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 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
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
Opinion

Opinion

Eating Out, Eating In by Susan Jung

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

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 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
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
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