'X-treme Chinese' cuisine finds a home in industrial heartland
Irecently made the trek over to Kwun Tong to check out the new restaurant MC Kitchen, the latest offering from "demon chef" Alvin Leung.
With a couple of Michelin stars under his belt, Leung is best known for his style of food that he calls "X-treme Chinese" cuisine.
Kwun Tong has historically been an industrial area filled with factory buildings - dining options have traditionally been fairly basic - so I was intrigued by the unusual choice of location.
Having not been in the area for a number of years, I'm not sure what to expect when I emerge from the MTR subway. I look up and see the tall and shiny Landmark East complex where the restaurant is located.
Leung says the dishes served at MC Kitchen are what he considers to be "a modern kind of comfort food" that is distinctly different from his other restaurant, Bo Innovation.
The lower rents in Kwun Tong mean the pricing at MC Kitchen is lower than at Bo Innovation.
He says he hopes to see many return customers who come to eat their favorite dishes, and says they are already seeing many families dining at MC Kitchen.
At Bo Innovation, an a la carte menu is not available, but at MC Kitchen, guests can select their dishes or dine on the set menu.
Our meal begins with a refreshingly cool and elegant starter called Hamachi made with wasabi, apple ice with cucumber, and yuzu foam served in a martini glass, garnished with a thin slice of dehydrated green apple.
 |
|
Carabinero red prawn with ha mi oil, homemade pasta and mushrooms is a winning dish at MC Kitchen. Donna Mah / For China Daily |
|
|
|
