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2018-01-22
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Summary: I don’t have enough good things to say about Hanbros. Loads of variety, a number of unique offerings (for HK), reasonable pricing, and great food. Not the easiest place to get to, but well worth the effort. They have hoe come on! You can’t beat this. My favorite Korean restaurant here.Man, Hanbros is awesome. I haven’t written a review of Korean food in HK because generally they are: 1)By-the-numbers Korean fare – bibimbap, soon dubu / kimchi chigae, the requisite kalbi and pork belly
Man, Hanbros is awesome. I haven’t written a review of Korean food in HK because generally they are:
1)By-the-numbers Korean fare – bibimbap, soon dubu / kimchi chigae, the requisite kalbi and pork belly (samgyeopsal), japchae, pajeon, etc… it’s totally fine but nothing beyond what any neighbourhood mom-and-pop Korean restaurant in Seoul could provide. It’s still satisfies Korean food cravings, but most could really do with some specialization. My favourite restaurant in this category is (they do great fried chicken too) is J/48 on Staunton (goo.gl/4EnfBK).
2)BBQ-focused – don’t get me wrong, BBQ is delicious, and I’m glad it’s easy to find here. It’s just really obvious and standardized though, and that makes it hard to differentiate between different shops. Why are there no Chicken BBQ (dak kalbi) places here? (Are there?) It seems like every Korean restaurant in HK must have BBQ capability or it’s not Korean food. Some are definitely better than others (1080 is pretty darn good), but they’re all so similar, it’s hard to really care about any of them.
3)KFC – sigh I want to like Korean-fried chicken, but I have a long-held aversion to deep-fried foods, so it’s hard to get onboard. I love that Goobne has tried to popularize baked chicken, and so I like it the best of the bunch, but the baking does dry it out a bit.
4)Modern Korean – E.g. Jang, Moyo, Momojein. My opinions on these range from benign to bleh (Jang) but modernizing traditional cuisines is ambitious and often thankless. I try them from time-to-time, as some dishes do really work, though on balance I haven’t been super-impressed. Try Edition on Peel though, for their tasty bar-food take on Korean food.
Anyway, I wanted to review Hanbros because they offer two things I have not seen in HK (and maybe more, I didn’t even look at the menu), and because everything we tried was probably the best-in-class for HK. First the stuff I’ve never seen in HK:
1)Korean sashimi (hoe but pronounced more like hwe/hweh) freshly prepared upon order! Even in Korea you have to find specialty shops, and I’ve personally only tried this at a fish market! So awesome. They haul out a swimming fish (Olive Flounder for us), slice it up sashimi style then serve it with attendant goodies like a plate of shellfish / sea creature sashimi, as well as the awesome spicy soup they prepare with the fish bones! (maeun-tang).. It was surprisingly well-done, given that sashimi preparation is obviously not an everyday skillset for a bulgogi restaurant.
Sea creature sashimi
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Olive Flounder Hoe
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If you’ve never tried Korean sashimi, it’s a bit different since you can either eat it with soy sauce, or wrap it in shiso and eat it with garlic/chili sauce, as if it was meat BBQ. Both ways are delicious, but even if you’re a sashimi fiend, the texture of the fish is quite unlike Japanese-style raw fish (it’s denser and chewier) since the fish is killed, sliced up and immediately served, instead of being frozen first. Olive flounder is also not usually served raw in Japanese restaurants either; I’ve only seen it seared if I’m not mistaken. Here’s a picture of the awesome spicy fish bone stew/soup, which I don’t even have to tell you is killer with soju. Some maeuntangs that I’ve tried are simply spicy without any deeper flavors, but this one is packed with a bunch of vegetable and fishy goodness.
Fish Bone Spicy Soup (Maeun Tang)
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They price it at HKD 1200 for the full set of hoe, shellfish sashimi and soup. This isn’t even what this place is famous for, but I think this is a must-try dish, especially since we’re in HK! It can actually feed about 4 people, especially if you throw in a stew or bulgogi on the side. We had 8 people, and we all had plenty of hoe and soup.
2)Mashed soy bean stew (kong biji-chigae) – i’m sure most people will not be impressed with this discovery but I’ve been looking for it all over HK. It’s basically mashed up soybeans, mixed with fresh tofu and served bubbling hot in a kinda spicy pork broth. It’s quite thick with all the beans and tofu, and to say it isn’t visually appealing is putting it lightly. That said, if you try it you’ll be rewarded with an incredibly rich (without being meat-heavy) and hearty stew, with tons of the flavour and texture of its soygredients coming through. I find it to be a more satisfying version of normal soon dubu, and it’s great for winter. It’s worth trying, and I really wish they served it elsewhere, though I imagine for a decent version, it’s a bit time consuming to grind everything up. Delighted to find it here!
We also had some bulgogi (no pic sorry), which was excellent, though i do try to avoid beef these days. Was tasty and avoided being cloyingly sweet, a trap a lot of bulgogis fall into. They prepare it on a curved hot plate so the juices fall into a ring around the outside where the vegetables are cooked – very tasty. Well-worth naming the restaurant after it.
Anyway, sorry to run so long, but I was incredibly happy to find such a great Korean restaurant in so unusual a location (its proximity to the unspeakably horrible Katiga Japanese “Food Shop” is incriminating). I haven’t been to every Korean restaurant in HK, but I don’t know why I need to try any others – it even has fried chicken! (We didn’t try it). Next time you feel like Korean, and don’t mind a bit of a hike; do yourself a favour, and check out Hanbros.
張貼
