Korean beef noodle restaurant Moo-Lah the start of big things in Hong Kong for co-founder
‘An ordinary noodle dish can also be extraordinary’ with Korean hanwoo beef, says Jung Sang-won of his upscale Hong Kong noodle restaurant
The founders of premium South Korean barbecue restaurant and beef butchery Born & Bred have officially opened Moo-Lah, an upscale noodle restaurant in Hong Kong.
Moo-Lah, in SoHo on Hong Kong Island, is the first international project for the Seoul-based Korean beef specialist, which is currently Michelin-recommended and ranks 64th on the extended Asia’s 50 Best Restaurants list.
Even without a Michelin star, Born & Bred’s multilevel restaurant in Seoul’s Majang district is one of the city’s most popular places for meat.
The most exclusive is the speakeasy-style underground space, which offers a chef’s speciality beef course featuring a range of hanwoo cuts; each customer is served around 600 grams (1.3 pounds) of beef – some grilled, the rest used to turn comforting fare such as noodle soup, burgers or rice dishes into something special.
That philosophy is now being carried though to its Hong Kong restaurant, which declares it serves “better beef by Born & Bred”. The kitchen uses meat from Korean-bred female cows between two and three years old.