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🤗 去年聖誕, 係置地廣場, 重遇十年冇見嘅 “基金經理”, 閒話中 佢講起 米芝蓮星級韓國菜 Mosu, 又話係 廚藝嘅 “極至”.🥰 踏入龍年, 相約老友 “甘仔”, “約兒”, “格魯特” 食開年飯, 心裏已經敲定 Mosu. 一開始, “甘仔” 嫌貴, “約兒” 嫌遠, “格魯特” 嫌棄韓國菜, 最後成功力排眾議, 哈哈.🏘️ 餐廳位於西九文化區M+ 3樓, 開𨋢, 直望餐廳入口, 右邊望到M+ 嘅花園連維港景. 服務員帶路, 走過長走廊, 途經廚房, 隔著玻璃跟主廚打個招呼, 進入用餐區.🥢 今日安排坐半圓型梳化位, 嘩, 環境非常闊落, 設酒吧區, 雙邊落地玻璃, 望花園景, 室內採用垂簾式吊燈, 配合梳化底滲光效果, 燈光略暗, 半靠窗外自然光.📖 午餐一個餐單, 餐牌印喺半透明嘅牛油紙上面, 冇顯示價錢, 埋單$1,180+10%, 配酒餐牌放底, 對番食物, 有意思嘅設計, 又係冇顯示價錢, 埋單 $680+10%.Small BitesPerilla SaladPine Nut CustardMackerel & Naeng-yiCast Iron Pot Rice
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🤗 去年聖誕, 係置地廣場, 重遇十年冇見嘅 “基金經理”, 閒話中 佢講起 米芝蓮星級韓國菜 Mosu, 又話係 廚藝嘅 “極至”.

🥰 踏入龍年, 相約老友 “甘仔”, “約兒”, “格魯特” 食開年飯, 心裏已經敲定 Mosu. 一開始, “甘仔” 嫌貴, “約兒” 嫌遠, “格魯特” 嫌棄韓國菜, 最後成功力排眾議, 哈哈.

🏘️ 餐廳位於西九文化區M+ 3樓, 開𨋢, 直望餐廳入口, 右邊望到M+ 嘅花園連維港景. 服務員帶路, 走過長走廊, 途經廚房, 隔著玻璃跟主廚打個招呼, 進入用餐區.

🥢 今日安排坐半圓型梳化位, 嘩, 環境非常闊落, 設酒吧區, 雙邊落地玻璃, 望花園景, 室內採用垂簾式吊燈, 配合梳化底滲光效果, 燈光略暗, 半靠窗外自然光.

📖 午餐一個餐單, 餐牌印喺半透明嘅牛油紙上面, 冇顯示價錢, 埋單$1,180+10%, 配酒餐牌放底, 對番食物, 有意思嘅設計, 又係冇顯示價錢, 埋單 $680+10%.

Small Bites
Perilla Salad
Pine Nut Custard
Mackerel & Naeng-yi
Cast Iron Pot Rice
Small Sweets
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🍹 Welcome Drink. 材料包括 韓國米酒, 花椒, 薑. 酒味薑味跑出, 少少椒香, 飲落清爽.
Welcome Drink
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🐚 Small Bites北海道帶子海苔杯. 建議一啖食晒, 帶子新鮮, 紫菜又夠脆, 底層嘅薯仔沙律提升質感, 完美結合, 十個讚!
北海道帶子海苔杯
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🍄 Small Bites: 蘑菇撻, 杏仁, 蘑菇啫喱. 建議一啖食晒, 杏仁味帶領, 菇香慢慢滲出, 啫喱口感, 掂!
蘑菇撻
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🐚 Perilla Salad. Perilla 係韓國嘅紫蘇葉, 但冇咗我平日唔鍾意嘅味道. 主角係底層嘅紫蘇籽, 卜卜脆, 配角係鮑魚, 蛋黃, 撈埋嚟食, 厲害嘅一體感, 其中一啖食到藤椒味喎, 出色!
Perilla Salad
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🍥 Pine Nut Custard. 松子蒸蛋. 鮮味滲透蒸蛋, 再與 虎蝦, 銀杏 同埋 牛蒡 各自擦出火花, 絕對係神級之作, 係今期食過最好食嘅蒸蛋.
Pine Nut Custard
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🐟 Mackerel & Naeng-yi. 韓國釜山鯖魚, 肉質結實滑溜, 入口甘香, 放底層嘅 Naeng-yi 屬韓國出產嘅蔬菜, 平衡醬汁嘅肥膩, 過關!
Mackerel & Naeng-yi
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🐂 Cast Iron Pot Rice. 韓式鐵鍋, 韓牛, 醬菜, 舞茸菇. 牛肉粉嫩, 重油脂, 有點嚼口, 齋食少少腬, 配合香噴噴嘅焗飯, 一流!
Cast Iron Pot Rice
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🍨 Small Sweets: 韓國蜜柑雪糕. 加咗香草油, 賣相攪笑, 好似俾人食咗一半, 味道酸酸甜甜, 不俗!
韓國蜜柑雪糕
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🍰 Small Sweets: 韓國海苔芝士蛋糕. 外貌正常, 一陣陣 “燒燶味”, 有趣, 蛋糕質感相當軟身.
韓國海苔芝士蛋糕
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🥨 Petit Fours. 韓式甜點, 用粘米粉整, 建議分成兩三啖食, 入口似實咗嘅 “蛋散” 或者 “馬仔”.
韓式甜點
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🍷 講講配酒, 再次讚賞餐牌設計, 食物餐牌印喺半透明嘅牛油紙上面, 配酒餐牌放底, 食物對番酒款. 第一杯, 法國香檳, 氣泡豐富, 助攻頭盤嘅帶子, 正路. 第二杯, 意大利白酒, 我就係覺得淡味, 哈哈, 當然, 配蒸蛋, 合理嘅. 第三杯, 紅酒, 傳說中嘅 “單公仔” d’Armailhac, 法國名廠, 又提前醒酒, 抵讚.
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🤗 總結: 餐廳空間感十足, 服務帶溫度, 服務員認真清楚介紹餐牌, 介紹食物, 有問必答. 論食物, 似法國菜多過韓國菜, 一體感超讚, 幾道頭盤喜出望外, 早幾次喺星級法國餐廳食魚都踩雷, 今日嘅鯖魚完勝, 韓牛未算驚喜, 但焗飯出色, 大滿足!

