Mosu Hong Kong Hong Kong

A great time to revisit @mosuhongkong just as the new season of Culinary Class Wars is airing! The latest seasonal menu is just as strong as ever. The 3 signatures that always stay on the menu - abalone taco, toasted sesame tofu, and ember roasted acorn noodles - were simply fantastic. One of my favorite new dishes was the olive and pear tart - an unexpected combo that worked splendidly together. We also enjoyed the pairing by sommelier @bob_kim97 who was very passionate - thank you for the insightful discussion on Sicilian wines!

Our menu:

Small bites

🍷Pierre Deville, Primitif MV

Toasted sesame tofu

🍷Saku no Hana, Junmai Daiginjo

Spanish mackerel & pomegranate

🍷Pierre Boisson, Bourgogne Aligote 2020

Yellow chicken in mushroom

Butterfish, anchovy, bang-ah

🍷King Sejong, ‘Eoju’ Yakju

Ember roasted acorn noodle

🍷Marco de Bartoli, Vecchio Samperi

Hanwoo, namul, gochujang

🍷Le Macchiole, ‘Paleo’ 2018

Small sweets
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Mosu Hong Kong
West Kowloon, Hong Kong
#supermelHK #supermelKowloon Less

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 . Less

Beyond ecstatic for the collaboration between @sungmosu of @mosuhongkong and @jimmy_limty of @jlstudio_tw! Having tried the exquisite dishes by both chefs, I was looking forward to the culinary spark between the two. The triple star duo delivered an impressive meal from the small bites of king crab taco and botan shrimp wafers to the Yaw Kun kaya egg and truffle millecrepe desserts. Favorites of the menu included hamachi with white kimchi, abalone with seaweed & white truffle, rice noodles with rempah & soybean milk, and Hanwoo beef with coconut rice. What a delightful afternoon with fantastic food and wine pairing - well worth flying back on a red eye flight for! So happy to see @sungmosu again after watching Culinary Class War, and meeting the cute baby of @jimmy_limty!

The menu:

- Small bites
- Hamachi, white kimchi, perilla oil
- Abalone, maesangyi, white truffle
- Red grouper, Taiwanese bamboo shoot, pandan
- Rempah, Korean rice noodle, soybean milk
- Spanish mackerel, maeuntang, dongchimi
- Hanwoo & coconut rice
- Small sweets
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Mosu x JL Studio
West Kowloon, Hong Kong
#supermelHK #supermelKowloon Less

Trying the new 6 course lunch menu at @mosuhongkong - a great deal at HK$1180 pp with an optional 3 glasses wine pairing at HK$680. Highlights included the refreshing perilla salad with abalone, the Korean-style “chawanmushi” pine nut custard, the cast iron pot rice with Hanwoo beef, and the velvety dashima (seaweed) cheesecake!

Our menu:

Small bites

🍷 Louis Roederer ‘Collection 244’

Perilla salad

Pine nut custard

🍷 Valle Reale, Trebbiano d’Abruzzo ‘Popoli’ 2018

Mackerel & Naeng-yi

Cast iron pot rice

🍷 Chateau d’Armailhac 2018

Small sweets
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Mosu
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less