Hansik Goo

🥰 話說 Mosu 因為 “黑白大廚” 而 聲名大噪, “預約困難” 了. “紅猴” 推介另一間韓國餐廳 Hansik Goo, 食物水準更高, 味道更體現韓國文化. 晚餐 $1,388+100%. 美酒配對 $888+10%, 共六杯, 三杯葡萄酒, 三杯韓國酒. 餐廳裝修 簡單平淡, 格局少似 Whey 及 廚魔.🦑 Cuttlefish Seasoned with Salted Clam Sauce. 墨魚唔韌喎, 出色嘅一體感.🐚 Samhap - Pyeonyuk, Oyster, Aged Kimchi. 泡菜冇搶味, 蠔味緩緩滲出, 不俗!🦀 Snow Crab, Summer Vegetables, Corn Pine Nut Sauce. 韓式沙津, 汁底一流!🐂 Morel Mushroom, Stuffed Lotus Root, Abalone, Eel, Beef Tendon, Beef Broth. 韓國牛骨湯, 熱辣辣, 好好食.🍙 Jeju Abalone, Glutinous Rice, Neungi Mushroom, Perilla Seed. 聞落一陣陣飯焦味.🐟 Seasonal fish with Seafood Stuffing and Fish Broth. 魚肉實淨, 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. 呢個清下口.🍨 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. 甜點唔甜, 合格. 另外, 茶一杯, 唔記得咗乜味.🤗 總結: 菜式充滿驚喜, 又具韓國特色, 係溝通少少難攪. 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

最後一個星期六，在2025年4月26日我再次造訪了餐廳周的餐廳。在香港能找到米芝蓮認證的韓國料理，且是精緻美食，實在罕見且及珍貴。Jeonbok Juk 🍚這道鮑魚粥以鮮美的海鮮高湯為基底，搭配糯米，煮成口感綿滑的粥品。鮑魚的鮮味浸透每一口，銀杏的清香相得益彰，使得整體風味更加爽口。Spring Naengchae 🫛涼拌菜令人耳目一新，脆嫩的蘆筍與蕃茄、金奇異果的天然甜味完美交融，柚子汁的酸香為整道菜增添了層次感。色彩繽紛的菜品不僅美觀，還帶來清爽的口感，十分適合春季享用。Grilled Gochujang Seasonal Fish 🐠套餐中包含了多道精緻的韓國前菜，主菜是以韓式辣椒醬烤制的魚，外焦內嫩，香氣四溢，微辣的味道如同糖衣包裹，讓每一口都成為味蕾的極致享受。Dessert 🧁這道甜品巧妙結合了韓國風味與法式特色，豆醬焦糖布蕾的鹹甜、醬油胡桃的香脆，再搭配微辣的辣椒粉，層次豐富，令人驚喜。每一口都展現了創意與傳統的完美融合，帶來難忘的美食體驗。總結整頓餐點展現了精緻，每款食材及調味選用都極度有心思，讓我深刻感受到主廚在韓國料理領域的獨特魅力。地址:中環威靈頓街198號 The Wellington 1樓…查看更多

今次下午同朋友去咗Hansik Goo食韓國精緻午餐，環境好舒服，用木頭裝飾感覺好自然同溫馨，座位唔會好迫，氣氛relax得嚟又有啲高級感。服務員好有禮貌，介紹菜式好詳細，都有講今日嘅特色。試咗幾款招牌菜，真係幾有驚喜！Jeonbok Juk (鮑魚粥)呢個鮑魚粥煮得好滑溜，米粒唔會太爛，好啱口感。鮑魚切得薄身，口感又彈牙又嫩，啲鮮味滲入粥底，仲有海鮮高湯嘅鮮甜加持，好滋味又暖胃，感覺好滋補，食完好滿足。Spring Naengchae (春日涼拌菜)涼拌菜色彩好靚，入面有蝦刺身、蘆筍、蕃茄同金奇異果，酸酸甜甜配埋柚子醬汁，好開胃又清新。食落口感層次豐富，蝦爽脆，蘆筍嫩滑，奇異果帶出天然甜味，整體好合春天氣息，令人食得好舒服。Grilled Gochujang Seasonal Fish (韓式辣醬烤魚)主菜係烤魚，魚肉外層帶有焦香嘅辣醬，微辣而唔會過火，魚肉保持濕潤嫩滑，入口即化，味道層次分明，好有韓國風味嘅精緻感，好適合想試唔同口味嘅朋友。…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