Hansik Goo

營業中

休息中

這是一間香港米芝連一星的韓式fine dining餐廳，適逢今次韓國大廚Chef Mingoo來了，所以就趕來試吃，每位$1988+10%。DUREUPGeoduck, Artisan Gochujang with Plum, Caviar象拔蚌切成薄片狀，配上魚子醬及韓式辣醬，由於刺身雪得夠凍，所以質感爽口，鮮味十足，而且沒有腥味。KOREAN STARTERKorean Baby Octopus juk, Winter Spinach Naeng-1 Prawn Jeon韓國小章魚配冬菠菜蓉，感覺挺清新，配搭的煎餅也是滿滿蔬菜。HWEH MUCHIMSeasonal Seafood, Perilla Oil, Aged Kimchi, Cho Doenjang魚生好新鮮，配上紫蘇油、陳年泡菜、大醬，帶點鹹辣但又不會蓋過刺身的鮮味。MINGLING POTBeef Wania, Korean Sea Cucumber, Abalone, Clear Chicken Broth這個把牛肉、韓國海參、鮑魚加入清雞湯的食法和像高級版的日本關東煮。FISH & SCALLOPGumtae,

最近番工放工都好忙 終於有時間上水啦🐬⁡Hansik Goo ，寓意「一家人一起用膳」， 係一間韓國Fine Dining 餐廳 ， 食過幾間日本Omakase覺得冇咩新意所以去試下韓國菜 🇰🇷 晚餐tasting menu HKD1398+1 另外加左7-Glass Wine Pairing HKD988。 呢個春天Menu 以蔬菜海鮮為主 ～ 比較清新 🌿KOREAN STARTER 頭盤係一碗由菠菜暖粥 ， 上面有BB八爪魚、魚子醬同芝麻碎。 味道清淡， 靠魚子醬釣番啲咸鮮味。 ⁡SPRING BITE蕃茄汁底既素菜小食， 有釜山蕃茄、竹筍露筍、甜豆同蒟蒻。蕃茄唔酸好清甜， 不過佢隻蒟蒻係一咬就斷唔係煙韌個種。 ⁡GYEOJA NAENGCHAE呢道菜成個配搭味道都好欣賞！ 係鮑魚涼菜， 配黃芥辣汁， 好似蜜糖芥末咁 。 下面有沙參同梨片好清新 ， 上面都有啲松子碎點綴。 ⁡BAECHU-SEON大醬蟹湯浸蟹肉白菜， 白菜先用牛油魚湯蒸煮，入味得黎又保留到口感 幾好。 蟹肉混入左青檸葉碎提味，但有蟹殼， 呢個價錢唔係好接受到有蟹殼🫣 ⁡FISH JORIM黎自濟州島嘅黑喉魚， 先

Honestly, I was a bit hesitated when I heard my man booked this place. I guess I am a bit stereotype in Korean food then I proved myself wrong. The food here is so good and not a single dish disappoints us.Their staff is very friendly and helpful, ambience is good, spacious between tables = respectable privacy.The restaurant only serves tasting menu with add-ons for both lunch and dinner. We were lucky to have 2 new dishes in the course and the staff humbly asked for our comments.Korean Starter:

幾個月前試過泰式fine dining，亞洲菜fine dining原來可以咁好味，立刻book埋 hansik goo試下!Overall味道不錯，環境同service都係令人感到舒適的，價錢又適中，可以一試！如果廚師可以再嘗試令食物更有驚喜更有層次咁就perfect！雖然佢用咗鮑魚，魚子醬，黑松露，但有少少覺得唔太夾，畢竟用普通食材都可以昇華每一道菜嘅味道呢!期待下次再來這餐廳用膳時吃到不同的menu！WELCOME DRINKChateau Whispering Angel Rose 2021KOREAN STARTEREel JukSeaweed BugakStrawberry Caviar TartNAENGCHAESeasonal Seafood, Tomato, Bamboo Shoot, White Asparagus Plum DressingSEOLLEONGTANGHandmade Dumpling, Abalone, Tendon, Beef Bone Soup上碟後加湯，味道幾清新 FISH & DOENJANG BÉARNAISE SAUCESeasona

