Mosu Hong Kong

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休息中

雖然有啲遲 但終於俾我食到呢間超超超難book嘅餐廳😭 (不過都係要拜託朋友book private room先book到😅) 餐廳喺韓國係坐擁米芝蓮三星 食完覺得香港呢間攞星都只係時間問題✨  暫時所知香港主打韓式fine dine 料理嘅有👇🏻 Mosu > Hansik Goo > Oouli (按個人喜好排名😂) 喜歡 Hansik Goo 但更愛 Mosu 嘅味道同處理食材嘅技巧 成餐飯唯獨係個主菜有啲失色🫠 喺度介紹幾樣私心最愛嘅熱食  🌟ember roasted acorn noodle🌟 同個名一樣咁簡單 就係橡子麵條加滿滿嘅鮮刨黑松露 來自法國嘅winter truffle散發住濃濃嘅香味☺️ 配襯嘅歐芹牛油醬汁出奇地唔會覺得太膩 食唔停😹  🌟rockfish & jinhua ham porridge🌟 蒸到生熟程度剛好嘅石斑上灑咗鵝肝油🤗 石斑肉質嫩滑 配底下重鹹香嘅稀粥味道豐富  🌟sesame tofu and sea urchin in dashi🌟 原來係用清甜嘅高湯加烤白芝麻醬製成豆腐😲 食落滿口芝麻味香 厲害之處係 1/ 用豆腐整成袋狀包住海膽 2/ 完全唔會被包住嘅日本海膽搶咗啲味 技巧之高唔需要多講🙏🏻  p.s. 一開始嘅四件small bites 同結尾嘅四款甜品絕對唔只係配襯‼️ 其中薯蓉紫菜杯 紫菜濃味香脆 面頭喺帶子他他 招牌當然係韓國店都有嘅abalone taco 🌮 炭燒腐皮做成脆口嘅taco shell  內裡夾住紫蘇葉同軟嫩嘅韓國鮮鮑魚😚 甜品好欣賞seaweed cream puff同濃厚嘅焦糖雪糕🍨  📸  Hanwoo/ bokbunja/ black olive mackerel with spring vegetable venison/ parsnip cake/ dabang coffee  繼續閱讀

🤴Talk of the Town fine dine Korean restaurant - MOSU.🇰🇷 People who know me know I love Korea, and that extends to their foods. A few years back my sister brought me to my first Korean fine dining experience at Hansik Goo, and I absolutely loved it. This time she booked this extremely hard to book, talk of the town MOSU (lucky me 😉)..🥘 To begin with, the style here is very different from that of Hansik Goo, as this place feels a lot more like Western fine dining with twists of Korean elements, but the experience was certainly interesting. There were many dishes, so I’m mainly going to focus on the outstanding dishes that I liked, and some that wasn’t really the thing for me..🍢 All the small bites were quite good, but the two that were particular outstanding was the scallop on top of very fine and smooth potato salad with a potato like crispy base. Another one was the abalone taco of which the abalone texture was so supple, I also liked the perilla leaf flavour that was blended in. The next dish, matcha tofu and sea urchin in dashi was very tasty and the tofu was very fine, whereas the sea urchin was fresh and whole dish worked well!.🎏 Both the fish dishes were very different but both very skillfully produced. The rockfish was silky smooth, though lacked fish flavour, but the Jinhua ham porridge was delicious, and felt like a blend of Korean and Chinese porridge. The mackerel was marvelous too, with a slight smoky flavour, and both the strawberry sauce and brown butter tomato sauce were amazing too! .🍝 For a carbs lover like myself the acorn noodles was one of my favourites. Served with a lot of black truffles on top and a creamy truffle flavoured sauce mixed with acorn noodles. Basically this is a pasta dish but substituting fresh pasta with fresh acorn noodles. Phenomenal dish!.