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Hansik Goo Reviews
Modern Korean cuisine
I already lost count of the number of times I visited Hansik Goo. It was one of the first fine dining restaurants I tried when I first developed an interest for exquisite dining. I used to book through the official channels; this time through a quarterly month-long promotional event. The menu is now at a slightly discounted price, and there is an additional welcome drink. I still recalled having to wiggle through the streets in Sheung Wan under the heavy rain to reach my destination. To go with the fried chicken I pre-ordered, I had to order a Korean craft beer- the Magpie Pale Ale, even though the weather suggested Pajeon with a glass of makgeolli. Here's what I had: Jeonbok Juk- Jeju Abalone, Perilla Seed, Glutinous Rice. The 'juk' is something like a congee, but more grainy instead of watery- imagine risotto with the rice thoroughly cooked and soft. It is cooked in a seafood broth, so the result is something very flavourful and comforting. The abalone is truly a delicacy, but the highlight has got to be the 'juk'. A rather bold move to put carbohydrates, served hot, at the start of the menu, but just like a bowl of soup a hearty dish never goes wrong. Summer Naengchae- Snow Crab, Summer Vegetables, Corn Pine Nut Sauce. Being the second starter of the afternoon, it contains a lot more than just vegetables- Korean pear, tomatoes, and kiwi, in addition to corn, broccolini, bring refreshing acidity to the dish. A sweet corn and pine nut sauce is thoughtfully paired by tying all the ingredients together. Bansang Set- Grilled Gochujang Seasonal Fish, With Rice, Soup & Today's Banchan. I have tried the other two available options- the hweh bibimbap and the galbi jjim (which I must say, their short ribs are truly mind-blowing); it is back to the basics with the longest standing item on the menu. At first I am not convinced that the threadfin is something seasonal (I recall it being in season from autumn to winter), but it was well grilled, perfectly charred, its skin crispy while the meat remained tender. The grilling also rendered the fats out to give hints of umami; and the gochujang added gives the fish the right amount of sweet and spiciness, without overpowering its natural flavours. The rice was cooked with anchovies stock; and the chicken soup contains daikon, mushrooms and scallions; all with profound flavours. The banchan, or the little side dishes, include: fried anchovies with shrimp, abalone and zucchini, pickled radish, fried fish and shrimp cake with corn and garlic sprouts, and spicy poached oysters with red algae. Korean Fried Chicken - With Yuza Jang. Made from local three yellow chicken, Hansik Goo's fried chicken are often referred to as the best in town. Their yuzu sauce together with other herbs and spices combine sweet, spicy and a citrusy acidity. The dish also contains deep fried lotus shoots that are crunchy and freshening, just in case you need something in between two pieces of chicken. Sadly I had to pack half of it back home as I was quite full already after the Bansang set. Dessert: Jang Trio- Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Powder. The signature dessert from Mingles, their three-Michelin starred sister restaurant in Korea, that cleverly incorporates their three most iconic 'sauces' or 'jang'. The flavour and texture are both sensational when the crème brulee is combined with vanilla ice-cream and the whisky foam on top. Dagwa- Yakgwa, Heukyimja Dasik- are traditional sweets that signal the end of the meal. Until 2025, Hansik Goo remains the only Michelin-starred Korean restaurant in town. Their service was attentive to a large extent- the Korean wait staff gave me some napkins to dry myself after noticing that I am wet because of the rain; but I would appreciate another staff member to briefly explain to me the welcome drink instead of just dropping it on the table and leaving. The dining rooms is comfortable and spacious- they always leave a lot of room in between tables. Afterall it is not a new restaurant anymore, so there are signs of tear and wear with some of the tableware and the men's room. Considering previous visits, this time it exceeded my expectations, and better value for money too.
A good balance of modern and traditional taste of Korean cuisine
Look like a very causal restaurant but the food is served like fine dinning. The service is not bad and the taste of the food surprised me. The egg dish I had with loutu root was a fix of different texture, the highlight of the meal. The soup is like Chinese style "Buddha jumps over the wall". The Korean beef dish is very typical Korean style in a modern presentation. The dessert is average compared the the standard of other dishes. Overall, it is an outstanding Korean restaurant in Hong Kong anf the ambience is more like a relaxing rather romantic or luxurious. Location is convenient, just 10 minutes walk from subway station or car park.
Another choice for Asian Fine Dining
The geographical location is convenient, near Exit E of Sheung Wan Station Unlike typical fine dining experience, this restaurant offer a feeling of home and warmth. It is out my first time to try a Korean fine dining and the outcome is great especially when I am travelling with a Korean friend. Every dish was great especially the main dish, except the soup of the main dish is too salty. When I appreciate most the design of washroom of the restaurant, which is a female friendly washroom by offering menstruation pad and mouthwash water for guest. This is the first time I have ever seen a washroom equip with these kind of amenities when I already travel to many luxury hotels and fine dining restaurants. The experience was excellent and highly appreciated if you would like to try Asian Cuisine apart from Chinese and Japanese dish and if you prefer the style of dining is less formal.
Modern korean
Mingles in Seoul is harder to score a reservation so Hansik Goo here is the next best thing from Chef Mingoo Had a nice set lunch here. After 2 starters, a tray of modern korean food, and end with a simple dessert Not cheap at HKD588 for lunch, and for main and dessert, they tempt you with supplementary charge, and extra dishes with more supplementary charges. Then it becomes overpriced, and that’s why hongkong becomes less attractive as a tourist and dining destination 9/10
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
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
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。
New 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.
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Let's say Peter has a great morning and decides to take his three friends to Hansik Goo at 6 PM the same day.
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* Peter can now enjoy the dinner with his friends at Hansik Goo!
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