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Andrew Sun

Chef Park Seung-hun moved to Hong Kong in 2020 to work at then newly opened Korean restaurant Hansik Goo, where he became head chef in 2023.
I was raised in South Korea, just outside Seoul, so I grew up eating Korean food. My mom runs a restaurant even now, so I like to go there and eat her food.
She’s also the reason I got into cooking. I’ve been helping her out ever since middle school. Plus, my uncle also has a restaurant. That’s how I became fascinated by cooking.
I’m not a picky eater. Hong Kong has such a diverse restaurant scene. It’s hard to say I have any favourite places, but I do like dai pai dong-style dining. Since I always finish work late at night, those are the places I can go to.

Ming Kee Restaurant (27-28 Bowrington Road, Wan Chai. Tel: 2574 1929) is very reasonably priced and the flavours are good.
I like the typhoon shelter crab with all the deep-fried garlic and some chilli. I’m Korean so I don’t mind that it’s spicy, but I don’t order it very often because it is pricey.
I like to go to any beef brisket noodle place, but Kau Kee Restaurant (21 Gough Street, Central. Tel: 2850 5967) is the one I like best.
It’s difficult to get in now because it’s always busy with tourists. Actually, most brisket places in Hong Kong are good.

One Korean place I like is Busan Night (28 Staunton Street, Central. Tel: 6657 1905). It opens until around 3am, so I can go after work. It’s very Korean with beer and soju.
I also like Neighborhood (G/F, 61-63 Hollywood Road, SoHo. Tel: 2617 0891), where chef David Lai creates menus using local ingredients and French techniques. It’s very interesting.
Moon Bay Chinese Cuisine (8/F, 1 Harbour Road, Wan Chai. Tel: 2332 9383) is somewhere I go for dim sum, and the suckling pig is amazing.
Moon Bay and Neighborhood are the two places I took my mom to when she visited Hong Kong, and she liked both very much.
When other chefs visit Hong Kong, I like to take them to The Chairman (3/F, The Wellington, 198 Wellington Street, Central. Tel: 2555 2202).
It is amazing. I love the fish in sour soup with mala spices, and the pepper mud crab is also good.

I also took my mom to Argo (Lobby, Four Seasons Hotel Hong Kong, 8 Finance Street, Central. Tel: 3196 8882) for drinks. The interior is nice. It’s very pretty.
If you go to South Korea, I would recommend a beef barbecue restaurant called Byeokje Galbi the Cheongdam (25 Dosan-daero 81-gil, Cheongdam-dong, Gangnam-gu, Seoul. Tel: +82 2 512 9593). The restaurant group, which has French influences, has a few places but I like the one in Gangnam.
The service is almost like Japanese omakase. I think it’s a very good place to enjoy outstanding-quality beef.

Another favourite of mine is Onjium (4/F, 49 Hyoja-ro, Jongno-gu, Seoul. Tel: +82 2 6952 0024), a Korean fine-dining restaurant in Seoul. Now there are not many traditional fine-dining restaurants in Korea.
The special thing about this place is that it serves 100 per cent Korean, authentic royal court cuisine (traditionally consumed at the court of the Joseon dynasty, which ruled Korea from 1392 until 1910). The team does a lot of research for the food.


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Dishes at Hong Kong restaurant Busan Night, where Korean chef Park Seung-hun goes after work to enjoy flavours of his homeland. Photo: Instagram/@busan_inhk

Park Seung-hun is the head chef at Hansik Goo in Sheung Wan, Hong Kong. Photo: Nicholas Wong Sixteen Photography

Beef brisket noodles at Kau Kee, in Hong Kong’s Central neighbourhood. Photo: May Tse

Iberico char siu barbecue pork with honey sauce and pork belly at Moon Bay Chinese Cuisine, in Wan Chai, Hong Kong. Photo: Susan Jung

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Crab with silk gourd and pear at Fumée, in Shenzhen. The French-Chinese fusion restaurant is just one of the city’s innovative food and drink establishments. Photo: Instagram/@fumeerestaurant

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Panini at Passione Panini. Photo: Instagram/@passione.panini

Bistro Duvin’s classic duck leg confit. Photo: Instagram/@bistroduvin.hk

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Oliver Li combines his French and Chinese fine-dining training in new Hong Kong restaurant Jee, where he and his mentor Siu Hin-chi are devising complicated twists on classic dishes. Photo: Nicholas Wong/Sixteen Photography

The interior of contemporary Chinese restaurant Jee, in Lyndhurst Terrace, Central, Hong Kong. Photo: Jee

Oliver Li with his mentor Siu Hin-chi of Ying Jee Club, who helped on the menu at Li’s restaurant Jee. Photo: Nicholas Wong/Sixteen Photography

Jee’s three scallion grouper was inspired by a three scallion lobster dish at sister restaurant Ying Jee Club. Photo: Nicholas Wong/Sixteen Photography

Softshell turtle jelly with caviar is an example of how chef Oliver Li has fused his experience and knowledge of both French and Chinese cuisine. Photo: Nicholas Wong/Sixteen Photography

‘Korean food has been underrated for too long’: Michelin-star Hansik Goo in Hong Kong’s new head chef Park Seung-hun

Gaesal Jatjeuptang is a blend of aromatic pine nut soup,  hairy crab, Korean zucchini and tofu. Photo: Hansik Goo

Chef Park Seung-hun is the new executive chef at Michelin-starred Hansik Goo in Hong Kong. Photo: Nicholas Wong Sixteen Photography

Gaesal Jatjeuptang is a blend of aromatic pine nut soup, hairy crab, Korean zucchini and tofu. Photo: Hansik Goo

Park Seung-hun is the new executive chef of Hansik Goo in Hong Kong. Photo: Hansik Goo/Nicholas Wong Sixteen Photography

Hanwoo (Korean beef) is served over pyogo mushroom rice in one of Hansik Goo’s autumn dishes. Photo: Hansik Goo

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Food & Drink

Park Seung-hun, chef of Hong Kong Korean joint Hansik Goo, shares his go-to spots for dim sum, French fare, after-work food and drinks


Park Seung-hun, chef of Hong Kong Korean joint Hansik Goo, shares his go-to spots for dim sum, French fare, after-work food and drinks.


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