🥩 The mains didn’t really excite me very much. I didn’t think the venison nor the beef was particular amazing. The beef was tender and cooked well, but didn’t have too much beefy flavour. The venison dish was alright, but the coffee sauce was very strong and interesting, it managed to override the gamy flavour from the venison. .🥦 Added one an extra dish which was a broccoli rice of which the broccoli was chargrilled slow cooked for 5 hours before being chopped and mixed together with 3 types of Korean rice. Personal opinion - this dish was not worth the time and some of the rice was hard and stuck to my teeth..🍨 I liked the desserts overall apart from the almond mouse like pudding. It was awfully sweet and the almond flavour was WAY too strong. It reminded me of the hand cream rubbed onto my hands after my manicure when I was a kid..🫶 There’s a current hype at the moment to dine at this restaurant, but honestly is it all that great? Well, I only truly enjoyed a few of the dishes, and what’s more, I find it really pricey 💰IG: @gwong33 繼續閱讀

8月浙浙瀝瀝的雨天，來到期待已久的大熱新派韓式料理Mosu。原是韓國米其林二星餐廳，在今年四月剛剛入駐西九龍M+藝術中心。餐廳位於美術館建築群中，設計風格是具有藝術性的極簡主義，裝修、桌椅及餐具都是大地色系組成，與其名字“Mosu”（韓語意為大波斯菊）相映成趣。晚餐由三道Small bites開始。紫菜杯由馬鈴薯泥做底，鋪上東海蝦刺身，軟糯鮮美；腌漬小蘿蔔切片配上蔬菜啫喱做成塔，清爽開胃；慢煮鮑魚點綴了紫蘇葉和紫菜，以腐皮包裹做成卷餅，溫暖又柔軟多汁。今天特別的額外小食是生牛肉塔塔和魚籽醬塔，洋蔥碎恰到好處地融合了兩樣鮮美的食材，滿口留香。前菜是形式小籠包的白芝麻豆腐裹海膽，以鰹魚湯汁做底。這道菜肴保留了食材原有的風味，又以新穎的組合形式呈現，讓人眼前壹新的同時又為給味覺帶來的新鮮感驚嘆。吃慣了清蒸魚，這裏的兩道魚類菜肴也別出心裁。馬頭魚（tilefish）經過慢煮而肉質細軟，配上芥末屬的醬汁，酸中帶辛，十分可口。鯖魚則用黃油烹調，口感綿密。慢慢悠悠終於吃到主菜。松果面撒上了層層疊疊的黑松露，拌上濃稠的黃油汁，是鋪天蓋地而來的香醇鮮美，雖然油膩，同時帶給人實在的滿足感。正餐以一道肉食收尾。慢煮韓牛輔以韓國辣醬和紹興酒混合的醬汁，別有一番風味，給牛肉提鮮又賦予了濃濃的地方菜風情。餐後的甜品也是一項正經事。形似神似杏仁露的一道smoothie加上海鹽，隱約透露出烏龍茶的清香，清爽怡人。第二道檸檬米酒糕光是造型已經俘獲了人心，味道清甜，芋頭塔用蔥油鋪在表面，香脆撲鼻。最後一道昆布雪糕，帶有淡淡的咖啡香氣，用絲絲甜膩給晚餐劃下一個句點。走新派菜式的餐廳不少，而其味道可以比肩創意的寥寥無幾。Mosu讓人驚喜的，或許就是在追求新穎的同時，不放棄追求原材料和食材味道的精湛呈現吧。 繼續閱讀

今時今日Fine Dine, 懶理是否車軚人三星都好難做到由頭好食到落尾。個人認為Mosu俾咗一個由頭好食到尾嘅體驗🙏雖然個人認為佢嘅韓式風格相比Hansik Goo唔夠貼切，但係每道菜都有驚喜，好味。未去嘅朋友真係快啲訂位啦，試一試佢譬如蒸魚永遠都係香港拿手好戲，用韓式蒸法「韓國馬頭魚」，滑嫩、配上三款不同的自家製介辣，3種唔同層次品嚐「正」 繼續閱讀

Mosu is my most anticipated new restaurant this year and the difficulty to book also added up my expectation. This visit proved me my wait was more than worthy. They are said to be innovative Korean cuisine but I think you can hardly define them into a specific cuisine. It’s not very Korean to me but there are lots of interesting Korean elements as well as some Hong Kong concepts infused with Western cooking. It’s a splendid meal from all aspects, from food to service, menu to environment 💯 Just try them out and define it yourself 🤤𝘀𝗺𝗮𝗹𝗹 𝗯𝗶𝘁𝗲𝘀The trio of canepes led me to a palate heaven🤤 I love the table design here. A big white plate like a canva