What are the opening hours?

Monday 18:00 - 23:00 Tuesday 18:00 - 23:00 Wednesday 18:00 - 23:00 Thursday 12:00 - 15:00 18:00 - 23:00 Friday 12:00 - 15:00 18:00 - 23:00 Saturday 12:00 - 15:00 18:00 - 23:00

Hansik Goo

Name: Hansik Goo
Address: 1/F, The Wellington, 198 Wellington Street, Central, Hong Kong, HK
Telephone: +85227988768
Price range: £££

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Hansik Goo

We aspire to deliver a bold interpretation of the diverse Korean culinary culture. From home-cooked

16/07/2026

Elevate your summer dining experience at Hansik Goo. We invite you to explore the rich heritage of Korean artisanal brewing with our specially curated wine pairing, available throughout July.

Designed to complement our seasonal menu, this selection features traditional rice wines, including Cheongju, rustic Takju, premium craft soju, and unique Korean wines. Highlighting the dedication of independent grower-producers, these characterful pours offer a rare taste of authentic craftsmanship and terroir in every sip.

我們誠邀您來 Hansik Goo 以全新韓國佳釀餐酒搭配昇華夏日饗宴，一同探索當地釀酒文化的深厚底蘊。

此限定系列於整個七月期間供應。為完美襯托時令菜單，特別精選多款傳統米酒，包括清酒、質樸濃郁的濁酒、精釀燒酒及韓國葡萄酒。當中幾款均由獨立酒師悉心調配，讓您在每一口中細味最純粹的匠心工藝與風土韻味。

10/07/2026

Summer Menu New Creation — Geumnundom & Aehobak

At the centre of this dish is gently cooked Geumnundom (golden eye snappers), celebrated for its delicate texture and clean flavours. It is elegantly paired with crisp aehobak (Korean zucchini) fritters stuffed with shrimp, alongside sugar snap peas that lend a touch of freshness and crunch.

The composition is beautifully tied together with a rich zucchini fish broth—crafted from zucchini and fish stock, and finished with a drizzle of aromatic shrimp oil. Each spoonful delivers a clean yet deeply layered seafood depth, balanced by a subtle, natural sweetness.

夏日菜單全新呈獻 — 金目鯛配韓國翠玉瓜

這道菜式以慢火烹調的金目鯛為主角，盡顯其柔嫩肉質與清鮮本味，再以釀入蝦肉的韓國翠玉瓜煎餅伴碟，加上蜜糖豆為整體帶來清爽的對比與層次。

最後，傾注由翠玉瓜與魚湯精燉而成的高湯，並以蝦油作結。湯頭清澈鮮美，蘊含豐富的海鮮底蘊，與食材固有的清甜相互映襯，交織出層次分明、令人回味的感官享受。

22/06/2026

"Dagwa" represents the cherished Korean tradition of elegant refreshments served to conclude a meal. As part of our current menu, we invite you to discover our Omija Chocolate.

This delicate confection features two distinct layers—a smooth white chocolate top resting above a lower layer beautifully infused with omija (five-flavour berry). Finished with a dusting of strawberry powder, it balances creamy sweetness with a bright, fruity tartness for a perfect bite.

「茶菓」（Dagwa）意思為韓國傳統的餐後美點，承載著款待客人的精緻文化。

我們呈獻的「五味子朱古力」上層為純滑的白朱古力，下層則巧妙融入五味子，最後輕輕撒上一層士多啤梨粉作點綴，以莓果的微酸與白朱古力的甘甜，為您的用餐體驗帶來清新圓滿的作結。

10/06/2026

Introducing Morgen Long’s exceptional Chardonnay to our selection. Founded in 2014 by Seth Morgen Long, this estate is unique in its singular focus exclusively on the Chardonnay grape. Sourced from Oregon's Willamette Valley, the vines thrive in ancient volcanic soils, imparting an electric acidity, deep minerality, and a beautifully structured finish that perfectly complements our Korean cuisine.

Elevate your next dining experience at Hansik Goo with this exceptional pairing, also available by the glass.

為您呈獻 Morgen Long 的白葡萄酒。酒莊由 Seth Morgen Long 於 2014 年創立，其獨特之處在於全心專注釀造 Chardonnay 單一葡萄品種。葡萄源自美國威拉米特谷，得天獨厚的古老火山土壤賦予了酒體爽脆的酸度、深邃的礦物質感與精緻結構，完美昇華韓國料理的風味。

歡迎親臨 Hansik Goo 體驗這款餐酒搭配，亦提供單杯供應。

02/06/2026

A complete Korean dining experience is never truly whole without a vibrant array of banchan (side dishes). Whenever you join us for a heartfelt lunch, you will find that our selection is continuously evolving, as we thoughtfully rotate our side dishes using the freshest seasonal ingredients and flavours to perfectly match the changing season and weather.

Immerse yourself in a dynamic symphony of textures curated to elevate your midday break. Reserve your table via link in bio.

一套完整的韓式料理體驗，少不了一系列豐盛精緻的韓式小菜（Banchan）。每當您蒞臨 Hansik Goo 享用午餐，皆能發現小菜組合有所不同—我們嚴選當季食材，因應季節與天氣的轉變悉心調整小菜的口味與搭配，務求呈獻最合時令的鮮美風味。

請即點擊 bio 連結訂座，為您的午間時光帶來與別不同的精緻享受。

05/05/2026

A bottle of living history - the prestigious heritage of Hospices de Beaune available at ZS Hospitality Group outlets.