📖 翻查資料: Mosu, 韓文意思係 “秋英”, 又名 “大波斯菊”, 一種喜歡太陽嘅花, 係韓國行政總廚 Sung Anh 家鄉常見嘅花朵, 因而起名. 香港係 Mosu 首間海外分店, 聽講 Sung 年少移居美國, 由於言語不通, 靠睇港產片, 打發時間, 對香港早有了解.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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-约摸是上周的时候,住在深圳的朋友给我发了多张照片,是他在香港故宫拍摄的,就是几张简单的照片,画面里人潮涌动,便足以泛起久违的情愫。与朋友相识多年,此前我们常常在多地建筑、看展览,这几年却是良久未见。去过北京以及台北的故宫之后,可以说,香港这家新启不久的故宫恰好是我很想前往的目的地之一,于是趁着旅游的空挡,来这里一探究竟。-在西九文化区,除了此行想去打卡的香港故宫博物馆,也有诸如M+大楼的艺术展馆,其中还设有剧院、商店、天台花园以及餐厅等等…而说到餐厅,便是我心心念念的韩国融合料理MOSU ,它西方回到东方,从旧金山一路到首尔,再至香港,新店甫开,没多久便成为城内座位紧俏的餐厅之一。-中午的用餐便定在了这里,从展览区域走入餐厅,有如穿越进了一处时间层叠的迷幻所在。这家餐厅巧妙地划分为沿着狭长空间流动的部分,设有两个包厢以及主用餐空间。木地板,以及胡桃木桌椅与现有清水泥结构形成鲜明对比,再加上织物和植物的使用,这些不同的结构层营造一种安静、更亲密的氛围。独立的面向窗户的座位则是在上方打造了呼吸灯的装置布置,下方是诗意一般干花排列,被视为梦中花园的延伸。-同首尔店一样,配合优雅纤细的空间,
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约摸是上周的时候,住在深圳的朋友给我发了多张照片,是他在香港故宫拍摄的,就是几张简单的照片,画面里人潮涌动,便足以泛起久违的情愫。与朋友相识多年,此前我们常常在多地建筑、看展览,这几年却是良久未见。去过北京以及台北的故宫之后,可以说,香港这家新启不久的故宫恰好是我很想前往的目的地之一,于是趁着旅游的空挡,来这里一探究竟。
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在西九文化区,除了此行想去打卡的香港故宫博物馆,也有诸如M+大楼的艺术展馆,其中还设有剧院、商店、天台花园以及餐厅等等…而说到餐厅,便是我心心念念的韩国融合料理MOSU ,它西方回到东方,从旧金山一路到首尔,再至香港,新店甫开,没多久便成为城内座位紧俏的餐厅之一。
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中午的用餐便定在了这里,从展览区域走入餐厅,有如穿越进了一处时间层叠的迷幻所在。这家餐厅巧妙地划分为沿着狭长空间流动的部分,设有两个包厢以及主用餐空间。木地板,以及胡桃木桌椅与现有清水泥结构形成鲜明对比,再加上织物和植物的使用,这些不同的结构层营造一种安静、更亲密的氛围。独立的面向窗户的座位则是在上方打造了呼吸灯的装置布置,下方是诗意一般干花排列,被视为梦中花园的延伸。
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同首尔店一样,配合优雅纤细的空间,香港店亦选择韩国在地元素来构建菜品层次,主厨的创造力于此得以绽放,确是一家能够拨动食客心弦的好餐厅。
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Welcome drink
提子气泡饮
融入提子的香气,以为是简单明了的构造,却调和出了清甜与芳香平衡融合的高雅茶感,果真令人回想起刚刚在展览馆看过的和风美人画像。
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Small bites:
1.北海道带子 海苔 土豆泥沙拉
Mosu让我觉得优雅的地方并不在于菜品的小份上桌方式,而在于菜品的“simple and neat”,细节准确度和简洁的呈现方式打动人心。比如头开胃小食紫菜卷带子,拟像日本军舰卷,但口感却是风味和层次的叠合,脆香的海苔包裹着滑嫩鲜甜的带子,而中间则是由鸡蛋与土豆蓉托起了一道更厚实的味道,回味中的柠檬酸则在口腔中拉一段清新又舒适的尾韵。
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2.松茸挞 松茸啫喱 杏仁挞壳
开胃小食还有一道松茸挞,松茸啫喱填入杏仁挞壳,啫喱与松茸绵柔如轻云,酸与甜氤氲其中,配一杯茉莉花茶,韵调迷人。
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3.紫苏沙拉
包菜,芥蓝以及菠菜的三重甜嫩,点缀以亚麻籽,再用紫苏酱汁同蛋黄酱以酸度与油脂香提出春日全部的鲜甜,只是目光也可感受到盘中的色彩与春日争鲜。
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4.碳烧虾,松果蛋羹,萝卜丝,银杏豆
雅致是一份大虾,笑说过于肥润出落得像海鱼,碳烤过再用慢炖的松果蛋羹去和,点缀着萝卜丝与银杏,是里外两重鲜,各有风韵而在口中一刻相遇。
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5.釜山鲭鱼,野菜花,香油
先煎再煮的釜山鲭鱼,添了一把春天的野菜花,鲜香里都是春时滋味。彼时的荠菜香气还柔软,在芝麻油的香气中,绕着鲜活弹嫩的鱼肉一同送入口中,是一碗有着生命力萌发之感的春日之味。
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6.韩牛 西兰花釜饭
搭配主菜韩牛的是一款西兰花釜饭,西兰花的鲜甜中潜藏着的烟熏风味以及韩牛的油润感,与带着饭焦的米饭配得亦步亦趋,温热入腹,风味在口中层次渐进地铺展开来又相互交融。
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Small sweets:
济州岛蜜桔sorbet,香草籽
一味甜品是蜜桔雪芭,将济州产的蜜桔做了雪葩,与细碎的香草籽一同填回盘里,成了春日的酸甜滋味。
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昆布巴斯克
菜品味道是隽永而不突兀的,大部分菜没有大开大合的刺激感,但平稳之中却流露着显著的结构感。比如昆布巴斯克 初入口只吃到芝士和香草的味道,心想何来昆布踪影?待咽下肚去,口腔里竟慢慢升起一股浓郁的昆布香气。这是一味非常大胆的结构设计,安师傅显然有自己的节奏安排,这也Mosu的有趣所在。
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药果
主厨做了一枚小小的药菓,韩式小零嘴的香酥中透着淡淡姜味,甚是舒服。
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不知不觉坐到了午市结束营业的时分,彼时正是天光舒适的时候,而这也成就了一天中闪亮的几个小时。有了这样的体验,无论其他时刻色彩如何,这一日都不枉过了。

