Name: Mosu Hong Kong
Address: 香港九龍博物館道38號M+大樓3樓, 香港
Telephone: +85223980291
Price range: $$$$
Rating: 4.5

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Mosu Hong Kong

2027美食林榜單

名廚安成宰融合西式技法與韓味

LAAB打造數碼自然沉浸空間

入選香港高級餐廳

品嘗菜單巧妙地融合了韓國傳統風味與全球美食元素，每一道菜都如同藝術品般精緻擺盤。周到專業的服務，讓整個用餐體驗流暢而難忘。雖然價格屬於高端餐飲範疇，但其卓越的品質、創意以及與韓國Mosu餐廳的緊密聯繫，絕對物超所值。

這家餐廳的米其林三星名號果然名不虛傳，黑松露橡子面和鮑魚Taco都讓我驚艷，絕對值得一試！

Mosu Hong Kong的環境優雅，坐落在M+博物館三樓，能俯瞰維多利亞港的美麗景色，真是一個完美的用餐地點！

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Ashesun

#mosuhongkong 


The restaurant is located inside of the m plus art museum complex. The design style is artistic minimalism. The decoration, tables, chairs and tableware are all composed of earth tones.Dinner starts with three small bites. The seaweed cup is made of mashed potatoes, topped with East China Sea shrimp sashimi, soft and delicious; pickled radish slices are served with vegetable jelly to make a tower, which is refreshing and appetizing; slow-cooked abalone is decorated with perilla leaves and seaweed, wrapped in bean curd skin Burritos, warm and soft and juicy. The appetizer is sea urchin wrapped in matcha tofu in the form of Xiaolongbao, with dashi broth as the base. This dish retains the original flavor of the ingredients and is presented in a novel combination form, which is refreshing to the eyes and amazed by the freshness brought to the taste.The tilefish is slow-cooked and the meat is soft. It is served with mustard sauce, which is sour and spicy, very delicious. Mackerel is cooked in butter and has a creamy texture. The acorn noodle sprinkled on top with layers of black truffles, mixed with thick butter sauce, it is overwhelmingly fragrant and delicious, although it is greasy, it also brings a real sense of satisfaction. The meal ends with a meat course. The slow-cooked Korean beef is supplemented with a sauce mixed with Korean chili sauce and Shaoxing wine.


The dessert is served with a smoothie of almond milk and sea salt, which faintly reveals the fragrance of oolong tea, refreshing and pleasant. the second dish of dessert is the lemon rice wine cake, which has already captured people's hearts just by its shape. The third dish is kombu ice cream, with a touch of coffee aroma. The last dish is a Korean traditional flower shape sweet cake that draws an end to the dinner with a touch of sweetness.

香港

中國

The restaurant is located inside of the m plus art museum complex. The design style is artistic minimalism. The decoration, tables, chairs and tableware are all composed of earth tones.Dinner starts with three small bites. The seaweed cup is made of mashed potatoes, topped with East China Sea shrimp sashimi, soft and delicious; pickled radish slices are served with vegetable jelly to make a tower, which is refreshing and appetizing; slow-cooked abalone is decorated with perilla leaves and seaweed, wrapped in bean curd skin Burritos, warm and soft and juicy. The appetizer is sea urchin wrapped in matcha tofu in the form of Xiaolongbao, with dashi broth as the base. This dish retains the original flavor of the ingredients and is presented in a novel combination form, which is refreshing to the eyes and amazed by the freshness brought to the taste.The tilefish is slow-cooked and the meat is soft. It is served with mustard sauce, which is sour and spicy, very delicious. Mackerel is cooked in butter and has a creamy texture. The acorn noodle sprinkled on top with layers of black truffles, mixed with thick butter sauce, it is overwhelmingly fragrant and delicious, although it is greasy, it also brings a real sense of satisfaction. The meal ends with a meat course. The slow-cooked Korean beef is supplemented with a sauce mixed with Korean chili sauce and Shaoxing wine.

The dessert is served with a smoothie of almond milk and sea salt, which faintly reveals the fragrance of oolong tea, refreshing and pleasant. the second dish of dessert is the lemon rice wine cake, which has already captured people's hearts just by its shape. The third dish is kombu ice cream, with a touch of coffee aroma. The last dish is a Korean traditional flower shape sweet cake that draws an end to the dinner with a touch of sweetness.

mosuhongkong

首爾本店新裝修後就拿到米其林二星,香港分店位於西九M+博物館三樓,由《黑白大廚》評審安成宰主理,駐店主廚是Bruno Jeong。環境簡約高雅,位置我超喜歡——落地窗正對維港海景,吃完還可以散步看日落,環境真的沒話說‼️

之前約不到首爾店,回港後馬上訂了午餐。整體來說整餐沒有什麼記憶點,食物不過不失,加錢的鮑魚確實好吃,但其他菜式就還好。最讓我卻步的是主菜的豬肉,上桌時還血淋淋的,實在有點接受不了
 #香港美食 #香港餐廳推介 

