Hansik Goo

🥰 话说 Mosu 因为 “黑白大厨” 而 声名大噪, “预约困难” 了. “红猴” 推介另一间韩国餐厅 Hansik Goo, 食物水准更高, 味道更体现韩国文化. 晚餐 $1,388+100%. 美酒配对 $888+10%, 共六杯, 三杯葡萄酒, 三杯韩国酒. 餐厅装修 简单平淡, 格局少似 Whey 及 厨魔.🦑 Cuttlefish Seasoned with Salted Clam Sauce. 墨鱼唔韧㖞, 出色嘅一体感.🐚 Samhap - Pyeonyuk, Oyster, Aged Kimchi. 泡菜冇抢味, 蚝味缓缓渗出, 不俗!🦀 Snow Crab, Summer Vegetables, Corn Pine Nut Sauce. 韩式沙津, 汁底一流!🐂 Morel Mushroom, Stuffed Lotus Root, Abalone, Eel, Beef Tendon, Beef Broth. 韩国牛骨汤, 热辣辣, 好好食.🍙 Jeju Abalone, Glutinous Rice, Neungi Mushroom, Perilla Seed. 闻落一阵阵饭焦味.🐟 Seasonal fish with Seafood Stuffing and Fish Broth. 鱼肉实净, 配汁效果出色.🤗 Doenjang Marinated Lamb Chop, Jepi Lamb Jus, Korean Zucchini Rice. 羊肉粉嫩, 掂!🍯 Lime Ice-cream, Grape Granita, Sauvignon Blanc Jelly, Basil. 呢个清下口.🍨 Brown Rice Ice-cream, Buckwheat Chip, Rice Cream, Caramel, Pear Puree. 我麻麻哋甜品.🫘 Doenjang Creme Brulee, Ganjang Pecan, Gochujang Powder. 味道少少似爆谷.☕️ Yakgwa, Heukyimja Dasik. Korean Mulberry Leaf Tea. 甜点唔甜, 合格. 另外, 茶一杯, 唔记得咗乜味.🤗 总结: 菜式充满惊喜, 又具韩国特色, 系沟通少少难搅. 真心推介.!…查看更多

My bestie treated me to a birthday celebration at Hansik Goo, because we had a good experience there two years ago. Similar to my last experience, the menu highlighted Korean local flavors with focus on ingredients, and cooking techniques.There were 3 items in the starter dish. Of the 3 items, I liked the abalone most. The thinly sliced abalone was firm, and yet tender. As an starter in opening up our appetite, the flavour of it was enhanced by the marinated plum wrapped under the abalone.Naengchae means a cold dish/appetizer. The one we had comprised of shrimp sashimi, shredded asparagus, tomato and kiwi, which were believed to be the seasonal produce of Spring. The colourful appearance of the dish was very pleasing, and the yuza plum sauce also awakened our taste buds.We were served with 2 different kinds of gomtang because I didn’t eat eel. Sea cucumber was given instead. The flavour of the beef broth was very intense and comforting. The beef tendon was soft and easy to chew, and all ingredients basically soaked up the flavour of the broth. We felt nourished after finishing the soup.The butter fish was firm in texture, and ideal as a wrapper in making the mandu. However, I could not recall what was stuffed in the mandu probably because the flavour of the stuffing was overpowered by the fish.The staff told us that chicken roulade was a regular item in their menu since the opening of Hansik Goo. The chicken meat was tender and juicy, and the glossy sesame sauce not only elevated the flavor of the roulade but also helped lockup its moisture.The grilled HANWOO has a thin caramelized crust over its surface locking in the juice of the meat. The meat was sweet, tender and succulent. On the other hand, the lamb was almost raw. If it had been cooked more, its goaty taste would’ve been way stronger. That’s why I could actually finish it.For the bamboo shoot rice, what stood out most to me was the presentation.The fried chicken was an add on item. The skin was crispy while the meat was very juicy. The batter was a bit thick but non-oily with no residual oil on the plate.Gyul was mouthful in size, probably given to clear our palate because it's sourness was stronger than its sweetness. The acidity and freshness of gyul was good in preparing us for dishes which were different in taste.A few bites of petite food and a cup of tea let us take a break and chitchat before dessert.Jang Trio literally means jang is being used in three different ways. From the menu, you will know how it is used. To me, the dessert was light and fluffy and the jang provided a hint of saltiness and spiciness to the scoop of ice cream with creme brûlée.…查看更多

