Hansik Goo

Hanwoo Tteok Galbi
Introducing one of the signature dishes in our executive set lunch menu. Tteok Galbi means Beef Patty. In Hansik Goo, we prepare it using premium 1++ No. 9 Hanwoo beef, which expertly seasoned and crafted into bite-sized patties, and then expertly grilled over charcoal. This cooking method not only preserves the rich juiciness of the meat but also imparts a distinctive smoky flavor. Each bite reveals the patty’s exquisite texture, beautifully complemented by soy sauce, enhancing the overall culinary experience.

韓牛牛肉餅
這道菜為我們行政套餐中的招牌菜之一 ，選用了頂級1++ No.9 韓牛肉，經過精心調味，製作成小塊的肉餅，然後進行炭烤。這烹調方式不僅讓肉餅保留了豐富的肉汁，還增添了獨特的燒烤風味。每一口都能感受到牛肉餅的細緻口感，搭配醬油，讓整道菜更加美味可口。

Hansik Goo | Hansik Goo Lunch Experience Come join us at Hansik Goo for a Hansik Goo Lunch Experience!

Join us at Hansik Goo on 21 November (Thursday) for a lavish Burgundy wine pairing dinner experience!

Delight in a special selection of 6 wines, each crafted by boutique wineries from distinct villages, offering a narrative of their unique craftsmanship and the very soul of Burgundy. From the delicate elegance of a Puligny-Montrachet Blanc to robust allure of a Nuits-Saint-Georges, each glass unveils a chapter of Burgundy‘s rich viticultural heritage, inviting you to revel in the essence of this legendary winemaking region with every sip. Accompanying this selection is a specially crafted tasting menu by our Head Chef Park, promising a culinary journey that complements every wine.

Reservation link in bio.

Hansik Goo誠邀您於11月21日（星期四）啟程勃艮第葡萄酒晚宴。

晚餐呈現的6款葡萄酒，每一款都來自不同村落的精品酒莊，以其獨特的風味巧妙展現其製作地區的獨特工藝與勃艮第的精髓。從細膩優雅的普利尼-蒙拉赫白葡萄酒到濃郁迷人的夜聖喬治，每一杯酒都詮釋了勃艮第豐富的葡萄栽培遺產。我們邀您細品美酒，盡情享受傳奇釀酒區的佳作。當晚更有朴主廚特別設計的品嘗菜單，帶您踏上美酒佳餚的絕妙之旅。

立即透過bio連接預約訂座。

On 8 October, a star-studded French & Korean culinary crossover was taken place at Hansik Goo, led by an exciting lineup of chefs: Chef Richard Ekkebus, Chef Raymond Yip, Chef Mingoo Kang, and Chef Park Seung-hun, the masterminds behind the Michelin two-starred and Green-starred Amber, SOMM, Michelin two-starred Mingles, Michelin one-starred Hansik Goo. It was truly a one-of-a-kind dining event that broke the boundaries of fine dining and showcased the true beauty of culinary crossover.

Let’s now delve into some key moments from this unforgettable occasion. Stay tuned for more exciting content coming your way!

Hansik Goo於10月8日呈獻了一場法韓星級聯乘晚宴。當晚匯聚享譽二星及綠星殊榮的Amber主廚Richard Ekkebus及SOMM副主廚Raymond Yip、首爾芝蓮二星精緻食府Mingles的主廚Mingoo Kang及米芝蓮一星現代韓國餐廳Hansik Goo的主廚Park Seung-hun。這場聯乘晚宴被譽為引人注目的八手菜餚交流，突破了高級餐飲的界限，掀起聯乘晚宴的高潮。

讓我們率先分享這次活動的精華，別錯過更多精彩內容！

DAGWA
Starting off with Bam Yang Gaeng — a tantalising bean paste jelly infused with the aromatic notes of mugwort and the delectable crunch of chestnut pieces.

Indulge in our Peanut Butter Cookie, a delightful tribute to the iconic Korean Peanut Crunch Snack, Ttangkong Sand. With every bite, savor the nutty taste of peanut butter melded with our freshly baked cookie.

