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2022-03-23
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Long awaited lunch at the sister restaurant of the two-Michelin-starred Mosu Seoul.Interior: black, dark wood mostly. Very Scandivanian. One tasting menu. Wine list was good but decided to go for the wine pairing ($680 for 4 glasses: champagne, white, red and dessert).Welcome drink : mushroom flavored Korean 米洒First to arrive: consecutive trio of small bites:- Hoikkado shrimp on a bed of potato salad wrapped with really crispy seaweed - Tart with red cabbage and pear. Pastry was thick and crunch
Interior: black, dark wood mostly. Very Scandivanian.
One tasting menu.
Wine list was good but decided to go for the wine pairing ($680 for 4 glasses: champagne, white, red and dessert).
Welcome drink : mushroom flavored Korean 米洒
First to arrive: consecutive trio of small bites:
- Hoikkado shrimp on a bed of potato salad wrapped with really crispy seaweed
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- Tart with red cabbage and pear. Pastry was thick and crunchy.
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- Charcoal grilled abalone in a taco shell made with tofu skin. Abalone was very tender. Server explained that abalones caught round the Jeju area were particularly tender given the smooth waters around the area. Balanced well with the lime and shiso. Tofu skin was very crispy.
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Next came a mochi-like dumpling made with black sesame, filled with Hoikkado uni inside. The dashi it came with was made using smoked fish etc.
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Next came 2 contrasting fish dishes:
- Tilefish (碼頭魚) in pink and yellow mustard sauce. Texture was smooth and fatty.
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- Mackerel in a very fragrant butter lemon sauce. Texture was firm.
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Next was a plate of homemade acorn noodles covered in truffle slices, in a chicken tea sauce with Parmesan cheese.
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Finally: Korean beef with sauce made with Shaoxing wine and non-spicy gochujang (red chili paste). Beef was very tender, and not as fatty as Kobe beef. Served with pear purée, wild garlic leaf and other condiments to balance out the flavors. Wished there were some rice to go with everything.
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Desserts:
- Almond paste with sour cream and shiso oil
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- Lemon rice cake (made with lemons from Italy) and tart topped with deep fried taro strands (inspired by the Chinese兩面黃)
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- seaweed ice cream
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- Caramelized dough with texture like馬仔
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In summary: innovative, imaginative, impressive. Must try.
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