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Published on December 15, 2023
Houston to Welcome Molihua by Michelin Star Chef Ho Chee Boon in Blossom Hotel's New Asian Culinary ExtravaganzaSource: Google Street View

Chef Ho Chee Boon is gearing up for Houston's Asian cuisine venue, Molihua. Slated for a grand opening in February 2024 at the Blossom Hotel, the dim sum and sushi palace might just coincide with Lunar New Year celebrations, the Houston Chronicle reported. Following his success in San Fran with Empress by Boon and Blue Whale Restaurant & Lounge, Boon, a Michelin-starred chef, is bringing his Chinese moniker, which translates to "jasmine flower," to spruce up Houston's already booming Asian dining scene.

Boon, who has left his culinary mark from Vegas to London and racked up Michelin stars along the way, the expectations are high. As for what's in store, Boon teased, But I want people to understand Asian food from our concept, our own ideas.” he said, according to a statement obtained by the Houston Chronicle

San Fran's Marina neighborhood is already reaping the rewards of Boon's global culinary acumen. His latest venture, Blue Whale, opened its doors in September. Complete with diverse dining spots and an urban oasis backyard, Blue Whale dishes out an authentic seasonal menu, reflecting the chef's multifaceted gastronomic repertoire. "Crab Meat Xiao Long Bao, Wasabi Crispy Tiger Prawns, and Baked Lobster with Buttermilk and Chili" are just some of the fusion flavors on offer, reports Forbes.

Back in Houston, Molihua is an all-out culinary stage crafted for Chef Hideki Hiwatashi's sushi. He's the sushi virtuoso who, alongside Boon, made waves at the Hakkasan Group. The duo's reunion at Molihua promises to shell out a fresh take on Japanese dishes at a centrally located and striking dining bar, according to the Houston Chronicle. And pastry heaven with Rory Macdonald, who's also whipping up sugary art at Empress by Boon, masterminding the dessert menu.

Boon has hinted at a Chinese-focused Duck House hitting the street level and a swank bar with a private dining area crowning the top floor. "As a chef, we always like to try something new," Boon said in a statement obtained by the Houston Chronicle.