Hansik Goo

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Now Closed

⭐️⭐️⭐️⭐️⭐️📍Hansik Goo (Central)💁🏻‍♀️終於嚟到全年最期待嘅五月喇，因為係為食妹最開心嘅生日之月呀🥳，今日朋友仔帶咗我去一間為食妹bookmark咗好耐嘅韓式fine dining慶祝，韓國傳統料理就食得多，韓式fine dining都係第一次🤗💁🏻‍♀️餐廳空間感十足，枱與枱之間嘅間距都幾充足，店員都好親切同attentive，每次上菜都會簡單介紹下菜式，都幾細心🤗~ Tasting menu ($988)> Korean starter (bugak, clam juk with egg jim)🍴首先頭盤有 米通紫菜脆餅 同 韓式蜆肉粥配蒸蛋，脆餅有分兩款，白色係帶淡淡帶子味薄脆，另一款深色嘅係比較濃味嘅紫菜銀魚味脆餅👍🏻，韓式粥分成兩層，面層係以花甲同蜆湯熬成嘅粥，未食已經聞到超香蜆味，再配以底層超滑溜嘅蒸蛋，層次豐富又非常鮮味，淨係食頭盤已經被驚艷到😻> Naengchae (seasonal seafood, spring vegetables with plum dressing)🍴本身呢道涼菜係以新鮮red snapper配搭濟洲島蕃茄

Hansik Goo is the place for authentic Korean fine-dining.  Their tasting menu at $1,280 per person, offers dishes ranging from traditional Korean cuisine to creative fusion dishes and they are really bringing modern Korean cuisine to a new level.My favourite dish of the night would be the assorted raw seafood. The amberjack, Korean beef, squid and mackerel are well seasoned and are perfectly paired up with traditional Korean kimchi and fermented vegetables to bring out the original freshness and

FISH MANDU 🐟🥟 依款傳統韓式餃子以鱸魚做餃子皮 面頭灑左一層肉鬆 裏面包住豬肉同蔬菜🥬 絕對係手工菜 配上韓式醬油醋酸酸鹹鹹反而幾好開胃KOREAN FRIED CHICKEN with Yuza Jang🍗 雖然好食 但係唔知係咪因為聽太多人講係全港最好食嘅炸雞而有太大期望😛 覺得冇咁誇張😂 食落juicy 炸得相當酥脆 另外仲有幾條炸茄士 😌 BBQ PORK with YUKHWEH BIBIMBAP 有韓國豉油醃嘅豬架同辣豬頸肉兩個部位 Deodeok從未吃過桔梗味的食物，所以不敢評論味濃與否，只能說味道新奇但美味，賣相靜雅， Petit Four - 傳統韓式甜品味道吾錯

Finally dinner is resumed! 預計到所有餐廳都會full booking 尤其是fine diningHansik Goo係近期一間新拎到Michelin 1 star既Korean fusion restaurant, 菜式夠晒創新 而且味道都相當好 個人感覺值得一試 餐廳裝修以米色為主 燈光吾錯 影相影出黎皮膚好好我地食既係tasting menu for early dinner session ($988/pp):Korean Starter (Bugak, Calm Juk with Egg custard) - 第一道菜係湯 蜆味濃郁 作為開胃菜吾錯Naengchae (Snapper, Spring vegetables with Plum Dressing) - 呢個就稍嫌plum sauce同蕃茄搶去snapper既鮮味 但味道都吾錯Fish Mandu (Seasonal fish stuffed with pork & vegetables and Choganjang Sauce) - 非常好食! 因為吾食豬我轉左蝦酥夾雜魚肉 每一啖都食

This is the place to be for authentic Korean fine dining experience, the set course really covers all of the Korean home meal classics and I’ve just had one of the best fine dining experiences in HK…Service was excellent, bringing out food and explaining the essence of each dish and the best part was the dessert pana cotta made out of maekgolli (rice wine), black garlic and cheese…would definitely go back once the new set courses are put in placeLet’s not forget about the fried chicken, simply