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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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无意中刷到Mosu开了午市,HKD1180六道式,对钱包和胃口还算友好,并且不难预订,于是就在假期尾声小小奖励自己一顿。·吃下来虽然没有什么大开大合,但烹饪讲究都在细节里,调味优雅,食材体现着季节性。好天气与宁静柔和的氛围加分,另外餐具真的很美,一餐饭流畅而舒心。·来之前还寻思着近几年新派韩餐的崛起,大多是融合法餐的基石,来演绎传统韩国料理,调味在一定程度上被局限在各种酱和发酵里。而Mosu显然是一个不走寻常路且雄心勃勃的尖子生,不能以一家韩餐Fine的角度来欣赏它。·得益于Chef多元的文化背景,感觉料理核心已经跳出了韩餐框架,往欧陆菜的方向探索着。从精致餐饮的艺术性、革新性、与自然的联结来看,Mosu跟M+的使命感在一定程度上相契合。·更令人印象深刻的,是一场丰盛如繁花的感官体验。在落地玻璃窗边吃饭,抬眼仿佛就是一片花田(上次来天台花园还是M+刚开幕不久,现在的美可以让人在出电梯瞬间屏住呼吸)。夜晚降临时,大厅里的吊灯就是一帘帘流动的星星。·全程追着光影在拍的一顿饭从一小杯Welcome drink生姜红参饮开始,以米酒为基底,回甘清冽芬芳。·Amuse Bouche有两款,【Gi
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无意中刷到Mosu开了午市,HKD1180六道式,对钱包和胃口还算友好,并且不难预订,于是就在假期尾声小小奖励自己一顿。
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吃下来虽然没有什么大开大合,但烹饪讲究都在细节里,调味优雅,食材体现着季节性。好天气与宁静柔和的氛围加分,另外餐具真的很美,一餐饭流畅而舒心。
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来之前还寻思着近几年新派韩餐的崛起,大多是融合法餐的基石,来演绎传统韩国料理,调味在一定程度上被局限在各种酱和发酵里。而Mosu显然是一个不走寻常路且雄心勃勃的尖子生,不能以一家韩餐Fine的角度来欣赏它。
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得益于Chef多元的文化背景,感觉料理核心已经跳出了韩餐框架,往欧陆菜的方向探索着。从精致餐饮的艺术性、革新性、与自然的联结来看,Mosu跟M+的使命感在一定程度上相契合。
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更令人印象深刻的,是一场丰盛如繁花的感官体验。在落地玻璃窗边吃饭,抬眼仿佛就是一片花田(上次来天台花园还是M+刚开幕不久,现在的美可以让人在出电梯瞬间屏住呼吸)。夜晚降临时,大厅里的吊灯就是一帘帘流动的星星。
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全程追着光影在拍的一顿饭从一小杯Welcome drink生姜红参饮开始,以米酒为基底,回甘清冽芬芳。
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Amuse Bouche有两款,【Gim Cup】薄脆的海苔外壳裹住绵密的土豆沙律,托起鲜甜的龙虾肉。龙虾用酱油薄薄腌渍过,鲜味得到了加强,土豆沙律混合了蛋白蛋黄和柠檬汁一起筛,清新不腻。
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【Turnip Tart】小巧的萝卜挞集结了萝卜的三种元素,腌渍过的萝卜啫喱带着意想不到的酸度,酥脆的挞底在齿间化开轻巧的杏仁黄油香气。
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【Perilla Salad】清爽的紫苏色拉配紫苏汁,依然是讲究一食材多吃,被酱汁浸润的鲍鱼片显得更加弹韧鲜美,摆盘很有春日花田的感觉了。
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【Pine Nut Custard】质地比日式茶碗蒸更扎实的“韩式茶碗蒸”,出汁中透着饱满的坚果香气,板栗和白果在软糯中带着回弹,搭配的应该是沙参,口感兼具牛蒡的脆度和土豆丝的淀粉感。
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【Grilled Mackerel / Naeng yi】很喜欢这道烟熏鲭鱼,能感觉到它浓厚的脂肪在熏制的重塑下轻盈起来,原本紧致的肉质也更加柔软适口。
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盘底的酸味啫喱掩盖了油脂感,烟熏香气中带着温柔又霸道的黄油奶香。美中不足是用Naeng yi(一种时令芥菜)制成的酱汁比较油腻,黄油放得太多,有美式的豪迈了。
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【Hanwoo / Cast Iron Pot Rice】主菜倒是令人一头雾水,盛有整颗炭烤西兰花的铁锅先端上来展示了一番(其实没有必要,因为黑黢黢的造型真不好看),然后切成细碎的小块拌入米饭。
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略带野性的炭烤香气扑鼻而来,伴随着每一粒耐嚼的米饭,这碗烧焦西兰花饭是好吃的,搭配的日本舞茸和腌渍泡菜则有些莫名其妙。
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韩牛目测五分熟(默认),微红的纹理外层汪着一圈油花,入口有油脂轻微的爆破感。大概是西冷之类脂肪充足的部位,并经过了让肉香更集中的熟成。尽管肉汁很充足,但最大问题是肉质,并不能与和牛、澳牛相匹敌 。
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清口甜点是【柠檬香草雪葩】,表面点缀着糖渍柠檬皮,不是想象中的高酸,难得吃到柠檬能如此的优雅回甘。
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【Dashima Basque】对这款已经烂大街的甜点并不感兴趣,但吃到Mosu的版本还是小小为之惊喜。服就服在它看起来normal,但在味型上呈现出了高级餐厅才有的差异性。
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神奇之处就是加入了昆布,为奶酪味厚重的巴斯克融入一抹意想不到的umami。质地入口即化如天鹅绒般柔软,回味里浓郁与咸鲜天衣无缝交织,很灵。
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最后小甜品是一颗花朵形状的韩式药菓Yakgwa,混合了蜂蜜和芝麻油,我愿称之为甜腻的韩式糖油果子,配着茶也没能吃下去。
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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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2024-02-13
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[🇭🇰香港- 尖沙咀].二訪 - 整體感覺冇第一次咁有驚喜 可能因為同初訪一樣都係最愛 ”ember roasted acorn noodle”同 “Small bites”🤔如果唔係人多嘅話, 建議坐main dining room, 影相靚好多😂.🔻🍽 Mosu Hong Kong 📌 地址: 尖沙咀西九文化區博物館道38號M+ 3樓
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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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Since its opening, this overseas branch of the famous Michelin 3-star in Seoul under the same name has been a hot spot for HK diners. On the night I come with high expectation to 3/F of M+ in West Kowloon to experience how Chef Sung Anh and his team bring Korean cuisine to another level.The main dining room is spacious, looking out to the HK skyline on one side. In the middle is a large patch of flower bed decoration, with comfortable circular banquette tables around. The dim hanging lights prov
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Since its opening, this overseas branch of the famous Michelin 3-star in Seoul under the same name has been a hot spot for HK diners. On the night I come with high expectation to 3/F of M+ in West Kowloon to experience how Chef Sung Anh and his team bring Korean cuisine to another level.
