Hansik Goo

The evolution at Hansik Goo is subtle but decisive. Where once the cooking felt like a conversation between Seoul and the wider fine-dining world, it now leans decisively into its Korean core—and is stronger for it. Helmed by chef Park Seung Hun, guided by Mingoo Kang, the menu feels focused and polished, each course moving with measured logic and composure. Execution is very well balanced. Sauces are clean, and ferments are precise, calibrated seamlessly from dish to dish. A Hansik starter offers a spread of seasoned delights including cuttlefish, sweet prawn, abalone and more, while samgye tang remains a comforting signature, clear yet deeply restorative, while the addition of gomtang enriched with sea cucumber brings new depth. The progression doesn’t falter and service is also immaculate: attentive without intrusion, knowledgeable without performance. The drinks list, with its thoughtful range of Korean beverages, reinforces the narrative. This is Korean cuisine presented with clarity and restraint, nourishing in flavour and spirit, but sharpened by technical discipline.

Tatler Tip

Opt for the new tasting menu launched in January to mark the restaurant’s sixth year, a more immersive exploration of Korean flavours.