Hansik Goo: Modern Korean cuisine comes to Hong Kong
- Recent dishes include bugak, an assortment of Korean chips such as fish skin and tofu, and dubu wanja, a modern take on traditional Korean meatballs
Mingoo Kang, behind the two-Michelin-starred Mingles in Seoul, brings his contemporary Korean cuisine to Hong Kong, offering an eight-course tasting sharing menu that reflects his cooking style.
Diners can pair dishes with Korean wines and soju. Recent dishes include bugak, an assortment of Korean chips such as fish skin and tofu, and dubu wanja, a modern take on traditional Korean meatballs made from tofu, crab and zucchini with anchovy in a crab stock and a pine-nut sauce.
The samgye risotto is a favourite, combining two popular Korean dishes, ginseng chicken breast and leg coated in rice flour and fried on a bed of risotto. Dessert is simple: melon with Korean grains ice cream.
Contact details
2/F, 8 Lyndhurst Terrace, Central
2798 8768
Signature dishes
Samgye risotto (ginseng chicken risotto with two-year kimchi)
Yukhoe (Korean-style Wagyu beef tartare)
Korean fried chicken with yuza jang
