Eating Out, Eating In

My August in food: a poached pig’s head, new takes on Korean classics and a taste of what’s to come at Anthony Ng’s Hong Kong izakaya

Combine the talents of Danny Yip and his chefs at The Chairman in Hong Kong and those of Mingoo Kang of Mingles in Seoul and you are in for a very special meal

It wasn’t my only four-hands dinner in August – another brought together Hideaki Sato from the French-Japanese Ta Vie and Goshima Shinya from Godenya

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At a four-hands dinner between The Chairman and Hansik Goo, the most impressive item was poached pig’s head with Korean side dishe. Photo: Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post.

Published: 6:56pm, 31 Aug 2021

August has been a busy month for eating out – and eating in.

I was lucky enough to be invited to the most incredible four-hands dinner – a collaboration between Danny Yip and his chefs at The Chairman, the Chinese-cuisine restaurant in Hong Kong which is number one on the Asia’s 50 Best Restaurants list, and Korean chef Mingoo Kang of two-Michelin-star Mingles, in Seoul (and #10 on the A50 Best list).

Earlier in the month, Kang’s Hong Kong restaurant Hansik Goo moved from Lyndhurst Terrace in Central to a larger space on nearby Wellington Street.

The chefs had huge smiles on their faces as they presented their dishes, the highlight of which was a whole pig’s head that they had poached in lo shui (master sauce), then carved into nine “parts”, including tongue, ear, trachea and jaw, each of which had its own texture. The pork was served with stuffed kimchi and Korean pickles.

At a four-hands dinner between The Chairman and Mingles, soy-marinated raw shrimp was among the highlights. Photo: Susan Jung

Other delicious dishes were chilled Korean buckwheat noodles mixed with The Chairman’s fermented chillies (which they normally serve with steamed fish head), and soy-marinated shrimp, versions of which are popular in both Korean and Chiu Chow cooking.