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The main dining room is spacious, looking out to the HK skyline on one side. In the middle is a large patch of flower bed decoration, with comfortable circular banquette tables around. The dim hanging lights provide a cozy and relaxing ambience, giving me a feeling of dining under starry night.
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There is only one tasting menu ($2,180 per person), and I also go for wine pairing ($1,180). My wife has opted for a Pineapple Juice ($58) to start. The staff then brings us a welcome drink, made from Korea rice wine, with some black pepper and ginger, exhibiting interesting flavour combinations.
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To pair with the first course, a glass of Laurent Lequart ‘Reserve’ Blanc de Noirs NV is served. Made from 100% Pinot Meunier, the wine has green apple, white flowers, and some slight bitterness on the finish. A very clean and refreshing Champagne to start the meal.
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The first course involves four small bites, starting with Seaweed with Salmon Roes. The crispy seaweed is formed to resemble a small cup, with plenty of marinated salmon roes inside. The wonderful umami from both of the ingredients creates a feast of delights in taste. A great starter.
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The second small bite is Tomato Tart, with the tart made from almond. The tomato skin has been removed, leaving the soft flesh that has been braised in stock to infuse with flavours while retaining sweetness. On top is an olive crumble as toppings to give fragrance and texture. Another nice one.
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The third small bite is my favourite, Abalone Taco. Wrapping in the crispy taco shell is the very tender abalone, with some sweet mustard inside. On the top is some fine shredded kombu to add to the umami. A few drops of lime juice enhance the taste tremendously by giving some acidity.
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The last small bite is Ink Tart, with eggplant puree inside. On top is the sliced cured beef, with a nice marble but not very fatty on palate. Very tasty and all four small bites give us a pleasant surprise of how the chef can integrate these Korean ingredients with Western cooking techniques.
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The next wine features the Modern series of Senkin, a sake from Tochigi prefecture. Muku is the flagship of the series, with the name meaning no stain, reflecting the idea of the style of pure and clean, having a mellow palate, with white pear, flowers and is good match with the tofu.
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The Black Sesame Tofu is a creative dish with a Japanese touch. The silky tofu is made to resemble a xiaolongbao, with sea urchin inside. Mixing with a bit of wasabi the delicate tofu taste is in great harmony with the umami of the sea urchin, with the light soy sauce providing good seasoning.
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To pair with the third dish, I am served Depperu ‘Ruinas’ 2021, a 100% Vermentino from Sardinia. Well-structured and refreshing, with nice fruit and herbs, a bit of green tea and hints of salty on the finish. A versatile white wine to pair with fish, as well as other seafood in my opinion.
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The presentation of Pink Tilefish in Brassica is amazing, with the meaty tilefish with colourful skin sitting on a sauce of pinkish hue, with the greenish herb extracts creating patterns on it. The tilefish is very smooth and soft on the texture, great in quality. The brassica shreds also provide an extra layer of texture.
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Next wine is Radikon Slatnik 2020, an orange wine from Fruili-Venezia Giulia, a blend of 80% Chardonnay and 20% Sauvignonasse. My favourite wine on the evening, this wine has plenty of yellow stone fruit, melon, and good minerality and savoury to match with the deep-fried mushroom.
