Hansik Goo

營業中

休息中

4.5

4.5

83 食評

味道

環境

服務

衛生

抵食

|

15729

中環

$801以上

韓國菜酒 Fine Dining

74

5

2

條款及細則:
餐廳:	Hansik Goo
優惠:	國泰會員經「連結里賞」綁定信用卡，於指定夥伴餐廳消費即賺高達HKD4 = 2里數。受有關條款約束。
立即加入國泰會員計劃，今日開始累積里數！
國泰會員如希望使用「連結里賞」賺取里數，必須將符合要求的 Visa 及 MasterCard 信用卡及扣賬卡綁定至其會籍賬戶。國泰會員每次可賺取「亞洲萬里通」里數之消費額上限為港幣10,000元。國泰會員可通過 Apple Pay、Google Pay 及 Samsung Pay 以已綁定付款卡為符合要求的餐飲消費付款，從而透過連結里賞賺取「亞洲萬里通」里數。然而，利用支付寶、微信支付及 Paypal 等第三方平台，將無法透過「連結里賞」賺取「亞洲萬里通」里數。會員於國泰夥伴餐廳作合資格消費，每港幣4元可賺取1里數。而渣打國泰Mastercard®客戶憑卡消費可享每港幣4元賺取2里數，包括合作夥伴餐廳合資格消費之餐膳里賞（每港幣4元賺取1里數）及基本餐飲類別之合資格簽賬獎賞（每港幣4元賺取1里數）。賺取之「亞洲萬里通」里數將根據餐飲與膳食消費，包括服務費、稅項及小費的總和而計算。惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別餐廳查詢。賺取的「亞洲萬里通」里數將於認可餐膳消費交易後10個工作天內存入會員的賬戶。

須受其他國泰條款及細則約束。

Jang Trio

3 已推介

Brown Bread

等級3

58

1

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

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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

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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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KarenHeha

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Fish Mandu賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧"Mandu" 在韓國代表餃子的意思，而這道菜式則有別於一般餃子，採用滑溜新鮮的魚塊作餃子皮，内餡包裹著經典辣香韓式泡菜，鮮中帶辛，非常惹味。Pear Sorbet賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧雪酪口感類近冰沙，但又比冰沙綿密，入口清涼冰爽，帶有甘香的梨子味，解膩又清新，作為餐點與餐點中間清理口腔味覺的小點剛好。Hanwoo Duo賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧牛肉以韓式醬油醃制，再經炭火燒烤，牛香四溢，入口嫩滑多汁，肉質軟腍富嚼口，滋味十足。Galbi Jjim賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧牛肋排被燉得軟嫩，輕輕一叉已骨肉分離，加入鹹香的醬油與辣中帶甜的韓式辣醬，集鹹、甜、辣三味於一身，味道層次極為豐富。Jang Trio賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧大醬加入法式焦糖燉蛋內，四周潵上香脆卜卜米，潤滑中帶香脆口感，味道令人難忘，值得一試。🐧❤️結語：高質水準韓式fine dining, 一試難忘。

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Fish Mandu

賣相：🐧🐧🐧🐧🐧
味道：🐧🐧🐧🐧🐧

"Mandu" 在韓國代表餃子的意思，而這道菜式則有別於一般餃子，採用滑溜新鮮的魚塊作餃子皮，内餡包裹著經典辣香韓式泡菜，鮮中帶辛，非常惹味。

Pear Sorbet

賣相：🐧🐧🐧🐧🐧
味道：🐧🐧🐧🐧🐧

雪酪口感類近冰沙，但又比冰沙綿密，入口清涼冰爽，帶有甘香的梨子味，解膩又清新，作為餐點與餐點中間清理口腔味覺的小點剛好。

Hanwoo Duo

賣相：🐧🐧🐧🐧🐧
味道：🐧🐧🐧🐧🐧

牛肉以韓式醬油醃制，再經炭火燒烤，牛香四溢，入口嫩滑多汁，肉質軟腍富嚼口，滋味十足。

Galbi Jjim

賣相：🐧🐧🐧🐧🐧
味道：🐧🐧🐧🐧🐧

牛肋排被燉得軟嫩，輕輕一叉已骨肉分離，加入鹹香的醬油與辣中帶甜的韓式辣醬，集鹹、甜、辣三味於一身，味道層次極為豐富。

Jang Trio

賣相：🐧🐧🐧🐧🐧
味道：🐧🐧🐧🐧🐧

大醬加入法式焦糖燉蛋內，四周潵上香脆卜卜米，潤滑中帶香脆口感，味道令人難忘，值得一試。

🐧❤️結語：高質水準韓式fine dining, 一試難忘。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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reireifoodie

