Cover Moo-Lah has soft opened on Hollywood Road in Central
Moo-Lah has soft opened on Hollywood Road in Central
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Jung Sang-won, Hanwoo expert and founder of Born & Bred, brings a fresh take on Hong Kong comfort food at his new venture on Hollywood Road
Hong Kong’s dining scene has seen its fair share of new openings, but Moo-Lah—brought to us by Jung Sang-won, the mastermind behind Seoul’s Born & Bred—has arrived with a proposition few can resist. The promise? The city’s beloved comfort dishes, but reimagined with Hanwoo beef.
For those unfamiliar with Hanwoo, let’s get one thing straight: this is no ordinary cut of beef. While Wagyu often grabs the headlines for its high-fat content, Hanwoo offers a more balanced, nuanced experience—rich in flavour but without the excess fat. It’s a prized delicacy in Korea, and it’s Jung Sang-won’s life’s work.
Above Jung Sang-won of Born & Bred in Seoul
Jung Sang-won of Born & Bred in Seoul
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Raised in Seoul’s Majang-dong, a neighbourhood famous for its meat markets, Jung grew up surrounded by butchery and beef, learning the ropes at a young age from his father. Born & Bred, a Michelin-recommended restaurant and #64 on Asia’s 50 Best Restaurants 2024 list, in Seoul, is a reflection of his commitment to quality Hanwoo.
At Moo-Lah in Hong Kong, he’ll be using top-tier 1++ graded Hanwoo heifers, aged between 24-36 months, known for their tenderness and quality.
See also: Raising the steaks with Hanwoo, Korea’s native beef and national treasure
Above Hanwoo is no ordinary cut of beef
Above Moo-Lah uses top-tier 1++ graded Hanwoo
Hanwoo is no ordinary cut of beef
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Its name, Moo-Lah, is a playful combination of ‘Moo’ referencing beef, and ‘Lah’, a common colloquialism in Hong Kong, reflecting the blend of Korean beef with local dining culture on its menu.
For lunch, a three-course set starting at HK$168 is available. Dishes include a refreshing tomato salad with plum dressing, followed by mains like assorted beef brisket in clear broth with noodles or rice, and aromatic Hong Kong-style curry beef brisket. The meal is rounded off with a choice of desserts, including the classic Hong Kong white sugar sponge cake or black sesame roll.
Above Beef brisket in clear broth
Above Hong Kong-style curry beef brisket
Beef brisket in clear broth
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For dinner, the set menu, which starts from HK$268, offers a broader showcase of Hanwoo beef. Starters such as a Hong Kong-style Hanwoo blade steak bao with satay sauce or minced beef radish cake in gravy sets the tone. The main course options include kalbi (short rib) noodles, a chargrilled burger with egg on rice, and the comforting beef brisket noodles. Similar traditional Hong Kong dessert options complete the meal.
Above Steak bao with satay sauce
Above Chargrilled burger with egg on rice
Steak bao with satay sauce
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Moo-Lah’s interior reflects the nostalgic yet modern marriage of its menu, with jade-green mosaic tiles, concrete walls, and khaki oak furniture, drawing inspiration from colonial-era cha chaan tengs. The intimate 24-seat space aligns with its focused, high-quality offerings.
Above Moo-Lah offers a relaxed and comfortable setting
Above The restaurant faces Hollywood Road in Central
Moo-Lah offers a relaxed and comfortable setting
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Currently in its soft opening phase, Moo-Lah plans to expand its offerings, including a late-night menu. For now, it stands as a place where Hong Kong comfort food and Korean premium beef meet, offering a unique take on familiar favourites.
Moo-Lah
Address: G/F 66 Hollywood Road, Central, Hong Kong
Above Moo-Lah by Born & Bred
Moo-Lah by Born & Bred
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
