Mosu Hong Kong sits under the shade of its counterpart Mosu Seoul . I do agree that the HK branch is missing that intangible magic that Mosu Seoul delivers , however it is very much worth a visit .

Dimly lit and with a terrific view of the harbour , this is clearly a date night restaurant, and after the PR boost from Netflix culinary wars getting a seat here takes a bit of effort .

After a few snacks including the iconic abalone taco , the menu proper begins with Toasted sesame tofu . Sesame and konbu are masquerading as the tofu here , the burrata shaped lobe is filled with sea urchin and swims in a terrific dashi broth .

Brisket guk is next to excite , the consommé is textbook with perfectly extracted beef flavour , brisket still has some chew which is enjoyable .

A perfectly cooked tilefish is a top a rainbow of sauces , the mustard green sauce is pink , kale sauce green and mustard sauce yellow , mix up the flavour palate to ignite the dish . I did enjoy this however there was a slight soapy flavour to one of the sauces which was a little jarring .

Squid rings were stuffed with scallop mousse and served with dry aged hanwoo , alongside herbs , lemon gel and squid ink sauce . Akin to a warm salad this was gentile yet Unami laden .

Roasted acorn noodle was blanketed with a generous shaving of black truffle , and served with a terrific chicken stock and Parmesan broth . Close your eyes and think of Italy.

Hanwoo strip loin rounded out the savoury side of things , paired with fennel , beetroot and radicchio , a stellar meat and 3 veg .

A trio of desserts finished the meal , the pix of which was the HK inspired almond pudding .