茶果
首先品嚐我們的艾草栗子糕— 令人垂涎欲滴的傳統糕點融入艾草的芳香和栗子碎。

再來細味靈感來自於韓國經典花生脆片零食Ttangkong Sand的花生曲奇，每一口都能品嚐到花生醬的濃郁風味，與新鮮烘焙的曲奇完美交融。

Hanwoo Duo
This dish showcases two premium cuts of Hanwoo beef, graded 1++ No.9. One cut is expertly grilled and accompanied by Jepi-infused mushroom sauce. The other cut consists of a tenderised ribeye marinated in Korean pear juice and Korean Soy Yangnyeom-Jang. To complement these cuts, the dish is served with two pieces of deep-fried yam with beef powder, homemade white kimchi roll with daikon, and Jangajji, adding a delightful touch to the overall presentation.

牛肉雙重奏
我們精心挑選了頂級韓國牛肉的不同部位，透過不同的烹調方式呈現多樣風味。左邊是菲力部位，主打原汁原味，搭配韓國胡椒風味蘑菇醬汁。右邊的是經醬油醃製的肉眼，炭火燒烤後賦予肉質濃厚風味，搭配兩片撒上牛肉粉的炸山藥、自製白蘿蔔泡菜卷和腌蒜以增添風味。

We won’t let Super Typhoon Yagi get in the way of sharing these exquisite champagnes with all of you!

The exclusive one-night Champagne Dinner hosted by Hansik Goo in collaboration with Champagne Nicolas Feuillatte, originally planned for 5 September, has been rescheduled to 20 September.

Delight in a 6-course menu specially crafted by our Head Chef Park Seung-hun, complemented by 5 glasses of Champagne from this one of France’s top-selling brands ranking among the global top three, including its prestige cuvee, Palmes d’Or —a gem that is uniquely revealed through the prism of the vintage and is rarely found in today’s market. This event guarantees a delightful fusion of flavors where Korean fine dining intertwines with the effervescence of Champagne.

Date: 20 September (Friday)
Price: HKD 1,880 per person (plus a 10% service charge)

超強颱風「摩羯」阻擋不了我們與大家分享精選香檳的決心！

Hansik Goo與Champagne Nicolas Feuillatte合辦的香檳晚宴原定於9月5日舉行，現已順延至9月20日。

您將品嚐到由朴主廚精心烹調的六道菜品，搭配這全球三大法國香檳品牌之一的五款香檳，當中包括其著名的頂級香檳—Palmes d’Or。這款珍貴的香檳透過特定年份展現獨特的品質與風味，在市場上極為罕見。這場活動將為您帶來精緻韓國料理與香檳搭配的美妙經驗，請勿錯過此絕佳機會！

日期：9月20日（星期五）
價錢：港幣1,880元／位（另加10%服務費）

We are excited to unveil our brand new initiative “After 9 by HSG Bar”. HSG Bar is an exciting gathering hub right at the heart of Hansik Goo, opens every Tuesday through Sunday after 9 pm. We welcome guests to unwind post-work or after dinner, relishing authentic Korean snacks paired with an array of beverages.This initiative presents a diverse array of authentic Korean snacks to complement its extensive alcohol offerings. The promotion offers some of the latest exclusive snacks such as Kimchi Pajeon, Hweh Muchim, and BBQ Pork, skillfully prepared by Head Chef Park Seung-hun.Walk-ins are welcome, and reservations can also be made through the link in bio to savor every moment of this culinary delight. The last order time is 11 PM.Hansik Goo隆重推出全新精彩活動「After 9 by HSG Bar」。HSG Bar坐落於Hansik Goo的核心地帶，每逢週二至週日晚上9點後開放，為晚下班或想品嚐正宗韓國美酒佳餚的客人提供一個獨一無二的放鬆好地方。此活動精選了多款韓國佐酒小吃及飲品選擇。客人亦可以品嚐 HSG Bar 最新推出的獨家小吃，如泡菜鮮蝦煎餅、韓式魚生及烤辣醬豬腩等。每道菜品均由主廚朴承勳精心烹調。「After 9 by HSG Bar」現可透過bio連結訂座或直接親臨，最後點餐時間為晚上11點。

