How to Open a Restaurant in a Pandemic

After protests, restrictions and a third wave of Covid-19, Hong Kong finally welcomes Hansik Goo from celebrated Korean chef Mingoo Kang

By Charmaine Mok.

Seven years after opening Mingles in Seoul’s Gangnam district, chef Mingoo Kang can count the number of proper days off he’s had on one hand. 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…

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Tatler Hong Kong (Digital) - 1 Issue, September 2020

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