for Chef to present their art pieces to you one after one 🥰1️⃣ 𝗴𝗶𝗺 𝗰𝘂𝗽 + 2️⃣ 𝗸𝗼𝗵𝗹𝗿𝗮𝗯𝗶 𝘁𝗮𝗿𝘁It’s shrimp with potato salad in a seaweed cup. It didn’t sound special but it’s very delicious. The shrimp supported by the egg dominating salad was very sweet and fresh while seaweed added some more flavour and crunchiness 😋 The tart very refreshing tart composed of kohlrabi and fermented cabbage jelly. The crunch from the kohlrabi and soft pastry form a nice bite!3️⃣ 𝗮𝗯𝗮𝗹𝗼𝗻𝗲 𝘁𝗮𝗰𝗼Texture was the key here and I wondered how can you pair abalone with a flaky and crispy tofu skin? Will it be messy to eat with such a contrasting texture? But the unbelievably tender abalone showed the possibility🤯 It was effortless to bite the abalone with the tofu skin. Just an incredible design and execution. And the staff told us the abalone was specially sourced from Wando Island, a peaceful sea with slow current which enabled its tender body. The flavour was on point with superb charcoal flavour 😛𝘁𝗼𝗮𝘀𝘁𝗲𝗱 𝗮𝗹𝗺𝗼𝗻𝗱, 𝗴𝗼𝗰𝗵𝘂𝗷𝗮𝗻𝗴, 𝗰𝗮𝘃𝗶𝗮𝗿This XLB like almond tofu was not only stunning on presentation but on flavour as well😍 The tamarind and gochujang sauce was mildly sweet like soy sauce. When eating with the cooked yolk inside, it tasted like the ajitsuke tamago in ramen🥚The lavish oscietra caviar from Bulgaria added the distinctive savoury notes to complete the dish. A well designed dish.𝗯𝗹𝘂𝗲 𝗹𝗼𝗯𝘀𝘁𝗲𝗿 “𝘀𝘂𝗸 𝗵𝗼𝗲”, 𝗷𝗮𝗻𝗴𝗮𝗷𝗷𝗶, 𝘀𝗮𝗳𝗳𝗿𝗼𝗻Look at the lobster meat 🦞 It was still transparent except the rim of the exterior. The lightly blanched meat was more tender and sweeter. And this level of execution was flawless💯 Pairing with different jangajji created different styles while the saffron sauce was very yummy too. Wish to have more lobster!𝘁𝗶𝗹𝗲𝗳𝗶𝘀𝗵 & 𝗯𝗿𝗮𝘀𝘀𝗶𝗰𝗮𝘀This fish was mind blowing🤯 First, the presentation is definitely the best I have ever seen this year. The trio of mustard oils with the perfect tilefish on top was totally an art piece that belongs only in the museum😍 The flavour was also impeccable. The doneness was just right. It’s flaky and tender that felt like it melted in mouth. The sweetness from the fish and the sourness from the mustard sauce were intriguing that I could not forget. Absolutely a stunning dish. 𝗽𝗶𝗸𝗲 𝗰𝗼𝗻𝗴𝗲𝗿 & 𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 “𝗺𝘂𝗰𝗵𝗶𝗺”This is perhaps the only dish I have comment on from the meal🧐 It’s not bad when it’s put in other restaurant. But in Mosu, this dish is below their standard. The sauce was delicious but the eel got too many small bones that the fish stayed for too long in mouth while the flavour was already gone in the mid way. If they can solve the “bone problem”, this dish would