Mosu Hong Kong 尖沙咀

Mosu Hong Kong 評價 相片

雖然有啲遲 但終於俾我食到呢間超超超難book嘅餐廳😭 (不過都係要拜託朋友book private room先book到😅) 餐廳喺韓國係坐擁米芝蓮三星 食完覺得香港呢間攞星都只係時間問題✨  暫時所知香港主打韓式fine dine 料理嘅有👇🏻 Mosu > Hansik Goo > Oouli (按個人喜好排名😂) 喜歡 Hansik Goo 但更愛 Mosu 嘅味道同處理食材嘅技巧 成餐飯唯獨係個主菜有啲失色🫠 喺度介紹幾樣私心最愛嘅熱食  🌟ember roasted acorn noodle🌟 同個名一樣咁簡單 就係橡子麵條加滿滿嘅鮮刨黑松露 來自法國嘅winter truffle散發住濃濃嘅香味☺️ 配襯嘅歐芹牛油醬汁出奇地唔會覺得太膩 食唔停😹  🌟rockfish & jinhua ham porridge🌟 蒸到生熟程度剛好嘅石斑上灑咗鵝肝油🤗 石斑肉質嫩滑 配底下重鹹香嘅稀粥味道豐富  🌟sesame tofu and sea urchin in dashi🌟 原來係用清甜嘅高湯加烤白芝麻醬製成豆腐😲 食落滿口芝麻味香 厲害之處係 1/ 用豆腐整成袋狀包住海膽 2/ 完全唔會被包住嘅日本海膽搶咗啲味 技巧之高唔需要多講🙏🏻  p.s. 一開始嘅四件small bites 同結尾嘅四款甜品絕對唔只係配襯‼️ 其中薯蓉紫菜杯 紫菜濃味香脆 面頭喺帶子他他 招牌當然係韓國店都有嘅abalone taco 🌮 炭燒腐皮做成脆口嘅taco shell  內裡夾住紫蘇葉同軟嫩嘅韓國鮮鮑魚😚 甜品好欣賞seaweed cream puff同濃厚嘅焦糖雪糕🍨  📸  Hanwoo/ bokbunja/ black olive mackerel with spring vegetable venison/ parsnip cake/ dabang coffee 

剛剛開業一年的Mosu已經在香港摘下一星，令人非常期待，餐廳位置比較隱蔽需要花點時間才找得到，不過環境的確十分難得，在繁忙的鬧市中竟然找到這片綠洲，令人心曠神怡。