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Essence of Autumn Ground is in fact a tempura style deep-fried mushroom with a sauce made from mushroom essence, a puree made of spinach and orange. Despite the best effort from the chef, I feel the dish is quite oily on the palate. Perhaps the restaurant should consider changing this dish.
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To pair with the noodle, the wine chosen is MastroJanni Brunello di Montalcino 2018. The beautiful ruby red wine has a nice strawberry, cherry and spicy notes, tobacco and savoury characters. Classic Brunello that goes well with cheese and the earthy notes of the black truffle in the next dish.
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Ember Roasted Acorn Noodle features the Korea acorn noodles, but using Parmesan cheese to prepare a sauce, with plenty of shaved black truffle on top. The texture of the noodle is fantastic, al dente, with the sauce not heavy, and the black truffle weaving its magic of fragrance to add to the enjoyment.
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Coming to the main course, the wine paired is Chateau Bellefont-Belcier 2019, a classic St-Emilion with 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauivgnon. With intense black plums, blackberry and mocha, mineral notes of lead and some spiciness, nice match with the pork loin coming up.
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There are two choices of the main, with me picking Iberico Pork while my wife has the Korean beef. The pork is juicy and tender, grilled perfectly, with a delicious jus. On the side is the Naju pear to give a bit of sweet and refreshing taste to balance. Very tasty. The beef on comparison is not as good in my opinion.
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The Small Sweets consist of a few different dishes. First is Jasmine Sorbet and Lemon Rice Cake. The sorbet is made from yogurt, coconut, lime zest. Very refreshing and also helps to cleanse the palate. The rice cake is ‘stuffed’ to the poached lemon skin, which can be eaten together.
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To pair with the dessert, I order an extra glass of sweet wine, with the sommelier picking Disznoko Tokaji Aszu 5 Puttonyos ($268). Sweet but not cloying, I totally agree to his choice, as this wine is a better pair than the more premium 6 Puttonyos or Esszencia for the desserts that are served.
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Next is Caramel Ice-Cream with ginger, and pineapple pieces on the bottom. The soft ice-cream is very pleasant on the texture, not too sweet, and the pineapple pieces have been cooked in rum to infuse with the characters, while boiling away the alcohol. The crisps on top provides a nice contrast on texture.
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The final dessert is Dasima Cheese Cake. Dasima is the Korean word for kelp, and the chef has added that to the cheese cake to create a note of umami on top of the sweetness of the cake. With a cup of coffee, it is the perfect finale to the meal.
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The Petits Fours is a delicate dessert made from rice flour and honey, with the crunchy skin and soft inside, which reminds me a bit of Canelés from Bordeaux region in France. Again, great together with the coffee.
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The service is good, with the staff friendly and nice. The sommelier is knowledgeable and his wine pairing is very good. The staff can spend more time explaining each dish though. The total bill on the night is $6,527. Not cheap, but worth coming to explore how they combine Korea food with fine dining.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2023-12-07
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$3260 (晚餐)
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2023-05-08 20557 瀏覽
剛剛開業一年的Mosu已經在香港摘下一星,令人非常期待,餐廳位置比較隱蔽需要花點時間才找得到,不過環境的確十分難得,在繁忙的鬧市中竟然找到這片綠洲,令人心曠神怡。Mosu的總店在韓國,在食材方面,充滿韓國的元素,在烹調手法方面,有別於Hansik Goo,更偏向法式料理的呈現。第一道Welcome Drink,入口清新充滿茉莉花香,有助喚醒味蕾。Small bites為四道小食,分別為甜蝦紫菜卷、醃洋蔥椰菜橽、鮑魚taco、魚子醬蛋糕。甜蝦紫菜卷-甜蝦肥美配搭香脆的紫菜,不過中間釀入馬鈴薯泥,個人覺得有點格格不入。醃洋蔥椰菜橽-清新爽口,撻皮充滿牛油香氣。鮑魚taco-最喜歡的一道菜之一,taco皮由炭火烤過的腐皮烘製,香脆得來又帶有炭香,鮑魚非常軟滑,配上紫蘇葉與海苔,青綠色的海苔為韓國頂級海苔,滸苔,入口帶甘。脆、香、嫩、彈牙集一身,味道和口感的層次極豐富。魚子醬蛋糕-鹹香的魚子醬,下面為海綿蛋糕,鹹甜組合非常平衡。主菜芝麻豆腐釀海膽配鰹魚出汁-偏日式的感覺,可以想像的味道,豆腐軟滑,充滿芝麻香氣。雖然是招牌菜之一,不過並沒有驚喜。石班豆苗粥-雖然不太喜歡吃魚,不過這首石班肉質嫩滑
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剛剛開業一年的Mosu已經在香港摘下一星,令人非常期待,餐廳位置比較隱蔽需要花點時間才找得到,不過環境的確十分難得,在繁忙的鬧市中竟然找到這片綠洲,令人心曠神怡。

