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Worth a try
👉🏻Dinner Tasting Menu💲1,480 1️⃣JATJEUPTANG Pinenut, Wanja, Seasonal Crab Meat 2️⃣SPRING BITE Surf Clam with Doenjang Mustard Sauce, Kristal Caviar 3️⃣NAENGCHAE Spring Vegetable, Chogochujang 4️⃣ABALONE MANDU Abalone Wrapped Dumpling with Beef Broth 5️⃣SAENG SEON GUI Grilled Gochujang Seasonal Fish, Layered White Kimchi 6️⃣SAMGYE YAKBAP Chicken Roulade with Ginseng Rice 7️⃣HANWOO Grilled 1++ No.9 Hanwoo Duo 8️⃣NAMUL BIBIMGUKSU Spring Namul & Perilla Seed Oil Noodles *️⃣GREEN APPLE Green Apple Sorbet with Pine Buds Granita 9️⃣HEUKYIMIA Black Sesame Mousse, Makgeolli Ice-cream, Strawberry 🔟JANG TRIO: Elevate at 💲568pp Doenjang Crème Brülée, Ganjang Pecan, Gochujang Powder *️⃣DAGWA Injeolmi Chocolate, Gaesong Yakgwa Korean Mulberry Leaf Tea - honestly not a fan of korean food but chef Mingoo elevated it🔥 used to think that korean food is kinda pungent with their signature kimchi being added to every dishes😹 but chef Mingoo presented me the harmonic of authentic korean flavours in western style👍🏻 worth a try Rating: 7/10 〰️〰️〰️〰️〰️〰️〰️〰️〰️ Hansik Goo (Central) 📍1/F, The Wellington, 198 Wellington Street Hong Kong 🔗#7eating中環#7eating韓國菜
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0 Replys, 0 comments精緻韓式Fusion菜
今次試咗中環新開韓式Fusion菜，主打精緻韓國菜，餐廳設計簡約木調，環境舒適。 Lunch set $988 per person，一共有7道菜 Octopus Juk, Caviar 擺盤精緻吸引，菠菜暖粥底配BB八爪魚同魚子醬，味道清淡，唔會蓋過魚子醬鮮味 BBQ Duo, Hanwoo and eel 韓牛既油脂分布平均，煮到岩岩好，而鰻魚每邊燒到金黃色，食落肥美又彈牙 Bom Namul Bibimbap, Spring veg Rice 韓式拌飯，配上多款蔬菜和醬汁，開胃又好味 Prawnjang 醬油蝦醬汁鮮香濃郁，非常鮮甜冇腥味 Ginger Ice Cream, Strawberry Panna Cotta 雪糕口感好滑，配上奶凍好夾
Be the first to Reply0 Replys, 0 comments中環米芝蓮
中環米芝連一星fine dining 好耐無食韓國嘢，今次食豪啲去食咗間中環米芝連一星韓式fine dining食tasting menu⭐️ 首先環境空間感好大好闊落，坐得舒服😌服務態度好，好耐心講解菜式。整體味道都好，因為tasting menu都有唔同菜式，所以只係揀幾個介紹吓 🐟Fish Jorim 個魚好滑唔腥，配上醬汁好好味。 🍢Abalone and chicken skew 燒得好香，肉唔太老，雞肉嫩滑，鮑魚彈牙。 🍲Onban, Chicken Soup rice with abalone and snow fungus 呢個我最鍾意，湯飯但唔普通，有鮮味鮑魚又有爽口雪耳。 🍗Korean Fried Chicken 好邪惡，皮好脆，肉juicy，調味都啱啱好。 🍚Rice ice cream, cheese snow, red bean n paste 樣平平無奇，但食落好fresh，三樣嘢配合得好好。 成個experience好好，會下次再去。
Be the first to Reply0 Replys, 0 commentsNew menu
Our group of 8 had some celebratory dinner in Hansik Goo last week. The 9-course tasting menu was nicely composed. The dishes were either good or very good. I was a little disappointed that my favourite ginseng chicken risotto wasn’t on the menu. But, there’re some new dishes which were delicious. We also ordered some fried chicken and seafood pancakes. The fried chicken was so good that I always have it when I go to Hansik Goo. Seafood pancakes were just ok since I didn’t really like scallions. The service was very good. We’d a private room so hopefully we didn’t disturb other patrons too much even though we’re rather noisy during our meal.
