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Excellent Food, Best Service
2022-02-21 267 瀏覽
是中環新開的韓國小酒館，由米其林星級廚師 Mingoo Kang 領導。小餐廳簡單而現代。然而，椅子不是太舒服。服務很棒。這是一間值得嘗試的餐廳！ 食物一流，餐廳環境舒服，乾淨，整潔。 員工熱诚招待客人，有禮貌，工作有效率及專業
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是中環新開的韓國小酒館，由米其林星級廚師 Mingoo Kang 領導。小餐廳簡單而現代。然而，椅子不是太舒服。服務很棒。這是一間值得嘗試的餐廳！ 食物一流，餐廳環境舒服，乾淨，整潔。 員工熱诚招待客人，有禮貌，工作有效率及專業
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新嘅米芝連一星韓式fine dining
2022-02-11 292 瀏覽
好彩係佢公佈拎米芝連一星前就訂左枱🤗Fine dinning 唔一定要係西餐⋯唔一定係食鵝肝魚子醬☝🏼試下韓國菜都幾唔錯😌😌本人好鍾意韓國野加梨一齊食⋯好清新又有啲甜甜地😋😋因為疫情關係佢就開左lunch☺️Menu total 6道菜⋯我最欣賞係fish mandu! 即係魚餃子⋯佢用魚做餃子嘅皮，入面釀左豬肉同菜⋯配左清清地嘅豉油汁⋯好特別同好好味😋餐廳環境好和諧⋯一啲都唔焗束！如果你已經食悶左好西，絕對可以去試下呢間新開加新拎米芝連一星嘅 @hansikgoo 韓國菜嘅好西😛
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好彩係佢公佈拎米芝連一星前就訂左枱🤗
Fine dinning 唔一定要係西餐⋯
唔一定係食鵝肝魚子醬☝🏼
試下韓國菜都幾唔錯😌😌

本人好鍾意韓國野加梨一齊食⋯
好清新又有啲甜甜地😋😋

因為疫情關係佢就開左lunch☺️
Menu total 6道菜⋯
我最欣賞係fish mandu!
即係魚餃子⋯
佢用魚做餃子嘅皮，入面釀左豬肉同菜⋯配左清清地嘅豉油汁⋯
好特別同好好味😋

餐廳環境好和諧⋯一啲都唔焗束！

如果你已經食悶左好西，絕對可以去試下呢間新開加新拎米芝連一星嘅 @hansikgoo 韓國菜嘅好西😛
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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中環新派韓食Fine Dine🇰🇷 米芝蓮一星🌟
2022-02-11 3541 瀏覽
我一向都好鍾意食韓國菜，而12月中就終於俾我試到Hansik Goo 2.0，佢哋上個月仲榮獲米芝蓮一星嘅殊榮添🌟Hansik Goo韓文意思係指一家人一齊用膳，好有意思，希望疫情快啲過大家可以一班人一齊食飯啦～Tasting Menu ($1280+10% pp) 有9道菜，晚餐先由3款韓式小食同魚子醬蟹肉豆苗粥揭開序幕，個粥鮮香濃稠又暖胃。跟住就有韓式魚生(鰤魚、魷魚同鯖魚)同生牛肉，我個人幾鍾意呢道菜，鮮味無比👍🏻之後嘅牛骨湯鮑魚配韓牛餃子同韓式魚肉豬肉菜餃味道都不錯，正常發揮。主菜之一嘅人蔘雞卷意大利飯，雞卷表皮炸至香脆，米飯用上雞骨同人蔘熬湯煮成，口感煙韌，每啖都充滿人蔘味，成件事新穎得嚟又好有韓式傳統風味🐓另一主菜，亦係成餐飯嘅重頭戲，當然係全新招牌菜韓牛二重奏：烤里脊肉同醬油醃牛肋骨肉餅，配上青口醃蘿蔔飯。微甜嘅醬油將韓牛嘅肉香發揮得更淋漓盡致，韓牛入口即溶，好想再encore🤤甜品方面就有蘋果薑茶雪芭、韓國米酒雪糕配黑蒜蛋白餅同petit four，為成餐畫上完美句號。每一道菜都揉合經典韓食同fine dine新穎元素，睇得又食得。餐廳環境好舒服，店員都好友善。值得一提
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我一向都好鍾意食韓國菜，而12月中就終於俾我試到Hansik Goo 2.0，佢哋上個月仲榮獲米芝蓮一星嘅殊榮添🌟
Hansik Goo韓文意思係指一家人一齊用膳，好有意思，希望疫情快啲過大家可以一班人一齊食飯啦～

