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| 餐厅: | Hansik Goo |
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| 优惠: | 国泰会员经「连结里赏」绑定信用卡，于指定伙伴餐厅消费赚取高达HKD4 = 2里数。受有关条款约束。 |
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影片
港铁上环站 E2 出口, 步行约3分钟
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电话号码
27988768
奖项殊荣
米芝莲一星餐厅 (2022-25)
营业时间
今日营业
12:00 - 15:00
18:00 - 23:00
星期一
全日休息
星期二至日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
优惠
| 餐厅: | Hansik Goo |
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| 优惠: | 国泰会员经「连结里赏」绑定信用卡，于指定伙伴餐厅消费赚取高达HKD4 = 2里数。受有关条款约束。 |
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条款及细则:
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相关文章
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.
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最后一个星期六，在2025年4月26日我再次造访了餐厅周的餐厅。在香港能找到米芝莲认证的韩国料理，且是精致美食，实在罕见且及珍贵。Jeonbok Juk 🍚这道鲍鱼粥以鲜美的海鲜高汤为基底，搭配糯米，煮成口感绵滑的粥品。鲍鱼的鲜味浸透每一口，银杏的清香相得益彰，使得整体风味更加爽口。Spring Naengchae 🫛凉拌菜令人耳目一新，脆嫩的芦笋与蕃茄、金奇异果的天然甜味完美交融，柚子汁的酸香为整道菜增添了层次感。色彩缤纷的菜品不仅美观，还带来清爽的口感，十分适合春季享用。Grilled Gochujang Seasonal Fish 🐠套餐中包含了多道精致的韩国前菜，主菜是以韩式辣椒酱烤制的鱼，外焦内嫩，香气四溢，微辣的味道如同糖衣包裹，让每一口都成为味蕾的极致享受。Dessert 🧁这道甜品巧妙结合了韩国风味与法式特色，豆酱焦糖布蕾的咸甜、酱油胡桃的香脆，再搭配微辣的辣椒粉，层次丰富，令人惊喜。每一口都展现了创意与传统的完美融合，带来难忘的美食体验。总结整顿餐点展现了精致，每款食材及调味选用都极度有心思，让我深刻感受到主厨在韩国料理领域的独特魅力。地址:中环威灵顿街198号 The Wellington 1楼
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最近又嚟摩登地道韩式料理餐厅Hansik Goo食晚饭 惊觉菜式技巧又更精进同时味道又更有家嘅感觉🥰 自己好喜欢佢哋版本嘅 #GOMTANG 牛骨汤清得嚟味道浓郁🐮 配上营养丰富嘅羊肚菌 鲍鱼同酿海参 味道鲜美😋 BYEONG-EO JJIM 底嘅泡菜鱼汤非常开胃😙 鸡卷手工工整 卖相一流 肉质嫩滑🤤 当然唔少得主菜肥美得嚟又有咬口嘅1++韩牛🔥 我最欣赏佢哋嘅韩式炸鸡🍗 绝对系香港最正没有之一 皮薄 脆口 肉汁满满 配Yuza Jang 每次嚟到一定会追加五件(+HK$198) 今次仲追加咗韩式炖牛肋骨(+HK250/半份) GALBI-JJIM 咸香软嫩 牛味浓郁 值得一试👍🏽 团队背后嘅韩国首尔餐厅Mingles啱啱攞咗米芝莲三星🤩 期待而家一星嘅Hansik Goo喺下星期颁奖典礼嘅表现🙌🏼 _ 🔖 🔸HANSIK STARTER Abalone Yukhweh with Gochujang Plum Flounder, Spring vegetable with Doenjang Pyeonyuk, Aged Kimchi with Mustard sauce 🔸JAT NAENGCHAE Seasonal Seafood, Poached Egg, Korean Pear Pinenut sauce🔸GOMTANG 🌟 Morel Mushroom, Abalone, Stuffed Sea Cucumber, Beef Broth 🔸BYEONG-EO JJIM Stuffed Butter Fish, Kimchi Jorim Sauce🔸CHICKEN ROULADE 🌟 Chicken Roulade with Black Garlic Sauce Deodeok with Perilla sauce🔸HANWOO & LAMB 🌟 Grilled 1++ No.9 Hanwoo, Doenjang Marinated Lamb Chop Dried Daikon Leaves Rice🔸GYULKorean Mandarin Jelly, Fresh Pomelo, Mandarin Sorbet Lemon Verbena Foam 🔸HEUKYIMJA Black sesame Mousse, Makgeolli Ice-cream, Strawberry -or- 🔸JANG TRIO Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Powder 🔸DAGWA Peanut Cookie, Bam Yang Gaeng Korean Mulberry Leaf Tea
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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 (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.
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Curious of how Korean cuisine could be fine dining hence came here to experience what that meant.The restaurant is cosy with only a handful of tables. Service was friendly but yet professional. Overall the dishes were very smoothing, the flavors were light and well balanced a bit unexpected for Korean cuisine which generally their flavors can be quite strong and overpowering. Felt even for those who aren’t fond of Korean food this place would be well received.Execution of the dishes were well presentable. The first few courses were impeccable my favorite was the Gomtang. However as the course went on the dishes started to feel a little underwhelming. Not that they weren’t delicious but they were less outstanding.We added the fried chicken as saw many said it was a must. The skin was crispy but the sauce was a bit thick for my liking which made it a little heavy even after 1 piece. The jang trio dessert concept was also interesting but execution was just soso, didn’t quite taste the difference of the 3 jang elements in the dish.Wine pairing was quite unique worth adding. Overall this place was decent would recommend to those who aren’t fond or skeptical of Korean cuisine. As while it incorporates many Korean elements the tastes is very acceptable for many pallet and very different to mainstream Korean cuisine.
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