Kingsland on a Tuesday night is usually notoriously quiet but enter into Mix, the latest Asian-fusion restaurant to hit the main strip, and you'd be forgiven for thinking the weekend had arrived early.
With tables filled with customers either eagerly awaiting their delicious delicacies or slurping them down, it was clear to see that Mix is something special. The restaurant is decorated primarily with wood. The feature wall is reminiscent of a giant Jenga game; it's oddly satisfying and provides a hint of pine to the room.
Taking the place of Roasted Addiqtion on New North Road, the opening is owned by Raymond Shan and managed by his daughter Nancie. We are quickly advised to try the soup dumplings, the bao and the cumin lamb. Nancie admitted that she finds the spicy chicken too hot to handle, but wanting to mix it up, we took on the challenge.
The pork dumplings, which are made fresh each day, are swimming in a rich tom yum soup that could warm even the coldest of hearts. Following this, the aptly named spicy chicken was brought out with peanut, ginger, coriander and some much-needed cooling bean sprouts.
With Asian-fusion restaurants becoming a dime a dozen the need to stand out is paramount —which Mix does with its signature lamb and cumin dish. The lamb is bordered by homemade bao and comes with melt in your mouth pieces of lamb that have been succulently seasoned with ginger, onions and as the name suggests: cumin.
Having already extended the belt buckle out a few times throughout the meal it was finally time to admit defeat and forgo what, based on appearance looked a dangerously tasty dessert menu.
Although the Asian-fusion idea has become mainstream, Mix has proven that when food is made fresh and cooked well it can be delectable and original.