Mosu Hong Kong

The Restaurant

Mosu Hong Kong opened in late 2024 on the third floor of the M+ Tower at 38 Museum Drive in the West Kowloon Cultural District — chef Sung Anh's first international project outside the original Mosu Seoul, which the chef opened in 2017 after closing his San Francisco room and which now holds two Michelin stars. The Hong Kong dining room, designed by the Korean studio Suh Architects, runs to about thirty-six covers across a single open floor, with a curved twelve-seat counter facing an open kitchen at the back and a row of two-top and four-top tables along the floor-to-ceiling glass that frames an unobstructed view east across Victoria Harbour to Central. The room's signature material is a hand-glazed Korean ceramic tile in a deep celadon that lines the back wall and continues into the open kitchen — a deliberate visual signal that the cooking is unapologetically Korean rather than the pan-Asian fusion that defines several of the city's other recent tasting-menu openings.

Sung Anh trained at the French Laundry under Thomas Keller, at Benu under Corey Lee, and at the legendary Urasawa in Beverly Hills before opening Mosu San Francisco in 2015 — which earned a Michelin star within twelve months — and relocating to Seoul in 2017. The Hong Kong menu is a tasting-only format — eight courses at lunch (HK$1,180), twelve to fourteen at dinner (HK$2,180) — that draws on Sung Anh's father's North Korean roots and the chef's stated interest in 'the foods of memory' rather than the contemporary Seoul restaurant idiom. Signature courses have included a chestnut-and-pine-mushroom soup poured tableside from a celadon vessel; a hand-cut Hokkaido scallop with sea-urchin and roasted-seaweed butter; a Mangalica pork-belly course with house-made gochujang and salted plum; a steamed Jeju abalone with kimchi-cultured cream; a wagyu rib-cap over rice cooked in a hand-thrown clay pot at the table; and a closing dessert of black-sesame ice cream with persimmon vinegar caramel.

The beverage programme runs to about a hundred and twenty references organized by Sommelier Sun-Hee Park: a Burgundy-heavy by-the-bottle list at the trophy tier, a small but precise Champagne shelf, an unusually serious Korean-soju and -makgeolli programme that pairs the Mosu menu in a way no other Hong Kong tasting room does, and a closing Korean-whisky pour with a quartet of Three Society Distillery and Kim Chang Soo barrel-strength bottles. Service is paced and quiet — the senior captains have transferred from Mosu Seoul for the opening — and the room has built its reputation in eighteen months as the city's highest-ambition new opening of the cycle. The South China Morning Post's restaurant critic has called it 'the single most ambitious Korean tasting menu outside Seoul, and possibly the most ambitious tasting menu of any cuisine to open in Hong Kong in five years.'