MIC Kitchen (Hong Kong)

I had the opportunity to catch up with my best friend for lunch – the most relaxing moment during my short stay. MIC Kitchen was only a short stroll away from his office in the industrial area in Kwun Tong.

The menu is less ‘molecular gastronomy’ than its sister restaurant Bo Innovation. However, the dishes were solid with a few fusion surprises: the hint of edamame in the corn chowder; the Har Mi floss in the scallop risotto; the kimchi mayo in the burger… All presented with the right balance.

Details:
MIC Kitchen
The Restaurant Space
G/F, AIA Kowloon Tower,
Landmark East,
100 How Ming Street
Kwun Tong, Kowloon
http://mickitchen.com.hk/

Bo Innovation (Hong Kong)

We decided to take a leisurely lunch the day before the Big Panic (aka wedding reception) while in Hong Kong. I booked ahead for a table at Bo Innovation for a Friday lunch.

The HK$388 was good value and the waiting staff recommends a mix of entrees to be shared yum cha style – great suggestion. Dim sum dishes like prawn dumplings and spring rolls were given an interesting twist with the likes of caviar, pistachio and black truffle. The pigeon in the main course was tender and the shitake mushroom cake was the star.

Details:
Bo Innovation
Shop 13, 2/f,J Residence
60 Johnston Road
Wan Chai, Hong Kong
http://www.boinnovation.com/

wd~50 (New York City)

Battling jetlag, I visited the Michelin-starred wd~50 for dinner on a rainy New York evening. Specialised in molecular gastronomy, I was delighted by the food served. The crab roll entrée (in a soft hot dog like roll) was amazing when eaten with the little crispy salt ‘n vinegar chips. My main course was a deconstructed Manhattan clam chowder. Served as a piece of snapper on what appeared as stock, the flavours combined beautifully when mixed into a chowder and enhanced by the subtle oyster crackers.

Special thanks to the helpful staff who offered me an umbrella after the meal.

Details:
Wd~50
50 Clinton Street
New York, NY 10002
http://www.wd-50.com