Korean chef Sung Anh is opening a branch of his Michelin two-star Seoul restaurant Mosu at M+ in Hong Kong.  Photo: Antony Dickson
Korean chef Sung Anh is opening a branch of his Michelin two-star Seoul restaurant Mosu at M+ in Hong Kong. Photo: Antony Dickson
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Michelin-star Korean chef on the joy of being in Hong Kong, his not-so-simple food and how seaweed works like MSG

  • When Korean chef Sung Anh cooked in his family’s restaurant he knew nothing of fine dining. Now he is opening a branch of his Mosu Seoul restaurant at M+ museum
  • Dining in Hong Kong has a ‘sense of excitement and discovery’ he has not felt anywhere else, he tells Bernice Chan, in part because of diners’ sophistication

Korean chef Sung Anh is opening a branch of his Michelin two-star Seoul restaurant Mosu at M+ in Hong Kong.  Photo: Antony Dickson
Korean chef Sung Anh is opening a branch of his Michelin two-star Seoul restaurant Mosu at M+ in Hong Kong. Photo: Antony Dickson
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