Acclaimed Korean fine-dining restaurant Mosu is hosting an exclusive four-hands dinner, where head chef Bruno Jeong combines forces with chef Scott Kang from Seoul’s ingredient-forward restaurant, Trid. If you’ve had the pleasure of dining at these restaurants before, you’ll know this is a significant collab worthy of Culinary Class Wars fame.
Having honed his culinary skills in the bustling kitchens of Singapore and the vibrant, fast-paced food scenes in Melbourne and Sydney, chef Jeong is a recognisable member of the Mosu team, having been stationed at the restaurant’s Seoul flagship before taking over as head chef in the West Kowloon Cultural District. Since joining the team in Hong Kong, chef Jeong has channelled his wealth of culinary expertise into Mosu’s tasting menu-only operations.
Joining hands with chef Jeong in Mosu’s Michelin-starred kitchen is chef Kang, a former colleague and dear friend of chef Jeong. Over the years of refining his skills and expertise alongside chef Jeong at Mosu Seoul as well as the restaurant Benu in the States, chef Kang is now well-known for his unique interpretation of Korean cuisine that blends French techniques with seasonal, home-grown ingredients.
Their ‘Echoes of Korea’ menu promises to be a harmonious blend of flavours, where seasonal ingredients take centre stage. Chef Jeong will bring Mosu’s signature innovative flair while chef Kang reinterprets traditional recipes with a distinctive contemporary touch.
The Mosu x Trid: Echoes of Korea collaboration will take place on December 8 at Mosu, 3/F, M+ Building, West Kowloon Cultural District, 38 Museum Drive, Tsim Sha Tsui. The menu is priced from $2,680 per person with a wine pairing option available at $1,380 per person. Reserve a table at sevenrooms.com.
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