Cover Chef Anh Sung-jae of Mosu at work, plating his dishes for this exclusive dinner in Hong Kong (Photo: Citi Ultima)
Chef Anh Sung-jae of Mosu at work, plating his dishes for this exclusive dinner in Hong Kong (Photo: Citi Ultima)
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Tatler+
Citi Ultima
The chef behind Mosu brought his culinary philosophy to a private dining room overlooking the city for one night only
On the evening of July 9, Citi Ultima cardholders gathered at Summit View 58 inside Hong Kong’s Hopewell Hotel for ‘Taste of Harmony’, an intimate dinner hosted by Citi and Mastercard that reflected their commitment to creating extraordinary Priceless Experiences “for the chosen few”. The occasion: an appearance by chef Anh Sung-jae, the culinary director behind Seoul’s two-Michelin-starred Mosu.
Anh shaped every part of the evening. The menu was bespoke, created specifically for this event. The wines and spirits poured throughout the night came from his private collection. The take-home gift was hand-picked from his pantry staples. And he remained in the room throughout the meal, hosting guests as one would at a private dinner table.
Above Anh hosting and personally guiding guests through each course of ‘Taste of Harmony’ (Photo: Citi Ultima)
Anh hosting and personally guiding guests through each course of ‘Taste of Harmony’ (Photo: Citi Ultima)
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The menu traced the arc of his philosophy of harmony and Seon (Zen in Korean) stillness, while presenting a dialogue between French precision and Korean heritage. Highlights included a signature Mosu dish, the gim cup, which features a seaweed cup filled with potato salad, seaweed and sweet soy-marinated raw shrimp, and a live presentation of his reimagined Korean dish: indigenous wheat naeng jjajangmyeon (cold black bean noodles), topped with sea cucumber, black truffle and sea urchin.
Above Anh preparing his dish before sharing stories behind his dishes for the guests (Photo: Citi Ultima)
Anh preparing his dish before sharing stories behind his dishes for the guests (Photo: Citi Ultima)
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As he plated the dish, Anh shared the story behind it. He spoke of his early years working in a Korean-Chinese restaurant, where jjajangmyeon was a humble, everyday staple that shaped his understanding of food and home. Reimagined through the lens of Mosu using Korean indigenous wheat and elevated with luxurious ingredients, the dish remained rooted in the simplicity and familiarity that inspired him.
Above The gim cup: a delicate seaweed vessel filled with potato salad, seaweed, and soy-marinated raw shrimp (Photo: Citi Ultima)
Above An elevated take on naeng jjajangmyeon, featuring wheat noodles with sea cucumber, black truffle and sea urchin (Photo: Citi Ultima)
The gim cup: a delicate seaweed vessel filled with potato salad, seaweed, and soy-marinated raw shrimp (Photo: Citi Ultima)
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“Jjajangmyeon is a dish that reminds me of where I started,” said Anh. “No matter how refined my cooking becomes, I always return to the comfort and simplicity that inspired me in the beginning. This course is my way of honouring those memories while sharing them through the perspective of Mosu.”
Above Anh presented each attendee with a hand-selected collection of his signature kitchen staples, as an invitation to recreate the experience
Anh presented each attendee with a hand-selected collection of his signature kitchen staples, as an invitation to recreate the experience
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The same experience was recently held in Singapore at Raffles Sentosa for Citi Ultima cardholders, bringing Anh’s vision to yet another select audience in the region. And much like that evening, the night in Hong Kong concluded as elegantly as it began, with Anh gifting each guest a select collection of his signature kitchen staples—a subtle yet lasting reminder that the finest experiences are always worth recreating.
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