MIC Kitchen (已結業)

This restaurant is rather low-profile and while I was aware of their existence they haven't been appearing on social media very much, and I only re-discovered them through the United We Dine website for the limited promotions from November 2020 to January 2021. The United We Dine menu is a very reasonable $600 for 7 courses including amuse bouche, plus petit fours. Overall experience was quite nice as the food was generally palatable and service was friendly. Would like to come back.

DiningCity 又有好介紹，MIC Kitchen 👍🏻六道菜，每位$600，Wine pairing (Optional) +$450之前聽過開喺觀塘區，而家搬到中環，方便好多，而真心覺得呢種質素呢個價錢，非常合理🤫餐廳座位全部圍繞開放式廚房設計，坐喺度就可以欣賞大廚👨‍🍳嘅廚藝，好好嘅體驗😍餐前小食：芝士多士，外脆內軟嘅感覺，加入洋蔥，食完即刻覺得好肚餓，好期待😄前菜：Langoustine - Beetroot Kimchi, Fennel, Soy, Orange色彩繽紛，蝦肉刺身做底，上面配合清新嘅蔬菜🥬加上特別嘅西柚汁，非常清新開胃😋Brussel Sprouts Hazelnut, Green Apple, Pancetta 睇見都開心又食得嘅花園仔😍，炸過嘅菜仔，配合青蘋果片，底係榛子🌰，好特別嘅一道菜😋Squid Risotto, Green Pea日本魷魚🦑真係好好食，至於個飯，個人略嫌青豆多左D😅Pigeon Soubise, Ginseng, Garlic 好有心嘅一道菜，乳鴿腿，要煑14個鐘😅MilkSpiced, Cassis, Applewood,

全間餐廳嘅seating大約只有20個，中間就係廚房，每個位都可以欣賞廚師煮嘢食。我哋今次係HSBC credit card 嘅Menu，只係$550/pax，仲可以加$400選擇wine pairing，非常超值。首先，welcome dish係芝士多士，中間夾有洋蔥，令人10分開胃。第一道菜係牛肉他他，因為屋企人唔食牛肉，chef 細心另外整咗個八爪魚，同樣出色。欣賞佢嘅黑蒜醬，非常惹味，另外牛肉上亦有一粒粒嘅橄欖油，得意又好食。第二道菜係椰菜仔，佢嘅口感好有層次，上面係炸咗嘅椰菜仔，同埋好清新嘅青蘋果，下邊就有一啲沙律同埋榛子，非常refreshing。第三道菜係龍蝦risotto，龍蝦非常新鮮，嫩滑彈牙！Chef話佢哋專登揀比較硬身嘅米，令到煮嘅過程更長，令飯更入味。第四道菜係乳鴿，配上杞子醬，乳鴿亦非常嫩滑，令人忍唔住用手直接食。跟住就係甜品啦！第五道菜睇落好似豆腐花，但其實佢係一個用薑汁豆漿打成嘅泡沫，配上好似黃糖但實質係蜜糖嘅粒粒，非常清新。第六道菜好得意，好似去咗泰國咁，有椰子味嘅啫喱，配上sorbert ，亦都非常清新。最後就有petit fours，由上至下嘅係玫瑰

得到女朋友邀請，我們一行16位女仔一齊為一位女朋友慶祝生日。唔講唔知原來呢間餐廳 mic kitchen 同米芝蓮的廚魔 BO innovation 同集團，cigar Ben 的 benson 哥主理。就在中華會館旁邊，電梯總共有三座但只有中間的能到達餐廳。今晚的餸菜算是良好的表現，但法國菜fusion 中，算是口味比較徧甜，本人比較嗜咸，非甜，所以並非十分貼近我的口味。反而甜品非常出色，很有heart, 最喜歡他們最後的smoky 奶凍。

係FB 見朋友打卡post 相，見啲食物相超吸引，原來係由一星米芝蓮魔廚Chris Keung 主理 ，他來頭不少，加拿大出生的他，早在2010 年在意大利 San Pellegrino 及 Aqua Panna 比賽中 ，獲得"Young Chef of the year" 大獎！終於忍唔住，約埋朋友仔上去走轉，不過唔係話上就上，要係網頁預先訂位付費。身處26樓，可以觀看中環商廈夜景，店內是 open kitchen，26個 Bar 枱座位U型包圍廚房，大家可以看到大廚即席表演廚技，Menu 共有8個 Course，中西合壁，每道菜色配搭擺盤極具心思，出神入化，$800(末計加一)，性價比赢晒！拍拖生日食飯，絕對有驚喜。

