ADDRESS: G/F AIA Tower Landmark East, 100 How Ming Street, Kwun Tong
Tel: 3758 2239
推薦度(RATING): ★★★★☆
Mic Kitchen is Chef Alvin Leung's Michelin one starred restaurant located in Kwun Tong -- what a choice! It shows how confident Chef Alvin is because he knows it well that people will find their way there for his food. Comparing to his 3 starred Bo Innovation, this is a more budget young line, offering modern fusion food with a bit of molecular twist in it.
3 course dinner only costs $398 = 10%. It more or less means that you get a dessert for free. Beware that some of the item do cost you extra, but it's clearly stated. There is also a tasting menu which has 10 dishes in it for $988. But tonight, we only ordered a 3 course menu.
MIC Kitchen係魔廚ALVIN LEUNG 最新既餐廳. 開業未夠一年已經榮獲米芝蓮一星. 選址工廈林立既觀塘可見CHEF ALVIN 既自信, 因為佢知道食客一定會專登走入黎食佢一餐. 相比起ALVIN 三星級既BO INNOVATION, MIC KITCHEN可以話係比較BUDGET既副線, 主打FUSION 加少少分子料理菜式. 3 COURSE 晚餐只係$398 + 10%, 價錢的確意外地平. 不過, 當中有部份既ITEMS 係要加錢既, 條數計落大約等於叫個STARTER + MAIN 送你一份甜品. 除此之外, 佢都有一個九百幾蚊既TASTING MENU. 不過今晚我地只係叫左個3COURSE DINNER 啫.
After we ordered, a basket of assorted bread was served with a Chao Zhou preserved Olive spread. As a bread and butter lover, i have to say this is a nice twist. I couldn't help but finished it all!
落左ORDER 之後, 一籃新鮮既麵包喺出現了. 沒有傳統既牛油, 附上既係由潮洲欖菜造既SPREAD, 新奇得黎又好食.
頭盤我地點左 軟殻蟹(另加$48) 及 八爪魚 (另加$68)
Soft Shell Crab, as it said on the menu, comes with Thai Slaw. The Soft Crab is crispy and not greasy, the presentation of the whole crab in one piece was quite impressing to me. I especially love the Thai Slaw, it's very refreshing with just a little bit of spiciness. It tasted really great.
軟殼蟹原隻上既賣相非常吸引, 香口得黎又唔會好油. 配得一絕既THAI SLAW, 酸酸甜甜, 中和左炸蟹, 好REFRESHING. 最鐘意佢嗰陣隱隠約約既辣味. 又剛剛食到, 又唔會搶哂主人味道, 正！
Octopus with potato puree, Lap Cheung, Lam Choy and green beans, the portion was bigger than i would have expected. The octopus was char-grilled with very strong charcoal flavor. The charcoal taste brings you the feeling of seafood grill flavor. if you don't like it, you would probably think it's burnt taste (This is the comment from my Mr. ) The black crispy thing is made with crispy rice. The chef dyed it with fresh octopus ink and deep dried it. I would love to have some more of it. The chinese Lap Cheung was cut into tiny little dice. When you ate it with the creamy potato puree, it was another nice twist of the east and west.
另一前菜, 碳燒八爪魚帶有好濃厚既燒烤風味, 如果你唔鐘意陣碳味, 你可能會同我老細一樣, 覺得佢燒燶左.... 上面黑色嗰D 一塊塊既原來係炸米通, 廚師將米通先沾上新鮮墨汁上色, 再炸出脆卜卜可口既黑色米通片. 呢個前菜另一亮點又係D 配菜, 個底嗰層薄薄既薯蓉, 另上切到細細粒有少少咸香既臘腸, 中西合壁得一絕.
For main, we ordered Pork Chop(Extra $68) and Waygu Short rib
主菜我地點左豬扒 同 和牛牛肋條
The Pork Chop from Canada was served with salty fish new potatoes and baby vegetables. The pork was slow cooked first and then char-grilled. It was very soft and tender, but the portion was huge! I honestly could not finished without the help of my Mr. The new potatoes was cooked with salty fish powder. It gave a bit of salty flavor, but i couldn't really taste the salty fish taste. The baby vegetable was a baby purple and normal carrot. They were really sweet.
主菜用左黎自加拿大既豬扒, 配以咸魚新薯及嫩菜. 豬扒先以慢煮至熟, 再碳燒 先上碟. 肉質鮮嫩, 又滑, 一D 都唔乾, 外面又香口, 幾好食. 不過份量太大勒, 我一個人真係食唔哂. 配菜既薯仔焗好再灑上咸魚粉, 以帶出少少既咸味, 不過又唔係好食得出咸魚味. 另一配菜 BABY VEGGIE, 用左紫色同橙色既小蘿蔔, 非常之鮮甜, 又爽. 好好食.