首爾

韓國

首爾本店新裝修後就拿到米其林二星,香港分店位於西九M+博物館三樓,由《黑白大廚》評審安成宰主理,駐店主廚是Bruno Jeong。環境簡約高雅,位置我超喜歡——落地窗正對維港海景,吃完還可以散步看日落,環境真的沒話說‼️

之前約不到首爾店,回港後馬上訂了午餐。整體來說整餐沒有什麼記憶點,食物不過不失,加錢的鮑魚確實好吃,但其他菜式就還好。最讓我卻步的是主菜的豬肉,上桌時還血淋淋的,實在有點接受不了

維多利亞港

黑白大廚安成宰的Mosu🇭🇰期待值拉滿

香港美食

香港餐廳推介

聽講個Tasting Menu好正，幾多錢一位？

CoffeeAddict.P

Mosu 是一間享譽國際的知名新派韓國精緻料理 (Fine Dining) 餐廳,由《黑白大厨》評審安成向宰 (Sung An h) 創辨並擔任行政總廚。他在首爾店榮獲米芝蓮三星的最高殊榮。香港是唯一的海外分店位於尖沙咀西九文化區M+博物館3樓。
環境:餐聽設計簡約,以灰色水泥牆面配合猶如星光的燈飾佈置,氣氛柔和寧靜,透過落地玻璃窗可將維港美景盡收眼底。
品牌意義:韓文意為「秋英」(波斯菊),是安成宰主廚童年家鄉常見的花,象微帶給賓客豐盛難忘的回憶。
背景:由主廚领軍的廚師團隊融合北韓,韓國,日本及美國的多元文化背景,菜品著重時令食材和當代料理巧思。
特色:提供精緻的 Tasting Menu 季節嚐味套餐,菜單會不定期更新。室內空間融合自然元素和數碼燈光

尖沙咀西九文化區博物館道38號M+3樓
港鐵九龍站B出口,步行約10分鐘



Mosu 是一間享譽國際的知名新派韓國精緻料理 (Fine Dining) 餐廳,由《黑白大厨》評審安成向宰 (Sung An h) 創辨並擔任行政總廚。他在首爾店榮獲米芝蓮三星的最高殊榮。香港是唯一的海外分店位於尖沙咀西九文化區M+博物館3樓。

環境:餐聽設計簡約,以灰色水泥牆面配合猶如星光的燈飾佈置,氣氛柔和寧靜,透過落地玻璃窗可將維港美景盡收眼底。

品牌意義:韓文意為「秋英」(波斯菊),是安成宰主廚童年家鄉常見的花,象微帶給賓客豐盛難忘的回憶。

背景:由主廚领軍的廚師團隊融合北韓,韓國,日本及美國的多元文化背景,菜品著重時令食材和當代料理巧思。

特色:提供精緻的 Tasting Menu 季節嚐味套餐,菜單會不定期更新。室內空間融合自然元素和數碼燈光

尖沙咀西九文化區博物館道38號M+3樓

Mosu -享譽國際的知名新派韓國精緻料理

Sleepy.Lin

#mosu #黑白大廚 

· small bites
· toasted sesame tofu
· Spanish mackerel & pomegranate
· yellow chicken in mushroom
· butterfish, anchovy, cherry
· ember roasted acorn noodle
· Hanwoo, namul, gochujang
· small sweets

香港Mosu探店,韓式Fine Dining
有幾道菜品是完全超出期待的,直接封神!

· 前菜Small Bites:開篇的三道小食很有記憶點,雪蟹作為開場很成功,小塔鋪上櫻桃很開胃,風味清新直接,能快速喚醒食慾。

· 主菜無論是Spanish Mackerel (馬鮫魚) 還是Butterfish (油甘魚),新鮮度都沒得挑,口感細嫩爽滑。其中Spanish Mackerel 這道的調味非常驚艷,帶有酸甜風味讓整道菜風味鮮活又爽口。

Hanwoo (韓牛):品質在線,雪花紋理漂亮,入口軟嫩多汁,肉香濃郁不柴,搭配的韓式辣醬和野菜也很解膩,是整桌最穩的主菜。

其他菜品像豆腐、菌香雞等中規中矩,安主廚招牌的松露麵風味獨特,我個人呈中立態度,但對於松露愛好者應該很有吸引力👍

有幾道菜品是完全超出期待的,直接封神!

· 前菜Small Bites:開篇的三道小食很有記憶點,雪蟹作為開場很成功,小塔鋪上櫻桃很開胃,風味清新直接,能快速喚醒食慾。

· 主菜無論是Spanish Mackerel (馬鮫魚) 還是Butterfish (油甘魚),新鮮度都沒得挑,口感細嫩爽滑。其中Spanish Mackerel 這道的調味非常驚艷,帶有酸甜風味讓整道菜風味鮮活又爽口。

Hanwoo (韓牛):品質在線,雪花紋理漂亮,入口軟嫩多汁,肉香濃郁不柴,搭配的韓式辣醬和野菜也很解膩,是整桌最穩的主菜。

其他菜品像豆腐、菌香雞等中規中矩,安主廚招牌的松露麵風味獨特,我個人呈中立態度,但對於松露愛好者應該很有吸引力👍

Mosu Hong Kong

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