Tasting Menu ($1280+10% pp) 有9道菜，晚餐先由3款韓式小食同魚子醬蟹肉豆苗粥揭開序幕，個粥鮮香濃稠又暖胃。跟住就有韓式魚生(鰤魚、魷魚同鯖魚)同生牛肉，我個人幾鍾意呢道菜，鮮味無比👍🏻
之後嘅牛骨湯鮑魚配韓牛餃子同韓式魚肉豬肉菜餃味道都不錯，正常發揮。
主菜之一嘅人蔘雞卷意大利飯，雞卷表皮炸至香脆，米飯用上雞骨同人蔘熬湯煮成，口感煙韌，每啖都充滿人蔘味，成件事新穎得嚟又好有韓式傳統風味🐓
另一主菜，亦係成餐飯嘅重頭戲，當然係全新招牌菜韓牛二重奏：烤里脊肉同醬油醃牛肋骨肉餅，配上青口醃蘿蔔飯。微甜嘅醬油將韓牛嘅肉香發揮得更淋漓盡致，韓牛入口即溶，好想再encore🤤
甜品方面就有蘋果薑茶雪芭、韓國米酒雪糕配黑蒜蛋白餅同petit four，為成餐畫上完美句號。
每一道菜都揉合經典韓食同fine dine新穎元素，睇得又食得。餐廳環境好舒服，店員都好友善。值得一提嘅係Menu入面有一頁韓文小教室，一落食可以學下韓文都幾得意。
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570
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Amazing Modern Korean
2022-01-03 584 瀏覽
4/5Lots of their dishes really are on next level, very good handling of Korean transitional to fine dine! My favourite of the night would be the ginseng chicken risotto and the add on fried chicken, OMG! Then will be the assorted raw seafood, very fresh and well combination. As well as the veggie roll, stuffed fish and cold noodles combo! Definitely have a next time!
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4/5
Lots of their dishes really are on next level, very good handling of Korean transitional to fine dine!

My favourite of the night would be the ginseng chicken risotto and the add on fried chicken, OMG!

Then will be the assorted raw seafood, very fresh and well combination. As well as the veggie roll, stuffed fish and cold noodles combo!

Definitely have a next time!
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628
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My first Korean fine-dining experience
2021-12-12 2276 瀏覽
The name of this Korean restaurant comes from Hansik, meaning Korean cuisine, and Goo, referring to head chef Mingoo. Located on 1/F of The Wellington in Central, it is a very popular restaurant and so diners are requested to take either the first seating at 6pm, or the second seating at 8:30pm.Arriving sharp at 6pm, the first sight is a fabric ‘window’ made by an up-and-coming Korean craftsman. We were seated at the main dining room, the décor has modern minimalist style, with cool colour palet
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The name of this Korean restaurant comes from Hansik, meaning Korean cuisine, and Goo, referring to head chef Mingoo. Located on 1/F of The Wellington in Central, it is a very popular restaurant and so diners are requested to take either the first seating at 6pm, or the second seating at 8:30pm.

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Arriving sharp at 6pm, the first sight is a fabric ‘window’ made by an up-and-coming Korean craftsman. We were seated at the main dining room, the décor has modern minimalist style, with cool colour palette, dotted with some interesting artworks. 

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We ordered the tasting menu ($1,280 each) and I also went for the wine pairing ($890). The staff soon brought us the first course, involving four Korean Starters. Beginning with Abalone Juk with Caviar, the chef had prepared the Korean style congee to warm up our stomachs. The congee had mixed with abalone liver and coriander, very flavourful. The abalone was thinly sliced, tender on texture, with some caviar on top. 

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The next starter was Bugak, the seasonal chips typically associated with Korean temple cuisine. Made from glutinous rice paste, plus seaweed and shrimp respectively, the two types of chips were deep-fried, with crispy and airy texture. 

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The third starter was Angelica and Shrimp Dasik. The small button-sized snack was moulded from grounded angelica and shrimp, with the intense flavours from the two ingredients clearly highlighted. 

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The last piece was Yuk-Po, or dried meat. The chef had prepared a sliced beef to dry, and repeatedly applied a special sauce to infuse the meat with umami flavours. Some finely chopped pickles were added on top to provide acidity to balance.

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Moving to the second course Hweh, which referred to Assorted Raw Seafood with Korean Condiments. The Amberjack was added with Doenjang (Korean traditional bean paste) to provide umami and saltiness, together with Maesil (green plum) and some Namul (seasonal vegetables). The Squid was very thinly sliced and rolled to look like noodle, mixed with Chogochujang (Korean red chili paste) and Seaweed. The Hanwoo Carpaccio was very tasty, with the beef having nice amount of fat beautifully scattered, further added with Korean Pear and some pickles to balance the fat. The last piece was Mackerel, with some 2-Year-Old Kimchi. My favourite was the mackerel, great in taste without any fishy note. The aged kimchi also provided complementary savoury elements to the fish. The wine paired was Omegi Malgunsool, a fermented rice wine from Chungju, Korea.