Mosu的總店在韓國，在食材方面，充滿韓國的元素，在烹調手法方面，有別於Hansik Goo，更偏向法式料理的呈現。

第一道Welcome Drink，入口清新充滿茉莉花香，有助喚醒味蕾。

Small bites為四道小食，分別為甜蝦紫菜卷、醃洋蔥椰菜橽、鮑魚taco、魚子醬蛋糕。

甜蝦紫菜卷甜蝦肥美配搭香脆的紫菜，不過中間釀入馬鈴薯泥，個人覺得有點格格不入。

醃洋蔥椰菜橽清新爽口，撻皮充滿牛油香氣。

鮑魚taco最喜歡的一道菜之一，taco皮由炭火烤過的腐皮烘製，香脆得來又帶有炭香，鮑魚非常軟滑，配上紫蘇葉與海苔，青綠色的海苔為韓國頂級海苔，滸苔，入口帶甘。

脆、香、嫩、彈牙集一身，味道和口感的層次極豐富。

魚子醬蛋糕鹹香的魚子醬，下面為海綿蛋糕，鹹甜組合非常平衡。

主菜芝麻豆腐釀海膽配鰹魚出汁偏日式的感覺，可以想像的味道，豆腐軟滑，充滿芝麻香氣。

雖然是招牌菜之一，不過並沒有驚喜。

石班豆苗粥雖然不太喜歡吃魚，不過這首石班肉質嫩滑，烹調程度剛好。

魚皮上面有幾滴鵝肝油，增加魚肉的油潤感，粥煮到有點像廣東粥，用韓國米和金華火腿熬製，相當綿滑，幾乎咬不到米粒，豆苗墊底，增加不同口感。

嫩芽山野菜釀免治豬肉配大蜆四、五月才當造的山野菜，韓國人認為吃了這種山野菜就等於春天來到了。

山野菜釀入免治豬肉，外面裹着火腿炸到非常香脆，大蜆肉質夾脆，醬汁混合芫茜油，帶點泰式的感覺。

松露橡果麵最驚喜的一道，橡果麵口感偏硬，比起意式手做意粉更為煙靭，醬汁非常濃郁，由羊肚菌、松露為主調，上面灑上生的白蘑菇片，香氣撲鼻，令人忍不住一口接一口。

韓牛有點失望的一道，可能部位比較瘦的關係，雖然肉質鮮嫩，但油香和肉味欠奉，醬汁帶有少許辛辣感和覆盆子的果酸。

杏仁糊有點像杏仁豆腐的泡沫版本，底層有海鹽奶油和紫蘇油，帶有鹹味的奶油中和了杏仁的甜度，吃完整碗都不覺得膩。

檸檬皮米糕看似平平無奇，清香的檸檬皮配搭煙韌的米糕，清新香甜。

焦糖雪糕配乾蔥碎又是一道令人驚喜的鹹甜組合，上面灑上海苔粉，充滿umami。

海帶泡芙酥皮偏軟，內餡帶有少許鹹香。

整個用餐體驗下來，甜品和前菜較出色。

🤴Talk of the Town fine dine Korean restaurant MOSU.🇰🇷 People who know me know I love Korea, and that extends to their foods. A few years back my sister brought me to my first Korean fine dining experience at Hansik Goo, and I absolutely loved it.This time she booked this extremely hard to book, talk of the town MOSU (lucky me 😉)..🥘 To begin with, the style here is very different from that of Hansik Goo, as this place feels a lot more like Western fine dining with twists of Korean elements, but the experience was certainly interesting. There were many dishes, so I’m mainly going to focus on the outstanding dishes that I liked, and some that wasn’t really the thing for me..🍢 All the small bites were quite good, but the two that were particular outstanding was the scallop on top of very fine and smooth potato salad with a potato like crispy base. Another one was the abalone taco of which the abalone texture was so supple, I also liked the perilla leaf flavour that was blended in. The next dish, matcha tofu and sea urchin in dashi was very tasty and the tofu was very fine, whereas the sea urchin was fresh and whole dish worked well!.🎏 Both the fish dishes were very different but both very skillfully produced.The rockfish was silky smooth, though lacked fish flavour, but the Jinhua ham porridge was delicious, and felt like a blend of Korean and Chinese porridge. The mackerel was marvelous too, with a slight smoky flavour, and both the strawberry sauce and brown butter tomato sauce were amazing too! .🍝 For a carbs lover like myself the acorn noodles was one of my favourites. Served with a lot of black truffles on top and a creamy truffle flavoured sauce mixed with acorn noodles.Basically this is a pasta dish but substituting fresh pasta with fresh acorn noodles. Phenomenal dish!.🥩 The mains didn’t really excite me very much. I didn’t think the venison nor the beef was particular amazing. The beef was tender and cooked well, but didn’t have too much beefy flavour.The venison dish was alright, but the coffee sauce was very strong and interesting, it managed to override the gamy flavour from the venison. .🥦 Added one an extra dish which was a broccoli rice of which the broccoli was chargrilled slow cooked for 5 hours before being chopped and mixed together with 3 types of Korean rice. Personal opinion this dish was not worth the time and some of the rice was hard and stuck to my teeth..🍨 I liked the desserts overall apart from the almond mouse like pudding. It was awfully sweet and the almond flavour was WAY too strong. It reminded me of the hand cream rubbed onto my hands after my manicure when I was a kid..🫶 There’s a current hype at the moment to dine at this restaurant, but honestly is it all that great? Well, I only truly enjoyed a few of the dishes, and what’s more, I find it really pricey 💰IG: @gwong33