perhaps elevate 🙌🏼𝗮𝗰𝗼𝗿𝗻 𝗻𝗼𝗼𝗱𝗹𝗲, 𝗯𝗹𝗮𝗰𝗸 𝘁𝗿𝘂𝗳𝗳𝗹𝗲, 𝗞𝗼𝗿𝗲𝗮𝗻 𝗽𝗮𝗿𝘀𝗹𝗲𝘆This was another signature from Seoul. I didn’t have high expectation since I think I have had a lot of good truffle pastas in other Italian restaurant. But I was so wrong. This was perhaps the second best truffle noodle I ever had 🤯 The truffle quality spoke for itself when it’s served. The aroma was intense and welcoming. The parmesan and butter sauce was simple but just good enough for the truffle. The Korean parsley kick twisted the profile to make it outstanding from the Italian counterparts. Should have immediately order another, especially the add on price was quite a steal 🤩𝗹𝗮𝗺𝗯, 𝗺𝗼𝗿𝗲𝗹, 𝗰𝗼𝗿𝗻It was a good pairing of corn with lamb. The pink lamb meat was succulent with pleasant chew. The samjang sauce was flavoursome that balanced the gamy meat👍🏼𝗛𝗮𝗻𝘄𝗼𝗼, 𝘀𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝘀, 𝗴𝗼𝗷𝗶 𝗯𝗲𝗿𝗿𝘆I guess you can never be disappointed by hanwoo😍 It was not too oily for my liking that you still got a nice chew here. I especially loeved the pear puree here that injected good sweetness and lightness to the beef. I also enjoyed the xiaoxing wine added to the sauce to make it a little bit bitter so you could have a stronger sweet aftertaste from the beef 😆Finally the dessert part, the amazing offerings continued and it was a very special dessert arrangement that composed of many 𝘀𝗺𝗮𝗹𝗹 𝘀𝘄𝗲𝗲𝘁 𝗯𝗶𝘁𝗲𝘀. Each showed very different techniques and characteristics. Definitely 💯 meal to me.1️⃣ 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗔𝗹𝗺𝗼𝗻𝗱 𝗣𝘂𝗿𝗲𝗲 + 5️⃣ 𝗬𝗮𝗸𝗴𝘄𝗮It was a Hong Kong inspire dessert😆 Imagine the almond milk tea but less intense and with some salty kick. I especially love the savoury notes that added to elevate the sweetness and the perilla oil that embellished the mouthfeel 🤤 The last one was a traditional Korean confectionary made with flour, honey and sesame oil. It’s chewy but not my thing. 2️⃣ 𝗝𝗲𝘂𝗻𝗴𝗽𝘆𝗼𝗻 + 3️⃣ 𝗧𝗮𝗿𝗼 𝗧𝗮𝗿𝘁It’s lemon rice cake which reminded me of Chinese steamed rice cake (白糖糕) but it was lighter and got the citrus notes from lemon. I love how subtle the sweetness that it only emerged after the peel’s zesty earthiness was gone 👍🏼The taro tart was also a Canton dessert inspired dish. To be honest, I didn’t really think it’s the sweet fried taro dessert (反沙芋). It’s more like a nice regular caramelised tart to me 😉4️⃣ 𝗗𝗮𝘀𝗵𝗶𝗺𝗮 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺It’s a double kelp ice cream dessert composed of kelp based ice cream and dried kelp. It was a very interesting dessert. It’s a umami driven dessert which I have never tried or even imagined. Very special and nice. Love it ❤️ 繼續閱讀