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Hansik Goo

  • Restaurants
  • Sheung Wan
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  1. Hansik Goo
    Photograph: Courtesy Hansik Goo
  2. Hansik Goo
    Photograph: Courtesy Hansik Goo
  3. Hansik Goo
    Photograph: Courtesy Hansik Goo
  4. Hansik Goo
    Photograph: Courtesy Hansik Goo
  5. Hansik Goo
    Photograph: Courtesy Hansik Goo

Time Out says

Chef Mingoo Kang, the chef behind two Michelin-starred Mingles in Seoul, opened his first venture outside of his native Korea, with a restaurant that aims to bring the essence of refined Korean cuisine to Hong Kong. They have recently relocated to The Wellington with a renewed fast-casual menu.

The restaurant interior uses contemporary design to express traditional elements of bu-eok, the old Korean kitchen and hearth. Clean lines and minimalist white walls are juxtaposed with blocks made of old Korean wood that symbolise the foundation of bu-eok, and earthy tones of beige and slate are amplified by art from Korean artists including the ‘meditation’ by Chung Chang-sup, ‘brushstroke’ and ‘Issu de feu’ by Lee Bae and more.

As for the food, the culinary concept remains the same and continues to preserve traditional Korean flavours, rooted in the cultural heritage and traditions such as royal cuisine and home-cooking, but comes with a fresh perspective towards Korean food. The restaurant also focuses on Korean alcohol, with their very own Korean master Sommelier, Mr Kim Kyung-moon, who has curated a beverage list and pairing menus to complement the cuisine.

Watch out for the restaurant's new spring menu in March 2023, featuring a homemade Korean knife-cut noodle soup, kalguksu, with chicken thigh skewer and a Korean-style marinated grilled sirloin and eel spring vegetable bibimbap.


1/F, The Wellington, 198 Wellington St, Central
Hong Kong
Opening hours:
Fri-Sat 12pm-3pm, Mon-Sat 6pm-11pm (closed on Sundays and alternative Mondays)
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