FARE Modern Korean. AMBIENCE With a ground floor location on Lan Kwai Fong, the entrance is open to the street. Inside, it has a chic industrial vibe with a long, open kitchen and plenty of light from the windows. COST Weekend soju brunch buffet HK$330 for adults, add HK$50 for free-flow Louis Roederer Brut NV Champagne, HK$250 for children. WHO TO BRING Family and friends. TURN-ONS The weekend brunch is new in that it has changed from a semi-buffet with mains to a buffet-only deal. We started with sushi and salad which is always good. The make-your-own bibimbap station served in a stone bowl with grilled chicken, rice and seasonal vegetables, and gochujang sauce on the side, is a must-try. We also enjoyed the Korean crispy fried chicken and tofu with fries. The hot dishes of bulgogi beef, prawns and belly pork were also good. The chefs can also make you japchae noodles on request. The noodles are made from sweet potato and come with bell pepper, onions, mushrooms and omelette, and this goes well with kimchi. There were a few dessert choices including fruit such as passion fruit, mango and watermelon. TURN-OFFS It was confusing to know which sauces went with which dishes, so you need to ask if you are unfamiliar with Korean cuisine. DRINKS Besides the Champagne and wine, the Korean-inspired cocktails are worth trying such as the kimchi Mary with soju. I also loved the contemporary soju with grapefruit. There is also free-flow beer.