RFK Cuisine · Korean · Hong Kong
Best Korean Restaurants in Hong Kong 2026
Korean fine dining & barbecue · Hong Kong · 7 rooms ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
Two of the most decorated Korean chefs in Asia now cook in Hong Kong, not Seoul. Mingoo Kang, whose Mingles in Seoul holds three Michelin stars, runs Hansik Goo in Central; Sung Anh, whose Mosu in Seoul holds two, opened Mosu Hong Kong at the M+ museum and won a star in its first year. That alone tells you the city has graduated from a Korean scene of barbecue joints and soju bars to one with genuine fine dining at the top. The barbecue is still here, and at the Hanwoo specialists it is as good as it gets outside Korea. But the headline is the tasting counter. Ranked here on the cooking, the room and what the bill buys, with the dish to order at each, from a HKD2,000 degustation down to a Jeju-style soju bar.
1.Mosu Hong Kong
The Michelin-starred M+ offshoot of two-star Mosu Seoul; reserve well ahead for the most ambitious Korean cooking in the city, with a museum view.
Mosu Hong Kong, on the third floor of the M+ Tower in the West Kowloon Cultural District, is the offshoot of Sung Anh's two-Michelin-starred Mosu in Seoul, and it earned its own star in its first year along with a Black Pearl one-diamond rating for 2026. Executive chef Sung Anh and head chef Jeong "Bruno" Jeong cook a tasting-menu-only dinner, around HKD2,180, in a minimalist room with garden and harbour views; the more affordable degustation lunch at HKD1,180 is the smart way in, with the cast-iron pot rice a highlight. It is the most refined, most expensive and most ambitious Korean meal in Hong Kong. Book through the website or SevenRooms.
SevenRooms or website, weeks ahead; the degustation lunch and the cast-iron pot rice.
2.Hansik Goo
Mingoo Kang's Michelin-starred Central counter and Foodie Forks 2026 Best Korean; book for modernised Korean classics and the city's best fried chicken.
Hansik Goo, on the first floor of The Wellington at 198 Wellington Street in Central, is founded by Mingoo Kang, chef-owner of Seoul's three-starred Mingles, with chef Park Seunghun running the kitchen day to day. It holds a Michelin star and took the Foodie Forks 2026 Best Korean Restaurant award. The dinner tasting menus, from HKD1,388, upgrade and modernise Korean tradition, from abalone-wrapped dumplings to ginseng-rice chicken roulade, and the optional yuzu-garlic Korean fried chicken add-on, at HKD128 or HKD198, is some of the best in the city. It is the more classical, more accessible counterpart to Mosu. Reserve on SevenRooms a couple of weeks out.
SevenRooms, about two weeks ahead; the tasting menu and the yuzu-garlic fried chicken.
3.O'rm
A fine-casual Jeju-island counter with a deep Korean wine list; book for serious Korean cooking and rare makgeolli without a tasting-menu bill.
O'rm, on On Wo Lane in Sheung Wan, is the most exciting mid-tier addition to the city's Korean scene: a fine-casual counter inspired by the heritage and cooking of Jeju Island. Chef Junwoo Choi, formerly of the Korean hotspot obp., works with the KAVE Group drinks team, so every counter guest is welcomed with a rice-wine taster and the boutique Korean wine and spirit list is the best in town. The yukhoe, soy-marinated shrimp, bibim buckwheat noodles and LA-cut short rib are the dishes to order, most under HKD300. It is where you go when you want craft and personality over white tablecloths. Book through Bistrochat.
Bistrochat, a few days ahead; the LA-cut short rib and a yuzu or Yakult makgeolli.
4.Born Ga
A Tsim Sha Tsui mainstay with the city's best soy-marinated raw crab; book for the ganjang gejang and an old-school Korean spread.