好耐之前食過一次覺得好食一路都想再返嚟因為平時出邊想食好少少 都起碼要三千蚊個頭 仲未計飲酒🤑加上西餐法國菜日本嘢好似來來去去都無乜驚喜同衝擊 大同小異咁 🥱反而變咗想食吓其他嘢例如依間米芝蓮一星嘅韓國菜 感覺菜式上變化會多少少 無咁悶 唔係純粹單靠食材新鮮 而係會粗菜精造價錢相宜 服務誠懇周到 裝修設計簡約乾淨環境舒服座位闊落 等等所以整體上真係好滿意 個人體驗覺得好過好多得個貴字同好多人盲目追捧到長期預約困難嘅揾笨餐廳。如果諗唔到/訂唔到餐廳的話，呢間誠意推介啊～🫡🫰🏻第一道係栗子粥，幾特別。之後就係魚子加無花果，幾開胃清爽。白魚薄切 配上青瓜 梨，同樣係好refreshing。然後就係一個類似豆乳冷面 配黑松露，我鍾意依個多過MORA嗰個冷面 haha。Grill fish 就正常嘢啦，無咩記憶點😂跟著嗰款之前係人參雞，依家就因為季節性而轉咗少少做法。炸雞都係依度signature dish，但要add on $188 5pcs，我覺得加$118 3pcs試吓就好，唔係就太飽，裡面仲有啲炸蓮藕，雖然我最後都打包食埋～鮑魚同西冷煎得啱啱好，仲配埋飯同配菜，相信男士都會足夠飽🤭👍🏼A

第二次去Hansik goo, 上次同屋企人食夏季menu，4個人坐一間大房，非常懷念的晚餐。今次約朋友食冬季menu，依然冇讓人失望，非常出色。菜式看似平實樸素，雖然冇咩花巧嘢，但係食材係矜貴及營養價值高，這是為什麼我喜歡韓國菜的原因。其實Hansik goo 一啲都唔似韓國菜，似日式+西餐多啲，但係佢哋支韓國入口米酒簡直一絕，完勝所有菜式！！！環境非常舒適，地方空間大、坐得非常舒服，內部採光好，有陽光曬入嚟，非常適合影相加上有名畫家李培嘅炭畫（每幅都價值不菲）作為點綴，讓人食得非常愉悅。Overall 環境、食物、服務都一流，比左咩錢得到的體驗，非常值得。

Food is not bad but would not surprise you. With the same amount of money, I’ll suggest going to other traditional Korean restaurants in town. Won’t pay another visit.

韓國菜係我心目中只係燒肉同炸雞個種，冇諗過可以係fine dine🤣 試完hansik goo覺得好有新鮮感！顛覆咗我對韓國料理嘅印象。價錢黎講，對於韓國菜黎講算貴，但米芝連餐廳黎講性價比算高！唔飲酒大概$1600/位。服務態度好，環境靚，菜式精緻又好食🤭👍🏼叫左個tasting menu加細份炸雞，炸雞係一定要試，記得配埋佢個韓國米酒 makgeolli🥰非常之正👏🏼👏🏼飲落去好開胃不好酒精嘅我都飲左兩杯一定會再去食🫶🏼👍🏼

5/5The tasting menu is 5 stars! Corn so lovely, wish there will be more caviar to taste. Fish sashimi, the sauce is highlight!The cold noodles is my fav of the day, addictive. Grilled fish amazing moist and tender.My first time favourite fried chicken is not the same this time, still nice but not as good. Main course never disappointed me, all the kimchi and pickles are fantastic, next levels of flavour. Oyster pancake is crispy but same as last time abit oily.

一般食韓國菜都會食炸雞飲啤酒或者去小店食傳統韓國菜。今次同朋友慶祝生日，突登揀左呢間米芝蓮一星嘅新派韓國菜，十分期待。餐廳以簡約嘅裝潢，同木餐桌貫徹「一家人一起用膳」嘅主題。行入餐廳就聽到輕鬆嘅音樂，令人心情輕鬆。店員帶位後就問想飲still定sparking water. 除左set嘅價錢$1398，無論你飲邊種水，每位都會收取$38。以fine dining黎講，價錢合理。據聞餐廳每季都轉menu,黎嘅時候就係夏天menu. 第一道菜係凍粟米粥配魚子醬。清涼嘅粟米粥配上咸咸嘅魚子醬，味道幾新奇。之後係墨魚刺身，中間有啲沙參、香梨同青瓜絲，配上韓式辣醬，頗有層次。接住係飛魚子凍豆湯配麵線。店員會喺你面前刨幾片黑松露喺上面。個人認為只食下面嘅麵線很不錯，連埋黑松露反而有點搶風頭。然後到季節性燒魚。忘記左記低係咩魚😅魚皮燒到帶點脆口，肉亦冇燒到乾。旁邊有茄子作伴碟，味道不錯。下一道係人蔘雞湯。喺韓國同香港嘅韓國餐廳嘅人蔘雞湯都係一鍋上嘅，所以見到呢個係以一個飯碗咁上都幾驚訝。原來呢個唔係主菜。湯底充滿人蔘味，旁邊配上糯米飯，而雞係雞同鴨卷埋一齊嘅卷，完全打破我對人蔘雞湯嘅印象。味道亦同傳

