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Hansik Goo
Korean
Sea cucumber in ginseng chicken broth, served with chicken skin and daikon dumplings, is the kind of dish that makes Korean food in Hong Kong look very different from what most people expect. Hansik Goo holds a Michelin star and draws on everything from home cooking to royal court tradition, moving through the seasons without losing the dishes regulars come back for. The room is polished enough to signal a special occasion.
The awards strongest first
- Michelin Guide 1 Star
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Korean fried chicken
“The menu evolves seasonally, though the Korean fried chicken with delicate yuza jang, available as a side, remains a perennial favourite.”
South China Morning Post, 2026 -
Sea cucumber samgye tang
“The recently introduced Signature Menu includes stand-out dishes such as sea cucumber samgye tang, which places Korean sea cucumber in a ginseng chicken broth and adds chicken skin and daikon mandu dumplings for extra satisfaction.”
South China Morning Post, 2026 -
Jeonbok juk
“Enriched by abalone, the jeonbok juk takes porridge to an unforeseen level of decadence.”
South China Morning Post, 2026 -
Abalone-wrapped dumpling
“Dishes such as abalone-wrapped dumpling or chicken roulade with ginseng rice exemplify the chef's creative, upscale spin on the classics.”
Michelin Guide
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