KO Asian Kitchen

KO refuses to pick a country: the menu opens with power bites in crisp seaweed and bao buns, runs through ten dim sum — Korean mandu, steamed jiaozi, gyoza, crab rangoon — takes in a dozen maki rolls, and lands on mains where a Thai tom kha gai, an Indian tikka masala, a Korean bibimbap with a griddled egg, Indonesian nasi goreng and a pad thai all share the page. There are poke bowls and salads for lunch and a build-your-own bento box for children. It belongs to MCK Hospitality, the house behind Osaka, which shows in the discipline of the bar and in desserts that belong to a pricier restaurant than this one.