ℂ𝕖𝕟𝕥𝕣𝕒𝕝 • ℍ𝕒𝕟𝕤𝕚𝕜 𝔾𝕠𝕠 🇰🇷📍𝟙/𝔽, 𝕋𝕙𝕖 𝕎𝕖𝕝𝕝𝕚𝕟𝕘𝕥𝕠𝕟, 𝟙𝟡𝟠 𝕎𝕖𝕝𝕝𝕚𝕟𝕘𝕥𝕠𝕟 𝕊𝕥𝕣𝕖𝕖𝕥, ℂ𝕖𝕟𝕥𝕣𝕒𝕝⭐️𝕄𝕚𝕔𝕙𝕖𝕝𝕚𝕟 𝔾𝕦𝕚𝕕𝕖 ℍ𝕠𝕟𝕘 𝕂𝕠𝕟𝕘 𝟚𝟘𝟚𝟚::::::::::::::::::::::::::::::𝘏𝘦𝘭𝘮𝘦𝘥 𝘣𝘺 @steve_ouiiii, @hansikgoo 𝘪𝘴 𝘵𝘩𝘦 𝘧𝘪𝘳𝘴𝘵 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘰𝘯𝘭𝘺 𝘒𝘰𝘳𝘦𝘢𝘯 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵 𝘪𝘯 𝘏𝘰𝘯𝘨 𝘒𝘰𝘯𝘨 𝘸𝘪𝘵𝘩 𝘢 𝘔𝘪𝘤𝘩𝘦𝘭𝘪𝘯 𝘴𝘵𝘢𝘳. ‘𝘏𝘢𝘯’ 𝘪𝘴 𝘰𝘯𝘦, ‘𝘚𝘪𝘬𝘨𝘰𝘰’ 𝘪𝘴 𝘧𝘢𝘮𝘪𝘭𝘺, 𝘵𝘩𝘦 𝘯𝘢𝘮𝘦 𝘱𝘦𝘳 𝘴𝘦 𝘮𝘦𝘢𝘯𝘴 “𝘢 𝘧𝘢𝘮𝘪𝘭𝘺 𝘴𝘩𝘢𝘳𝘦𝘴 𝘮𝘦𝘢𝘭𝘴 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳”.𝘏𝘢𝘯𝘴𝘪𝘬 𝘎𝘰𝘰’𝘴 𝘵𝘢𝘴𝘵𝘪𝘯𝘨 𝘮𝘦𝘯𝘶 ($988/𝘱𝘢𝘹) 𝘧𝘦𝘢𝘵𝘶𝘳𝘦𝘴 𝘢𝘯 𝘢𝘳𝘳𝘢𝘺 𝘰𝘧 𝘢𝘶𝘵𝘩𝘦𝘯𝘵𝘪𝘤 𝘒𝘰𝘳𝘦𝘢𝘯 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘴 - 🥣 Kᴏʀᴇᴀɴ ꜱᴛᴀʀᴛᴇʀ𝘍𝘳𝘪𝘦𝘥 𝘚𝘦𝘢𝘸𝘦𝘦𝘥, 𝘊𝘭𝘢𝘮 𝘗𝘰𝘳𝘳𝘪𝘥𝘨𝘦 𝘸𝘪𝘵𝘩 𝘚𝘵𝘦𝘢𝘮𝘦𝘥 𝘌𝘨𝘨🐟Nᴀᴇɴɢᴄʜᴀᴇ𝘚𝘯𝘢𝘱

米芝連一星Korean fine dining 人均消費：$1600總結：值得一試———————————————————————————Hansik Goo打破我對韓國料理嘅刻板印象，每一道菜都令我地有驚喜嘅感覺.首先入到餐廳，同事們親切熱情嘅招待令我地好快進入放鬆嘅狀態，準備好迎接呢一餐令人回味嘅晚餐. 餐廳環境舒適，燈光柔和（柔和到有催眠作用），整體感覺就好似同朋友喺屋企chill咁.餐廳同事好詳細咁同我地講解menu上嘅菜式，好喜歡佢地energetic嘅vibe，好吸引到我地聽佢地嘅講解. 佢地會好仔細講解每道菜嘅做法、特式同埋解議食法，一整晚除左享受美食之外，亦學習到唔少關於韓國菜嘅文化.好快迎來頭盤 - Clam Juk - 充滿蜆味嘅粥，底下有蒸蛋，面頭伴似魷魚、魚子醬同埋好似海苔咁嘅伴菜，非常鮮美，好似成個海喺個口入面咁.然後係兩款唔同做法嘅蠔，呢道菜相對簡單，蠔肉好鮮甜.下一道菜係一道開胃菜 - Naengchae - 生魚片拌以釜山蕃茄、梨片同埋蘆筍. 魚皮用熱水滾燙過，口感爽脆加上魚肉嘅鮮味同埋蔬菜嘅清新，梅子醋汁稍為酸左啲，如果清番少少就完美.開完胃之後就係一

⭐️⭐️⭐️⭐️⭐️📍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