Hweh BibimbapIntroducing our latest lunch main course featuring a savoury blend of seasonal seafood including sweet prawn, red sea bream, abalone, cucumber, and perilla leaves. Served with anchovy broth rice and Cho Gochujang, simply scoop the rice and mix it with all the ingredients for a flavourful experience.Join us and experience an unparalleled lunchtime delight at Hansik Goo by savouring our executive lunch offering (HKD 588 per person up) from Tuesday to Sunday.韓式生魚片拌飯Hansik Goo推出全新的午餐主菜 - 韓式生魚片拌飯: 採用時令海鮮，包括甜蝦、紅鯛魚、鮑魚、黃瓜和紫蘇葉，搭配鳀鱼清湯米飯和韓式辣醬，滋味無窮。誠摯邀請您來體驗我們每逢星期二至星期日供應的行政午餐（每位港幣588元起），享受愉快的下午。

Embark on a journey of refined elegance at the exclusive one-night Champagne Dinner hosted by Hansik Goo in collaboration with Champagne Nicolas Feuillatte, one of France’s top-selling brands ranking among the global top three.

Delight in a 6-course menu specially crafted by our Head Chef Park Seung-hun, complemented by 5 glasses of Champagne from the brand, including its prestige cuvee, Palmes d’Or —a gem that is uniquely revealed through the prism of the vintage and is rarely found in today’s market. This event guarantees a delightful fusion of flavors where Korean fine dining intertwines with the effervescence of Champagne.

Date: 5 September (Thursday)
Price: HKD 1,880 per person (plus a 10% service charge)

Hansik Goo誠摯邀請您參加我們與全球三大法國香檳品牌之一 Champagne Nicolas Feuillatte 合辦的香檳晚宴。

您將品嚐到由朴主廚精心烹調的六道菜品，搭配品牌的五款香檳，當中包括其著名的頂級香檳—Palmes d’Or。這款珍貴的香檳透過特定年份展現獨特的品質與風味，在市場上極為罕見。這場活動將為您帶來精緻韓國料理與香檳搭配的美妙經驗，請勿錯過此絕佳機會！

日期：9月5日（星期四）
價錢：港幣1,880元／位（另加10%服務費）

OmijaOmija is a distinctive Korean berry that takes center stage in this dessert. Featuring a base of Omija shaved ice adorned with delicate Omija twill pieces, and layered with a scoop of yogurt ice cream and peach compote, this treat promises an exquisite post-dinner indulgence.五味子五味子是韓國獨有的莓果。這款甜點突顯了莓果的獨特風味，製成底部的五味子沙冰和頂部的糖脆片，中間夾著乳酪雪糕和糖漬水蜜桃，為餐後增添絕佳的甜點享受。

Introducing our most beloved alcohol option at Hansik Goo, ideal for savouring during the summer season!

The takju brewed in traditional way of fermenting hundred days in the pottery, 풍정사계 추 Pungjeong Sagye “Chu” displays floral aroma with unique notes from the balance of bitterness and sweetness, giving a refreshing taste reminiscent of a cool summer breeze.

向你們推介在Hansik Goo最受喜愛的酒類選擇，夏季享用一流！

透過傳統方式，在陶壺中發酵長達百日的韓國馬格利米酒 풍정사계 추 Pungjeong Sagye “Chu” 散發出花香，並蘊含著苦甜相間的獨特風味，帶來清新怡人的口感，彷彿讓人置身於夏日微風中。

Gaji Seon
“Gaji” refers to eggplant, while “Seon” denotes a stuffed vegetable. This dish features prawn and tofu-stuffed eggplant, complemented by snow crab and deep-fried eggplant skin as garnish, with crab soy sauce (Ganjang) to elevate the flavours.

蟹肉茄子
「Gaji」指的是茄子，而「Seon」則代表含有餡料的蔬菜。這道菜將鮮蝦肉和豆腐填入茄子中，再搭配雪蟹肉和炸茄子皮作為點綴，最後淋上螃蟹醬油（Ganjang）提升風味。

What a successful event it was on 13 July, bringing together our Founder Chef Mingoo Kang and Head Chef Seung-hun Park, along with Chef-owner Ho-young Kim of Jua, a one-MICHELIN-starred Korean restaurant in New York, to celebrate Hansik Goo’s 4th anniversary! The evening was a true culinary extravaganza, showcasing the talent of these chefs. We sincerely hope that each and every one of our guests thoroughly enjoyed this unique dining experience, and we appreciate your continuous support for Hansik Goo.

