving a wide area for dining pleasure. I love the fork and spoon screen though something like that at home may create serious danger ~
There were quite a few a la carte dishes available, and they featured expensive items like white or black truffles, wagyu beef, pheasant for 2, etc. We opted for the Chef's Degustation Menu and added some a la carte dishes to share. The staff, while proscrasinating the pronounciation of the ingredients, obviously were not very familiar with them and much more training was needed IMO.
First came assorted bread - all average. The butter was only ok and nothing comparable with Caprice; not even St. George.
Scallop lightly roasted with corn risotto and black truffle
- Standard scallop dish. Not much discernable corn or truffle flavor in the "corn risotto" (which was just mashed corn...) Executed fine though not very exciting

Chef Jeremy Biasiol preparing our next appetizer in the Chef's Degustation Menu
He felt like gold after adding the gold foil to the apps...

Tomato concassee with mussels cooked marineere and crab jelly

Bland crab jelly saved by the briny mussels and flavorful tomato concassee. These mussels were local and some of my friends actually had stinky mussels! The gold foil was also redundant IMO. Overall this can be skipped.

When we saw the jumbo white truffles and black winter truffles from Italy at the counter, that's when we decided to order the white truffle scrambled egg as as an add-on.

A la carte: Scrambled Eggs with White Truffle

- Nicely done with generous freshly shaved white truffles. I guess I am jaded with better quality white truffle so this dish didn't wow me. Not the most aromatic white truffle I had, but definitely passed the test.

- Bread wasn't necessary at this point....
Shrimp veloute with wild chestnuts (Before soup was poured)

- The underneath was a chestnut sauce. I wam intrigued by the "hot chives" (with black heads); Soup being poured tableside. It should not be called a veloute as it was really thin like a broth. Shrimp flavor was mainly from shells and heads and lacked the sweetness of meat.

I would have preferred more sweetness from shrimps rather than the sweetness from the chestnut sauce.
Pigeons cooked on bones with wild mushrooms, homemade gnocchis, black truffle sauce, and sucrine salad

This dish had a generous amount of black truffle shavings. Quite fragrant though not as intense as the ones at Tuscany by H. The black truffle sauce was creamy and flavorful, and together with the truffle shavings it created a robust sauce to complement the pigeons.
The gnocchi was a disaster. Overcooked flour dough with no potato flavor. Way too soft and gummy. I would love to have some potato puree from Robuchon to go with this sauce~
Pigeons were from local and texture-wise not as "silky" as french pigeons. But they were executed adequately and delivered as pink and closer to rare as requested (better than the one at Caprice ;P). The meat was tender (except for the leg which was a little tough) and actually has a discernible gamey flavor. Pink = happy Red = Happier!
The accompanied wild mushrooms were also delicious, especially with the truffle sauce. The sucrine lettuce was an afterthought (Just 2 slices). I wiped the sauce clean with leftover bread.
Sea bass with garlic cream, clams, fennel emulsion, and safran sauce

It's not my order but I tasted a little. Again, execution wise it's fine but the flavor was so predictable. There wasn't any excitement for me...
Dessert: Pear "Belle helene" mirror style (Before the chocolate sauce is poured)