同闺蜜去中环Hansik Goo贺生日🎂，一入门口就俾佢啲木系装修吸引住，灯光柔和仲有私隐度高嘅卡位，啱晒倾偈打卡📸！牛骨汤暖笠笠嘅牛骨汤熬足N个钟🔥，汤底浓到挂喉又唔油腻！牛筋腍到入口即化，仲有惊喜位——原只鲍鱼同海参浸足汤精华，饮完成个人即刻暖晒💖，韩式滋补感爆灯！韩式辣酱烤鱼睇到鱼皮烤到脆卜卜仲有焦糖色✨，一啖咬落去...哇！鱼肉爆汁💦㗎！秘制辣酱甜中带微辣，仲有阵炭烧香，配埋底嘅泡菜饭一齐食，咸香鲜三味轰炸味蕾🌶️，食到筷子停唔到啊！三酱甜品谂住甜品都系甜㗎啦？错！师傅玩嘢用咗韩国三宝酱——豆酱焦糖布甸咸香带奶滑🍮，酱油胡桃脆脆哋，最过瘾系撒咗辣椒粉🌶️！一啖食齐咸甜辣，冰火口感劲过瘾，完食仲有回甘㗎～#米芝莲加持果然有料 #牛骨汤饮完成个通晒 #辣酱烤鱼我要Encore #甜品玩味十足 #生日饭首选…查看更多

今次下午同朋友去咗Hansik Goo食韩国精致午餐，环境好舒服，用木头装饰感觉好自然同温馨，座位唔会好迫，气氛relax得嚟又有啲高级感。服务员好有礼貌，介绍菜式好详细，都有讲今日嘅特色。试咗几款招牌菜，真系几有惊喜！Jeonbok Juk (鲍鱼粥)呢个鲍鱼粥煮得好滑溜，米粒唔会太烂，好啱口感。鲍鱼切得薄身，口感又弹牙又嫩，啲鲜味渗入粥底，仲有海鲜高汤嘅鲜甜加持，好滋味又暖胃，感觉好滋补，食完好满足。Spring Naengchae (春日凉拌菜)凉拌菜色彩好靓，入面有虾刺身、芦笋、蕃茄同金奇异果，酸酸甜甜配埋柚子酱汁，好开胃又清新。食落口感层次丰富，虾爽脆，芦笋嫩滑，奇异果带出天然甜味，整体好合春天气息，令人食得好舒服。Grilled Gochujang Seasonal Fish (韩式辣酱烤鱼)主菜系烤鱼，鱼肉外层带有焦香嘅辣酱，微辣而唔会过火，鱼肉保持湿润嫩滑，入口即化，味道层次分明，好有韩国风味嘅精致感，好适合想试唔同口味嘅朋友。…查看更多

It was my first time having a finer version of Korean food, and I didn’t really know what to expect. Upon arrival to the restaurant, one could see the use of wood as the main decoration element giving a clean and homely vibe. Tables there were spacious laid out and the atmosphere was relaxing. On the menu, there was an explanation on the meaning of “Hansik Goo”. Hansik Goo was a play on words that could refer to both "a family that shares meals together" ("Han" -"Sikgoo") and "Korean cuisine by Chef Mingoo" ("Hansik"-"Goo"). We ordered their Executive Lunch Menu under Dining City priced at $538 per person. The menu includes: JEONBOK JUK, SPRING NAENGCHAE, BANSANG SET, DESSERT, DAGWA. We had sparkling water as well which was a Belu Filtered Water and was being charged at $38 per person. Here are my tasting notes:JEONBOK JUK (Abalone, Seafood Broth, Glutenous Rice)- this was the Korean version of congee. The texture of the congee was just right, not too runny nor watery, and when paired with the seafood broth, which was swamped with seaweed flavour, the result was a delight. The abalone was a surprise too, it had a bit of a chew but not “overcooked”, and was very seaweed forward . SPRING NAENGCHAE (Seasonal Seafood, Daejeo Tomato, Green Asparagus, Gold Kiwi, Yuza Plum Dressing)-the seasonal seafood for this cold dish was prawn, and was cooked just right with a bit of crunch and went well with the citrus yuzu dressing. However, I found the gold kiwi oddly out of place there and didn’t quite match with the rest of the dish. BANSANG SET (Grilled Gochujang Seasonal Fish) - for the main, I chose fish and it was Threadfin Bream on that day. The set came with small dishes, like crispy little fishes, Korean preserved vegetables, pork belly slices (that melted in mouth), baby oysters, anchovy rice and fish soup. The main event, being the grilled fish was the highlight of the set! The beautiful fish fillet had that lovely gloss and was coated in gochujang sauce. It was expertly grilled by the chef, and they still managed to maintain that beautiful delicate flesh, keeping it moist, supple and juicy. It was super delicious . Jang Trio (Doenjang Crème Brûlée, Canjang Pecan, Gochujang Powder)- the three jang are the three essential “jang” used in Korean cooking; doenjang (soybean paste), ganjang (soy sauce), and gochujang (chile paste). It was eye opening to see how they used them together in a dessert. The crème brûlée had that umami hum to it notwithstanding that it was sweet, and I like the super crispy rice bits on top of the ice cream which gave a different dimension in terms of texture. On the whole, it was an interesting dessert. DAGWA (Peanut Cookie, Bam Yang Gaeng) - both sweet bites were not too sweet, and the black jelly lookalike one had small bits of chestnuts to add texture. Overall, I enjoyed this Korean fine dining experience. …查看更多