等級1

2

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一般食韓國菜都會食炸雞飲啤酒或者去小店食傳統韓國菜。今次同朋友慶祝生日，突登揀左呢間米芝蓮一星嘅新派韓國菜，十分期待。餐廳以簡約嘅裝潢，同木餐桌貫徹「一家人一起用膳」嘅主題。行入餐廳就聽到輕鬆嘅音樂，令人心情輕鬆。店員帶位後就問想飲still定sparking water. 除左set嘅價錢$1398，無論你飲邊種水，每位都會收取$38。以fine dining黎講，價錢合理。據聞餐廳每季都轉menu,黎嘅時候就係夏天menu. 第一道菜係凍粟米粥配魚子醬。清涼嘅粟米粥配上咸咸嘅魚子醬，味道幾新奇。之後係墨魚刺身，中間有啲沙參、香梨同青瓜絲，配上韓式辣醬，頗有層次。接住係飛魚子凍豆湯配麵線。店員會喺你面前刨幾片黑松露喺上面。個人認為只食下面嘅麵線很不錯，連埋黑松露反而有點搶風頭。然後到季節性燒魚。忘記左記低係咩魚😅魚皮燒到帶點脆口，肉亦冇燒到乾。旁邊有茄子作伴碟，味道不錯。下一道係人蔘雞湯。喺韓國同香港嘅韓國餐廳嘅人蔘雞湯都係一鍋上嘅，所以見到呢個係以一個飯碗咁上都幾驚訝。原來呢個唔係主菜。湯底充滿人蔘味，旁邊配上糯米飯，而雞係雞同鴨卷埋一齊嘅卷，完全打破我對人蔘雞湯嘅印象。味道亦同傳

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一般食韓國菜都會食炸雞飲啤酒或者去小店食傳統韓國菜。今次同朋友慶祝生日，突登揀左呢間米芝蓮一星嘅新派韓國菜，十分期待。

餐廳以簡約嘅裝潢，同木餐桌貫徹「一家人一起用膳」嘅主題。行入餐廳就聽到輕鬆嘅音樂，令人心情輕鬆。店員帶位後就問想飲still定sparking water. 除左set嘅價錢$1398，無論你飲邊種水，每位都會收取$38。以fine dining黎講，價錢合理。

據聞餐廳每季都轉menu,黎嘅時候就係夏天menu. 第一道菜係凍粟米粥配魚子醬。清涼嘅粟米粥配上咸咸嘅魚子醬，味道幾新奇。

之後係墨魚刺身，中間有啲沙參、香梨同青瓜絲，配上韓式辣醬，頗有層次。

接住係飛魚子凍豆湯配麵線。店員會喺你面前刨幾片黑松露喺上面。個人認為只食下面嘅麵線很不錯，連埋黑松露反而有點搶風頭。

然後到季節性燒魚。忘記左記低係咩魚😅魚皮燒到帶點脆口，肉亦冇燒到乾。旁邊有茄子作伴碟，味道不錯。

下一道係人蔘雞湯。喺韓國同香港嘅韓國餐廳嘅人蔘雞湯都係一鍋上嘅，所以見到呢個係以一個飯碗咁上都幾驚訝。原來呢個唔係主菜。湯底充滿人蔘味，旁邊配上糯米飯，而雞係雞同鴨卷埋一齊嘅卷，完全打破我對人蔘雞湯嘅印象。味道亦同傳統唔同，但係好食嘅新鮮感。

終於輪到主菜，係傳統韓式鍋裡有鮑魚，三種牛嘅部分: 牛肋骨、牛舌、牛骨，同埋一啲配料。係我最喜歡嘅一道菜。牛嘅味道相當濃郁，湯底亦食到黏口膠質感，可想而知湯底材料豐富。另外有拌飯，索埋啲湯食，非常好味。一入餐廳同朋友傾點解冇前菜，原來伴隨呢個鍋一齊上。食完呢個鍋，我同朋友都八成飽了。

HANSIK GOO SUMMER POT with YEOLMU BIBIMBAP

食甜品前，先食提子雪葩清清口。除左提子雪葩，仲有提子啫喱，提子果肉，酸酸地，中和剛才牛骨鍋嘅油膩感。

甜品我地點左白米雪糕同加$78大醬creme brulee. 兩款都有𡁻口，加上配料更豐富口感。
由於我朋友生日，訂座嘅時候remark左寫 happy birthday. 原來餐廳會額外送一個泡芙寫上 happy birthday, 加上親手寫嘅生日卡，別具心思。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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