餐廳主打分子兼創意料理，貫徹廚魔充滿創意的理念，大玩中西食材和分子料理。一星米之蓮餐廳不負所望,餐廳服務水平可媲美酒店水平。食物無論賣相及創意也能看岀廚師的用心,也令食客喜出望外。推薦菜式有芥末加青蘋果混合成雪葩，配合柚子泡沫，連新鮮油甘魚一並吃下，味道酸酸甜甜，感覺清新開胃。

Verdict: Excellent dining experience! MIC Kitchen is definitely one of the best fine dining places in town. No jokes - superb food and ideas plus dining at a comfy and friendly environment at a fair price. Favourite dishes: Brussel Sprout 🌱 - I personally hate eating Brussel sprouts so much, but their cooking style absolutely changed my perception on little cabbages. Bitter yet sweet/sour and crispy! PLUS it’s kinda like a little garden beautifully presentedNo wonder this is one of their signatu

Birthday is just an excuse to have good food 🌟🤷🏻‍♂️. First time trying MIC kitchen actually - Kwun Tong was too far for me lol. Good that now they moved to Central. One of my fav is the 🦂 lobster risotto with 🎃pumpkins (and I like the idea of adding 䓤油 - the green stuff lol). Happy to have chef Keung serving us! Thanks @theresaytwong and @queenbee18feb for trying this out with me . Always good to catch up. HKD 800 for the whole set (and WE WERE MORE THAN FULLLLL). .

好友生日又食好野嘅時候，之前一直想試嘅Twenty Six by Liberty原來剛在今年五月改為Mic Kitchen，一樣係由總廚Chris Keung主理。而米芝連一星嘅Mic Kitchen係舊址觀塘也已經很有名氣了，今日終於可以一試。餐廳位於26/F頂樓，都算有啲中環夜景睇下。樓底高，裝修簡約但不失格調，一大張U型吧枱，全部二十幾個座位都可以望到廚師們嘅表演。Beef (Carpaccio, Black Garlic, Pear, Olive Oil) 生牛肉片配黑蒜、梨雪葩、無花果和橄欖油。因我唔食牛，訂枱時一早講定，廚師會有special menu，來了個Red Prawns Carpaccio，朋友見到都後悔沒有跟著⋯⋯哈哈Brussel Sprouts (Hazelnut, Green Apple)賣相超靚，睇見都覺得好清新Lobster (Grains, Risotto, Pumpkin)超濃厚嘅龍蝦湯底，加上粒粒穀物，每一啖Risotto都超入味同有囗感，而龍蝦肉超彈牙美味。Seabass (Scallion, Lotus, Soy, Artichoke)這碟豐

老公大人生日話說師奶仔係「廚魔」梁經倫大廚嘅fans，既然老公大人大人生日，於是去MIC Kitchen同老公一齊慶祝生日&朝聖🎂首先要讚一讚個Brussel Sprouts! 係用Hazelnut同Green Apple整🍏 老實講，如果平時食嘅沙拉都咁好食就好啦 呵呵 我地加咗個Supplement($378/person)，係White Truffle. 大廚話呢個White Truffle係inspired by 「餐蛋治」🍳 個啲泡泡係午餐肉，再加鴨蛋，然後再係上面加White Truffle🤗🤗 廚魔嘅餐廳永遠都係咁令人意想不到，咁令人驚喜！然後到Wagyu，加咗朱古力醬嘅Ribs🍫！好難想像甜嘅朱古力同Ribs配塔，會係咁好味！（註，師奶仔唔食牛，師奶仔個份係豬+朱古力，而老公大人個份係牛+朱古力，老公大人話呢個Ribs係The best in the town）

Been a while since I have fine dining in Hong Kong and this is actually my third time after coming back to HK. MIC kitchen is actually a fine-dining restaurant which relocated from Kwun Tong to Central. It is under same chef as Bo Innovation and you may say it’s one of the most humble restaurant in the fine-dining scene. We came here since it’s one of my ex-colleague’s birthday and he picked this time! Before heading to this unique dining experience, me and my friends actually searched for their