Why Hongkongers are talking about Hansik Goo, the new Korean restaurant from Michelin-starred chef Mingoo Kang of Seoul’s Mingles
Now open on Central’s Lyndhurst Terrace, Mingoo Kang’s Hansik Goo serves up a US$100, eight-course, family style set menu offering contemporary Korean twists on bugak, dubu wanja, yukhoe, bibim guksu and omija
Modern Korean restaurant Hansik Goo is now open in Hong Kong’s Central, marking the first collaboration outside South Korea for chef Mingoo Kang, of Seoul’s acclaimed two Michelin-starred Mingles – voted the best restaurant in Korea for four consecutive years.
His dishes in the Hong Kong restaurant – located on Lyndhurst Terrace – are elevated by the use of fresh ingredients imported directly from South Korea, and are designed to be shared family style. He offers an eight-course menu priced at HK$780 (US$100) a head which starts with bugak, inspired by ancient Korean temple cuisine, with an assortment of seasonal Korean chips made from seaweed, fish skin, chilli and perilla leaf. This is followed by dubu wanja, a modern take on traditional Korean meatballs made from tofu, crabmeat and diced zucchini with anchovy and crab stock and a pine nut sauce.
For the third course, yukhoe – Korean-style beef tartare – is given a contemporary twist by combining Australian Wagyu beef with Korean pear, Jerusalem artichoke chips and quail egg yolk. For the mains, there is a choice between bulgogi or the Korean barbecue duo. This is followed by bibim guksu – spicy gochujang noodles with kimchi, perilla leaf and US beef short rib, which can be substituted for prawn and black sesame seed noodle depending on preference.
For dessert, guests have a choice of omija – Korean water parsley sorbet with omija berry juice – or garu, mixed Korean grains ice cream with crispy puffed rice. A selection of specially imported Korean fruits then brings the meal to a refreshing close. The restaurant also serves Korean wines.
