Hansik Goo — Restaurant in Hong Kong Island

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 Journey

Assorted 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 Thoughtful & Delicious

CABBAGE SSAM Prawn Ssam with White Bean Soup, Sugar Snap Peas Soul-soothing Homestyle dish made with best ingredients Just like seeing the one who takes care of you always using the utterly fine ingredients to cook for you with loads of Love in a brightful kitchen

Seasonal Fish Stuffed with Korean Vegetables and Korean Mustard, Zucchini Namul Succulent & Tender🐟Meat Refreshing Zucchini Pasta A pleasant & gentle fish dish

SAMGYE RISOTTO 2.0 Hansik Goo Ginseng Chicken Risotto the Rice🍚and Succulent & Tender Chicken🐔were covered by an intensified Ginseng Chicken Soup. Like a gentle gel rather than a thick sauce as that was transparent & shiny

Peach🍑Sorbet Infused in Dongchimi (Korean Radish Wfater Kimchi) Bit too Sweet for me

Makgeolli Ice Cream, Black Garlic Meringue, Cheese with Black Pineapple🍍Black Sesame Dasik Even there was only little bit of Black Garlic Powder as you can see, that was punching the cheese powder was as light as powder, yet, a fresh cheese flavours unleashed when they melted in your tongue Black Pineapple🍍was sticky, sweet & bit sour Black Sesame Dasik unleashed a mild & pleasant black sesame unique aroma in every bite What a Savoury & Mildly sweet combination with various interesting textures

Ambience💗 Pleasant & Tranquil space with simple Zen infused decoration Professional staff detaily explained every dish

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🇭🇰 𝙃𝙖𝙣𝙨𝙞𝙠 𝙂𝙤𝙤 Authentic Korean restaurant with a modern twist @hansikgoo. When talking about Korean food, we often think of Samgyetang (Ginseng chicken soup), Yukhoe (Korean beef tartare)... Here at Hansik Goo, we still see these dishes but in a innovative way! Dishes are well cooked and seasoning is perfect! Definitely a unique Korean dining experience that you shouldn’t miss! 🥗 Naengchae - razar clams, prawns, root vegetables and fruit mixed with sesame dressing. Refreshing and well-balanced appetiser! 🍚 Pine nut & barley porridge with crab - this is the first course and also one of my fav! Really rich shellfish flavour and I wish I could have more of this porridge! 🥩 Abalone Yukhoe with quail egg and pear. Beef is fresh and a good amount of diced abalone were added. Yet the richness of Yukhoe overpowers the flavour of abalone. 🐠 Jjim- Steamed Grouper, Seaweed broth, Prawn wrapped in cabbage. Fish is perfectly cooked. 🐣 Samgye Risotto - the sous-vide chicken with a crispy skin is so tender and juicy! Absolutely love it! Glutinous rice risotto with a subtle ginseng flavour is great too! 🐣 Fried chicken - this is an add-on item. Quite spicy for me but it’s delicious! Love the yuzu dressing! 🐷 Boiled Pork Belly with cold seaweed noodles - both yum! 🍨 Pear sorbet, Cinnamon, Persimmon - cinnamon dominates the whole plate that I couldn’t really taste other elements... 🍦Grains ice-cream with olive oil - texture of the ice-cream is very creamy but very subtle grains flavour...Luckily that it comes with a rice crisp to give some actual “grains”. Thank you Chef @steve_ouiiii and the team for the the enjoyable and unique dining experience. Especially if you love Korean culinary culture, you should definitely visit. And I look forward to visiting Chef Mingoo Kang’s Mingles in Seoul when I...

Okay food but overall undeserving of a Michelin star

Food was okay, but didn’t meet my own expectations of Korean fine dining. Didn’t feel like I was taken on a culinary/educational journey of Korean cuisine. The element of “Korea” in most dishes felt like a fascade - for example, with a dish called “Spring Bite”, in reality was a tomato based palette cleanser with the only Korean element was that the tomato was from Korea. Similarly, another dish called “Fish Jorim”, was simply a fish was from Korea. Other dishes were just slapped with a kimchi element and then deemed to be a Korean fine dining dish - which is not right because Korean fine dining or cuisine goes beyond just kimchi!

The severely lacking part was the Korean alcohol options. First of all, I could only count on 1 hand the number of Korean based alcohol options to begin with. Secondly, more than half of these were striked out and not available. This was the really disappointing part. Having been to another Korean fine dining restaurant, I know there is a lot of premium Korean alcohol options available and for a place like Hansik Goo my expectations were dismally let down. They also lack a proper sommelier because I showed them a photo of “Wild Grapes ju Sanmeoru” and the waiter had no idea what it was.

My last point is customer service. Definitely not to standard and this was felt when my partner had to leave for the bathroom and yet both our food/dishes were served. By the time my partner came back out, the dishes were cold. I’ve never experienced this at any fine dining restaurant because dishes have always been held back in such instances and then served once the guest sits back down at the table. Certainly didn’t meet my expectations of a Michelin...