Mosu的總店在韓國,在食材方面,充滿韓國的元素,在烹調手法方面,有別於Hansik Goo,更偏向法式料理的呈現。

第一道Welcome Drink,入口清新充滿茉莉花香,有助喚醒味蕾。
Welcome Drink
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Small bites為四道小食,分別為甜蝦紫菜卷、醃洋蔥椰菜橽、鮑魚taco、魚子醬蛋糕。

甜蝦紫菜卷-甜蝦肥美配搭香脆的紫菜,不過中間釀入馬鈴薯泥,個人覺得有點格格不入。

醃洋蔥椰菜橽-清新爽口,撻皮充滿牛油香氣。
左: 甜蝦紫菜卷 右:醃洋蔥椰菜橽
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鮑魚taco-最喜歡的一道菜之一,taco皮由炭火烤過的腐皮烘製,香脆得來又帶有炭香,鮑魚非常軟滑,配上紫蘇葉與海苔,青綠色的海苔為韓國頂級海苔,滸苔,入口帶甘。脆、香、嫩、彈牙集一身,味道和口感的層次極豐富。

魚子醬蛋糕-鹹香的魚子醬,下面為海綿蛋糕,鹹甜組合非常平衡。
左:鮑魚taco 右:魚子醬蛋糕
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主菜
芝麻豆腐釀海膽配鰹魚出汁-偏日式的感覺,可以想像的味道,豆腐軟滑,充滿芝麻香氣。雖然是招牌菜之一,不過並沒有驚喜。
芝麻豆腐釀海膽配鰹魚出汁
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石班豆苗粥-雖然不太喜歡吃魚,不過這首石班肉質嫩滑,烹調程度剛好。魚皮上面有幾滴鵝肝油,增加魚肉的油潤感,粥煮到有點像廣東粥,用韓國米和金華火腿熬製,相當綿滑,幾乎咬不到米粒,豆苗墊底,增加不同口感。
石班豆苗粥
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嫩芽山野菜釀免治豬肉配大蜆-四、五月才當造的山野菜,韓國人認為吃了這種山野菜就等於春天來到了。山野菜釀入免治豬肉,外面裹着火腿炸到非常香脆,大蜆肉質夾脆,醬汁混合芫茜油,帶點泰式的感覺。
嫩芽山野菜釀免治豬肉配大蜆
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松露橡果麵-最驚喜的一道,橡果麵口感偏硬,比起意式手做意粉更為煙靭,醬汁非常濃郁,由羊肚菌、松露為主調,上面灑上生的白蘑菇片,香氣撲鼻,令人忍不住一口接一口。
松露橡果麵
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韓牛-有點失望的一道,可能部位比較瘦的關係,雖然肉質鮮嫩,但油香和肉味欠奉,醬汁帶有少許辛辣感和覆盆子的果酸。
韓牛
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杏仁糊-有點像杏仁豆腐的泡沫版本,底層有海鹽奶油和紫蘇油,帶有鹹味的奶油中和了杏仁的甜度,吃完整碗都不覺得膩。

檸檬皮米糕-看似平平無奇,清香的檸檬皮配搭煙韌的米糕,清新香甜。
左:杏仁糊  右: 檸檬皮米糕
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焦糖雪糕配乾蔥碎-又是一道令人驚喜的鹹甜組合,上面灑上海苔粉,充滿umami。

海帶泡芙-酥皮偏軟,內餡帶有少許鹹香。
左: 焦糖雪糕配乾蔥碎  中: 海帶泡芙
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整個用餐體驗下來,甜品和前菜較出色。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2023-03-30 15207 瀏覽
. [🇭🇰香港- 尖沙咀].初訪 - 食完就知點解咁full, 絕對值得一試💫開頭嘅4款small bites, 已經好有驚喜, 亮點一定係鮑魚Taco配海苔😍另外大愛”ember roasted acorn noodle” - 黑松露拌麵🥢希望可以book到再嚟食😌.🔻🍽 Mosu Hong Kong📌 地址: 尖沙咀西九文化區博物館道38號M+ 3樓.#tummysreadyattsimshatsui #tummysreadyforfusion #tummysreadyforkorean
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[🇭🇰香港- 尖沙咀]
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初訪 - 食完就知點解咁full, 絕對值得一試💫
開頭嘅4款small bites, 已經好有驚喜, 亮點一定係鮑魚Taco配海苔😍
另外大愛”ember roasted acorn noodle” - 黑松露拌麵🥢
希望可以book到再嚟食😌
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🔻
🍽 Mosu Hong Kong
📌 地址: 尖沙咀西九文化區博物館道38號M+ 3樓
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#tummysreadyattsimshatsui #tummysreadyforfusion #tummysreadyforkorean
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🤴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, b
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🤴Talk of the Town fine dine Korean restaurant - MOSU
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🇰🇷 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 😉).
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🥘 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.
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🍢 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!
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🎏 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!
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🍝 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!
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🥩 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.
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🥦 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.
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🍨 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.
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🫶 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 💰