Founded in 1443 as a sanctuary for the vulnerable, this iconic Burgundian institution has spent nearly six centuries amassing some of the finest Premier and Grand Cru plots in the Côte d’Or. Every year, global buyers gather for the legendary charity auction to "bid on a piece of history," with proceeds supporting hospital care and heritage preservation. These exceptional wines are then meticulously aged by expert négociants to reach their fullest expression.

Now available in limited quantities across all ZS Hospitality Group restaurants—experience the unique legacy of Burgundy in every sip.

一瓶流淌於歷史中的瑰寶：ZS Hospitality Group 呈獻具百年傳承的 Hospices de Beaune（伯恩濟貧院）佳釀。

伯恩濟貧院由 Nicolas Rolin 於 1443 年創立，原為救濟貧苦的避風港，經六世紀累積，現擁有布根地最珍稀的一級與特級葡萄園。每年 11 月的拍賣盛事被譽為「競標一段歷史」，收益全數撥作慈善及醫療用途。每一瓶佳釀均由專業酒商悉心陳釀裝瓶，展現卓越的布根地工藝。

這批承載深厚文化與慈善精神的珍饌，現已於灶神集團旗下所有餐廳限量供應。誠邀您蒞臨與我們一同細味這份跨越六百年的味道。

24/04/2026

Hansik Goo's kitchen is growing and currently we are seeking Chef de Partie and Pastry Chef de Partie. If you are passionate about Korean cuisine and dedicated to excellence, we invite you to be part of our team.

Email us with your resume to [email protected] and take the next step in your culinary career.

16/04/2026

Hwachae

"Hwachae" is a traditional Korean punch celebrated for its refreshing blend of fruits and edible flowers. Our refined interpretation features a vibrant grapefruit sorbet served alongside fresh grapefruit and pomelo segments. These are elegantly presented in honey tea, accented with a few drops of chilli pepper oil for a subtle, surprising kick. Garnished with fresh fennel and Snow White flower petals, this dessert offers a bright and palate-cleansing finish to your meal.

柚香蜂蜜雪葩

「花菜」（Hwachae）指以各種水果或食用花製成的韓國傳統特飲。我們的全新演繹以西柚雪葩為主角，配搭新鮮西柚及柚子肉，並注入蜂蜜茶。茶中滴入少量辣椒油，為味蕾帶來微辛的驚喜層次。最後以新鮮茴香及白雪花花瓣作點綴，和諧融合各種風味。這道甜點清涼解膩，能為您的用餐體驗帶來清爽完美的作結。

10/04/2026

Galchi-Jeon

At the heart of the dish is hairtail fish, coated in rice powder and deep-fried to a perfect crisp. Tucked beneath the fish is a savoury blend of prawn and crab stuffing.

This tower of textures rests on a bed of braised and then pan-fried turnip, which lends a subtle, earthy sweetness to the composition. Slightly pickled baby lotus root provides a refreshing, crunchy contrast, while a garnish of deep-fried white kelp and ginger adds an aromatic finish.

The dish is served with 'Cho Ganjang', a traditional vinegar soy sauce, for a final burst of umami.

香煎太刀魚

這道菜的主角是太刀魚，魚肉裹上米粉後炸至金黃酥脆。魚身下釀入了鮮美的蝦肉及蟹肉餡料，口感豐富。

這道層次豐富的菜式以先燜後煎的蘿蔔作基底，為菜式增添了樸實的清甜。伴碟的醃迷你蓮藕口感爽脆，為菜式注入一股清新氣息，巧妙地平衡了炸魚的豐腴感。而炸白昆布和薑的點綴，則帶來了芳香的餘韻。

最後配上傳統醋醬油，讓濃郁的鮮味在口中迸發，回味無窮。

11/03/2026

Angelica & Pine Nut

At the base of this dish lies a pine nut pudding, layered with a crisp pastry sheet. It is paired with a unique Angelica ice cream dusted with date powder, and garnished with fresh chestnut shavings, red date slices, and a touch of gold leaf. Underneath is a ginger, cinnamon, and date tea. This dessert highlights the earthy and aromatic profile of traditional Korean ingredients.

當歸雪糕配松子布甸

這道甜點以松子布甸為基底，夾著酥脆的酥皮，搭配當歸雪糕並灑上紅棗粉。面層點綴新鮮栗子碎、紅棗片及金箔，底部則襯以生薑桂皮紅棗茶。整道甜點突顯了韓國傳統食材的樸實與獨特香氣。

Address

1/F, The Wellington, 198 Wellington Street, Central
Hong Kong

Opening Hours

Monday	18:00 - 23:00
Tuesday	18:00 - 23:00
Wednesday	18:00 - 23:00
Thursday	12:00 - 15:00
	18:00 - 23:00
Friday	12:00 - 15:00
	18:00 - 23:00
Saturday	12:00 - 15:00
	18:00 - 23:00

Telephone

+85227988768

Website

http://hansikgoo.hk/

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