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Two Michelin-starred Mosu Seoul by chef Sung Anh opens its first Hong Kong outpost at the city’s M+ Museum.

We don’t always hear about the dynamic dining scene of Seoul. A city that always has one foot planted in the past and the other pointed forward, Seoul has a culinary scene that’s steeped in tradition and accented with innovation. Now, one of the Korean capital’s most lauded tables opens in the Fragrant Harbour with the arrival of Mosu Hong Kong in West Kowloon.

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Initially open for dinner only, the 60-seat Mosu will be helmed by executive chef Sung Anh, who will present inspired tasting menus that carry over key elements of Mosu Seoul while also embracing local seasonality and suppliers. Born in Korea and raised in the United States, Executive Chef Sung Anh honed his skills at legendary restaurants including three Michelin-starred kitchens The French Laundry and Benu.

Two Michelin-starred Mosu Seoul by chef Sung Anh opens its first Hong Kong outpost at the city's M+ Museum.

In 2015, Chef Sung opened his own restaurant, Mosu San Francisco, named after the Korean pronunciation of cosmos, a flower that Chef Sung remembers vividly from memories of a flower field near his childhood home. It inspired both the name he chose for his restaurant and his wish to bring a rich sensory experience to his guests.

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Mosu San Francisco quickly became known for the culinary narratives woven through its menus, which brought together sophisticated Asian flavours and the best seasonal Californian ingredients. Anh then went on to open Mosu Seoul and in doing so catalysed the country’s contemporary fine dining scene.

Two Michelin-starred Mosu Seoul by chef Sung Anh opens its first Hong Kong outpost at the city's M+ Museum.

The menu at Mosu Hong Kong tells stories through dishes that often draw upon Chef Sung’s childhood memories. Highlights of the seasonally changing menu include Fermented Cabbage and Korean Pear Tart with fermented cabbage jelly, Za’atar spice and thyme in an almond butter tart shell; Abalone Tart, charcoal-grilled abalone from Wando Island in a crispy “taco” shell made with yuba and shiso leaf; and a blue lobster salad with saffron, cucumber sauce, green apple, coriander purée and cucumber JangAjji ((Korean pickled vegetables).

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Also look out for Sot Bap with Lamb, a classic and traditional Korean rice dish elevated with French lamb saddle and three different types of Korean rice for flavour and texture, served with Jangajji and fermented deodeok (Korean ginseng) for acidity on the side.

Two Michelin-starred Mosu Seoul by chef Sung Anh opens its first Hong Kong outpost at the city's M+ Museum.

Designed by LAAB architects, the Mosu Hong Kong interior connects seamlessly with the architecture of M+ while reflecting the values of chef Sung’s cuisine. Located on the third floor of the M+ building, Mosu Hong Kong is surrounded by a verdant roof garden, while its interiors feature raw, natural materials in homage to the Mosu culinary experience as well as an advanced digital illumination system that animates the space with a play of light and shadow in an affect inspired by M+’s digital facade.

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