Korean-American food influencer Jaeki Cho brings New York-Seoul vibes to Hong Kong pop-up

The menu was a combination of Cho’s Korean heritage and New York upbringing mixed with local Cantonese flavours.

The stars of the night were a Hong Kong-style bacon, egg and cheese in the form of a pineapple bun sandwich with char siu and honey butter, and K-BBQ in a loaded baked potato using crispy pork belly and gochujang sour cream. There was also a ceviche with cured hamachi, scallop, pickled red onion and mala oil, eaten with prawn crisps.

Cho, a former music journalist for hip-hop publications XXL and Complex, is not a restaurateur in the traditional sense. Instead, he has carved a niche as a culinary curator and ally, using his platform to champion small food businesses in the United States. The Hong Kong pop-up served as an international extension of this ethos.