Born Ga, on the first floor of the Eastern Flower Centre at 22 to 24 Cameron Road in Tsim Sha Tsui, is a long-running fixture of the district's Korean dining landscape. The service can be brisk, but the kitchen turns out arguably the best ganjang gejang, soy-marinated raw crab, in Hong Kong, at around HKD530, served with a bowl of seaweed rice to mix into the roe. Around it sit reliable renditions of hot-stone bibimbap, kimchi fried rice, soft-tofu stew and tabletop barbecue, including a coveted freshwater eel. It is the traditional, all-rounder Korean room to bookend a fine-dining trip. Phone bookings are hit or miss, so try weekend lunch to skip the queue.
OpenRice or walk in at weekend lunch; the soy-marinated raw crab with seaweed rice.
5.Galbi Town
The Hanwoo specialist importing graded Korean beef direct; book for tableside barbecue at the top of the city's grill scene.
Galbi Town, on the first floor of Grand Centre at 8 Humphreys Avenue in Tsim Sha Tsui, is where Hong Kong's Korean barbecue gets serious. It takes regular deliveries of premium Hanwoo beef imported directly from Korea, with cuts chosen off a touchscreen and grilled tableside by the staff; the Hanwoo rib-eye, around HKD340, even arrives with a QR code tracing its grade and provenance. The signature is the wang galbi, a short rib marinated in cherry-blossom honey that lands savoury with a floral edge. It is the pick when the night is about meat rather than a tasting menu, and it sells frozen packs for at-home grilling too. Book on Inline.
Inline, a few days ahead; the Hanwoo rib-eye and the cherry-blossom-honey wang galbi.
6.Jeonpo Meat Shop
A Foodie Forks Best Korean barbecue spot with Seoul-pub energy; book for pork, banchan and chapaguri done the way Koreans actually eat it.
Jeonpo Meat Shop, with several branches across Hong Kong, won the Foodie Forks Best Korean Restaurant award and is the barbecue room the city's Korean community points newcomers to. Pork is the protein of choice, and the pork belly, neck and marinated-rib set, around HKD700, with a side of cold buckwheat noodles, is as authentic as it gets; the banchan range is wide and the kimchi comes both raw and fried. The room runs loud and lively, with staff straight from Korea working the grills. Order the beef chapaguri if you are a Parasite fan. It is the most fun, most genuinely Korean barbecue on this list. Book on Inline.
Inline, a day or two ahead; the pork belly-neck-rib set with cold buckwheat noodles.
7.Apgujeong Tent Bar
A two-decade Foodie Forks 2025 winner that runs until 3am; book for soju, soy crab and dolsot bibimbap when the kitchens close everywhere else.
Apgujeong Tent Bar, on the first floor of Koon Fook Centre at 9 Knutsford Terrace in Tsim Sha Tsui, has been going strong for about two decades and won the Foodie Forks 2025 Best Korean Restaurant award. Open daily for dinner until 3am, this Korean-run room has the loose, late-night energy of a Seoul pocha, with an extensive menu meant to soak up bokbunja-ju black-raspberry wine and soju. The dolsot bibimbap and the soy-marinated crab are the must-orders. It is the answer to the city's perennial late-night Korean problem and the place to land after the tasting counters have shut. Book on OpenRice or chance a walk-in.
OpenRice or walk in late; the dolsot bibimbap and the soy-marinated crab.
How Hong Kong eats Korean
Hong Kong's Korean scene clusters in two areas, and they tell you how to use it. Tsim Sha Tsui has the city's oldest Korean quarter, around Kimberley and Cameron Roads and Knutsford Terrace, where the barbecue houses, soy-crab specialists and late-night tent bars sit side by side; this is the casual, group, after-dark end. Central, Sheung Wan and West Kowloon hold the newer fine-dining tier, the Michelin counters and the Jeju-style rooms. Tipping is the standard Hong Kong ten percent service charge added to the bill; the tasting rooms run on time because the menus are sequenced, while the barbecue and tent bars are looser and louder.
Booking splits the same way. The barbecue spots and tent bars take walk-ins or short-notice bookings through OpenRice and Inline; the starred counters do not. Mosu and Hansik Goo need planning through their websites or SevenRooms, and weekend tables at the Hanwoo grills go fast. For the wider city beyond Korean, the Hong Kong dining guide maps it by neighborhood and occasion, and the best Korean restaurants worldwide pillar sets Mosu and Hansik Goo against Seoul and New York.
