Mi Restaurant, A Mysterious Land of Fusion Foods

Irene Li, Associate Editor | Mar 10, 2022 11:41 am | Add a comment | 187 reads

Fusion restaurants can be tricky. The last time I dined at one, I was deceived by the mouthwatering appeal of the foods on the menu and the fancy ambiance until the food arrived and I realized a universal truth -- looks can be deceiving; and though this food looked good on paper, it was anything but.

Thankfully, I haven't lost all hope in food working on paper and on the palatte, as there's one place in the capital that promises no such deception: Mi Restaurant. If anything, it truly lives up to its name and magically transports me back to some of my most memorable dining experiences.

Entering the restaurant, I was accosted on all sides by bright white, and everywhere I turned, it looked like I'd found the perfect spot for an Instagram-worthy photo shoot.

And I'm happy to say, the food not only looks good, but tastes good as well. Their signature dish, 番茄乐园 Fānqié lèyuán (lit.: Tomato Paradise), is an eye-opener. Cherry tomatoes imbued with a crystal clear appearance are served over a bed of dry ice that lends the dish a fairytale-like aura. But it's not just tomatoes you'll find here, as hidden deep within the dry ice there's sweet mushrooms and nuts given a helping dose of mayonnaise that, when combined, melts in the mouth.

For something a little more on the refreshing side, go for their 竹笋衣手撕鸡 Zhúsǔn yī shǒu sī jī (Shredded Chicken with Bamboo Shoots). My friend observed that the bamboo shoots they use taste extremely soft and tender. The server told us that they harvested fresh winter bamboo shoots to add an extra touch of freshness to the ingredients. These shoots accompany chicken with mint leaves and crushed peanuts and just enough sauce to taste.

But a dinner certainly wouldn’t be perfect without a main dish, and for that we ordered their 干烧鳜鱼 Gān shāo guì yú (Dry Fried Mandarin Fish). The fish is elaborately cut and it's fried to a crisp and finished with a sweet-and-sour sauce concocted from sugar and vinegar. When a dish like this lands on the table, you bet it will be a show stopper.

For desserts, I ordered their 迷你糖葫芦 Mínǐ tánghúlu, a reimagining of a Lao Beijing classic. The sticky sugar coating atop hawthorn filled with red bean paste is surely comforting for someone who can never get enough sweet in their life.

I only wish I could be able to try their Peking Duck. The server told us that their current chef used to work for Dadong. I dined at Dadong before and was always impressed with the crispy and satisfyingly soft texture of the duck meat there. Is their Peking Duck on par with the deliciousness level of Dadong？ Guess I will have to make another visit to find out!