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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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2023-03-10 13050 瀏覽
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
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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🫠 

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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😹  
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🌟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  
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🌟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🙏🏻  
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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‼️ 
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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😚 


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甜品好欣賞seaweed cream puff同濃厚嘅焦糖雪糕🍨  
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📸  
Hanwoo/ bokbunja/ black olive 
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mackerel with spring vegetable 
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venison/ parsnip cake/ dabang coffee 
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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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2022-09-22 11666 瀏覽
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
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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。
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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。
Small  bites 
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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。
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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。
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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。
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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。

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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。

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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。
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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。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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推介美食
Small  bites 
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2022-09-15 6566 瀏覽
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」
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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」
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2022-08-16 8442 瀏覽
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
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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 𝗯𝗶𝘁𝗲𝘀
The 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 𝘁𝗮𝗿𝘁
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It’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 𝘁𝗮𝗰𝗼
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Texture 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, 𝗰𝗮𝘃𝗶𝗮𝗿
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This 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, 𝘀𝗮𝗳𝗳𝗿𝗼𝗻
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Look 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 & 𝗯𝗿𝗮𝘀𝘀𝗶𝗰𝗮𝘀
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This 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”
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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 𝗽𝗮𝗿𝘀𝗹𝗲𝘆
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This 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, 𝗰𝗼𝗿𝗻
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It 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 𝗯𝗲𝗿𝗿𝘆
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I 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 𝗬𝗮𝗸𝗴𝘄𝗮
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It 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 𝗧𝗮𝗿𝘁
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It’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 𝗖𝗿𝗲𝗮𝗺
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It’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 ❤️

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-07-20 2740 瀏覽
📍MosuOne of the most anticipated restaurants in Hong Kong, Mosu. Finally got to give it a try and the experience is sort of mixed 😅 The three small bites were absolutely amazing! Each bite was a new experience and flavor explosion. The ebi on top of a seaweed tart filled with potato salad sounds weird but it actually works! The ebi is super fresh and sweet and the seaweed tart is good and crispy. The star of the meal is the tofu skin abalone taco. The tenderness of the abalone with a charcoal to
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📍Mosu

One of the most anticipated restaurants in Hong Kong, Mosu. Finally got to give it a try and the experience is sort of mixed 😅

The three small bites were absolutely amazing! Each bite was a new experience and flavor explosion. The ebi on top of a seaweed tart filled with potato salad sounds weird but it actually works! The ebi is super fresh and sweet and the seaweed tart is good and crispy.

The star of the meal is the tofu skin abalone taco. The tenderness of the abalone with a charcoal touch is just perfect with a drop of lime.

With the great start, the following main dishes fell a bit short. The toasted almond, gochujang and caviar is a bit underwhelming in taste. The yolk in the middle doesn’t add much. Wonder why they switched out the uni filling.

The blue lobster was cooked on the raw side but somehow it lacks the sweetness from fresh lobster. The pickled vegetables on the other hand were quite interesting.

The tile fish & brassicas is like an art piece and super photogenic with the color combination. But the steamed tile fish lacks in sweetness too.

Then the heart clam with fried artichoke and bresaola was just fine. Already quite a good fried artichoke but the heart clam was overcooked.

The Hanwoo looks great but was a bit tough. The puréed Korean pear is a nice touch.

Finally, back to the desserts, I love the almond icey. The sesame oil adds a savory touch to the dessert and makes it so unique.

The lemon peel and Makgeolli cake is quite interesting in the sense that it is basically 白糖糕 with a layer of lemon peel.

The taro tart is interesting and you can taste a bit of scallion in it. It is meant to be like 反沙芋.

Dashima ice-Cream is nice but the roasted seaweed
kelp doesn’t really work together.

Finally the Yakgwa is a good ending to tie up the Korean theme.

Overall, a very interesting take. Am mind blown by the small bites and would love to come back just for them.

Price: HK$2200 pp (dinner)

Revisit: 8/10 overall (10/10 for the small bites)

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2022-06-12 6454 瀏覽
EAST 東 ⇨ feature: @mosuhongkong team from Mosu Seoul's @mosuseoul Two Michelin arrives at M+ museum! elevated Korean fine dining and one of the best new restaurants in town despite the mediocracy of newly opened restaurants this year/late last year. by @laisundining the tasting menu-only is headed by Chef Sung Anh @sungmosu and Chef Shim JungTaek @j_taek81 . currently only opened for dinner, we anticipate a lunch round once operations run smoothly! Price: HK$2000+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳R
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EAST 東 ⇨ feature: @mosuhongkong team from Mosu Seoul's @mosuseoul Two Michelin arrives at M+ museum! 

elevated Korean fine dining and one of the best new restaurants in town despite the mediocracy of newly opened restaurants this year/late last year. by @laisundining the tasting menu-only is headed by Chef Sung Anh @sungmosu and Chef Shim JungTaek @j_taek81 . currently only opened for dinner, we anticipate a lunch round once operations run smoothly! 