終於拜訪咗一星韓國餐廳Hansik Goo🌟 覺得都幾有驚喜 尤其係大廚對傳統韓國元素嘅嶄新演繹 其中對以下幾樣嘅菜式印象較深刻  FISH MANDU 🐟🥟  依款傳統韓式餃子以鱸魚做餃子皮  面頭灑左一層肉鬆 裏面包住豬肉同蔬菜🥬 絕對係手工菜 配上韓式醬油醋酸酸鹹鹹反而幾好開胃 SAMGYE RISOTTO  雖然賣相唔係特別impressive 但食落十分滿意🤟🏻 中間糯米好有咬口 概念係索溝人蔘雞湯嘅飯粒 雞卷肉嫩外皮煎到脆口 裏面包咗羊肚菌 鮑魚火候控制得好好 煮得軟腍  KOREAN FRIED CHICKEN with Yuza Jang🍗  雖然好食 但係唔知係咪因為聽太多人講係全港最好食嘅炸雞而有太大期望😛 覺得冇咁誇張😂 食落juicy 炸得相當酥脆 另外仲有幾條炸茄士 五塊炸雞要$188 貴唔貴就見仁見智😌 BBQ PORK with YUKHWEH BIBIMBAP 有韓國豉油醃嘅西班牙豬架同辣豬頸肉兩個部位 配上生牛肉他他bibimbap 🐮  不過最印象深刻嘅喺包住八爪魚🐙 鱈魚同蘿蔔嘅kimchi😙 JANG TRIO 🍨  兩款甜品都出色 但最鍾意係依

整頓吃下來很輕鬆，如家庭餐館一般愜意。服務態度一流，每道菜講解清晰，追問也耐心回答，斟茶、上菜速度剛好，茶杯不會空很欠，上菜節奏也沒有催促客人的意思。➊ Korean Starter 融入蒸蛋概念的前菜，花甲鮮甜，配上舖面的粥，清甜的味道為精緻韓餐打開序幕。至於炸紫菜片（Bugak）則略顯失色，單吃的話，底層有油膱味。➋ Naengchae調味清爽，布冧醬汁為冷菜生色不少，但要挑剔主角生蝦的肉質不夠彈牙。➌ Fish Mandu以鱸魚作餃子皮，包裹豬肉和蔬菜，再放豬肉鬆和香蔥，配韓式醋醬油調味，有吃蒸魚的錯覺。➍ Samgye Risotto 意大利飯有嚼口，但人蔘味不突出，反而是奶味濃郁。用漬牛蒡減輕意大利飯的油膩感，十分聰明。而最右邊的雞腿肉嫩，調味恰到好處，裏頭包着的是虎蝦，層次豐富。➎ Korean Fried Chicken \ $118 / 侍應此時呈上了我們另點的炸雞，無可挑剔，雞肉鮮嫩多汁，外酥內軟，甜甜辣辣，非常惹味。除了三件炸雞，還有兩小條炸茄子。➏ Beef Duo with Bibimguksu「大陣仗」的一道菜，左邊是和牛代替的漢堡肉，灑上松子粉，右邊是Str

去過舊鋪食、感覺不良好、味道不到位，感覺有點雷聲大雨點少、換了新鋪之後看見他的菜式除了單點不變之外其他跟舊鋪有區別，整個Tasting Menu大約hkd 888 , 我個人覺得物超所值，食完另外有一種煥然一新嘅感覺，食緊完全讓我感覺置身在韓國首爾Mingles 用膳。好耐未食過一餐Fine Dine可以由頭好食到尾 ，儘管主菜有物流問題用不了韓牛，轉為A3日本和牛，而且其中有一塊有喳之外，其他真的無可挑剔。唯一覺得有些少地方可以改善就是最後的冷麵、畢竟現在是10分寒冷，如果改為熱的話我相信效果會更好平時只開夜晚通常座無虛席訂位都要定起碼兩星期或以上，現在疫症問題變得容易一點訂位，想試的話我認為不妨一試PS : 餐廳10分細心每人預備一包暖包給你讓你保暖

是中環新開的韓國小酒館，由米其林星級廚師 Mingoo Kang 領導。小餐廳簡單而現代。然而，椅子不是太舒服。服務很棒。這是一間值得嘗試的餐廳！ 食物一流，餐廳環境舒服，乾淨，整潔。 員工熱诚招待客人，有禮貌，工作有效率及專業

