Mosu Hong Kong

There’s a certain composure to the cooking at Mosu Hong Kong; dishes arrive measured, thoughtful and quietly confident. It’s chef Sung Anh’s interpretation of contemporary Korean cuisine, one that borrows discipline from French technique while remaining grounded in the flavours and sensibilities of his heritage. Running the Hong Kong outpost, Jin-hwan ‘Bruno’ Jeong, carries that philosophy forward with dishes that feel both rooted and exploratory. The meal often opens with the now well-known abalone taco, a clever little construction in which tender abalone sits inside crisp yuba and shiso. Then there are the ember-roasted acorn noodles, smoky and gently nutty, enriched with truffle. The dining room is a generous space with harbour views that stretch beyond the tables.

Tatler Tip

Trust the wine pairing. The sommelier tends to favour bottles with character—often lesser-known producers whose acidity and savoury notes work particularly well with the menu’s deeper, fermented flavours.