Hong Kong’s dining scene has seen its fair share of new openings, but Moo-Lah—brought to us by Jung Sang-won, the mastermind behind Seoul’s Born & Bred—has arrived with a proposition few can resist. The promise? The city’s beloved comfort dishes, but reimagined with Hanwoo beef.
For those unfamiliar with Hanwoo, let’s get one thing straight: this is no ordinary cut of beef. While Wagyu often grabs the headlines for its high-fat content, Hanwoo offers a more balanced, nuanced experience—rich in flavour but without the excess fat. It’s a prized delicacy in Korea, and it’s Jung Sang-won’s life’s work.
Jung Sang-won of Born & Bred in Seoul
Raised in Seoul’s Majang-dong, a neighbourhood famous for its meat markets, Jung grew up surrounded by butchery and beef, learning the ropes at a young age from his father. Born & Bred, a Michelin-recommended restaurant and #64 on Asia’s 50 Best Restaurants 2024 list, in Seoul, is a reflection of his commitment to quality Hanwoo.
At Moo-Lah in Hong Kong, he’ll be using top-tier 1++ graded Hanwoo heifers, aged between 24-36 months, known for their tenderness and quality.
See also: Raising the steaks with Hanwoo, Korea’s native beef and national treasure
Hanwoo is no ordinary cut of beef
Moo-Lah uses top-tier 1++ graded Hanwoo
Its name, Moo-Lah, is a playful combination of ‘Moo’ referencing beef, and ‘Lah’, a common colloquialism in Hong Kong, reflecting the blend of Korean beef with local dining culture on its menu.
For lunch, a three-course set starting at HK$168 is available. Dishes include a refreshing tomato salad with plum dressing, followed by mains like assorted beef brisket in clear broth with noodles or rice, and aromatic Hong Kong-style curry beef brisket. The meal is rounded off with a choice of desserts, including the classic Hong Kong white sugar sponge cake or black sesame roll.
Beef brisket in clear broth
Hong Kong-style curry beef brisket
For dinner, the set menu, which starts from HK$268, offers a broader showcase of Hanwoo beef. Starters such as a Hong Kong-style Hanwoo blade steak bao with satay sauce or minced beef radish cake in gravy sets the tone. The main course options include kalbi (short rib) noodles, a chargrilled burger with egg on rice, and the comforting beef brisket noodles. Similar traditional Hong Kong dessert options complete the meal.
Steak bao with satay sauce
Chargrilled burger with egg on rice
Moo-Lah’s interior reflects the nostalgic yet modern marriage of its menu, with jade-green mosaic tiles, concrete walls, and khaki oak furniture, drawing inspiration from colonial-era cha chaan tengs. The intimate 24-seat space aligns with its focused, high-quality offerings.
Moo-Lah offers a relaxed and comfortable setting
The restaurant faces Hollywood Road in Central
Currently in its soft opening phase, Moo-Lah plans to expand its offerings, including a late-night menu. For now, it stands as a place where Hong Kong comfort food and Korean premium beef meet, offering a unique take on familiar favourites.
Moo-LahAddress: G/F 66 Hollywood Road, Central, Hong Kong
Moo-Lah by Born & Bred
NOW READ
A food lover’s guide to Seoul, South Korea
Guilty pleasures: Foods loved by your favourite Korean celebrities
留言 0