Hansik Goo 的合夥主廚 Mingoo Kang、主廚 Seung-hun Park，以及來自紐約的韓國米芝蓮一星餐廳 Jua 的主廚及創辦人 Ho-young Kim於7月13日攜手打造了一場獨一無二的六手饗宴，與客人共同慶祝Hansik Goo在過去4年的佳績。這場韓式美食盛宴，展現了三位廚師的才華。我們衷心希望每一位食客都享受這次活動，同時也感謝您對 Hansik Goo 一直以來的支持。

DAEGOO JJIM
A delectable dish featuring tender cod fish, topped with prawn powder, eggs, and a touch of caviar. The fish is complemented by pinenut soup, enhancing it with an extra creamy and harmonious texture. The zucchini also adds a scrumptious crunch and texture, making every bite a memorable delight.

松子鱈魚
這道佳餚以鮮嫩的鱈魚為主角，搭配蝦粉、雞蛋和魚子醬，營造出口感豐富的絕妙組合。鱈魚搭配的松子湯，亦賦予了濃郁而均衡的味道。此外，翠玉瓜為菜餚增添了美味的脆爽口感，讓每一口都成為難以忘懷的美食享受。

Savour the best of summer at Hansik Goo as we unveil our new delectable summer menu. Join us in embracing the summer culinary delights!

Opening Hour:
Tuesday to Sunday
12:00-15:00
18:00-23:00

Hansik Goo的夏季菜單現已推出，誠摯邀請您來品嚐這個季節獨特的風味！

營業時間：
週二至週日
12:00-15:00
18:00-23:00

[Hansik Goo’s NEW After 9 Menu]
Introducing our After 9 Menu, launching on June 25th! Whether you finish work late or experience sudden cravings for Korean food, we’ve got you covered!

Indulge in our all-time favorite Korean Fried Chicken, perfectly paired with your preferred bottle of champagne or wine (at a special price starting from HKD 680).

[Hansik Goo全新After 9特別菜單]
Hansik Goo 將於明天起推出After 9特別菜單，無論您是工作至晚上或突然渴望享受韓國美食，我們都能滿足您的需求！

期待您光臨Hansik Goo品嚐我們最受歡迎的韓式炸雞，搭配您挑選的香檳或葡萄酒，共享食物與美酒的絕妙搭配 (定價為$680起)。

Yellow Melon Sorbet
Korean yellow melon is celebrated as one of Korea’s beloved summer desserts. Hansik Goo’s yellow melon sorbet is accompanied by semi-dried yellow melon and a delicate sauvignon blanc jelly. This pre-dessert captures the refreshing ambiance of summer in every blissful bite.

香瓜雪芭
韓國香瓜是韓國夏天最受歡迎的水果之一。Hansik Goo的香瓜雪芭搭配著風乾的香瓜和香醇的白葡萄酒果凍。這道前甜點完美地展現了夏日的清新氛圍。

Celebrate Hansik Goo’s 4th anniversary with an extraordinary collaboration featuring one-Michelin-starred Korean restaurant Jua all the way from the vibrant culinary scene of New York City! Prepare to be captivated as Hansik Goo’s Founder Chef Mingoo Kang, Executive Chef Seung-hun Park, and Jua’s very own Executive Chef Ho-young Kim unite their culinary prowess to showcase the very essence of Korean cuisine, blending traditional flavours with innovative techniques.

Lunch: HKD 1680 (plus 10% service charge)
Dinner: HKD 2380 (plus 10% service charge)

為了慶祝Hansik Goo開業四週年，我們特別邀請了來自紐約的韓國米芝蓮一星餐廳Jua，攜手打造一場獨一無二的六手饗宴。Hansik Goo的合夥主廚 Mingoo Kang、主廚Seung-hun Park，以及Jua的行政主廚Ho-young Kim將聚首一堂，展現他們精湛的烹飪技藝，結合傳統風味與創新技法，為您呈現韓國料理的精髓。讓我們與大家一同品味這場美妙的韓式美食盛宴！

午餐：HKD1680（加收10%服務費）
晚餐：HKD 2380（加收10%服務費）