When we speak over Zoom in early summer, Kang, who had just arrived in Hong Kong, jokes that he’d finally, though unwittingly, earned himself a two-week holiday of sorts, thanks to the mandatory 14-day quarantine period imposed on inbound travellers. He intended to use the time devouring his collection of prized cookbooks (40 of them made up the bulk of his luggage), drinking his favourite coffee from Seoul coffee roasters Fritz, and bingeing on YouTube videos. Of course, not being able to leave the apartment was not much of an issue, given that the chef had already been communicating with his team on the ground over the best part of a year: exclusively through video calls and WhatsApp messages.
Beaming at me from his computer screen, safely ensconced in a small, simple apartment on Hong Kong Island, Kang looks refreshed as he recounts what a journey it has been to open Hansik Goo—the much anticipated yet delayed Hong Kong debut from the chef, in collaboration with local restaurant group ZS Hospitality. Widely touted as the fine dining chef’s diffusion line, Hansik Goo soft opened to wide acclaim, its menu of comforting Korean dishes an instant hit.
How long have you been thinking about opening a restaurant in Hong Kong?
この記事は Tatler Hong Kong の September 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Tatler Hong Kong の September 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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