好彩係佢公佈拎米芝連一星前就訂左枱🤗Fine dinning 唔一定要係西餐⋯唔一定係食鵝肝魚子醬☝🏼試下韓國菜都幾唔錯😌😌本人好鍾意韓國野加梨一齊食⋯好清新又有啲甜甜地😋😋因為疫情關係佢就開左lunch☺️Menu total 6道菜⋯我最欣賞係fish mandu! 即係魚餃子⋯佢用魚做餃子嘅皮，入面釀左豬肉同菜⋯配左清清地嘅豉油汁⋯好特別同好好味😋餐廳環境好和諧⋯一啲都唔焗束！如果你已經食悶左好西，絕對可以去試下呢間新開加新拎米芝連一星嘅 @hansikgoo 韓國菜嘅好西😛

我一向都好鍾意食韓國菜，而12月中就終於俾我試到Hansik Goo 2.0，佢哋上個月仲榮獲米芝蓮一星嘅殊榮添🌟Hansik Goo韓文意思係指一家人一齊用膳，好有意思，希望疫情快啲過大家可以一班人一齊食飯啦～Tasting Menu ($1280+10% pp) 有9道菜，晚餐先由3款韓式小食同魚子醬蟹肉豆苗粥揭開序幕，個粥鮮香濃稠又暖胃。跟住就有韓式魚生(鰤魚、魷魚同鯖魚)同生牛肉，我個人幾鍾意呢道菜，鮮味無比👍🏻之後嘅牛骨湯鮑魚配韓牛餃子同韓式魚肉豬肉菜餃味道都不錯，正常發揮。主菜之一嘅人蔘雞卷意大利飯，雞卷表皮炸至香脆，米飯用上雞骨同人蔘熬湯煮成，口感煙韌，每啖都充滿人蔘味，成件事新穎得嚟又好有韓式傳統風味🐓另一主菜，亦係成餐飯嘅重頭戲，當然係全新招牌菜韓牛二重奏：烤里脊肉同醬油醃牛肋骨肉餅，配上青口醃蘿蔔飯。微甜嘅醬油將韓牛嘅肉香發揮得更淋漓盡致，韓牛入口即溶，好想再encore🤤甜品方面就有蘋果薑茶雪芭、韓國米酒雪糕配黑蒜蛋白餅同petit four，為成餐畫上完美句號。每一道菜都揉合經典韓食同fine dine新穎元素，睇得又食得。餐廳環境好舒服，店員都好友善。值得一提

4/5Lots of their dishes really are on next level, very good handling of Korean transitional to fine dine! My favourite of the night would be the ginseng chicken risotto and the add on fried chicken, OMG! Then will be the assorted raw seafood, very fresh and well combination. As well as the veggie roll, stuffed fish and cold noodles combo! Definitely have a next time!

The name of this Korean restaurant comes from Hansik, meaning Korean cuisine, and Goo, referring to head chef Mingoo. Located on 1/F of The Wellington in Central, it is a very popular restaurant and so diners are requested to take either the first seating at 6pm, or the second seating at 8:30pm.Arriving sharp at 6pm, the first sight is a fabric ‘window’ made by an up-and-coming Korean craftsman. We were seated at the main dining room, the décor has modern minimalist style, with cool colour palet

Looking forward to dinner. Loved the chicken risotto at the restaurant’s previous location. Sleek light wooden decor with a bar area and a private room.One tasting menu ($1280 pp) to choose from, with add-on options. Excited to find chicken risotto on menu. Alerted server that I couldn’t take spicy who assured me that I would be given a non-spicy version of everything.First to come was a trio of appetizers: beef jerky; shrimp and angelica (type of herb) cookie; crackers.Abalone congee with cavi

Restaurant Review📋Food🍽Angelica and Shrimp Dasik, Bugak, Yuk-Po, Abalone Juk with Caviar- Soothing & Umami bowl, a good start to clear the taste buds in a gentle way- Felt ready for the🇰🇷Korean Food JourneyAssorted Raw Seafood with🇰🇷Korean Korean Condiments🐟Amberjack & Doenjang, Maesii, Namul 🦑Squid & Chogochujang, Seaweed🐟Hanwoo Carpaccio & Korean Pear 🐟Mackerel & 2-year-old Kimchi- Simple Plating, Deep Flavours- Every combination considered the texture & taste of the seafood & condiments- Thou