Hansik Goo, a one-Michelin-star Korean fine-dining restaurant in Central, Hong Kong, is introducing an autumn menu that takes diners on a seasonal journey through Korean cuisine. The menu’s highlight is the gaesal jatjeuptang, a dish symbolizing the collaboration of soon-to-be head chef Park Seung-hun and founding chef Kang Min-goo. This dish perfectly encapsulates the autumnal essence with its blend of pine nut soup, hairy crab, Korean zucchini, and tofu.
Chef Park’s journey with Hansik Goo began in 2020 when he arrived in Hong Kong to assist with the restaurant’s launch. His recent promotion by ZS Hospitality Group comes as former head chef Steve Lee prepares to depart. Park has been crucial in raising the restaurant’s profile, especially impressive given its opening during the Covid-19 pandemic. Under his influence, Hansik Goo moved to a larger venue, The Wellington in Sheung Wan, and earned a Michelin star in 2022, becoming the city’s only Korean restaurant to do so.
Park’s culinary roots trace back to his teenage years working in his mother’s restaurant in Uijeongbu, near Seoul, where he learned the value of mental toughness. His passion for cooking ignited during this time, leading him to study hotel culinary arts at Kyungmin University and work at various establishments, including the Italian restaurant chain Sorrento.
A turning point in Park’s career was his experience at Mingles, a modern Korean restaurant, which inspired him to pursue fine dining. After completing his military service, he secured an apprenticeship with Mingles’ chef-owner Kang, eventually transitioning to a full-time role. His focus later shifted to traditional Korean cuisine at Mama Lee Market, a Korean homestyle deli, before joining Hansik Goo for its opening in Hong Kong.
Adjusting to life in Hong Kong posed challenges for Park, particularly with language barriers. However, his English improved over time, facilitating better communication with his diverse team. His recent collaboration with Kang on Hansik Goo’s autumn menu showcases innovative dishes such as perilla seed porridge with caviar, autumn hweh with aged kimchi and Korean sancho pepper, and hanwoo beef over pyogo mushroom rice.
Park emphasizes the importance of using quality Korean ingredients, sourcing seafood and seasonal produce from Korea while also exploring Hong Kong markets for inspiration. Recognizing the rich and strong flavors of Hong Kong cuisine, he aims to enrich the taste of dishes to cater to local palates.
As Korean culture gains global popularity, Park observes an increasing appreciation for Korean cuisine in Hong Kong. He aspires to showcase Korean food as a refined cuisine, akin to the elevated status traditionally accorded to Japanese cuisine. His goal is to demonstrate that Hansik Goo offers authentic, high-quality Korean food, contributing to the evolving perception of Korean cuisine as a sophisticated culinary experience.
Park’s vision for Hansik Goo extends beyond running a successful Korean restaurant abroad. He aims to bring the authenticity and innovation of Korean cuisine to the forefront, proving its worth and quality to both local and international diners.
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