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2022-08-16
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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
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
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
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
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
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
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”
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
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
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
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
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
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
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 ❤️
张贴
