MIC Kitchen is another arm
of the famous Mitchelin 2-3* Bo Innovation, by a rather
capable yet sometimes arrogant Devil Chef Team by Alvin Leung.
I think he is an improver every year and this is one thing I admire
about him and his kitchen, also his London ventures and
concept. I remember last time I covered here
officially was when they were still called MC Kitchen, but some
International Corporation via none other than McDonald’s gave them
a lawsuit with naming rights, which was inconvenient.
May be it is just a corporate decision so I can’t decide.
鏞記酒家 Yung
Kee Restaurant as many foodie might have heard news today is
trying to closing down after 60+ years of history due to some
lawsuit. My last review of there was just recently: (
http://www.hkepicurus.com/2015/09/yung-kee-after-new-renovation-with-its.html
) You can’t help everyone in this world is my own
experience. Lawsuits suck, even if it means killing off
your own Family History sometimes… Sorry I have been
eating at Yung Keen since I could barely walk and this issue really
strikes to my heart. Anyway it is nothing compared to the Homo
Sapiens or the different human evolution who have walked on this
Earth since 200,000 years ago. Always sad to see a family
split up into disarray, and when people don’t treasure their
ancestry. Over here the spirit remained intact as a concept..
Some Very Well Baked Bread -
I swear even just 3 years ago, I could not find bread of this good quality anywhere in town. We all need to improve and I loved them here. No more Truffled or Kaffir Lime Leaf dip, this time it became a more normal cleanser starter. Thanks to FeedMeGuru App on iPhone and Android for organizing a wonderful meal again…
A White German Dry Riesling -
A House designed Wine.
Menu and X'Mas Menu -
The longer X'Mas menu is only $888 + 10%. A real bargain to us.
Kimchi Panna Cotta, Hokkaido Sea Urchins, French Caviars. Fried
Vermicelli. With Australian Coffin Bay oysters which to me are slightly off
season in theory, but Briny salty and with Modern Technology are maintained
right-
The Spicy heat from within the kimchi was released over
time and I appreciate this rather than hitting your palate upfront. The rest is
history. Different regional ingredients, all packed together. It’s not too
fusion in Food Concept though, just only fusion in Food Ingredients to me to
strike a balance. Lovely! ~ 9/10
Blue King Prawn ‘Har Mi’ oil on Home Made noodles, with Crustacean Oil
-
Had this a couple of times already but usually its Mediterranean Red Prawns
based and with 2 prawns. This time around it was still very good and so
fragrant, in fact this has been better than my visits to Bo Innovation
somewhat. Red Prawns will still fare better for a price but overall vs costs,
this was one of the best in town. ~ 9/10
36 Hours Beef Consomme set Pho Jelly Noodles, Fried Beef Tripes,
Pickled Shallots, Coriander Gel, Thai Basil Powder and with Japanese Saga
Wagyu -
The Chefs came back from Toronto and I stipulate that this strikes at their heart as something they grew up from. Coz someone from Hong Kong and Australia feels exactly the same.. The Fried Tripe was a bit too hard at the Centre Ridge. As I said more instantly on Instagram, in Vietnam side herbs like Ngo Gai Culantro or Ngo Om Rice paddy herbs are more apparently. May be more on Southern side. But ultimately, this is quite Chinese Chiu-Chow region influence due to the spices and rice noodles used, or the fried Crullers eaten with it. I am sure there will be Version 3.0 or Version 5.32 coming up. I have seen this with many improving kitchens gradually globally! It is great already now minus the Fried Tripe bit.. ~ 9/10
White Chocolate Frozen Sponge and Snow, Christmas Pine Spruce essence,
Strawberry Mousse, Peppermint Ice Cream, Berries Coulis Sauce, Sugar Crystal
-
This was sophisticated as a Concept behind. I personally
liked this although I am not certain everyone else in Hong Kong will. As a
Food Consultant myself I do a lot of Statistical researches and it is never
ending. Not many people like Peppermint locally for once, only those who grew
up with Peppermint and Chocolate chips love them. The Strawberry Mousse was
fluffy and I have had other flavours here, almost like a souffle. I don’t
know if anyone remember the Spruce concept here because even if I appreciated a
lot, from a marketing point of view you might not strike a resonance with
customers without showing them with a real leaf. Black Pepper wise, well if a
kitchen can’t even convince someone to put it onto a Cacio e Pepe or a
Lazio/Rome style Carbonara pasta, I also don’t see how it will catch on with
people on a dessert. WE are too sophisticated sometimes, it takes time to
project it into their heads. Obviously no one wants to do another Matcha
Fondant out there coz we all know it will work : )
Oh no I forgot to order their wonderful HK Style Milk Tea this time around, to
cap off the wonderful meal!!
Ease of Access: 4/5
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2
Opening Hours:
Mon to Fri 11:30-22:30pm
Sat to Sun 15:00pm - 22:30pm
Address: 觀塘巧明街100號AXA Tower地下
G/F, AXA Tower, 100 How Ming Street, Kwun Tong
Ph: 3758 2239
No comments:
Post a Comment