Upon the opening of aKin in late 2024, chef and co-owner Eric Chong made no secret of his desire for Michelin recognition. A good part of this modern Asian restaurant was designed with that in mind (and it worked). The space is spare but opulent. Strategic lighting is dim and flattering, directing the gaze to the bright counter at the back. Here, four coveted stools face the stage from which Chong and his brigade assemble a 10-course tasting menu of inventive yet respectful re-imaginings of classic Asian dishes. A recent such journey began with snacks, often vegetable-focused, and then a Beausoleil oyster with jellyfish, caviar and horseradish-infused buttermilk. To follow, one of chef’s signature one-bite “spheres,” on this occasion a deeply concentrated chicken broth with sea cucumber and grated dehydrated abalone. Flavours are exotic, harmonious and precise. Chef deftly balances spice with lightness, brightening a dish of lobster tail and tajarin noodle with a cooling “stracciatella” foam. Grilled madai (sea bream) over binchō-tan, delicious on its own, gets a boost with sauerkraut and a mala (Sichuan peppercorn) consommé. Pacing is relaxed but attuned. Desserts by Flora Zhang are visual treats, and delicious.
aKin hits on every aspect: creativity, flavour and service.” Jason Noel
Chef Eric Chong prepping.
Chinese Porcelain.
Chef Eric Chong prepping.
Chinese Porcelain.
