Korean cuisine often carries the weight of nostalgia, but at Mosu, history is a reference point, not a constraint. Chef Sung Anh approaches his cuisine with the precision of an architect, layering flavours with intent rather than excess. Anh’s meticulous philosophy reached a wider audience, thanks to his role as a judge on Netflix’s Culinary Class Wars. Yet, while he took the spotlight on screen, back in Hong Kong, head chef Bruno Jeong ensured that Mosu’s vision never wavered. With remarkable finesse, he has upheld its principles of purity and depth, not as rigid doctrine, but as a living, evolving philosophy.
