Hansik Goo Hong Kong

Happy to be back at @hansikgoo and with my dear friend @jocelyn_tastytrip no less! I’ve missed the finger-licking delicious Korean fried chicken with yuzu jang - can’t wait to visit Korea next year!

Our menu:

KOREAN STARTER
Korean Perilla Seed Juk, Kristal Caviar, Neung-I & Bugak Hanwoo Yukhweh, Black Truffle & Egg Yolk

AUTUMN HWEH
Seasonal Seafood, Korean Sancho Pepper, Aged Kimchi

GAESAL JATIEUPTANG
Korean Style Pine Nut Soup
Seasonal Crab Meat Wanja

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Garlic Chive Muchim

SAMGYE RISOTTO 3.0
Ginseng Chicken Roulade & 25 Heads South African Yoshihama Abalone Risotto

KOREAN FRIED CHICKEN
With Yuzu Jang

HANWOO & PYOGO MUSHROOM RICE
Grilled Marinated 1++ No.9 Graded Hanwoo
Pyogo Mushroom Rice, Jerusalem Artichoke & Yangnyeom Jang
Today’s Banchan

HONGSI
Iced Persimmon, Chrysanthemum & Fingerlime

BITTERSWEET
Ginseng Ice cream, Yakgwa, Ginger & Lemon

JANG TRIO
Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Powder

DAGWA
Gamtae Gyungdan, Jeonbyeong Korean Mulberry Leaf Tea
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1*, Hansik Goo
Central, Hong Kong
#supermelHK #supermelCentral Less

The two day collaboration event of @hansikgoo X @thechairmanrestauranthk in my mind was such a huge success. To say this could be THE colloboration of the year is probably not an exaggeration as most Asian countries are still restricting free travel or still in recovery mode, and so to have chef @mingleseoul in town and doing four hands in Hong Kong with the best Asian restaurant was so precious.

The food was arguably some of the best food I ever had among four hands events I had attended, and very meaningful as a whole with all dishes demonstrating crossing over of Korean and Chinese cuisines. There are many similar aspects in the two cuisines we got to experience that night. For instance, the two teams delivered many fermented elements in the dishes that are all different yet worked in harmony, there were no overlap in flavor profile along the meal. This is how a collaboration dinner should be, with dishes that showcase collaborative thinking and cooking, a meal cooked in one kitchen as one team. Many “collaborations” are just menu that put dishes of each restaurant together, that is two kitchens presenting food to one table, not collaborative in my sense.

Most importantly I think this event is a significant milestone for the Asian F&B community as a kickoff to get back to the norm. We have been in idle for close to two years due to Covid, and while many countries are still coping with pandemic at the moment, somehow someway we need to get the ball rolling again. And here we began, to have a collaboration with cross country chefs and teams working together. We met a lot of the friends and chefs in the industry, eg 3 star chef Bombana, chef Matt of Yardbird, Chef Ricardo and Chef Agustin of Mono and Ando, Chef Eric of Arbor, Culinary Legend Dai C Jie and Choi Lan, the night before Chef Richard of Amber, were all presented in the event as diners. The feeling of reunion was so obvious, the sense of unity was so strong. It was such a nice feeling that we have not had for a long time.

Once again congratulations to the two teams, two my of favorite chefs in the world, two of my favorite restaurants in HK. It was a huge to have joined the event. Less

(SWIPE FOR MORE PICS) I really enjoyed my meals at Mingles and Hansik Goo. I have always thought of the food by Chef Mingoo to be a bit more than just flavor. His sense to flavor and his sensibility to seasons made his food almost poetic (perhaps when I dined there it was autumn so this feeling was even stronger). In Mingles he provided sophistication but also showed no boundaries in his interpretation of traditional Korean flavors and dishes.

If Mingles is about how far Korean cuisine can go in Chef Mingoo’s free expression, then Hansik Goo is about how going further back to real Korean cuisine. Hansik Goo is not a less pricy version of Mingle nor entry level to fine dining in Korean cuisine. Better ingredients, homemade jang and fermentation, meticulous execution even for causal dining. Just like Chef Mingoo always does, dynamic flavors of Korean cuisines became refined without losing impact, home cooking became elevated without compromise on satisfaction, contemporary touches demonstrated creativity without sacrificing authenticity. I don’t think there is similar kind of Korean restaurant in Hong Kong let alone same level.

In both restaurants I could feel the effort of Chef Mingoo and his team in (re)introducting traditional Korean cuisines and flavors as well as cooking technique and approaches. I found myself very inspired to learn deeper and broader on different aspects of Korean cuisine. I am still a novice and I felt I was not able to completely capture the essence of his and other chef’s cooking when I was in Seoul (so sorry 🙇‍♀️🙏🏻), but it just made me feel even more motivated to learn more.

Thank you again Chef Mingoo and Steve for such the opportunity to try your food while you were in Hong Kong. I had learnt so much just by eating there. It was a celebration of new restaurant, new Korean cuisine in Hong Kong, and precious friendship. Less

(SWIPE FOR MORE PICS) KONG GUKSU 콩국수 冷やし麺　豆乳、醤油と大豆のソースで
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This is a seasonal summer dish (so only for now) and Chef Mingoo made this for us in another visit as a new alternative to Bibim-Guksu. When I saw it I joked Is this Korean Carbonara? 😆 Of course it is not, but a cold noodle with soy milk broth, soy sauce and soy beans (so soy trio), topped with grated sesame seeds. The soup was thicker like a sauce (See pic 2) but some versions are light like a light soy milk broth. It was absolutely amazing! The flavor was really very soy but rich and wholesome. So easily slurped clean and very filling. It also belongs to Temple Cuisine which makes it even more special
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#littlemeg_best2020
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