As spring approaches, contemporary Korean restaurant Hansik Goo presents a limited-edition menu that brings out the best attributes of Mortlach whiskies.
Chef Steve Lee’s Baechu-seon, Snow Crab with Napa Cabbage and Doenjang Crab Broth, is an umami-rich dish best paired with Mortlach 16-Year-Old. The explosive freshness of the crabmeat is elevated by the spicy sweetness of the Mortlach 16-Year-Old, bringing a new dimension of bold to the dish. The main dish, Hanwoo & Jang-eo with Bom-namul Bibimbap, featuring Grilled Hanwoo Striploin and Eel Paired with Spring Vegetable Bibimbap is perfect with Mortlach 20-Year-Old. The cedar wood and tobacco hints from the liquid echo the smoky notes from the grilled meat and fish, underscoring the signature meatiness of Mortlach. Jang Trio, Hansik Goo’s signature dessert designed by Korean chef Mingoo Kang, the renowned Korean chef behind 2-Michelin star restaurant Mingles in Seoul and Hansik Goo, adds Mortlach whisky into the creation of whisky foam that tops the Doenjang Créme Brûlée. A sweet ending to the meal where the sweet and savoury dessert complements the red berry sweetness in Mortlach 12-Year-Old.
Hansik Goo’s Mortlach Whisky Pairing Menu is available from 1st May to 30th June, 2023, and is priced at HK$1,398 per person plus 10% service charge for the tasting menu, and HK$738 + 10% service charge for the whisky pairing. Besides a whisky pairing tasting menu, Mortlach whisky servings are also available at Hansik Goo ranging from HK$180 to HK$680 each, subject to different age statements.