Ig: Tummysready. [🇭🇰香港 尖沙咀].初訪 食完就知點解咁full, 絕對值得一試💫開頭嘅4款small bites, 已經好有驚喜, 亮點一定係鮑魚Taco配海苔😍另外大愛”ember roasted acorn noodle” 黑松露拌麵🥢希望可以book到再嚟食😌.🔻🍽 Mosu Hong Kong📌 地址: 尖沙咀西九文化區博物館道38號M+ 3樓.#tummysreadyattsimshatsui #tummysreadyforfusion #tummysreadyforkorean

8月浙浙瀝瀝的雨天，來到期待已久的大熱新派韓式料理Mosu。

原是韓國米其林二星餐廳，在今年四月剛剛入駐西九龍M+藝術中心。

餐廳位於美術館建築群中，設計風格是具有藝術性的極簡主義，裝修、桌椅及餐具都是大地色系組成，與其名字“Mosu”（韓語意為大波斯菊）相映成趣。

晚餐由三道Small bites開始。

紫菜杯由馬鈴薯泥做底，鋪上東海蝦刺身，軟糯鮮美；腌漬小蘿蔔切片配上蔬菜啫喱做成塔，清爽開胃；慢煮鮑魚點綴了紫蘇葉和紫菜，以腐皮包裹做成卷餅，溫暖又柔軟多汁。

今天特別的額外小食是生牛肉塔塔和魚籽醬塔，洋蔥碎恰到好處地融合了兩樣鮮美的食材，滿口留香。

前菜是形式小籠包的白芝麻豆腐裹海膽，以鰹魚湯汁做底。

這道菜肴保留了食材原有的風味，又以新穎的組合形式呈現，讓人眼前壹新的同時又為給味覺帶來的新鮮感驚嘆。

吃慣了清蒸魚，這裏的兩道魚類菜肴也別出心裁。

馬頭魚（tilefish）經過慢煮而肉質細軟，配上芥末屬的醬汁，酸中帶辛，十分可口。

鯖魚則用黃油烹調，口感綿密。

慢慢悠悠終於吃到主菜。

松果面撒上了層層疊疊的黑松露，拌上濃稠的黃油汁，是鋪天蓋地而來的香醇鮮美，雖然油膩，同時帶給人實在的滿足感。

正餐以一道肉食收尾。

慢煮韓牛輔以韓國辣醬和紹興酒混合的醬汁，別有一番風味，給牛肉提鮮又賦予了濃濃的地方菜風情。

餐後的甜品也是一項正經事。

形似神似杏仁露的一道smoothie加上海鹽，隱約透露出烏龍茶的清香，清爽怡人。

第二道檸檬米酒糕光是造型已經俘獲了人心，味道清甜，芋頭塔用蔥油鋪在表面，香脆撲鼻。

最後一道昆布雪糕，帶有淡淡的咖啡香氣，用絲絲甜膩給晚餐劃下一個句點。

走新派菜式的餐廳不少，而其味道可以比肩創意的寥寥無幾。

Mosu讓人驚喜的，或許就是在追求新穎的同時，不放棄追求原材料和食材味道的精湛呈現吧。

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Mosu Hong Kong餐廳詳細資料：

• Mosu Hong Kong地址:
  尖沙咀西九文化區博物館道38號M+3樓
  Mosu Hong Kong, 3/ F, M+,38 Museum Drive, West Kowloon Cultural District, Tsim Sha Tsui
• Mosu Hong Kong電話: 23980291
• Mosu Hong Kong價錢: $801以上
• 分類: 韓國菜,
• 座位: 未知
• 付款: Visa,Master,現金
• FB專頁: Mosu Hong Kong Facebook

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