A Stylish Pink Flamingo Brunch at WHISK with Moët Champagne

On Sundays we wear pink!

On what turned out to be one of the hottest days of the year so far in Hong Kong, Sassy Editor Lauren and I ventured over to TST to sample WHISK at The Mira hotel’s monthly Sunday Brunch in Pink. Currently showcasing a limited-edition ‘Flamingo Brunch’ for the summer months, we were sure to be in for great food and a whole lotta fuchsia…

Unsurprisingly, pink is the order of the day with varying shades of pink table settings, food and champagne to boot! WHISK’s sleek and stylish interior is impressive without being intimidating, with huge windows along one side of the dining room offering a view of the sunny outdoor terrace complete with ornamental flamingos. We were completely smitten with Moët’s limited edition flamingo-themed bottles that adorned almost every surface…

We began with a selection of contemporary antipasti-style dishes including cold cuts of salami and Parma ham, smoked fish and stunning salads. I was pleased to note that the medley included my all time favourite of tomato, balsamic and creamy buffalo mozzarella salad. All of which made for a light, tasty and refreshing start to the meal.

We then moved on to the hot food options, and it’s hard to resist anything on offer here as the food stations are so enticing. It’s a carnivore’s dream, from the medallions of wagyu beef impressively seared to perfection via blowtorch before your very eyes, to the BBQ-roasted suckling pig carved and served directly to your plate. For those wanting to add some surf to their turf, fresh seafood lovers are also spoiled for choice. The beautiful salt-crusted baked fish left me wanting more and the half Boston lobster straight from the BBQ was juicy and bursting with flavour.

If all of this isn’t enough to satisfy, they also offer a small menu of made-to-order main courses, of which we sampled the Foie Gras and Wagyu Beef Burger and the WHISK Signature Yamato Pork Chop. Both were equally delicious and testament to the high quality produce being used here at WHISK. Though I’d say, tasty as it was, the burger dish was slightly on the large size for me considering I had dessert to conquer next!

Speaking of which, the baby pink chocolate fountain at the entrance to the dessert room spoke of exciting things to come. This was an Aladdin’s cave of carefully crafted sweet treats, gourmet cheeses and homemade breads, all of which will make you feel like a literal kid in a candy shop. The bite-sized sweet cheese tart is a must-try and the flamingo-themed pastries and cupcakes are a match made in Instagrammable heaven.

All the while, the friendly and attentive staff made sure our every need was catered for. Our glasses were never empty of the delicious and dangerously moreish free-flowing Moët & Chandon Rosé, the last glass of which we enjoyed al fresco in the relaxing terrace space.

It’s not hard to see why WHISK already has an impressive reputation for providing high-quality food and service. Overall we found that the brunch selection, whilst being plentiful, wasn’t too carb-heavy. This was great as, although we more than ate our fill, we didn’t feel like we had to be rolled out of the door come 3pm! It’s perfect for a long, lazy and wonderfully decedent brunch, and we thoroughly enjoyed the whole experience. The abundance of culinary choices here caters to every kind of palate, and it is clear that a lot of time and thought has gone into creating the delicious offerings. Days later and I’m still dreaming of that dessert room…

The Sunday Brunch in Pink is held monthly at WHISK, with the limited edition flamingo-themed brunch being held until September. Pricing is at $638 per adult, plus $148 for free-flow wines and cocktails or $250 for the addition of free-flow Moët & Chandon Brut Rosé Champagne.

WHISK, The Mira, 118 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.themirahotel.com

Want to try out this very Sassy Pink Brunch at The Mira yourself? You’re in luck! One lucky reader and a friend can win a champagne brunch by simply entering the form below. Cheers to that!