Hansik Goo

Hansik means Korean cuisine and goo refers to chef Mingoo Kang. But shikgoo also denotes family, which aligns with his home-style food designed for sharing. In the single 10-course tasting menu, with add-on options, specialities such as abalone wrapped dumpling, chicken roulade with ginseng rice, and pyeonyuk with buckwheat noodles exemplify the chef's creative, upscale spin on the classics. Perfect with makgeolli or the signature wine pairing.

Korean food framed as a shared table

• The menu is designed around the idea of shikgoo, a family table, even when it runs as a formal tasting.

A single menu, tuned with add-ons

• Instead of a long a la carte, the kitchen pushes one tasting format and gives you optional upgrades.

Chef identity in the name

• ‘Goo’ refers to chef Mingoo Kang, the restaurant’s anchor point as much as any dish.

Signature Ingredients

• Ginseng: used with chicken and rice, a familiar Korean foundation pushed into fine-dining detail.
• Buckwheat: shows up as noodles alongside sliced, pressed meats, a clean counterpoint to richer courses.
• Abalone: treated as a centrepiece ingredient, often paired with dumpling wrappers and a restrained broth.
• Makgeolli: the cloudy rice wine appears in pairings, and sometimes in desserts or sauces.
• Korean fermented seasonings: jang-based seasoning is the backbone, more about depth than heat.

Menu format

• A single tasting menu built for sharing, with optional add-ons
• Lunch and dinner service, with the kitchen leaning classic Korean flavours into a more formal progression

What turns up on the menu

• Abalone and dumpling-style bites
• Chicken, ginseng, rice and broth in a more polished form
• Pyeonyuk-style cold meats with buckwheat noodles