Be the first to Reply0 Replys, 0 commentsFirst visit to the new location
I liked the food of the old Hansik Goo on Lyndhurst Terrace so I wanted to try the new one on Wellington Street. Our dinner reservation had been changed to lunch due to the ongoing restriction on evening dine-in. The food was very good. Every dish was delicious but Hansik Goo ginseng chicken risotto was by far the best dish. It’s a more advanced and sophisticated version of the old one. The chicken was still very crispy outside and succulent inside. Unlike the previous version, there’s no more soup since it’d been fully absorbed by the rice which was so flavourful that I’d easily eaten a whole bowl of it. Korean beef with spicy buckwheat noodles was also very good. The fried chicken which we ordered as an add-on item was equally tasty. Compared to the previous location, there’s more space between tables. Both the dishes and the dining environment of the new Hansik Goo are better. However, the restaurant is slightly overpriced. I’d rather visit Whey in the same building which charges more or less the same price for its tasting menu.
Be the first to Reply0 Replys, 0 commentsMy first Korean fine-dining experience
The name of this Korean restaurant comes from Hansik, meaning Korean cuisine, and Goo, referring to head chef Mingoo. Located on 1/F of The Wellington in Central, it is a very popular restaurant and so diners are requested to take either the first seating at 6pm, or the second seating at 8:30pm. Arriving sharp at 6pm, the first sight is a fabric ‘window’ made by an up-and-coming Korean craftsman. We were seated at the main dining room, the décor has modern minimalist style, with cool colour palette, dotted with some interesting artworks. We ordered the tasting menu ($1,280 each) and I also went for the wine pairing ($890). The staff soon brought us the first course, involving four Korean Starters. Beginning with Abalone Juk with Caviar, the chef had prepared the Korean style congee to warm up our stomachs. The congee had mixed with abalone liver and coriander, very flavourful. The abalone was thinly sliced, tender on texture, with some caviar on top. The next starter was Bugak, the seasonal chips typically associated with Korean temple cuisine. Made from glutinous rice paste, plus seaweed and shrimp respectively, the two types of chips were deep-fried, with crispy and airy texture. The third starter was Angelica and Shrimp Dasik. The small button-sized snack was moulded from grounded angelica and shrimp, with the intense flavours from the two ingredients clearly highlighted. The last piece was Yuk-Po, or dried meat. The chef had prepared a sliced beef to dry, and repeatedly applied a special sauce to infuse the meat with umami flavours. Some finely chopped pickles were added on top to provide acidity to balance. Moving to the second course Hweh, which referred to Assorted Raw Seafood with Korean Condiments. The Amberjack was added with Doenjang (Korean traditional bean paste) to provide umami and saltiness, together with Maesil (green plum) and some Namul (seasonal vegetables). The Squid was very thinly sliced and rolled to look like noodle, mixed with Chogochujang (Korean red chili paste) and Seaweed. The Hanwoo Carpaccio was very tasty, with the beef having nice amount of fat beautifully scattered, further added with Korean Pear and some pickles to balance the fat. The last piece was Mackerel, with some 2-Year-Old Kimchi. My favourite was the mackerel, great in taste without any fishy note. The aged kimchi also provided complementary savoury elements to the fish. The wine paired was Omegi Malgunsool, a fermented rice wine from Chungju, Korea. The third course was Cabbage Ssam, with the chef using the cabbage leaves to wrap minced prawn and vegetables, putting on some sugar snap peas, before pouring in the white bean soup, and decorated with tiny sun-dried tomatoes. The fillings of the ssam were very delicious, with the poppy texture of the snap peas also appealing. While I would prefer the soup to be creamier, the overall experience was very good. The wine paired was Domaine des Ardoisieres Argile Blanc 2019. The fourth course was Fish Mandu. Mandu is a type of Korean dumpling traditionally featured in royal cuisines, and the chef had used seasonal Blackthroat Seaperch fillet stuffed with pork and vegetables in a dumpling shape, before putting some pork floss on top. One of my favourite dishes in the evening, the fish was delicate and seasoned well, with the fillings tasty and the pork floss provided sweetness and umami. But the highlight was the Choganjang sauce, with the great balance of savoury and sourness complementary to the fish. The wine paired was Raymond Paccot La Colombe Amedee Reserve 2017. The fifth course was Samgye Risotto 2.0. A creative dish to break down the elements of the traditional ginseng chicken, with a chicken roll stuffed with minced ginseng and veal, drizzled with a black truffle sauce. The risotto was glutinous and flavourful, served together with a thick, meaty mushroom. Another of my favourites. The wine paired was Neung-i-ju, a liquor made from a type of mushroom found in the wild with musky flavours. We decided to order some additional dishes, with the first add-on was Prawn Jeon ($218), a scallion pancake with prawn, prawn roe, and prawn powder. A decent size with four big slices, the pancake was pan-fried to golden brown, with the intense flavours coming