Hot chocolate sauce being poured at the table and the chocolate disc slowly melt away...
- A great balance of the sweetness and "lightness" of pear and the rich and velvety chocolate sauce. The pear ring was mild in taste but somehow complemented superbly with the chocolate. The vanilla ice-cream added a nice contrast in temperture and tempered the bitterness of the chocolate. Even I am not a chocoholic I loved it! A very delightful dessert and the best dish of the night!
Some of my friends ordered the cheese platter. I didn't find the cheese exciting but was more impressed by the condiments of truffle honey and herb medley which included hot chives, watercress, purple shiso, green shiso! (sorry, no more space for picture upload! I wish I can show the pictures to you! )
The final coffee and tea were served with test tubes of sugar and milk and then petite fours. All being ok and not particularly interesting.
Overall a meal with fine execution but without much excitement. The mains and desserts were the highlights. Chef Jeremy's skills are probably handicapped by the supporting kitchen staff, and the staff still needs a lot of training in service and ingredients. Menu should be proof-read to make it more accurate.
After talking to Chef Jeremy at the end of the meal, I believe he is a great chef with true passion to food and cooking, and really want to delight his customers with his food rather than gimmicks or high profile coverage. Mirror has high potential and should get better and better with the chef's dedication to improve and fixing of the kinks in the new kitchen.
I think Mirror is worth a visit because Chef Jeremy has the skills, and it has the potential to get better if he can find better supporting staff or if his team continues to improve the overall performance. The restaurant isn't charging hotel fine-dining level price so it wouldn't be fair to expect that to deliver 3-star all around service. I hope that in my next visit they exceed expectation and be at the next level.
(Note: I think the flavor is about 3.5 and I gave a smiling face for the main dish and dessert and to Chef Jeremy's passion and potential.)

I was back at mirror last night to try the 5 course dinner menu, after having to wait for 2 weeks for a table. There is a feeling of “coming home” when you enter this restaurant, not sure if it is the décor or the friendliness of the staff but it definitely worked.

The chef designed a new autumn menu for this week. We started off with the “Shrimp in a gazpacho andalou” which is actually a chilled vegetable soup. The sweetness of the shrimp is enhanced by the fresh taste of the vegetables, it is a perfect match for a warm night. This is followed by a “Wild mushroom cappuccino with ragout on toast”. Unless many mushroom soup, this one is actually very light but packed with mushroom flavors. Then we had the “Roasted scallop with pumpkin and chestnut gratin”. The scallop is cooked to perfection but perhaps due to the soup we had, I found the pumpkin gratin a bit heavy and too sweet to compliment the scallop. May be this will be a great dish in the cold winter time. Finally I selected the “Young stuffed chicken with black olive and onion confites”. The chef surely knows how to cook the chicken because even the breast is tender and juicy. The sweetness of the onion confites combines with the texture of the meat really makes this ordinary dish stands out. For dessert, the chef prepared a “Chocolate and caramel declinaison” and the presentation is like a 3 dimensional work of art with brushwork around the dish and a pastry flake standing on the cake! This dessert is actually a 3 layered cake with interesting texture. The top is a gluey layer of caramel , followed by a layer of chocolate mouse with the crunchy pastry base on the bottom. It is not too sweet and its like having 3 desserts in one time. It is heavenly but I think the size is a bit too big for men!

Overall, the experience is good and for this price range it is really a meal worth waiting for. The service has fine tuned since I came to lunch few weeks ago. The manager just told me they have been awarded the “Best New Restaurant in Kong Kong “ by CNN. I think I will be back again soon if the waiting time is not too long....!

Newly opened in Wanchai (10min walk from Times Square), Mirror is an upstair restaurant with a nice décor, an outstanding chef, and an excellent student culinary team. Executive Chef Jeremy Biasiol has over 10 years of working experience with Alain Ducasse & has been teaching at the HK Culinary Academy prior to starting this restaurant.

We ordered a 5courses Set dinner.
Assorted breads - fresh, warm and delicious
Sea bass with black truffle and corn – sea bass nicely done, not a bit overcook, go extremely well with the sweet corn & black truffle.
Pumpkin soup - rich smooth creamy & delicious!
(Chef Jeremy Biasiol later mentioned that there was no cream used which is surprising as the soup is wonderfully rich and smooth)
Chicken liver with shrimp and crayfish sauce.
Pigeon (pink) served with fig & pear – love the flavor, very tender & juicy. Sweet Fig & riped pear nicely compliment the pigeon.
Hazelnut Napoleon – again so rich & creamy, hard to imagine it was made without any cream.

The meal is extremely enjoyable & rich in taste. Highly Recommended to fellow food lovers.
Set Dinner (5 courses incl coffee) $498 +10%

*also for other Wine Addicts, corkage fee is waived until further notice (as Mirror Restaurant is currently applying for alcohol licence).