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 will also focus more on Korean alcohol, with their very own Korean master Sommelier, Mr. Kim Kyung-moon, who has curated a new beverage list and pairing menus to complement the cuisine.
New dish highlights include an abalone juk, a deep and flavourful Korean style congee, cabbage ssam which are prawn meat cabbage rolls in a warm white bean soup, Korean beef duo and guksu with ganjang marinated minced beef patty and grilled Hanwoo striploin combined with a bowl of noodles, and an intriguing makgeolli, a Korean rice wine, ice cream with black garlic meringue and cheese snow.