from prawn roes and prawn powder jumping out from the bite. With plenty of scallions for fragrance, the pickled onion and special sauce were wonderful condiments as well. The other additional dish was Korean Fried Chicken ($188). The tender chicken was coated with the batter and deep-fried, before mixing with yuzu jang to give a tempting sweetness. There were also some deep-fried chilies, which were not spicy. While tasty, the flavours were so strong and dominating that our palate was overpowered and could mask the taste of other dishes. Returning to the tasting menu, the sixth course was Hanwoo Duo with Rice. The two beef items were Korean Beef Ddeokgalbi, or grilled short rib patties, and Striploin, with the beef beautifully seared on the outside while interior was medium rare. Very tasty and juicy. The Mussel Rice with Radish Namul was equally great in taste, with the mussels creamy on texture and the radish refreshing. The rice was infused with umami notes from the broth used to cook it with. The condiments to add to the rice include the traditional Banchan, or side dishes, with also the spicy ssamjang and thick soybean paste Gang-doenjang to accompany. And true to the Korean cuisine there was also Bossam Kimchi too. A great main course to wrap up. The wine paired was Syrahmi XV 2018. Transitioning to dessert, the seventh course was the pre-dessert Apple and Ginger, which was a apple and pomegranate granita with ginger honey tea sorbet. Underneath the beautiful pinkish shaved ice was some apple crumbles, and with the ginger notes from the sorbet everything was so harmonious on taste. A bit of shiso flowers on top gave a bit of spicy kick. A great palate cleanser. Moving to the eighth course Makgeolli, it was an ice-cream made from the milky, slightly sparkling Korean rice wine. With a piece of black garlic meringue on top and some cheese snow under, the dessert was of appropriate sweetness, a delicate and delicious. The wine paired was Eric Bordelet Poire Granit 2019, a pear cider. The last course was Petit Four, with Dalgona and Black Sesame Dasik. The dalgona was a crunchy caramel dessert commonly seen from street vendors, with chestnut puree on top. The black sesame dasik was robust on taste, a traditional dessert that would went well with a cup of hot tea as well. The service was good, with the staff friendly and helpful in explaining each dish. The bill on the night was $4,400 which was reasonable considering the quality of food, great service and amazing dinner. If you want to try out a nice Korean fine dining experience, this one I would recommend.
Be the first to Reply0 Replys, 0 commentsArrogant restaurant. Bad management. Average in everything otherwise. Not a good experience at all for us.
Indifferent in the communication from the start in the process of booking. Priority for the restaurant is to secure the guarantee of payment for the booking. Cold and arrogant in the discussion of wine arrangement. We have offered to pay HKD 600 a bottle x 4 ie $2,400 for the 4 bottles we have brought, or alternatively we buy one or two bottles of wine from the wine list worth more than HKD 2,400. Manager Christine went away said she have to discuss with her colleagues, the sommelier came back refused us coldly. Saying he doesn’t know us, and we are not frequent customers. Therefore we have to buy a bottle for every bottle we have brought. The mark up on the wine list is quite substantial. I would say generally three to four times retail cost. Exceptionally few on the list that cost less than HKD 1,000. Besides majority of the wine on the list are relatively new vintages. Our guests and I have noticed on our way out when we were leaving the restaurant that our empty bottles were put their bar top for display. Photos were taken then as evidence. One of our colleagues has also saw them there the following day. But when we made contact to the Manager Christine to ask for the empties back, much to our surprise, she replied to us by email that the bottles were thrown away right away after the dinner.
Be the first to Reply0 Replys, 0 commentsAmazing food with great service
We had a dinner last night. The food was amazingly delicious with a great petite presentation. Everything a bit by bit to make you so full. The service was excellent too. So worth at this price for such a fine dinning experience!
Be the first to Reply0 Replys, 0 commentsGreat Korean fusion cuisine
A very good Korean fusion restaurant of which dishes were generally cooked in the Western style with Korean ingredients. Yummy, interesting with good presentation. Raw fish with aged kimchi, beef tartare, seafood pancake, cold noodle & ice dessert were particularly good. Room for staff services to strengthen in order to match the high dish quality.
Be the first to Reply0 Replys, 0 commentsGreat dining experience
Lovely food and service! Totally bringing korean cuisine to the next level and will definitely come back again!
Be the first to Reply0 Replys, 0 commentsGreat food with reasonable price!
This is my first time trying the fine dinning Korean restaurant, the experience is so impressive, all of the food are over expectation, highly recommend the Korean fried chicken, it’s the best in Hong Kong
Be the first to Reply0 Replys, 0 commentsenjoyable night
the food was nicely presented and totally blown our minds. service was caring. we will come back soon.
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