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2016-01-24
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MIC Kitchen is the other 1* offspring from "Demon Chef" Alvin Leung of the 3* Bo Innovation which is known for its molecular X-treme Chinese cuisine. MIC Kitchen is a different concept that offers innovation as well but with modern comfort food that can be enjoyed over and over. Love him or hate him, you can't help but be intrigued to see what the demon chef has cooked up this time around! The restaurant is located in the up and coming Kwun Tong which has heaps of private kitchen and cafes hidde
From the start, the OYSTERS with uni, caviar, ice, kimchi and nori was a bold combination of flavors and textures. I especially adored the spicy kimchi paste which was an interesting way to integrate it with the other ingredients. The only thing that I didn't like was the oyster which was served raw and I think it would have been better if the oyster had been slightly poached as it had a strong briny taste and didn't seem to blend well with the rest of the dish.
The KING PRAWN with handmade noodles and "har mi" oil was enticing with its aroma and we were told to taste the noodles first before adding the oil. I enjoyed the overall flavors while the noodles had a nice bouncy texture but I did think that the noodles were a bit heavy handed with the seasoning.
This is a pho. No seriously it's a pho. When we saw PHO on the menu, we assumed it will come in a bowl with broth but I guess we underestimated the creativity of the kitchen here! With crispy tripe, 36 hour beef consomme noodles, pickled shallots, coriander and thai basil, the most amazing aspect of this dish was that while it looked nothing like a traditional pho, it smelled just like the real thing! I was very impressed and even though I would still prefer a normal pho with broth, it was good to shake things up a bit once in a while.
The LAMB with rack, harissa, peanut, "mui choy", mustard, purple carrot and lotus bulb was my favorite dish of the night as the lamb was perfectly tender while the sauce and flavor from the peanut and harissa was very much on point and complimented the lamb nicely.
Lastly, we ended our meal with a very Christmas-looking dessert PEPPERMINT with white chocolate, strawberry mousse and black peppercorn. While I wasn't so hot on the mint ice cream, I loved the soft fluffy strawberry mousse and the black peppercorn hard candy!
Verdict - for the price, I was impressed with the creativity and quality of the dishes here at MIC Kitchen and it serves as an affordable place for those who would love to enjoy the molecular gastronomy experience without breaking the bank.MIC Kitchen
100 How Ming Street, Kwun Tong
Tel: 3758 2239
http://mickitchen.com.hk/
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