MIA’s perseverance: The ‘Asian soul’ chef-duo significant acclimation towards the pandemic
It is nothing new that many restaurants have to tragically close amidst the pandemic. In the end, it is about the survival of the fittest. The ones who adapt the fastest will eventually rise to the top, and fine-dining restaurants are no exception. Since MIA opened its doors in 2019, they have started as a casual, high-tempo restaurant with 100-120 covers a night. However, once covid hit, things have not been the same. MIA had to reposition itself to survive. They have persevered through the pandemic by means of delivering and trying to find the balance, which eventually prospered and gave birth to the tasting menus.
CR : MIA RESTAURANT
Leading this survival operation was the dynamic duo, chef Pongcharn “Top” Russell and chef Michelle Goh. The duo has strategized a perfect approach against these challenging times which transcended into their solid brand identity. Chef top stated that the bottom line of the restaurant is not very conceptualized but they just cook what they love to eat. The seasonal menu at MIA consists of 5-7 dishes (choices of vegan and vegetarian menus are also available) which are influenced by the chef’s professional training at Michelin-starred restaurants. The two chefs incorporate the finest resources that Thailand has to offer, fusing their devotion to the culinary arts with a courteous and compelling approach to French cuisine with a so-called ‘Asian soul’.
CR : MIA RESTAURANT
For MIA’s latest 2022 tasting menu, they have crafted a marvelous menu that captures the season's vibrancy. Creating a successful first impression is effortless, with the refreshing Deep-Fried Josephine oyster top with wasabi and calamansi. The next course is a delectable four-bite amuse bouche that includes a duxelle tart, squid ink tuile, wagyu tartare, and foie gras-sauternes. Our honorable mention would be the North Sea Crab Ajo Blanco which has both looks and taste in a single dish, it was the first cold soup that chef top has experimented with, a super Instagram-worthy dish for all the gastrophiles out there. Followed by chicken stuffed with seafood mousseline and the pre-main dish of Confit Glory Bay King Salmon with spinach and rocket veloute. For this tasting menu, there are 2 mains for you to choose from which is the Roasted Pork Belly with miso eggplant and black garlic, or if you paid extra 980++ baht you can opt the exclusive melt-in-your-mouth Hokkaido Kamui Gyu A4 Wagyu Chateaubriand that comes with pomme anna.
CR : MIA RESTAURANT
The season's best treats can also be expressed through dessert as well. This is proved by the “Waldorf Salad”, this pre-dessert dish is the perfect embodiment of the best seasonal vegetable produce. Chef Michelle offers guests two dessert options for the final course: the guests' favorite, the cereal bowl, which was inspired by the chef's favorite treat as a child, or the Mont Noir dessert, which adds sesame and chestnut and gives the traditional Mont Blanc an Asian twist. Yet another successful tasting menu that helps the restaurant prevail through the difficult times. Without a doubt, the restaurant will withstand another epidemic season and continue to evolve.