MIC stands for "modern international cuisine," a rather limited definition for the singular dishes served here. Founded by Alvin Leung, who introduced forward-thinking cooking techniques at his Bo Innovation restaurant in Wan Chai to create "X-treme Chinese cuisine," MIC Kitchen combines innovative and western cooking methods with molecular cuisine elements to produce what chef Leung calls "modern comfort food." The a-la-carte menu is intentionally limited to just a half-dozen choices, including signature dishes like Iberico pork with lychee jelly, hawthorn, and plum sauce and John Dory with Yunnan ham sauce and salsify. Most diners opt for a set menu to take full advantage of the huge range of tastes, smells, and experiences the various courses deliver. The Iberico ham with porcini-braised vermicelli and aromatic tomato foam, for example, is a wonderful start to a meal that also includes foie gras, Carabinero red prawn with Har Mi oil, handmade pasta and mushroom (another signature dish and probably my favorite), pigeon with shiitake mushroom, and more. Because of Hong Kong's sky-high rental prices, the 40-seat restaurant has an out-of-the-way location in an office building in Kwun Tong, an up-and-coming district near the new Kai Tak cruise terminal about a 20-minute taxi ride from Tsim Sha Tsui. Reservations are a must.