Hansik Goo
Chef Mingoo Kang, the acclaimed culinary talent behind two-Michelin-starred Seoul restaurant Mingles, is bringing his creative interpretation of authentic Korean cuisine to Hong Kong with the soft opening of Hansik Goo in Central.
Still in his early 30s, Kang was the youngest-ever head chef at Nobu Bahamas before returning to Korea to open Mingles, and counts industry heavyweights such as Cho Hee Sook, who was awarded Asia’s Best Female Chef by Asia’s 50 Best Restaurants, Buddhist priest and chef Jeongkwan, and Martin Berastegui as mentors.
Typified by its bold interpretations of Korea’s diverse culinary culture, from traditional home cooking to dishes that were once reserved for royalty, Kang’s dishes at Mingles are famed for surprising and delighting diners who are already familiar with authentic Korean food, while giving newcomers an unforgettable introduction to the cuisine. He is also known for his skillful use of seasonal herbs and other ingredients, particularly jang, the traditional fermented soy sauces that are at the very heart of Korean cuisine.
Hansik Goo is Kang’s first restaurant outside of Korea. However, due to the present travel restrictions, he is currently unable to fly to Hong Kong, so Kang’s team from Korea will launch a soft opening of Hansik Goo with a tasting menu of dishes the acclaimed chef has created.
Once the restrictions have been lifted, however, Kang will travel to Hong Kong to officially launch the restaurant with a full menu of his unique creations.
The eight-course tasting menu offers a compelling introduction to his cooking. Designed to be shared family-style, the dishes are elevated by using high-quality ingredients imported directly from Korea, including jangs, kimchi and ginseng, while Korean wines and coffee are also available.
Be sure not to miss the main course such as Bulgogi – thin slices of beef marinated with homemade ganjang, ssam (lettuce wrap) and jang – and Barbecue Duo – jang-marinated pork and chicken with ssam and jang – which uses meat that has been marinated for maximum tenderness then cooked sous vide at 68°C to give it the perfect temperature and texture.
Address: 2/F, 8 Lyndhurst Terrace, Central, Hong Kong
