Limited-Time Culinary Collaboration

This July, Harbourside at Regent Hong Kong will partner with Seoul’s acclaimed dining destination Judorak for a limited-time culinary collaboration celebrating the vibrant flavours of contemporary Korean cuisine. Set against the backdrop of Victoria Harbour, the exclusive buffet experience will showcase a thoughtfully curated selection of dishes that blend traditional Korean recipes with modern creativity, bringing one of Seoul’s most popular dining concepts to Hong Kong.

 

Widely regarded as one of the Korean capital’s leading modern dining pubs, Judorak has built a loyal following for its refined approach to Korean comfort food, stylish industrial-inspired interiors, and carefully curated beverage pairings. Signature dishes such as slow-braised oxtail, perilla oil noodles and Korean-style beef pancakes have earned the restaurant a reputation for elevating familiar flavours while remaining rooted in tradition.

 

 

Led by Chief Executive Officer Julian Kim, Judorak takes its name from three Korean characters representing brewing, way and joy, reflecting a philosophy centred on gathering around the table, sharing food and drink, and creating meaningful connections through hospitality.

 

Throughout the three-week collaboration, Judorak Head Chef Jacob Kim and his team will join Harbourside’s culinary brigade, preparing selected dishes live and introducing guests to the techniques, ingredients, and traditions that define modern Korean dining.

 

 

The menu features a collection of Judorak’s most celebrated creations, alongside dishes developed to showcase the restaurant’s contemporary approach to Korean cuisine. Among the highlights is Jeyuk Cream Noodle, which combines the smoky spice of stir-fried pork with a rich, velvety cream sauce for a dish that is both comforting and unexpected. Daechang Tteokbokki offers a more indulgent interpretation of the popular Korean street food, pairing chewy rice cakes with richly flavoured beef large intestine to create a deeply savoury and satisfying dish.

 

Traditional favourites are equally well represented. Deulgireum Guksu, or perilla oil noodles, demonstrates the beauty of simplicity through aromatic perilla oil balanced by a light soy-based dressing. Buchu Saeu Jeon features delicate savoury pancakes filled with fresh shrimp and fragrant garlic chives, while Sogogi Yukjeon showcases thin slices of beef lightly coated in flour and egg before being pan-fried until tender and golden.

 

 

Guests can also savour Sokkori Suyuk, a slow-braised oxtail dish cooked until exceptionally tender and served with fresh chives and a savoury dipping sauce. Another standout is Yukjeon & Suyuk Jeongol, a comforting Korean hotpot featuring sliced beef, vegetables and mushrooms gently simmered in a delicate broth.

 

To conclude the experience, diners can enjoy Bingsoo, Korea’s beloved summer dessert. Made with finely shaved ice and sweet red beans, it provides a refreshing and cooling finish to the meal.

 

Complementing the culinary journey is MUI Makgeolli, Judorak’s signature artisanal rice wine. Crafted using rice, nuruk and purified water, the traditional Korean beverage offers delicate sweetness, balanced acidity, and a smooth, lingering finish. Its rounded texture and subtle complexity pair naturally with the menu’s varied flavours, enhancing the dining experience from beginning to end. MUI Makgeolli will be available throughout the promotion, priced at HK$128 per 250ml carafe or HK$368 per bottle.

 

 

More than simply a showcase of Korean cuisine, the collaboration represents a meeting of cultures, traditions and contemporary culinary perspectives. Through a carefully curated menu, live cooking demonstrations and authentic Korean hospitality, Harbourside and Judorak invite guests to experience the richness of Korean dining culture through flavour, craftsmanship, and shared moments around the table from 6th – 26th July.

 

For more information and reservations, call +852 (0) 2313 – 2313 or email: dining.regenthk@ihg.com.

 

 

Source: Regent Hong Kong.