디시인사이드

This restaurant is located a bit outside central Hong Kong.

Still, since it's near a station, getting there wasn't too bad.

Today's Menu

Welcome drink

Gim Cup
This dish contained king crab. It's the familiar [gim cup] everyone knows, but today it was made with [king crab] instead of sweet shrimp.

I was hoping for sweet shrimp, so that part was a bit disappointing.

Gim
It was lightly grilled, so rather than being crispy, it had a soft and tender texture.

Doenjang & Olive Tart
The tart was filled with pear and olive oil jam.
The tartlet base had a sable-like texture, and the pear was lightly cooked. What really surprised me was how subtle the flavor was. Since it used doenjang, I expected something much bolder, but instead it was very delicate. The gentle savoriness of the olive paired beautifully with it.

It turned out to be a better combination than expected, and I really enjoyed it.

[Foie Gras & Truffle]
A tart made with mushroom essence, topped with foie gras and truffle.

Abalone Taco
This dish had a strong charcoal aroma.

It felt like a dish where well-grilled abalone over charcoal made up about 90% of the experience.

Knowing that this dish has been made for a very long time and is still being served today made it feel quite impressive.

The flavor itself was more subtle than I expected.

A dish featuring an excellent [dashi]-based sauce, with [gomadofu], [uni], and [wasabi].

It felt like something you might encounter in traditional Japanese cuisine.

The umami of the sauce was rich and deeply satisfying. It was absolutely delicious.

A dish filled with ginkgo nuts, chestnuts, and chicken, finished with mushrooms, espuma, and chestnut chips on top.

This is a dish only available in Hong Kong, not in Seoul.

[Byeong-eo (fish)] with Meljeot Sauce & Cherry
The fish itself was barely seasoned, and it felt like the overall balance of the dish relied mostly on the seasoning of the sauce.

The cooking was, of course, excellent, and the cherry really elevated the dish.

There also seemed to be a slightly fermented note in the flavor.

Overall, it was a very well-executed and refined dish.

Acorn Noodles
Rich in umami and very flavorful.

Korean Beef with Bracken, Vegetables, Gochujang Sauce & Pear Purée
The quality of the beef was excellent.

The gochujang sauce leaned toward sweetness, and overall, the dish had a sweet profile.

First Dessert
It was delicious.

Warm Red Bean Porridge with Cardamom Ice Cream & Purple Sweet Potato Chips
This dessert was a personal favorite. The combination of [patjuk] and [cardamom] worked beautifully and felt especially comfortable.

The restaurant's [sommelier] and [chef] often appear on Chef Ahn Sung-jae's YouTube channel, so seeing them in person felt a bit like encountering celebrities.

It's hard to categorize the food here strictly as Korean cuisine. Rather, it felt more like dishes that highlight Hong Kong's own culinary identity.

Considering the price, the space, and the overall structure of the tasting course, it's difficult to understand why this restaurant has not received a Michelin one-star rating.

Would revisit: Yes.