Price: HK$2000+pp
Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳
Recommend: 💖💖💖💖
Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️
(Ratings out of 5)

OVERALL: love everything about the environment -located above the art museum and close to the harbor, two private rooms available, heard they are booked till Nov, highly recommended 💕💕

🦐🐚apps -around 4 small bites; abalone taco - probably one of the best dishes Bon's ever had, delicate shell w/ tender slow cooked abalone & zesty garnish, raw scallop/scampi bites w/ seaweed - fresh & mouth watering

🦞blue lobster - this rare crustacean tastes firmer than regular lobster - supposedly b/c it has less water, paired w/ pickled vegetables giving off diff textures, appreciate this dish for how simple it looks but behind it are layers of complexity

🌊sea urchin -swipe to watch the video to unveil the uni! wrapped in toasted seasame sunk in dashi soup, a v. unique dish w/ a tofu-like texture

🐠tilefish - artsy dish w/ contrasting colors, the fish flavor is mild, not too distinctive but firm in texture and served w/ three types of mustard, almost too pretty to eat

🍋🍨🍮sweets -another highlight of the meal, desserts just kept coming - most distinctive was the white sugar cake on lemon peel (yes the whole thing is edible) could eat an entire lemon!
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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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聽說這間餐廳是由首爾米芝蓮二星行政總廚主理,並獲得亞洲最佳餐廳,亦相當難訂座,今天有幸可以試到了。❤️先來的Small bites共有3款,分別有shrimp roll、Abalone taco及Fermented cabbage和 tart,前者用上來自韓國的蝦做成刺身,以紫菜包住,味道鮮甜,Abalone taco則以薄脆的腐皮作taco皮,夾著質感很柔軟、可以容易咬開的韓國鮑魚及紫蘇葉,搭配的很好吃;後者以酸菜搭配韓國梨絲,加入香料和百里香,挺開胃的。❤️前菜toasted sesame,sea urchin,dashi是以黑芝麻海藻豆腐,包裹著北海道海膽,配上帶甜味的柴魚高湯和芥末,並以金箔作點綴,味道鮮甜又滑溜。❤️blue lobster,jangajji,saffron用到煮至半生熟的藍龍蝦,藍龍蝦的質感軟熟、鮮甜❤️tilefish & brassicas這道菜不得不贊,因為塊方頭魚煮得好嫩滑,而用芸薹屬植物做的醬汁色彩繽紛,好吸睛。❤️fatsia shoot,fermented vegetables以魚肉釀在一種韓國春天蔬菜當中,弄成天婦羅的樣子,再配上貝類和發酵蔬菜汁,賣相
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聽說這間餐廳是由首爾米芝蓮二星行政總廚主理,並獲得亞洲最佳餐廳,亦相當難訂座,今天有幸可以試到了。
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❤️先來的Small bites共有3款,分別有shrimp roll、Abalone taco及Fermented cabbage
和 tart,前者用上來自韓國的蝦做成刺身,以紫菜包住,味道鮮甜,Abalone taco則以薄脆的腐皮作taco皮,夾著質感很柔軟、可以容易咬開的韓國鮑魚及紫蘇葉,搭配的很好吃;
後者以酸菜搭配韓國梨絲,加入香料和百里香,挺開胃的。
❤️前菜toasted sesame,sea urchin,dashi是以黑芝麻海藻豆腐,包裹著北海道海膽,配上帶甜味的柴魚高湯和芥末,並以金箔作點綴,味道鮮甜又滑溜。
❤️blue lobster,jangajji,saffron用到煮至半生熟的藍龍蝦,藍龍蝦的質感軟熟、鮮甜
❤️tilefish & brassicas這道菜不得不贊,因為塊方頭魚煮得好嫩滑,而用芸薹屬植物做的醬汁色彩繽紛,好吸睛。

❤️fatsia shoot,fermented vegetables以魚肉釀在一種韓國春天蔬菜當中,弄成天婦羅的樣子,再配上貝類和發酵蔬菜汁,賣相極像一件藝術品呢,不過因為蔬菜的味帶第一點苦澀味,所以味道方面不算很喜歡。

❤️這次加了松露意大利面($280/位),份量不算大,只有手掌心大小,但白松露片有十多片,非常足料,然後麵條也是煙韌的,有點像蕎麥面,十分掛汁,味道一絕😋

❤️主菜可選羊或牛,而我選了的是Hanwoo,mountain vegetables,goji berry(韓牛),選了五成熟,紅牛的牛味很濃,而且油脂平均,質感非常軟熟。
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❤️甜品方面,第一道是味道咸甜交雜的杏仁霜,中間更會有冰淇淋質地的感覺,第一口吃的時候佢覺得味道有點奇怪,但多吃幾好後,就會慢慢習慣了這種特別的口味,然後又覺得挺好吃;第二道甜品是以真檸檬皮做的蛋糕及芝士酥皮;第三道是昆布冰淇淋及海苔片,不過海苔片的第一口是苦澀味,而昆布冰淇淋的味道像提拉米蘇;最後一道甜品是外貌做成花朵的,味道像蛋散。

雖然價錢不便宜,人均消費都超過2千,不過食物質素的確出色,所以值得一試。

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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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2022-06-05
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推介美食
  • Abalone  Taco
  • Hanwoo
  • Truffle  pasta
  • tilefish & brassicas