Restaurants, Reviews
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U-Hang: Contemporary Korean Dining

I must admit I was dubious at the thought of contemporary Korean food. I have been spoilt with the likes of Korean street food (see previous post A Korean Street Food Feast) and still enjoy the novelty of a Korean BBQ. So with U-Hang, I was fearing the worst – small portions, dishes with more garnish than substance, and overpriced gimmicks. However, I could not have been more wrong.

Stepping into the restaurant, I was greeted with high ceilings, exposed brickwork, low hanging bare bulbs and an assortment of wooden bar tables. It certainly looked the part but was the food up to scratch? The dinner menu was divided into ‘Small Bites’ and ‘Bigger Plates’ which was ideal for sharing and sampling a little bit of everything. The Bulgogi Beef Tacos which were under ‘Small Bites’ were impressively presented and each tortilla was overloaded with that unmistakable Korean flavour. I don’t eat beef very often in Hong Kong so it was a real treat to bite into succulent juicy beef pieces marinated in Bulgogi sauce accompanied with salsa, sour cream and lime. The Messy Slider also off the ‘Small Bites’ list consisted of pulled pork, kimchi and Korean BBQ sauce. A simple twist to a classic but it worked.

Tacos   Sliders

I’ve see KFC (Korean fried chicken) popping up all around Hong Kong from street food vendors to trendy restaurants in Central. U-Hang’s version rivals many that I have tasted and came in a generous potion and adds just the right amount of sweet and spice. And eaten with the seaweed fries gives ‘chicken and chips’ a whole new meaning.

Seaweed Fries   KFC

The Seafood Scallion Pancake was impressively dense and crispy on the outside before revealing a combination of mussels, clams, prawns and squid in a perfectly seasoned batter. It almost took up the entire plate and was both filling and scrumptious.

U-Hang   Seafood Pancake

The drinks menu is fully stocked with wines, beers and cocktails. I chose the Gangnam Sour which was a playful  take on the whisky sour. The ‘Honey Ginger’ based cocktails also looked very tempting or a bottle of soju to keep it more traditional.

Gangnam Sour

As I quickly learnt while eating at U-Hang, it only takes one simple ingredient – Korean in this case – to completely transform a dish. This approach makes the food both contemporary and innovative while keeping the soul and warmth of classic Korean flavours.

Food came to around $200 -$250 a head.

58-60 High Street,
Sai Ying Pun,
Hong Kong


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