Miramar Group Food & Beverage's Award Recognition

Yamm’s award recognition:

• Hong Kong’s Best Restaurants 2009, Hong Kong Tatler
• Best Buffet Restaurant in Hong Kong 2009, Openrice.com
• Best New Restaurant in 2008 U Favourite Food Award 2009, U Magazine
• Best-ever Dining Awards - No.1 Buffet Restaurant Hong Kong 2009, Weekend Weekly

 

Cuisine Cuisine at ifc’s award recognition:

• Listed Restaurant in “Michelin Guide Hong Kong & Macau 2009” - One of the Hong Kong’s 50 finest restaurants in 2008
• “Dining with Stars” award (The award is presented by American Express and American Express Platinum Card along with support from the Hong Kong Tourism Board and organised by Hong Kong Tatler and Group Edipresse)
• “The best three ‘Restaurants of the Year’”, SCMP StyleAwards
• Hong Kong’s Best Restaurants 2006-2008, Hong Kong Tatler

 

Yunyan Szechuan Restaurant’s award recognition:

• One of the featured dining venues in the “Bib Gourmand” section of “Michelin Guide Hong Kong & Macau 2009”
• Gold Award - Shrimp/Crab , Best of the Best Culinary Awards 2001
   Winning Dish : Sautéed Crab with Preserved Chili
• One of the featured dining venues in the “Bib Gourmand” section of “Michelin Guide Hong Kong & Macau 2009”

 

Tsui Hang Village Restaurant’s award recognition:

• Listed Restaurant in “Michelin Guide Hong Kong & Macau 2009”
• Silver Award - “Best All-round Chinese Chef”, Best of the Best Culinary Awards 2007
   Winning Chef : Chef Kwan Chi Keung, Executive Chef of Tsui Hang Village Restaurant
   (Tsimshatsui branch)
• Gold with Distinction Award - Fish, Best of the Best Culinary Awards 2003
   Winning Dish : Steamed Spot Garoupa with Hashima 
• Gold with Distinction Award - Shrimp/Crab, Best of the Best Culinary Awards 2001
   Winning Dish : Steamed Crab Claw with Shark’s Fin on Egg White
• Gold Award - Lobster, Best of the Best Culinary Awards 2002
   Winning Dish : Sautéed Lobster with Egg White and Milk 
• Silver Award - Duck / Goose, Best of the Best Culinary Awards 2003
   Winning Dish : Stewed Duck with Assorted Valuable Ingredients
• Silver Award - Duck / Goose, Best of the Best Culinary Awards 2003
   Winning Dish : Simmered Goose with Plum and Rock Sugar
• Silver Award - Vegetables, Best of the Best Culinary Awards 2003
   Winning Dish : Braised Vegetables with Chinese Ham and Bamboo Piths 
• Silver Award - Hot & Spicy, Best of the Best Culinary Awards 2005
   Winning Dish : Sauteed Shrimps with Hot & Spicy Sauce Gaungzhou Style
• Certificate of Merit - Fried Rice, Best of the Best Culinary Awards 2002
   Winning Dish : Fried Rice with Dried Conpoy, Dried Fish and Duck Meat

 

Lumiere’s award recognition:

• Listed Restaurant in “Michelin Guide Hong Kong & Macau 2009”
• Gold with Distinction Award - “Best All-round Chinese Chef”, Best of the Best Culinary Awards 2007 Winning Chef : Chef Shao Tak Lung, Executive Chef of Lumiere