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The third course was Cabbage Ssam, with the chef using the cabbage leaves to wrap minced prawn and vegetables, putting on some sugar snap peas, before pouring in the white bean soup, and decorated with tiny sun-dried tomatoes. The fillings of the ssam were very delicious, with the poppy texture of the snap peas also appealing. While I would prefer the soup to be creamier, the overall experience was very good. The wine paired was Domaine des Ardoisieres Argile Blanc 2019.

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The fourth course was Fish Mandu. Mandu is a type of Korean dumpling traditionally featured in royal cuisines, and the chef had used seasonal Blackthroat Seaperch fillet stuffed with pork and vegetables in a dumpling shape, before putting some pork floss on top. One of my favourite dishes in the evening, the fish was delicate and seasoned well, with the fillings tasty and the pork floss provided sweetness and umami. But the highlight was the Choganjang sauce, with the great balance of savoury and sourness complementary to the fish. The wine paired was Raymond Paccot La Colombe Amedee Reserve 2017.

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The fifth course was Samgye Risotto 2.0. A creative dish to break down the elements of the traditional ginseng chicken, with a chicken roll stuffed with minced ginseng and veal, drizzled with a black truffle sauce. The risotto was glutinous and flavourful, served together with a thick, meaty mushroom. Another of my favourites. The wine paired was Neung-i-ju, a liquor made from a type of mushroom found in the wild with musky flavours. 

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We decided to order some additional dishes, with the first add-on was Prawn Jeon ($218), a scallion pancake with prawn, prawn roe, and prawn powder. A decent size with four big slices, the pancake was pan-fried to golden brown, with the intense flavours coming from prawn roes and prawn powder jumping out from the bite. With plenty of scallions for fragrance, the pickled onion and special sauce were wonderful condiments as well. 

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The other additional dish was Korean Fried Chicken ($188). The tender chicken was coated with the batter and deep-fried, before mixing with yuzu jang to give a tempting sweetness. There were also some deep-fried chilies, which were not spicy. While tasty, the flavours were so strong and dominating that our palate was overpowered and could mask the taste of other dishes. 

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Returning to the tasting menu, the sixth course was Hanwoo Duo with Rice. The two beef items were Korean Beef Ddeokgalbi, or grilled short rib patties, and Striploin, with the beef beautifully seared on the outside while interior was medium rare. Very tasty and juicy. The Mussel Rice with Radish Namul was equally great in taste, with the mussels creamy on texture and the radish refreshing. The rice was infused with umami notes from the broth used to cook it with. The condiments to add to the rice include the traditional Banchan, or side dishes, with also the spicy ssamjang and thick soybean paste Gang-doenjang to accompany. And true to the Korean cuisine there was also Bossam Kimchi too. A great main course to wrap up. The wine paired was Syrahmi XV 2018.

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Transitioning to dessert, the seventh course was the pre-dessert Apple and Ginger, which was a apple and pomegranate granita with ginger honey tea sorbet. Underneath the beautiful pinkish shaved ice was some apple crumbles, and with the ginger notes from the sorbet everything was so harmonious on taste. A bit of shiso flowers on top gave a bit of spicy kick. A great palate cleanser. 

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Moving to the eighth course Makgeolli, it was an ice-cream made from the milky, slightly sparkling Korean rice wine. With a piece of black garlic meringue on top and some cheese snow under, the dessert was of appropriate sweetness, a delicate and delicious. The wine paired was Eric Bordelet Poire Granit 2019, a pear cider. 

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The last course was Petit Four, with Dalgona and Black Sesame Dasik. The dalgona was a crunchy caramel dessert commonly seen from street vendors, with chestnut puree on top. The black sesame dasik was robust on taste, a traditional dessert that would went well with a cup of hot tea as well. 