The other main we ordered was the Wagyu Soft rib. The Australian wagyu was slow cooked with cooking chocolate sauce over 36 hours. It was so tender that a fork could tear it apart. The cooking chocolate only only just gave the special smell and flavor, it also made the beef more tender. The most surprise food was the watermelon! It was very sweet and fresh, but at the same time, it carried a little bit of Dong Gui (Angelica Sinensis) taste. The waiter explained how the chef made it. The watermelon cubes were immersed in the Dong Gui water and put in a vacuum bag. They vacuumed the bag and forced the Dong Gui flavor into the watermelon. it was truly impressive and surprising.
It was very funny when the waiter served this dish, It did look like a brownie with water melon than a main dish!
第二個主菜用上黎至澳洲既和牛牛肋條, 用左好濃既煮食用朱古力慢煮36小時, 好軟, 用支叉輕輕一齒就切開. 朱古力為牛肉提供左味道之外,仲可以有鬆肉粉既作用, 令到牛肉更加嫩滑. 最特別係嗰三粒西瓜, 鮮甜不特止, 仲有淡淡既當歸味. 職員解釋係將西瓜連同當歸水一同放入真空袋入面浸住, 再抽真空, 將當歸既味道迫入D 西瓜入面. 西瓜同牛肉一齊食, 就會有肉骨茶既感覺. 呢道菜一上, 我老細面有難色, 因為佢似甜品多過主菜, 成碟BROWNIE 咁樣...
We ordered the molecular Xiao Long Bao(extra $78) and black truffle loh Bak Gou (extra$80)
我地仲叫左一個SIDE 係分子小籠包 (另加$78) 同埋黑松露蘿蔔糕 (另加$80)
This molecular Xiao Long bao was my first taste of molecular food. When you put the spoon close to your nose, you could smell the vinegar smell. You put it in your mouth and bite it, the liquid burst out and you could taste the xiao long bao, but in a totally different texture. At the end, you could chew the little red ginger which was on top of the xiao long bao. The whole experience was insane and extraordinary.
呢一口分子小籠包係我既分子美食第一試. 將佢放近, 會聞到醋嗰陣酸味, 放入口一咬, 入面既液體爆出, 食到同小籠包一樣既味道, 但係質感同小籠包完全唔到, 最後仲會咬到嗰條紅色姜絲. 成個口感同感覺好新奇, 好特別, 好意想不到. 呢個就係分子美食既驚喜
The black truffle lao bak guo was brilliant. It made with turnip and black truffle only, unlike the ordinary turnip cake, it was very light and the taste of truffle was very outstanding. The cake was fried to crispy . it was such a brilliant dish
另外既黑松露蘿蔔糕, 用左蘿蔔絲配以黑松露造成, 沒有腊肉, 令到佢更加輕食, 表面煎得好香口, 蘿蔔同黑松露既配搭十分匹配. 正！
For dessert, we ordered the coconut and taro. 甜品我地揀左香芉及椰子
This is the coconut dessert. The waiter kindly reminded us to enjoy it in a special order. We should eat the young coconut jelly first. It's a very light and tasted exactly like young coconut. Really amazing. Second to eat was the molecular pina colada. When you bite it in your mouth, the pina colada liquid burst out, so you should ate it in one go. Lastly, we should have the palm sugar ice cream with the sour cherry. The whole dessert was not too sweet, instead, it was very light and enjoyable.
呢個椰子甜品, 要首先由新鮮椰青造成既啫喱食先, 因為佢最淡味及鮮甜, 非常好食. 第二就要食PINA COLADA 既分子啫喱, 成粒放入口一咬, PINA COLADA 既液體就流哂出黎. 感覺好新奇. 第三就係食椰糖雪糕, 食既時候要撈埋D SOUR CHERRY 醬一齊食.
Taro was made with taro ice cream, crispy dried sponge, molecular calamansi and mango meringue, and some raspberry crisp. The taro ice cream was very light and not too sweet, you can taste the taro very well. The dried sponge was like a biscuit. good to eat with the ice cream. Molecular Calamansi was excellent. it was very sharp and nice.
香芉係由香芉雪糕, 乾既朱古力海綿蛋糕, 分子泰式青檸, 芒果蛋白餅, 仲有桑莓脆脆造成, 香芉雪糕香芉味濃, 又唔太甜, 好好味. 最好係連埋抽乾左既朱古力海綿蛋糕一齊食, 好似餅乾咁. 最驚喜係分子CALAMANSI,一咬D CALAMANSI 汁出哂黎, 又SHARP 又甜, 好正!
Overall, this meal had been very surprising. If you came here and expected to have molecular food, you would be very disappointed. I appreciated very much on the mix of eastern and western ingredients, it gave the guests a lot of nice surprise and presented this special modern fusion food.
總括黎講, 呢個晚餐都黎得相當驚喜. 如果一心想黎試分子美食的話, 你或者會覺得失望, 因為你諗錯左. 驚喜係來黎至東西食材既配合, 造出新奇, 現代既菜式