Where not to look for it
Skip these for serious Hong Kong Korean
The all-you-can-eat barbecue buffets. The unlimited-meat rooms that have multiplied in Causeway Bay and Tsim Sha Tsui trade on price, not provenance; the beef is thin and pre-marinated and the banchan is generic. For barbecue worth the money, pay à la carte for graded Hanwoo at Galbi Town or Busan-style pork at Jeonpo Meat Shop and order specific cuts.
Global fried-chicken chains as a destination. The Korean fried-chicken franchises with a Hong Kong outpost are fine for delivery, but they are not a night out. If you want the dish done at a higher level, order the yuzu-garlic fried chicken as an add-on at Hansik Goo, where it sits next to a Michelin-starred tasting rather than standing in for one.
Frequently asked
What is the best Korean restaurant in Hong Kong?
For fine dining, it is a two-way race between Mosu Hong Kong and Hansik Goo, both Michelin-starred. Mosu, at the M+ museum in West Kowloon, is the offshoot of two-starred Mosu Seoul, led by chef Sung Anh with head chef Jeong "Bruno" Jeong and a tasting menu around HKD2,180. Hansik Goo in Central comes from Mingoo Kang of Seoul's three-starred Mingles and won the Foodie Forks 2026 Best Korean award, with tasting menus from HKD1,388. Pick Mosu for the most ambitious cooking and Hansik Goo for modernised Korean classics.
Where is the best Korean barbecue in Hong Kong?
For premium Hanwoo beef, Galbi Town in Tsim Sha Tsui imports cuts directly from Korea and grills them tableside, with a Hanwoo rib-eye around HKD340 and the cherry-blossom-honey wang galbi short rib a signature. Jeonpo Meat Shop, a Foodie Forks Best Korean winner, is the Busan-style pork specialist locals point to, while Haeundae Galbi and Maek Jeok also do serious meat. For barbecue with a fine-dining frame rather than a grill, Hansik Goo and Mosu are the rooms to book instead.
Is there a Michelin-starred Korean restaurant in Hong Kong?
Yes, two. Hansik Goo in Central, founded by Mingoo Kang of Seoul's three-starred Mingles with chef Park Seunghun in the kitchen, holds a Michelin star and won Foodie Forks 2026 Best Korean Restaurant. Mosu Hong Kong at the M+ museum, the offshoot of two-starred Mosu Seoul under chef Sung Anh, earned a Michelin star in its first year and a Black Pearl one-diamond rating for 2026. Both are tasting-menu rooms; book Hansik Goo through SevenRooms and Mosu through its website or SevenRooms well ahead.
How much does Korean fine dining cost in Hong Kong?
The two starred tasting rooms anchor the top: Mosu Hong Kong runs about HKD2,180 for dinner and HKD1,180 for its degustation lunch, while Hansik Goo's dinner tasting starts at HKD1,388. O'rm in Sheung Wan, a Jeju-inspired fine-casual counter, sits well below that with à la carte dishes from under HKD200. Barbecue at Galbi Town or Jeonpo Meat Shop runs roughly HKD700 to HKD1,300 for two depending on the cut. Korean dining in Hong Kong spans a casual soju bar to a HKD2,000 counter, so set the budget before you book.
What Korean dishes should I order in Hong Kong?
At the fine-dining counters, follow the tasting menu, but the city's standout single dishes are worth seeking out: the soy-marinated raw crab at Born Ga in Tsim Sha Tsui, served with seaweed rice; the yuzu-garlic Korean fried chicken at Hansik Goo; the cast-iron pot rice at Mosu's lunch; and the yukhoe and LA-cut short rib at O'rm in Sheung Wan, paired with boutique Korean wine. For barbecue, order Hanwoo rib-eye and the wang galbi at Galbi Town. Pair anything with makgeolli or a craft soju.
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