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The service was good, with the staff friendly and helpful in explaining each dish. The bill on the night was $4,400 which was reasonable considering the quality of food, great service and amazing dinner. If you want to try out a nice Korean fine dining experience, this one I would recommend.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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634
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Modern twist to authentic Korean 😋
2021-11-09 1201 瀏覽
Looking forward to dinner. Loved the chicken risotto at the restaurant’s previous location. Sleek light wooden decor with a bar area and a private room.One tasting menu ($1280 pp) to choose from, with add-on options. Excited to find chicken risotto on menu. Alerted server that I couldn’t take spicy who assured me that I would be given a non-spicy version of everything.First to come was a trio of appetizers: beef jerky; shrimp and angelica (type of herb) cookie; crackers.Abalone congee with cavi
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Looking forward to dinner. Loved the chicken risotto at the restaurant’s previous location.
Sleek light wooden decor with a bar area and a private room.
One tasting menu ($1280 pp) to choose from, with add-on options. Excited to find chicken risotto on menu. Alerted server that I couldn’t take spicy who assured me that I would be given a non-spicy version of everything.
First to come was a trio of appetizers: beef jerky; shrimp and angelica (type of herb) cookie; crackers.
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Abalone congee with caviar. Yum yum yum. Could take 10 more servings of this.
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Quartet of raw meat: amberjack, squid, Korean beef and mackerel.
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Prawns wrapped in cabbage in white bean soup and peas.
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Fish stuffed with vegetables; coil of stripped zucchini on the side.
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Hilight of the night: ginseng chicken risotto. Chicken was very fragrant with ginseng; texture of risotto was perfect; even the piece of mushroom on the side was very aromatic.
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Short rib patties and strip loin. To go with a bowl of rice with mussels and radish strips. Server highly recommended mixing the rice with the soy bean paste on the side. Also on the side: bossam kimchi, ssamjang (a thick, spicy paste) and various side dishes.
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Peach sorbet
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Makgeolli (lightly sparkling rice wine) ice cream; black pineapple and black sesame cookie. IceCream was sweet and has no hint of alcohol at all.
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Corkage policy was buy-one-get-one-free. Wine list was very comprehensive but we preferred our own nice bottle of 1982 Talbot.
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Asked for hot water on the side and was both amused and bemused that they charged me $38 for it. Same as the sparkling water.
In summary, enjoyable meal. Loved all items; particularly noteworthy were the abalone congee and chicken risotto. Recommended.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Best Korean Fine Dining Resto in Town
2021-11-08 970 瀏覽
Restaurant Review📋Food🍽Angelica and Shrimp Dasik, Bugak, Yuk-Po, Abalone Juk with Caviar- Soothing & Umami bowl, a good start to clear the taste buds in a gentle way- Felt ready for the🇰🇷Korean Food JourneyAssorted Raw Seafood with🇰🇷Korean Korean Condiments🐟Amberjack & Doenjang, Maesii, Namul 🦑Squid & Chogochujang, Seaweed🐟Hanwoo Carpaccio & Korean Pear 🐟Mackerel & 2-year-old Kimchi- Simple Plating, Deep Flavours- Every combination considered the texture & taste of the seafood & condiments- Thou
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Restaurant Review📋

Food🍽
Angelica and Shrimp Dasik, Bugak, Yuk-Po, Abalone Juk with Caviar
- Soothing & Umami bowl, a good start to clear the taste buds in a gentle way
- Felt ready for the🇰🇷Korean Food Journey

Assorted Raw Seafood with🇰🇷Korean Korean Condiments
🐟Amberjack & Doenjang, Maesii, Namul
🦑Squid & Chogochujang, Seaweed
🐟Hanwoo Carpaccio & Korean Pear
🐟Mackerel & 2-year-old Kimchi
- Simple Plating, Deep Flavours
- Every combination considered the texture & taste of the seafood & condiments
- Thoughtful & Delicious

CABBAGE SSAM Prawn Ssam with White Bean Soup, Sugar Snap Peas
- Soul-soothing Homestyle dish made with best ingredients
- Just like seeing the one who takes care of you always using the utterly fine ingredients to cook for you with loads of Love in a brightful kitchen

Seasonal Fish Stuffed with Korean Vegetables and Korean Mustard, Zucchini Namul
- Succulent & Tender🐟Meat
- Refreshing Zucchini Pasta
- A pleasant & gentle fish dish

SAMGYE RISOTTO 2.0
Hansik Goo Ginseng Chicken Risotto
- the Rice🍚and Succulent & Tender Chicken🐔were covered by an intensified Ginseng Chicken Soup. Like a gentle gel rather than a thick sauce as that was transparent & shiny

Peach🍑Sorbet Infused in Dongchimi (Korean Radish Wfater Kimchi)
- Bit too Sweet for me

Makgeolli Ice Cream, Black Garlic Meringue, Cheese with Black Pineapple🍍Black Sesame Dasik
- Even there was only little bit of Black Garlic Powder as you can see, that was punching
- the cheese powder was as light as powder, yet, a fresh cheese flavours unleashed when they melted in your tongue
- Black Pineapple🍍was sticky, sweet & bit sour
- Black Sesame Dasik unleashed a mild & pleasant black sesame unique aroma in every bite
- What a Savoury & Mildly sweet combination with various interesting textures

Ambience💗
- Pleasant & Tranquil space with simple Zen infused decoration
- Professional staff detaily explained every dish
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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