Hot off retaining the Korean fine-dining restaurant's one Michelin star, Seung-Hun Park shares his inspirations throughout his career
Taking over the helm of acclaimed Korean fine-dining restaurant Hansik Goo since the departure of former head chef Steve Lee, born-and-bred South Korean chef Seung Hun Park spent eight years working at Mingles, the flagship restaurant of chef-restaurateur Mingoo Kang, before relocating to Hong Kong in 2020 to join the opening team at Hansik Goo. Hot off retaining the restaurant's one Michelin star, we spoke to Park on what inspires him, his biggest influences, and the chef he'd like to cook with the most.
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Why did you decide to move and call Hong Kong home?
I was looking for an opportunity abroad and at the time chef Mingoo Kang decided to open a restaurant in Hong Kong. I felt that it was my chance to expand my knowledge in Korean cuisine and I did not want to miss it. I see Hong Kong as home now—my family is here with me.
What is it about Korean cuisine that you love?
Well, Korean cuisine is my comfort food. Growing up and learning more about Korean culture, I fell in love with it and therefore I want to respect it through cooking. The more I learn, the more interested I become, and the more I want to expand my knowledge in it.
Who has been the biggest influence on you professionally to date?
Chef Mingoo has been my number one mentor from the moment I first started cooking, and he has influenced me to becoming the person I am today. My interest in Korean cuisine has evolved as a result, and he's very much the kind of role model that I want to become.
Which book or movie do you think every chef should read?
It’s hard to choose just one book. I would say every chef should read old cookbooks because they are full of originality, creativity, and the roots of cooking from another time. When you understand authentic Korean cuisine, you will be able to expand your horizons and become more creative.
Which chef would you most like to cook with—dead or alive?
Chef Cho Hee-Sook [of Hansikgonggan], because she is considered as the godmother of Korean cuisine. She has so much knowledge and many Korean chefs look up to her. I have worked with her before and I can see why she has inspired a lot of young chefs in today’s generation.
What is the one ingredient you can’t live without?
Korean jang—the staple and mother sauce of Korea. This ingredient is an essential in creating authentic dishes with different variations.
What is the best restaurant you have ever eaten at?
There are many great restaurants in the world but as a Korean chef, Onjium is the one that touched my heart the most. I have never experienced such authentic Korean cuisine at a fine dining restaurant, and I totally felt the true beauty and potential of the cuisine.
It’s your last meal—what’s on the menu?
If it’s my last meal, I would like to have the food designed by me. I guess I could look back on my career and build a menu which is personal to me. It will be very meaningful and touching.